Minestrone: A Primer
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Course
Main Course
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Cuisine
Italian
Minestrone: A Primer
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The basic recipe for making minestrone, the classic Italian vegetable soup for all seasons.
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Ingredients
For Step 1:
- olive oil at least one cup total, or butter
- 1 onion chopped, or 2 large onion
- 2 carrot chopped, or more
- 2 celery chopped, or more stalks
- salt to taste
- pancetta cut into cubes or lardons (optional, chunk, or other cured pork
For Step 2:
- seasonal vegetables such as potatoes, leeks, green beans, zucchini, pumpkin and tomatoes, chopped into pieces, non leafy assortment of your choice
For Step 3:
- seasonal vegetables such as Savoy cabbage, escarole, chicory and spinach, cut into strips, leafy assortment of your choice
For Step 4:
- water or homemade broth, enough to cover vegetables
For Step 5:
- legumes such as cannellini beans, borlotti beans, cranberry beans, baby lima beans, fava beans and chickpeas, one or more of your choice
Instructions
- Add a generous amount of oil and/or butter in the bottom of a pot big enough to hold all your ingredients with room to spare. Add onions first, allow them to sauté without browning while you chop the carrots, then add the chopped carrots while you chop the celery, then add the celery. Add a healthy pinch of salt as you sauté.If you like, you can also add some chopped pancetta to this base. If so, add it first.
- Add non leafy vegetables in season, one by one, to the pot, allowing each ingredient to be well coated with the oil and absorb the flavor of all the vegetables that have preceded it.
- Add leafy vegetables that you want to, cut up into strips, proceeding as for Step 2 above.
- Add water (or broth) to cover, bring to a gentle simmer and allow to continue simmering for 45-60 minutes, or until all the vegetables are almost meltingly soft and the soup is getting quite thick.
- Add one or more legumes, either pre-cooked or canned. Canned legumes should be drained and rinsed beforehand. Cook for another 20-30 minutes, adding more water if the soup is getting too thick. As they simmer, crush some of the vegetables against the side of the pot.
- You can serve the soup immediately, but it is much better made ahead and served the next day, or at least after a few hours’ rest.
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