Traditional Minestrone
8 servings
180 minutes
Minestrone is a classic Italian soup born in rural villages where each dish reflects the generosity of nature and love for simple ingredients. Its rich aroma absorbs the warmth of home, while its thick texture provides a sense of coziness. The base of minestrone consists of beans, vegetables, and bacon that create a harmonious balance of sweetness, bitterness, and spiciness. The rind of parmesan adds depth to the flavor while fresh spinach and herbs provide lightness. This soup is perfect for leisurely lunches; it is nutritious, warming, and can enhance any feast. Minestrone can be served in whole pieces or pureed, highlighting its versatility and ability to adapt to any taste.
1
Soak the beans in water for six to seven hours (you can do this overnight), then rinse, transfer to a large pot, cover with fresh water, bring to a boil, and add cloves and black peppercorns.
- Beans: 150 g
- Carnation: 2 pieces
- Black peppercorns: 2 pieces
2
In a well-heated pan, fry the bacon cut into small cubes. Add chopped onion, leek, and celery and sauté until soft, then add crushed garlic and keep the vegetables on the heat for a couple more minutes.
- Bacon: 150 g
- Onion: 1 head
- Leek: 1 stem
- Celery stalk: 1 piece
- Garlic: 2 cloves
3
Add the crispy bacon and onion to the pot with the beans. Bring to a boil and reduce the heat to low — so the liquid simmers confidently but not too intensely. Toss in the pot the bacon skin and the rind of parmesan.
- Bacon: 150 g
- Parmesan cheese: to taste
4
Peel the pumpkin and cut it into cubes. Similarly, cut the peeled carrots and potatoes (the amount of potatoes in the soup should equal the total amount of other vegetables). Add the vegetables to the pot with the beans.
- Pumpkin: 200 g
- Carrot: 1 piece
- Potato: 1 kg
5
Chop the zucchini last, without peeling them, and add to the pot with the other vegetables, bringing the soup back to a boil.
- Zucchini: 2 pieces
6
Add a bay leaf and two or three sprigs of thyme (or a sprig of rosemary if you want to add coniferous aromas) to the soup. Cook for about another hour — the readiness of the soup can be determined by the softness of the vegetables and beans: they should be thoroughly cooked.
- Bay leaf: 2 pieces
- Rosemary: to taste
7
Chop the spinach and parsley and add them to the soup a few minutes before cooking is done, so the greens don't lose color. Cook for another five to seven minutes. Remove the bacon and parmesan skins, thyme sprigs, and bay leaf from the pot. Add salt.
- Spinach: 1 bunch
- Parsley: 1 bunch
- Salt: to taste
8
Before serving, the ready minestrone can be pureed using a potato masher or poured directly into bowls while keeping the vegetables whole. Sprinkle each portion with a tablespoon of grated Parmesan.
- Parmesan cheese: to taste