Chef Jean-Pierre's Minestrone Soup
ID: dba73ffe...
A comforting, hearty classic Italian soup that combines Chef Jean-Pierre's mother's and grandmother's recipes. Packed with finely diced root vegetables, green beans, white beans, and cavatelli pasta, it is finished with a fragrant pesto oil drizzle and grated parmesan cheese.
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🍳 Cooking Flow
Sauté onions, then add diced celery, carrots, and potatoes. → Add garlic, herbs, and cover with vegetable stock; simmer for 30 minutes. → Add green beans, parsley, salt, pepper, pasta, and fresh basil; simmer for 15 minutes. → Stir in cannellini beans (with their liquid) and chopped escarole; simmer for 15-20 minutes. → Ladle into bowls, drizzle with pesto mixed with olive oil, and sprinkle with grated cheese.
Cooking Steps
Brief Cooking Order
Sauté onions, then add diced celery, carrots, and potatoes. → Add garlic, herbs, and cover with vegetable stock; simmer for 30 minutes. → Add green beans, parsley, salt, pepper, pasta, and fresh basil; simmer for 15 minutes. → Stir in cannellini beans (with their liquid) and chopped escarole; simmer for 15-20 minutes. → Ladle into bowls, drizzle with pesto mixed with olive oil, and sprinkle with grated cheese.
Introduction
A comforting, hearty classic Italian soup that combines Chef Jean-Pierre's mother's and grandmother's recipes. Packed with finely diced root vegetables, green beans, white beans, and cavatelli pasta, it is finished with a fragrant pesto oil drizzle and grated parmesan cheese.
Step 1
Heat olive oil in a large soup pot and sauté the diced onions first until translucent.
Step 2
Add the finely diced celery, carrots, and potatoes to the pot. Stir well to combine with the onions.
Step 3
Add the minced garlic and the fresh chopped thyme and oregano. Sauté for a few minutes until fragrant.
Step 4
Pour in the vegetable stock until all the vegetables are covered. Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes until the vegetables start to soften.
Step 5
Add the green beans, salt, black pepper, and chopped parsley. Stir and continue to simmer.
Ingredients List
Important Notes
Cut all vegetables into small, uniform dice so they cook evenly and relatively quickly.
Always cook onions first as they lay the flavor foundation for the soup.
Cooking the pasta directly in the soup stock infuses it with flavor and releases starches that naturally thicken the broth.
Using the canned bean liquid adds body and a velvety texture to the soup. If using dry beans, rehydrate them the night before and cook them first.
If escarole lettuce is hard to find, baby spinach makes a great alternative.
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