Minestrone Soup

About this recipe

Minestrone is less a fixed recipe than a way of cooking. Italian home cooks make it with whatever vegetables are in season, plus beans and a little pasta or rice to make it a meal in a bowl.

This version builds flavour in layers: a soffritto of onion, carrot and celery cooked slowly in olive oil, then tomatoes, broth and a parmesan rind, which melts into the soup and gives it a savoury richness. Zucchini, green beans and greens go in later so they stay bright.

Cook the pasta in the soup just before serving, or separately if you plan to have leftovers, so it does not soak up all the broth.

Equipment you'll need

• Large pot or Dutch oven

Tips for success

• Save parmesan rinds in the freezer; they add depth to soups, stews and sauces.
• Cut the vegetables to roughly the same size so every spoonful has a bit of everything.
• If you plan to have leftovers, cook the pasta separately and add it to each bowl, so it does not swell in the soup overnight.

Substitutions and variations

• Use any seasonal vegetables: butternut squash or potato in autumn, peas and asparagus in spring.
• Replace the pasta with 1/2 cup of rice or a drained can of chickpeas for a gluten-free version.
• Leave out the parmesan rind and use vegetable broth to make the soup vegan; serve with pesto made without cheese.

Storage and reheating

To store: Cool quickly and refrigerate for up to 4 days. For freezing (up to 3 months), freeze the soup without the pasta and cook fresh pasta when reheating.

To reheat: Reheat in a saucepan over medium heat until steaming hot throughout, adding a splash of broth or water as needed, since the pasta absorbs liquid as it sits.