Minestrone is the soup that proves you don't need a recipe. Once you understand the principle — soffritto base, beans for protein, pasta or rice to fill it out, seasonal vegetables for everything else — you can make a version from whatever is in the fridge and it will be good every single time.
The parmesan rind is the move. If you have a chunk of parmesan rind in the fridge (which I always do — it's too good to waste), drop it into the soup while it simmers and let it melt into the broth. It adds a depth of salty, umami flavour that is completely disproportionate to the effort involved.
This soup improves dramatically on day two, making it a perfect Monday meal made on Sunday. I often find myself eating it for lunch three days in a row without complaint, which is the truest measure of a reliable recipe.
"The parmesan rind in the broth. That's the Italian grandmother secret, right there."
Ingredients
- 400g tin cannellini beans, drained
- 400g tin diced tomatoes
- 1 medium zucchini, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1.2 litres vegetable or chicken stock
- 100g small pasta (ditalini, small shells or broken spaghetti)
- 150g cavolo nero or silverbeet, roughly chopped
- 1 parmesan rind (if you have one)
- 3 tbsp olive oil, plus extra
- Salt, pepper and parmesan to serve
Method
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 8 minutes until very soft. Add the garlic and cook 1 minute more.
Step 2
Add the diced tomatoes, stock and parmesan rind (if using). Bring to a simmer and cook for 15 minutes.
Step 3
Add the zucchini, beans and pasta. Cook for 10 minutes until the pasta is just cooked. Add the cavolo nero in the last 3 minutes and stir until wilted.
Step 4
Remove the parmesan rind. Taste and season generously — good minestrone should be boldly seasoned. Serve with a drizzle of olive oil and plenty of grated parmesan.
