The Best Minestrone Soup Recipe
This minestrone recipe delivers a rich, hearty, and authentic Italian vegetable and bean soup. It meticulously builds flavor from scratch with slow-cooked beans, a robust aromatic base, fresh vegetables, and pasta, culminating in a deeply satisfying and comforting meal.
Equipment
- 1 Large Dutch Oven or Stockpot Essential for simmering beans and the main soup
- 1 Cutting Board
- 1 Chef's knife For dicing and chopping all vegetables and aromatics
- 1 Fine-Mesh Strainer or Colander For straining cooked beans and reserving liquid
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 8 ounces 225g dried cannellini, borlotti, or kidney beans
- Kosher salt
- 1 medium onion split in half (about 6 ounces; 175g)
- 1 medium carrot about 3 ounces; 85g
- 2 celery stalks about 3 ounces; 85g
- 2 medium cloves garlic
- 1 large sprig rosemary
- 2 to 3 sprigs parsley
- 1 bay leaf
- 4 ounces 115g salt pork or pancetta, cut into 1/4-inch dice (optional)
- 2 tablespoons 30ml extra-virgin olive oil, plus more as needed
- 1 medium onion finely chopped (about 6 ounces; 175g)
- 1 medium carrot peeled and finely diced (about 3 ounces; 85g)
- 2 celery stalks finely diced (about 3 ounces; 85g)
- 1 tablespoon 15ml minced fresh rosemary leaves
- 2 medium cloves garlic minced (about 2 teaspoons; 12g)
- 1 pound 450g ripe Roma tomatoes, peeled, seeded, and chopped (see note)
- 1 Parmesan rind optional; see note
- 1 cup dried small pasta such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100g)
- 1 medium zucchini cut into bite-size pieces (about 4 ounces; 115g)
- 1 medium summer squash cut into bite-size pieces (about 4 ounces; 115g)
- 4 ounces green beans cut into 1/2-inch lengths (about 115g)
- 4 ounces spinach roughly chopped (about 4 cups loosely packed leaves; 115g)
- Chopped fresh herbs such as basil, parsley, or rosemary, for serving
- Freshly ground black pepper
Instructions
- Soak dried beans overnight or use a quick-soak method; drain. Combine soaked beans with 1 split onion, 1 whole carrot, 2 celery stalks, 2 garlic cloves, rosemary, parsley sprigs, bay leaf, and water in a large pot. Simmer until tender (about 1.5-2 hours). Strain beans, reserving cooking liquid and discarding aromatics.
- If using, render diced salt pork or pancetta in a large Dutch oven over medium heat until crisp. Remove pork/pancetta, leaving fat in the pot.
- Add olive oil if needed. Sauté finely chopped onion, diced carrot, and diced celery until softened, about 8-10 minutes.
- Stir in minced rosemary and minced garlic, cooking for 1 minute until fragrant.
- Add chopped Roma tomatoes (peeled and seeded) and the Parmesan rind (if using). Cook, stirring occasionally, for 5-7 minutes to allow flavors to meld.
- Return cooked beans to the pot. Add reserved bean cooking liquid (or vegetable/chicken broth if insufficient) to cover, ensuring a soupy consistency. Bring to a simmer.
- Add dried small pasta and cook according to package directions until almost al dente.
- Stir in zucchini, summer squash, and green beans. Continue simmering for 5-7 minutes, until vegetables are tender-crisp.
- Remove Parmesan rind. Stir in chopped spinach until wilted, about 1-2 minutes.
- Season with kosher salt and freshly ground black pepper to taste. Ladle into bowls, garnish with fresh herbs, and serve warm.
Notes
Achieving a truly flavorful minestrone hinges on layering. Start by soaking dried beans thoroughly; this improves texture and reduces cooking time significantly. If using salt pork or pancetta, render it slowly to build a foundational savory depth. A finely diced soffritto, sautéed gently, is crucial for aromatic complexity. Add sturdy vegetables earlier and delicate ones like spinach and green beans towards the end to maintain vibrant color and texture. The Parmesan rind is a secret weapon for umami; don't skip it! Always taste and adjust seasoning, especially salt, throughout the cooking process, considering the saltiness from cured pork and cheese.