Traditional Italian Minestrone (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
1 white onion, chopped
04 -
1 medium carrot, chopped into small pieces
05 -
2 small celery stalks, finely diced
06 -
5 sun-dried tomatoes, roughly chopped
07 -
2 cloves garlic, minced
→ Seasonings
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried basil
10 -
Sea salt and black pepper to taste
11 -
1 bay leaf
→ Main Soup Ingredients
12 -
1 can (14 oz) diced tomatoes
13 -
1 can (14 oz) cannellini beans, drained and rinsed
14 -
1 can (14 oz) kidney beans, drained and rinsed
15 -
4 cups vegetable broth
16 -
3.5 oz green beans, trimmed and cut into bite-sized pieces
17 -
1 medium zucchini, diced
18 -
7 oz ditalini pasta
19 -
3.5 oz fresh spinach, roughly chopped
→ For Serving
20 -
Fresh basil leaves, torn
21 -
Grated Parmesan or pecorino cheese
22 -
Extra virgin olive oil for drizzling
# Instructions:
01 -
Warm the olive oil and butter together in a large, heavy-bottomed pot over medium heat. Toss in the chopped onion, carrot, and celery. Let them cook gently for about 5 to 6 minutes, stirring now and then, until they start to become tender and fragrant.
02 -
Stir in the minced garlic, sun-dried tomatoes, oregano, basil, and bay leaf. Cook for another 2 to 3 minutes until everything smells wonderful and the garlic is golden.
03 -
Pour in the canned tomatoes and vegetable broth, then add both types of beans along with the green beans and diced zucchini. Give everything a good stir, taste and adjust the seasoning with salt and pepper, then let it come to a gentle simmer. Cover partially and let it bubble away for 20 to 25 minutes so all the flavors meld together beautifully.
04 -
Add the ditalini pasta directly into the soup and continue simmering for 8 to 9 minutes, or until the pasta is cooked but still has a slight bite to it. If you're planning to have leftovers, consider cooking the pasta separately and adding it when you serve to keep it from getting too soft.
05 -
Fold in the fresh spinach and let it wilt for just a minute or two. Ladle the hot soup into bowls and top each serving with torn basil, a generous sprinkle of grated cheese, and a drizzle of your best extra virgin olive oil.
# Notes:
01 -
This hearty minestrone is considered a staple dish in Sardinia, where some of the world's longest-living people enjoy it regularly as part of their traditional diet.
02 -
For meal prep purposes, it's best to cook the pasta separately and add it when serving. Pasta stored in the soup tends to overcook and become mushy as it continues absorbing liquid.
03 -
Feel free to swap in whatever vegetables you have on hand - minestrone is wonderfully flexible and forgiving.