Tuscan Minestrone Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Tuscan Minestrone Soup
Description
Tuscan Minestrone Soup begins by slowly sautéing chopped carrots, celery, and onion in olive oil until softened, allowing the flavors to mellow. Potatoes, garlic, and thyme are then added and sautéed briefly before chicken stock is introduced. The soup simmers covered for 30 minutes during which potatoes cook fully and partially mash against the pot's side to thicken the broth.
Next, chopped cavolo nero and savoy cabbage are stirred in and simmered until tender, contributing leafy texture and subtle bitterness. Green beans and canned cannellini beans follow, adding freshness and protein. Arborio rice is stirred in last and cooked until just tender, providing body and a slight starchiness that rounds the soup.
This soup offers a balanced combination of tender cooked vegetables, creamy broth with some thickness from mashed potatoes, and a variety of textures from beans and greens. It suits a wholesome lunch or dinner and can be served with crusty bread.
Vegetables should be finely chopped to ensure even cooking. To accelerate preparation, chop veggies in advance. If making ahead, add the rice only when serving to prevent it from becoming mushy. The soup can be refrigerated or frozen prior to adding rice for convenient storage.
Ingredients
- 1 large carrot finely chopped
- 1 large celery finely chopped, stalk
- 1 onion finely chopped
- 2 medium sized potato cut into cubes
- 2 cloves garlic finely chopped
- 8.5 cups (2 litres) chicken stock
- 2 prigs thyme
- 1/2 small savoy cabbage finely chopped
- 6 leaves cavolo nero finely chopped
- 3.5 oz (100g) green beans trimmed and cut into 3
- 14 oz (400g) cannellini beans canned
- 3/4 cup (150g) arborio rice
- 1 tbsp olive oil
Instructions
- Saute equal amounts of finely chopped carrots, celery and onion with the olive oil on a low to medium heat until soft (around 10 minutes).
- Top Tip: This is an important part and the only part of the soup you need to pay extra attention with. You need to saute the veggies slowly for around 10 minutes until they are soft. Don't be tempted to turn up the heat because the flavours won't really develop and it's more likely to burn which will ruin the flavour of the soup.
- Once the veggies are soft add the chopped potatoes, thyme and chopped garlic. Fry everything for 1-2 minutes until the garlic and thyme are fragrant then add the chicken stock.
- Bring the soup to a boil then turn down to simmer and cover for 30 minutes. The potatoes should be cooked through at this point. Using the side of a wooden spoon crush some of the potatoes against the side of the pot.
- Add the chopped cavolo nero and savoy cabbage, cover again and simmer for 15 minutes.
- Next, put half of the cannellini beans in a bowl with a spoonful of soup liquid and blitz until completely smooth using an immersion blender or use a regular blender, add to the soup along with the other half of cannellini beans and green beans.
- Finally, add the rice and simmer for 10-15 minutes, add salt if needed and serve with some crusty bread.
Notes
- Prepare vegetables in advance for quicker cooking and even texture.
- Cut cabbage into small to medium pieces for easy eating within the soup.
- Trim and cut green beans into three segments for consistent bite size.
- When storing or freezing, omit adding rice until reheating to maintain appropriate texture.
- Slowly sauté base vegetables to develop flavor and avoid burning, which negatively affects the soup's taste.
User Reviews
Overall Rating
5
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