I love making this soup, honestly the process of the preparation is just as rewarding as eating it… I start sautéing the onion and continue with the chopped celery and the carrots. When I can smell the heavenly aroma of this trio, I add the garlic and the fresh rosemary leaves. Then I add the tomatoes. Feeling the rhythm, I prepare the rest of the vegetables and add them to the pot along with the spices. Now that the ingredients know each other, I cover the soup with some stock and continue cooking it slowly. At the end comes the cooked beans, spinach, and the pasta. I keep on cooking with love and passion until the pasta is al dente. Now it is ready! … and the power of this soup truly comes alive when I can share it with others…

Minestrone soup is basically an Italian vegetable soup. Yes we always order it when we go to Olive Garden, but if possible it really should have locally grown vegetables. You start with the trio of carrots, celery stalk and onions and add other seasonal vegetables and some delicate beans like Borlotti or Cannelloni beans. Of course, kitchen spices are also a crucial part of the recipe. I used crushed fennel, fresh basil, fresh rosemary and thyme. Usually some pasta is added at the end but potatoes are also used instead of pasta in some parts of Italy or you can use both. Finally, add the beans to make it a filling, satisfying soup.

Try this soup and let me know how you liked it. I would love to hear from you!

RECIPE

INGRDIENTS

• 1 medium onion, diced
• 1 cup diced carrots
• 2 celery stalks, diced
• few slices pancetta or bacon (optional)
• generous amount extra virgin olive oil
• 10 cups water, vegetable or chicken broth (or enough to cover the soup)
• seasonal diced vegetables (I used 1 cup of each: green beans, zucchini, spinach)
• 1 potato, diced
• 1 large fresh tomato, chopped or 1 can 14 oz
• 3 cloves garlic, minced
• 1 cup dried delicate flavored beans of you choice like cannelloni, borlotti or 15 oz canned beans
• 1 tsp of each: ground dried fennel seeds, dried thyme,
• fresh basil in season (optional) or 1 tsp dried
• few fresh rosemary springs (optional)
• salt and pepper to taste
• 1 oz pancetta or bacon, diced (optional)
• harder cheese (Parmesan)
• small piece of Parmesan cheese rind (optional), chopped
• parsley to garnish
• handful dry pasta (ditalini, elbow or orecchiette)

METHODS

1. Soak the beans overnight but at least for 3 hours. Discard the soaking liquid. Add fresh water and bring it to a boil. Cook for 1 hr on low heat or until they are soft but don’t fall apart. (Omit if using cans). Set aside.
2. Sauté the onions in generous amount of olive oil until translucent for about 5 minutes. Add the diced celery, pancetta (if using) and keep sautéing. Meanwhile, prepare carrots and continue sautéing the mixture with the carrots.
3. Add the crushed garlic and fresh rosemary leaves, saute for 1 minute.
4. Add the chopped tomatoes and rosemary leaves.
5. Prepare the vegetables (green beans, potatoes and zucchini) and add them to the pot. Pour in some liquid. Keep cooking for about an hour.
6. Add the spinach, cooked beans and the pasta. Cook for 10 minutes or according to the pasta’s instructions. Make sure there is plenty of liquid as the pasta will absorb some of it.
7. Add salt and pepper to taste.
8. Serve warm with parsley and cheese if you wish!

Enjoy!

Text and photos by twincitiesherbs.