Equipment
Ingredients
Soffritto Base
- 30 ml extra virgin olive oil
- yellow onion, diced
- 2 carrots, diced
- 2 celery, diced
- 3 garlic, minced
Vegetables and Broth
- 1 zucchini, diced
- 100 g green beans, trimmed and cut into 2cm pieces
- 400 g crushed tomatoes, canned
- 900 ml vegetable broth, low-sodium preferred
Hearty Elements and Seasoning
- 240 g cannellini beans, canned, rinsed and drained
- 100 g small pasta, dry
- 2 g dried oregano
- 2 g dried basil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 30 g vegetarian hard cheese, grated
Nutrition (per serving)
Method
Prepare all vegetables by dicing the onion, carrots, celery, and zucchini into uniform, bite-sized pieces to ensure even cooking.
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 7 to 8 minutes.
Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until highly fragrant, stirring continuously to prevent the garlic from burning.
Pour in the crushed tomatoes and vegetable broth. Increase the heat to medium-high to bring the liquid to a gentle boil around 100°C/212°F, then immediately reduce the heat to low to maintain a steady simmer.
Add the diced zucchini, green beans, kosher salt, and black pepper. Cover the pot partially and simmer for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Stir in the drained cannellini beans and the dry small pasta. Continue to simmer uncovered for another 10 to 12 minutes, stirring occasionally, until the pasta is cooked al dente.
Remove the pot from the heat. Taste the broth and adjust the seasoning with more salt or pepper if necessary. Ladle into warm bowls and top with a sprinkle of grated vegetarian hard cheese if desired.
Chef's Notes
- Minestrone is a clean-out-the-fridge soup; feel free to swap in seasonal vegetables like butternut squash or kale in the winter, or asparagus and peas in the spring.
- If you have a leftover rind of vegetarian parmesan-style cheese, drop it into the soup during the simmering phase. It acts as an umami bomb and adds incredible depth to the broth. Remember to fish it out before serving.
- For a brighter finish, stir in a teaspoon of fresh lemon juice or a splash of red wine vinegar right before serving to elevate the rich tomato flavor.
- Rinsing canned beans thoroughly is crucial. The packing liquid is starchy and contains excess sodium, which can make the soup broth murky and overly salty.
Storage
Refrigerator: 4 days — Pasta will continue to absorb liquid; you may need to add extra broth or water when reheating.
Freezer: 3 months — Freeze without pasta for best results. Add fresh cooked pasta when reheating.
Reheating: Warm gently on the stovetop over medium heat until simmering, adding a splash of water or broth if it has thickened too much.
