This super classic Italian soup is a must in all homes. There is no single recipe for minestrone as it is cooked differently in all regions of Italy. Feel free to add or remove any vegetable you like as produce vary depending on which part of the world you are in.
I like to use dried kidney beans and not canned ones. I parboil them and add them as they also thicken the soup while cooking.
- 2 large carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 4 cups chicken or vegetable broth
- 2 cups diced tomatoes
- 2 tablespoons of tomato paste
- 1 ½ cup of parboiled kidney beans or 1 can rinsed and drained
- 2 cups fresh spinach, chard or any greens in season
- 1 tablespoon dried basil
- 1-1/2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup uncooked risoni or any dried small pasta (Risoni is a type of pasta that looks like rice. in Arabic it is also known as Lissan al Osfour لسان العصفور)
- A big piece of a parmigiano crust
- In a large saucepan heat the oil and butter and sauté the carrots, celery and onion on gentle heat until tender.
- Add the diced tomatoes and the tomato paste and gently heat through, seasoning with salt & pepper.
- Add the dried basil, parsley flakes and dried oregano. Mix until gently bubbling and fragrant.
- At this point add the broth, the vegetables, risoni (or the pasta of your choice), the kidney beans and the parmigiano crust. Bring to a boil, turn down heat to a gentle simmer and cook until the veggies are tender.
- Serve with more sprinkled parmigiano on top.