Hearty Minestrone Soup
Quick answer
Hearty minestrone soup is an Italian vegetable soup that begins by patiently sauteing onion, carrot, celery, and zucchini in olive oil to draw out their natural sweetness...
What makes this special
- Patiently sautéed vegetables build a sweet, caramelized foundation for this Italian soup.
- Unhurried sautéing of vegetables builds caramelized sweetness into the broth base
- Pasta cooked directly in the soup releases starch that enriches the texture
Key ingredients
Core cooking flow
- 1 Dice 120 g onion, 120 g carrot, 100 g celery, and 150 g zucchini into roughly 1 cm cubes.
- 2 Warm 1.5 tablespoons olive oil in a pot over medium heat.
- 3 Add the zucchini and cook for 2 minutes, then stir in 300 g crushed tomatoes.
Hearty minestrone soup is an Italian vegetable soup that begins by patiently sauteing onion, carrot, celery, and zucchini in olive oil to draw out their natural sweetness before adding crushed tomatoes and vegetable broth. Taking time to cook the vegetables over medium heat allows caramelization to occur, building a clean yet deep flavor base for the broth. Kidney beans contribute plant-based protein and a starchy thickness, while small pasta cooked directly in the soup releases additional starch that enriches the overall texture. Adding a Parmesan rind during the simmer infuses the broth with a quiet umami depth. A final garnish of grated Parmesan and a drizzle of olive oil just before serving rounds out the bowl with richness and savory warmth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Dice 120 g onion, 120 g carrot, 100 g celery, and 150 g zucchini into roughly 1 cm cubes.
Keep the pieces similar in size so they soften evenly and the soup feels balanced in each spoonful.
- 2Control
Warm 1.5 tablespoons olive oil in a pot over medium heat.
Add the onion, carrot, and celery, then saute for about 5 minutes until the onion turns glossy and the vegetables start to smell sweet.
- 3Season
Add the zucchini and cook for 2 minutes, then stir in 300 g crushed tomatoes.
Scrape the bottom of the pot as the tomatoes bubble for about 3 minutes so the vegetable sugars do not scorch.
- 4Control
Pour in 900 ml vegetable broth and 180 g kidney beans.
Once the soup comes to a boil, lower to medium-low heat, leave the lid slightly ajar, and simmer for about 15 minutes.
- 5Heat
Add 100 g small pasta and cook for 8 to 10 minutes, stirring occasionally so it does not stick.
If the soup becomes too thick before the pasta is tender, add a little more broth.
- 6Finish
When the pasta is tender, season with salt and pepper.
Ladle into bowls, finish with 20 g grated parmesan cheese and a small drizzle of olive oil, then serve hot while the texture is loose.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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