Description
This classic Minestrone Soup recipe features a hearty mix of beans, fresh vegetables, and pasta simmered in a flavorful broth with savory herbs and pancetta. Perfect for a comforting meal, this soup balances rich textures and fresh flavors, making it a timeless Italian favorite that can be easily customized with seasonal ingredients.
Ingredients
Scale
For the Beans
- 8 ounces (225 g) dried cannellini, borlotti, or kidney beans
- Kosher salt
- 1 medium onion, split in half (about 6 ounces; 175 g)
- 1 medium carrot (about 3 ounces; 85 g)
- 2 celery stalks (about 3 ounces; 85 g)
- 2 medium cloves garlic
- 1 large sprig rosemary
- 2 to 3 sprigs parsley
- 1 bay leaf
For the Soup Base
- 4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional)
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed
- 1 medium onion, finely chopped (about 6 ounces; 175 g)
- 1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)
- 2 celery stalks, finely diced (about 3 ounces; 85 g)
- 1 tablespoon (15 ml) minced fresh rosemary leaves
- 2 medium cloves garlic, minced (about 2 teaspoons; 12 g)
- 1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped
- 1 Parmesan rind (optional)
To Finish
- 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g)
- 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)
- 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)
- 4 ounces green beans, cut into 1/2-inch lengths (about 115 g)
- 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)
- Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
- Freshly ground black pepper
Instructions
- Soak the Beans: In a medium bowl, cover the dried beans with cold water by several inches and stir in 1 tablespoon of kosher salt. Let the beans soak for at least 12 hours and up to 24 hours to soften and reduce cooking time.
- Cook the Beans: Drain and rinse the soaked beans. Combine them in a large pot with the halved onion, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, bay leaf, and a pinch of salt. Cover everything with water by several inches. Bring to a boil, then reduce to a simmer and cook until the beans are tender, about 45 minutes. Skim or add water as needed during cooking. Remove and discard the vegetables and herbs using tongs. Drain the beans, reserving the cooking liquid. Transfer the liquid to a 2-quart measuring cup and add cold water to make 8 cups total.
- Prepare the Soup Base: In a large Dutch oven or stockpot, heat the pancetta (if using) and olive oil over medium-high heat. Cook while stirring until the pancetta has rendered its fat and softened but hasn’t browned yet. If no pancetta, just heat the oil until shimmering.
- Sauté Vegetables: Add the finely chopped onion, diced carrot, diced celery, and minced rosemary to the pot. Season with a generous pinch of salt. Cook, stirring often, until the vegetables soften but do not brown, about 10 to 15 minutes. Add more oil if the pot looks dry or the vegetables begin to stick.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the chopped tomatoes and cook, stirring, until most of their moisture evaporates and the mixture starts to fry lightly, changing the cooking sound to a sharper crackle.
- Simmer with Beans and Broth: Pour in the reserved bean-cooking liquid along with the cooked beans and Parmesan rind (if using). Let the soup simmer for at least 10 minutes to meld flavors.
- Add Pasta and Vegetables: Add the dried pasta, zucchini, summer squash, and green beans. Simmer until the pasta is al dente and the vegetables are tender, about 10 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Remove and discard the Parmesan rind.
- Final Simmer and Serve: Serve the soup immediately or continue simmering for up to 2 1/2 hours to deepen flavor and texture. For longer simmering, add pasta 10–15 minutes before serving. Optionally, reserve half the soup before long simmering and stir it back in to maintain bright vegetable flavor. Just before serving, stir in chopped fresh herbs and season with salt and freshly ground black pepper to taste.
Notes
- You can substitute canned beans for dried. Use 2 cups drained and rinsed canned beans and add 2 quarts of vegetable or low-sodium chicken stock instead of bean cooking liquid. Increase simmering time to 30 minutes before adding other ingredients.
- Use fresh, ripe tomatoes in season for best flavor. Otherwise, substitute one 14-ounce can of whole peeled tomatoes, crushed or chopped.
- A Parmesan rind added while simmering enriches the broth with deeper flavor.
- Pancetta is optional; omit it for a vegetarian version and use extra olive oil.
- For a gluten-free version, substitute gluten-free pasta for the dried pasta.
- The soup can be stored refrigerated for up to 3 days and reheated gently to preserve texture.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 10 mg
