Minestrone Soup Cooking Recipe | Minestrone Recipe
This popular recipe highlights the flavors of spring vegetables, which complement the taste of the pesto.
Serves 4
Preparation time: 20 minutes
Cooking time: 2 hours
Ingredients
- ¼ cup (⅔ oz./20 g) dried porcini
- 7 oz. (200 g) white haricot beans (in the pod)
- 5 oz. (150 g) peas (in the pod)
- 5 oz. (150 g) fava beans (in the pod)
- 1 clove garlic
- 1 potato
- 1 onion
- 2 zucchini
- 6 cabbage leaves
- 7 oz. (200 g) green beans
- 6 chard, endive, or borage leaves
- 1 carrot
- 2 tomatoes
- 3 tablespoons olive oil
- Grated Parmesan
- Grated pecorino Pesto
- Salt
Equipment
- 1 vegetable mill or stick blender (optional)
Cooking Method
- Soak the dried porcini in lukewarm water for 10 minutes, then drain and chop them.
- Wash and shell the fresh haricot beans, peas, and fava beans (if these are large, peel them as well).
- Peel the garlic and chop the clove finely.
- Peel and wash all the other vegetables and cut them into small pieces.
- Bring 8 cups (2 liters) of water to a boil in a stockpot, and add the tomatoes for a few seconds so that they will peel easily.
- Remove with a slotted spoon and take off the skins.
- Salt the water, then return the peeled tomatoes to the pan, together with the porcini and the rest of the vegetables.
- Add the olive oil and cook for 2 hours over low heat.
- Serve with Parmesan, pecorino, and pesto.
Suggested food/wine match
- Fontanacota, Sciac-tra—Ormeasco di Pornassio DOC
Chef’s notes
Once the minestrone soup is ready; you can add pasta or rice and cook according to the packet instructions.
You can also pass the soup through a vegetable mill, or use a stick blender, to give it a smoother texture.
