Classic Italian Minestrone Soup
ID: 7491b78c...
A hearty and comforting classic Italian vegetable soup packed with white beans, kale, potatoes, and savory pancetta. Simmered slowly with a Parmesan rind and fresh herbs, it develops a rich, deeply satisfying flavor profile perfect for cold weather.
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🍳 Cooking Flow
Render the diced pancetta in olive oil, then sauté the onions, carrots, and celery with a pinch of salt until softened. → Add garlic until fragrant, then mix in the tomatoes, white beans, butter beans, chopped kale, stock, thyme bundle, and Parmesan rind. → Bring the soup to a boil, then reduce the heat to a low simmer and cook partially covered for 1 hour. → Stir in the cubed potatoes and simmer uncovered for another 15 minutes until tender, then fold in the parsley. → Discard the thyme and cheese rind, adjust seasoning, and serve hot with toasted crusty bread, olive oil, and grated cheese.
Cooking Steps
Brief Cooking Order
Render the diced pancetta in olive oil, then sauté the onions, carrots, and celery with a pinch of salt until softened. → Add garlic until fragrant, then mix in the tomatoes, white beans, butter beans, chopped kale, stock, thyme bundle, and Parmesan rind. → Bring the soup to a boil, then reduce the heat to a low simmer and cook partially covered for 1 hour. → Stir in the cubed potatoes and simmer uncovered for another 15 minutes until tender, then fold in the parsley. → Discard the thyme and cheese rind, adjust seasoning, and serve hot with toasted crusty bread, olive oil, and grated cheese.
Introduction
A hearty and comforting classic Italian vegetable soup packed with white beans, kale, potatoes, and savory pancetta. Simmered slowly with a Parmesan rind and fresh herbs, it develops a rich, deeply satisfying flavor profile perfect for cold weather.
Step 1
Heat a 6-quart Dutch oven over medium-low heat. Add 1/2 cup of extra virgin olive oil and 1/4 pound of diced pancetta.
Step 2
Render the pancetta fat for about 10 minutes until lightly browned. Meanwhile, tie the fresh thyme sprigs together with kitchen twine into a bundle.
Step 3
Add the diced onion, carrots, and celery to the pot. Stir to coat them with the fat, sprinkle with a pinch of salt, and sauté for about 10 minutes until the vegetables are softened.
Step 4
Add the sliced garlic to the vegetables and sauté for 1 to 2 minutes until fragrant.
Step 5
Stir in the hand-crushed tomatoes, drained cannellini beans, lima beans, chopped Tuscan kale, Parmigiano Reggiano rind, and the tied thyme bundle.
Ingredients List
Important Notes
Adding a Parmigiano Reggiano rind is highly recommended as it melts slightly and infuses the broth with rich umami flavor.
To make the soup vegetarian or vegan, simply omit the pancetta and Parmesan rind, and use only olive oil as the cooking base.
Make sure to thoroughly remove the tough woody stems from the kale before rough-chopping the leaves.
If you prefer a much thicker, stew-like soup, reduce the vegetable stock to 4-5 cups instead of 8.
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