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Author Notes: This recipe is inspired by the minestrone recipe in Artusi's cookbook, Science in the Kitchen and the Art of Eating Well (1891), in which Artusi himself instructs is adaptable to your own tastes and what you find in the vegetable patch. More than a recipe, Artusi's is a description of what to put in it. He actually calls for "a little " tomato passata (or paste) but doesn't say how much. I do love that about old cookbooks, though—how recipes are really just guidelines.
The idea here is to take advantage of fresh, seasonal ingredients rather than looking at this as an opportunity to clear out the sad-looking scraps at the bottom of the crisper drawer in the fridge. This is a soup that you can make beautiful no matter what the season: If the greens aren't in season, use other vegetables such as fresh peas in spring or more root vegetables in winter.
If you want to make this more substantial, use beef stock as the base rather than vegetable stock. A little trick to add some flavor to a vegetable soup is also to throw in the thick rind of Parmesan cheese when you can no longer grate anything else from it: It adds lovely flavor and when it’s softened in the warm soup, you can eat it, too (strict vegetarians, just be aware that real Parmesan cheese is made with real animal rennet). If you want something lighter, stick to vegetable stock and you can also leave out the beans and the pasta, rice, or farro. —Emiko
Serves 4 to 6
- 1 handful of parsley, both stalk and leaves, chopped finely
- 3 slices of pancetta or prosciutto, chopped
- 1 clove of garlic, chopped finely
- 1 small onion, diced
- 1/2 stalk of celery, chopped
- 1 medium carrot, chopped
- 2 bay leaves
- 1 small potato, peeled and sliced or diced
- 1 small zucchini, diced
- 2 big handfuls of greens (cabbage, spinach, chard, or a mixture), rinsed and roughly chopped
- One 14-ounce (400-gram) tin borlotti beans, drained (or a handful of fresh borlotti beans, simmered until tender)
- Half of a 14-ounce (400-gram) tin of whole, peeled tomatoes, roughly chopped (or 2 or 3 fresh Roma tomatoes)
- 1/4 cup rice, farro, or small pasta such as risoni, stelline
- 4 cups (1 liter) vegetable stock
- salt and pepper
- grated Parmesan cheese, for serving (optional)
- toasted slices of bread for each bowl, for serving (optional)
- extra-virgin olive oil
- Gently sauté the chopped parsley, pancetta, and garlic in 2 to 3 tablespoons of olive oil in a large soup pot for 1 minute. Add the onion, celery, carrot, and bay leaves and continue cooking until the onion begins to become translucent.
- Add the rest of the vegetables, beans, tomato, and rice (or farro or pasta). Season with salt and pepper. Cover with stock, bring to the boil and place a lid on top and cook until the vegetables are tender. Check for seasoning.
- Serve the minestrone with a piece of toasted bread in the bottom or on the side of the bowl, and sprinkle over grated Parmesan cheese and a drizzle of extra-virgin olive oil. Artusi likes to put the Parmesan directly into the pot at the end rather than serve it on top.
- This recipe is a Community Pick!