Traditional Italian Minestrone Soup
Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté until they are golden and fragrant.
Step 2
Add carrots, celery, and zucchini to the saucepan. Cook for about 5 minutes, until the vegetables begin to soften.
Step 3
Add crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Step 4
Add drained red beans and pasta. Continue cooking for about 10 minutes, or until the pasta is al dente.
Step 5
Season the soup with salt, pepper, and dried Italian herbs to taste.
To Conclude
Our Tips
Chef's tips for making this recipe
Aromatic base (soffritto)
Start by sautéing onion, carrot and celery in olive oil: this step concentrates the flavors and sets the tone for your soup.
Parmesan crust
Add a Parmesan crust to the broth; it melts slowly and adds an incomparable umami depth.
Order of cooking
Add the harder vegetables (potatoes, carrots) to the more delicate ones (zucchini, green beans) for perfect textures.
Pasta al dente
Add the small pasta five minutes before the end, or cook separately to prevent them from swelling too much if you are making leftovers.
Smart storage
Minestrone freezes well; just remember to remove the pasta before freezing and add it during reheating.
Frequently Asked Questions
1 question about this recipe
-
Aromatic base (soffritto)
Start by sautéing onion, carrot and celery in olive oil: this step concentrates the flavors and sets the tone for your soup. -
Parmesan crust
Slide a Parmesan crust into the broth; it melts slowly and adds an incomparable umami depth. -
Cooking order
Add the harder vegetables (potatoes, carrots) to the more delicate ones (zucchini, green beans) for perfect textures. -
Al dente pasta
Add the small pasta five minutes before the end, or cook separately to prevent them from swelling too much if you are making leftovers. -
Smart storage
Minestrone freezes well; just remember to remove the pasta before freezing and add it during reheating.
