Minestrone

A version of the famous Italian soup of vegetables, pasta, and beans.

By Aida Mollenkamp

Minestrone is one of the best-known soups around, and when you take a look at what’s in it, it’s easy to understand why. Brimming with vegetables, pasta, and beans in a full-flavored broth, this healthy soup is filling enough to be considered a meal.

What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water.

Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld.

We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian.

TIME/SERVINGS
Total Time: 2 hrs 35 mins
Active Time: 35 mins
Makes: 6 to 8 servings 

INGREDIENTS
1 cup dried cannellini beans
2 tablespoons unsalted butter
2 tablespoons olive oil, plus extra for drizzling
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, peeled and minced 
1 small russet potato, medium dice
2 medium celery stalks, halved lengthwise and thinly sliced
1 medium carrot, peeled, halved lengthwise, and thinly sliced
1 medium bay leaf
1 (14.5-ounce) can diced tomatoes with juices
6 ounces green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1/2 cup frozen peas
4 cups (1 quart) low-sodium chicken broth
3/4 cup ditalini, tubettini, or other small pasta
1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
Grated Parmesan or pecorino cheese, for garnish

INSTRUCTIONS

1. Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of bean-cooking liquid. Drain beans and reserve.
2. Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic, and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf, and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits on the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
3. Add 1/2 of the green beans, 1/2 of the zucchini, 1/2 of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and 1/2 of the parsley, and simmer until pasta is al dente, about 10 to 15 minutes.
4. Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, garnish with a drizzle of olive oil, sprinkle grated cheese over top, and season with freshly ground black pepper.

Beverage pairing: Masi Bonacosta Valpolicella, Italy. This soup has a wonderful medley of textures, so it’s nice to pair it with something smooth and easy that won’t get in the way. With its beans and root vegetables, minestrone is earthy in flavor, making it a good match for something of contrast, hence this simple but lovely Valpolicella. Made with a blend of grapes from Italy’s eastern coast, it has clear notes of cherry and plum and a light, soft finish.