There are so many different variations of Minestrone soup; it can be somewhat difficult in choosing which recipe to follow. This recipe is more traditional and borrows from several recipes with elements that I liked in particular. I was interested in the idea of using the rind from parmigiano reggiano, as I heard it enhances the flavor. I tried it out and it turns out the rind does add more depth of flavor to the broth. I chose a simple bean medley of red kidney beans and great northern beans, both found in many Minestrone recipes. To get the freshest flavor I roasted Roma tomatoes in the oven and then pureed them for the diced tomatoes. It made a big difference due to the roasting process which concentrates and enhances their flavor. Many recipes do not require any meat as part of the base but I added sliced pancetta for richness and complexity. Everything came together great and it was a perfect transition meal from Summer to Fall! I garnished the soup with extra parmesan and basil and served it with crusty french bread.
Classic Minestrone Soup
(Makes 8+ servings)
Printable Version
Ingredients:
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 5 oz. pancetta, sliced
- 2 tbsp olive oil
- 9 small roma tomatoes, halved
- 3 cloves garlic, minced
- 2 large yellow squash, sliced in half and chopped
- 3 large zucchini, sliced in half and chopped
- 2 ears corn (about 1 cup corn)
- 30 oz. dark red kidney beans, washed and drained
- 30 oz. great northern beans, washed and drained
- 1 parmesan rind
- 1/2 head savoy cabbage, chopped
- 8 cups chicken stock (or more if desired)
- 1 tbsp fresh thyme
- 1 tbsp fresh oregano
- sea salt and black pepper to taste
- 8 servings Ditalini pasta
- grated parmesan, for garnish
- fresh basil leaves, for garnish
Directions:
- Turn the heat setting on the oven to broil.
- On an oiled flat pan, place the halved tomatoes cut side down and drizzle with olive oil, sea salt and black pepper.
- Broil tomatoes for about 12 minutes, flipping halfway through. Remove once the skins are cracked and slightly brown around the edges.
- Meanwhile, in a large 12 qt. sauce pot, heat 1 tbsp of olive oil and add the onion, celery and carrots.
- Remove the tomatoes from the oven and set aside to cool.
- Stir in the pancetta, garlic, thyme and oregano into the onion mixture and turn the heat to medium low, covered.
- Pinch the skins off the tomatoes and discard.
- In a food processor, pulse the tomatoes until they form a small dice or chunky sauce.
- Add the zucchini, yellow squash, corn, tomato puree, kidney beans, great northern beans, parmesan rind, and chicken stock.
- Bring the contents to a low simmer and cook until the veggies are tender.
- Cook the pasta as directed on the package in a separate sauce pot.*
- Stir in the cabbage and cook until tender, about 10 minutes. Season with salt and pepper to taste.
- Add a serving of pasta to each bowl and season with salt and pepper. Ladle a few servings of the soup into each bowl and garnish with parmesan and basil.
*I cook small batches as needed, not all at once. So if I know I will be serving 2 bowls of soup, I cook 1 cup ditalini pasta and add the pasta to each bowl, then add a few ladles of soup. I do this because the noodles tend to over absorb the broth.
Ihjaz Ahmad says
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
A healthier option for a family favorite.