Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is an important component of Italian cuisine and is different from one part of Italy to the next, depending on the fresh vegetables grown there. This casual approach to the recipe makes for some very unique styles and flavors of Minestrone.
In modern times, there are many new types of canned vegetables available on the shelves of Italian markets. These come from all over the world, including the Americas and Asia. Introducing these ingredients means Minestrone might contain some unusual or non-traditional items. This is frowned upon by traditionalists. Below is a meat free version, though you could cook your beans in a low sodium chicken broth if you’d like.
Fresh ripe tomatoes make a big difference in this recipe – their sweet juice works with the flavorful bean broth and the starch of the pasta to make a delicious base for this summer vegetable soup.
Makes 8 to 9 cups
1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight.
6 cups water
2 bay leaves
2 fresh sage leaves
1 sprig fresh oregano
1 tablespoon extra virgin olive oil
1 medium-size red onion, diced, about 2 cups
1 small carrot, diced about 3/4 cup
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
6 garlic cloves, finely chopped
1 small red bell pepper, diced about 3/4 cup
1 small zucchini, diced about 3/4 cup
1/4 cup dry red wine
2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups
1/4 cup small pasta, cooked al dente, drained and rinsed
1/3 bunch fresh spinach, cut into thin ribbons and washed, about 2 cups packed
2 tablespoons chopped fresh basil
grated Parmesan cheese
Drain and rinse the beans. Place them in a 2-quart saucepan with the water, Tie 1 bay leaf, the sage leaves, and the oregano up in a piece of cheesecloth and add it to the pot. Bring to boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove herb bundle.
While the beans are cooking, heat the olive oil in a soup pot. Add the onion, carrots, 1/2 teaspoon salt, dried herbs, and a few pinches of pepper. Saute the onions and carrots over medium heat until just soft, about 5 to 7 minutes.
Add the garlic, peppers and zucchini and saute for 4 to 5 minutes. Add the wine and cook to 1 to 2 minutes, until the pan is almost dry. Add the tomatoes, then the pasta, spinach, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish with Parmesan cheese.