Authentic Italian Minestrone Soup
ID: e1268c03...
A hearty, traditional Italian vegetable soup packed with fresh carrots, celery, potatoes, pumpkin, beans, lentils, pasta, and broccoli. Infused with rosemary, extra virgin olive oil, and melted Parmigiano rind, this is a comforting and affordable meal for the whole family.
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🍳 Cooking Flow
Sauté the celery, carrot, and onion in olive oil with rosemary leaves for 10 minutes. → Add pumpkin, potatoes, and water, then cook covered for 10-15 minutes. → Stir in tomatoes, Parmigiano rinds, broccoli, whole rosemary, salt, pepper, and simmer for 10 minutes. → Add beans, lentils, parsley, simmer for 20 minutes, then remove the whole rosemary sprig. → Pour in extra water, add Ditalini pasta, cook uncovered until slightly under al dente, then let rest for 5 minutes off the heat.
Cooking Steps
Brief Cooking Order
Sauté the celery, carrot, and onion in olive oil with rosemary leaves for 10 minutes. → Add pumpkin, potatoes, and water, then cook covered for 10-15 minutes. → Stir in tomatoes, Parmigiano rinds, broccoli, whole rosemary, salt, pepper, and simmer for 10 minutes. → Add beans, lentils, parsley, simmer for 20 minutes, then remove the whole rosemary sprig. → Pour in extra water, add Ditalini pasta, cook uncovered until slightly under al dente, then let rest for 5 minutes off the heat.
Introduction
A hearty, traditional Italian vegetable soup packed with fresh carrots, celery, potatoes, pumpkin, beans, lentils, pasta, and broccoli. Infused with rosemary, extra virgin olive oil, and melted Parmigiano rind, this is a comforting and affordable meal for the whole family.
Step 1
Heat a large pot over medium heat, add a generous drizzle of extra virgin olive oil, then add the diced carrots, celery, and red onion to make the soffrito.
Step 2
Remove the leaves from one sprig of rosemary and add them to the soffrito, stirring to combine.
Step 3
Pour a small splash of water into the pot to prevent the soffrito from burning, cover with a lid, and cook for 10 minutes.
Step 4
Uncover the pot, add the diced pumpkin and potatoes, and give it a quick stir. Add a bit more olive oil and enough water to cover the vegetables. Cover with the lid and cook on medium-high heat for 10 to 15 minutes.
Step 5
Remove the lid, add the canned diced tomatoes, and stir. Pour in more water to submerge the ingredients again.
Ingredients List
Important Notes
Uniformly dicing the vegetables ensures they cook evenly and creates a better texture in the soup.
Adding Parmigiano-Reggiano rinds is a classic Italian secret that melts slightly, adding incredible umami flavor and richness to the broth.
Always cook the pasta 2 minutes less than instructed because it continues to cook and absorb broth as the soup sits.
Don't be afraid to add plenty of water when cooking the pasta; the pasta and vegetables will absorb a massive amount of liquid as it rests.
This recipe makes a large batch. Leftovers can easily be frozen in plastic containers and reheated with a little extra water to revive the texture.
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