Minestrone

Equipment

• Heavy soup pot (at least 5 l)
• Wooden spoon
• Ladle
• Chopping board and chef's knife
• Fine grater

Before you start

1. Dice the onion, carrot and celery finely and evenly, about 5 mm.
2. Cut the potatoes and courgettes into 1.5 cm cubes and the green beans into 2 cm lengths.
3. Shred the cabbage and crush the tomatoes by hand in their juice.
4. Drain and rinse the beans.
5. Put the water on to heat in a kettle or saucepan.

Method

1. 1

   Cook the soffritto

   60 ml extra-virgin olive oil150 g onion150 g carrots150 g celery stalks

   Heat three quarters of the olive oil in the pot over medium-low heat. Add the onion, carrot and celery and cook for 10 minutes, stirring often.

   Done when The vegetables are soft, the onion is translucent and the pot smells sweet; there is no browning.

   Tip Do not rush this step: a slow soffritto is what gives minestrone its flavour when there is no stock.

   Start 10 min timer
2. 2

   Add the garlic

   2 cloves garlic

   Add the garlic and cook for 1 minute over medium-low heat.

   Done when The garlic smells fragrant and has softened but not coloured.

   Start 1 min timer
3. 3

   Coat the potatoes and beans

   300 g floury potatoes150 g green beans

   Add the potatoes and green beans and stir for 2 minutes over medium heat.

   Done when The vegetables are glossy with oil and the potato edges look slightly translucent.

   Start 2 min timer
4. 4

   Add the tomatoes

   1 can whole peeled tomatoes

   Add the crushed tomatoes with their juice and simmer for 5 minutes over medium heat.

   Done when The tomatoes have thickened slightly and darkened a shade, coating the vegetables.

   Start 5 min timer
5. 5

   Simmer the broth

   1.5 l water1 parmesan rind

   Pour in the hot water, add the parmesan rind and bring to the boil over high heat. Lower to a gentle simmer over low heat and cook for 20 minutes, partly covered.

   Done when The surface trembles with small bubbles and the potatoes are just tender at the edges.

   Start 20 min timer
6. 6

   Add the courgette and cabbage

   250 g courgettes200 g Savoy cabbage

   Add the courgette and cabbage and simmer for 15 minutes over low heat, stirring now and then.

   Done when The cabbage is soft and the courgette is tender but still holds its shape.

   Start 15 min timer
7. 7

   Add the beans

   1 can borlotti beans

   Add the borlotti beans, crushing a ladleful of them against the side of the pot, and simmer for 5 minutes.

   Done when The broth has turned thicker and slightly creamy from the crushed beans.

   Start 5 min timer
8. 8

   Cook the pasta

   120 g ditalini

   Raise the heat to medium, add the ditalini and cook for 9–10 minutes, stirring often so it does not stick to the bottom. Add a splash of hot water if the soup gets too thick.

   Done when The pasta is cooked through with a slight bite, and a spoon drawn through the soup leaves a brief trail.

   Start 10 min timer
9. 9

   Season and rest

   8 g fine saltto taste black pepper1 parmesan rind

   Take out the parmesan rind, season with salt and pepper, and leave the soup off the heat for 5 minutes.

   Done when The soup tastes rounded and savoury, and the steam has calmed.

   Tip Taste before salting: the rind has already added some salt.

   Start 5 min timer
10. 10

    Finish and serve

    60 ml extra-virgin olive oil1 bunch basil30 g Parmigiano Reggiano

    Ladle into bowls, drizzle with the remaining olive oil and scatter with torn basil and the grated parmigiano.

    Done when The olive oil forms bright green-gold pools on the surface and the basil smells fresh.

Common mistakes

Variations