Autumn Minestrone
4 servings
65 minutes
Autumn minestrone is a cozy dish of Italian cuisine that perfectly conveys the warmth and richness of the autumn season. Its history traces back to traditional village soups that used seasonal vegetables and available ingredients. The flavor of this minestrone is rich, layered, and warming—a combination of tender beans, aromatic bacon, fragrant herbs, and fresh vegetables creates harmony in every spoonful. The addition of red wine and parmesan gives the soup a noble depth. Autumn minestrone is perfect for cozy home evenings when served with pieces of fresh bread. It is not only nutritious but also embodies the philosophy of Italian cuisine—simplicity, seasonality, and richness of flavor that make it a beloved dish for family lunches.
1
Soak the beans in cold water overnight.
- White beans: 200 g
2
The next day, drain the water, add the beans to a pot of water along with a bay leaf, crushed tomato, and peeled potato: this will give the beans flavor and soften their skin. Cook until the beans are tender - about an hour.
- White beans: 200 g
- Bay leaf: 1 piece
- Tomatoes: 1 piece
- Potato: 1 piece
3
While the beans are boiling, prepare the sofrito. Finely chop the onion, carrot, fennel, celery, and basil stems (without leaves). Cut the bacon into small pieces.
- Red onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Fennel: 0.5 piece
- Green basil: 20 g
- Bacon: 80 g
4
Heat olive oil in a saucepan and add chopped bacon, onion, carrot, celery, fennel, garlic, and finely chopped basil stems. Simmer on low heat with the lid slightly ajar for about 15-20 minutes until they become soft.
- Olive oil: 30 ml
- Bacon: 80 g
- Red onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Fennel: 0.5 piece
- Garlic: 3 cloves
- Green basil: 20 g
5
Cut the zucchini into quarters lengthwise, then slice them thinly.
- Baby courgettes: 2 pieces
6
Add tomatoes, zucchini, and red wine, and simmer on low heat for 15 minutes.
- Pelati (whole peeled tomatoes): 800 g
- Baby courgettes: 2 pieces
- Dry red wine: 250 ml
7
Drain the water from the beans (leaving about half a cup of cooking water) and discard the bay leaf, tomato, and potato. Season with salt, pepper, and drizzle with a little oil.
- White beans: 200 g
- Bay leaf: 1 piece
- Tomatoes: 1 piece
- Potato: 1 piece
- Salt: to taste
- Ground black pepper: to taste
8
Add spinach, broth, and beans to the saucepan.
- Spinach: 200 g
- Chicken broth: 565 ml
- White beans: 200 g
9
Put the pasta in a plastic bag, removing all the air from it, and tie the end. Gently crush the pasta with a rolling pin to break it into pieces. Cut the tip of the bag and pour the contents into the soup. Stir and continue simmering until the pasta is cooked.
- Pasta: 55 g
10
If the soup seems too thick, add a bit more broth or water to thin it out. Then taste and season with salt and pepper.
- Chicken broth: 565 ml
- Salt: to taste
- Ground black pepper: to taste
11
Serve sprinkled with chopped basil leaves and drizzled with a small amount of extra virgin olive oil. Place a block of Parmesan and a grater on the table for everyone to grate their own cheese.
- Green basil: 20 g
- Olive oil: 30 ml
- Parmesan (Parmigiano Reggiano): 50 g
