Minestrone
Italy's great vegetable soup — minestrone varies by season and region, but the principles are constant: a soffritto base, seasonal vegetables (at least 5–6 types), beans, pasta or rice, and a generous drizzle of extra-virgin olive oil at serving. The Milan version adds risotto rice; the Genoa version is finished with pesto. It is Italy's most eaten soup.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Soffritto: sauté onion, carrot and celery in olive oil 10 minutes until soft.
About 4 min
Add potatoes, courgette and green beans; stir 2 minutes. Add tomatoes and stock.
About 9 min
Add Parmesan rind and beans; season; bring to a boil; reduce to simmer 25 minutes.
About 9 min
Add cavolo nero and pasta; cook 10 more minutes.
About 9 min
Remove Parmesan rind. Taste and adjust. Serve with a generous drizzle of EVOO, grated Parmesan and a spoonful of pesto if using. Rest the soup for best flavour.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 12 g
- Carbs
- 42 g
- Fat
- 8 g
- Fibre
- 10 g
- Sugar
- 8 g
- Sodium
- 520 mg
Contains: gluten, dairy, eggs
You might also cook
All Italian recipes
Recipe by Boon Tools.