Minestrone Soup
A hearty Italian vegetable soup with beans and pasta, simmered with a Parmesan rind for deep umami and finished with a drizzle of good olive oil and grated Parmesan - the rind is the traditional trick that gives real minestrone its savory backbone, and it's what most quick versions skip.
⏱ 45 min🍽 6 servings
dinnervegetarian
Ingredients
- •2 tbsp olive oil, plus more for serving
- •1 onion, diced
- •2 carrots, diced
- •2 celery stalks, diced
- •3 cloves garlic, minced
- •1 can diced tomatoes
- •1 can kidney beans, drained
- •4 cups vegetable broth
- •1 Parmesan rind
- •1 cup small pasta (ditalini or elbow)
- •2 cups chopped kale
- •Salt to taste
- •Pepper to taste
- •Grated Parmesan, for serving
Steps
- 1.Heat olive oil in a large pot and sauté onion, carrots, and celery until softened, about 8 minutes.
- 2.Add garlic and cook for 1 minute.
- 3.Stir in the diced tomatoes, kidney beans, vegetable broth, and Parmesan rind; bring to a boil.
- 4.Add the pasta and simmer until al dente, about 10 minutes.
- 5.Stir in the kale, season with salt and pepper, and cook until wilted.
- 6.Remove the Parmesan rind, then serve drizzled with olive oil and topped with grated Parmesan - the rind is what gives real minestrone its savory backbone.