Sunday Soup: Italian Minestrone

Minestrone Soup TasteFood

~ Italian Minestrone Soup ~

Sometimes, all that’s needed is a bowl of soup…to feed your family, to clean your vegetable bin, to warm and to nourish. Minestrone is an Italian vegetable soup that combines any number of vegetables, including tomatoes, leafy greens and potatoes. Beans are also often in the mix – or little pasta tubes called ditalini. I make this soup because I know it tastes great and will handily use up any odds and ends in my refrigerator. While some of the vegetables vary, I always include a hunk of Parmigiano rind in the simmering stock, which will slowly break down and give body and flavor the soup.

Italian Minestrone
Serves 4 to 6

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, cut in 1/4 inch pieces
1 medium yellow potato, peeled, cut in 1/4 inch dice
1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice
1 small zucchini, cut in 1/4 inch dice
6 cups chicken stock
1 15-ounce can chopped tomatoes with juice
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, plus extra to taste
1 teaspoon freshly ground black pepper
1 2-inch chunk of rind from Parmigiano or Pecorino Romano cheese
1 15-ounce can cannellini or northern beans, drained
3 large kale leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish

Heat oil in a soup pot over medium heat. Add onion and sauté until beginning to soften, 2 minutes. Add carrots, rutabaga, fennel and zucchini. Sauté until vegetables brighten in color and soften slightly, 3 minutes. Add stock, tomatoes, bay leaf, oregano, thyme, salt and pepper. If soup is too chunky, add more stock to desired consistency. Bring to a boil; reduce heat to a simmer and submerge cheese in soup. Cover and simmer until vegetables are tender, 2o minutes. Add beans and simmer an additional 10 minutes. Taste for seasoning. Add chard and simmer until  chard is wilted, 2 minutes. Ladle into warm bowls. Garnish with grated cheese and parsley.

If you like this, you might enjoy these recipes:
Kale and Farro Soup from TasteFood
Spring Onion Soup from Sippity Sup
Matzoh Ball Soup from Elana’s Pantry
Lentil Soup from TasteFood
Roasted Tomato and Vegetable Soup from Kayotic Kitchen

9 responses to “Sunday Soup: Italian Minestrone

  1. A healthy and comforting soup!

    Cheers,

    Rosa

  2. I love a good bowl of minestrone! I need to remember to cheese rind trick.

  3. This looks really light and zesty. Well done.

  4. sprigsofrosemary

    I depend on soups to comfort and nourish (and to clean out my refrigerator and use up my leftovers.) I need to remind myself of the cheese rind trick, too.

  5. One of my top three homemade soups – love the photo as well.

  6. eastofedencook

    I believe I could live on soup for dinner. (Unfortunately my family has other ideas of what consists of a “proper” dinner, sigh.) Minestrone is a favorite! With a balance of seasonal veggies and robust beans simmered in a savory broth it crosses the seasons with delight!

  7. angelamroberts

    Ministrone is always a comforting soup. And a great meal all by itself, with a little parmesan of course.

  8. Such a comforting soup! I always throw in a piece of Parm cheese rind too and am always so happy with the subtle cheese flavor I get in the soup. Great idea!

  9. Pingback: Winter Minestrone Recipe - Andrea Meyers — Andrea Meyers