Kenji - The Best Minestrone Soup

seriouseats.com

Lwood

subheading: For the Beans (see note):

8 ounces ( 225 g) dried cannellini, borlotti, or kidney beans

Kosher salt

1 medium onion, split in half (about 6 ounces; 175g)

1 medium carrot (about 3 ounces; 85g)

2 celery stalks (about 3 ounces; 85g)

2 medium cloves garlic

1 large sprig rosemary

2 to 3 sprigs parsley

1 bay leaf

subheading: For the Soup Base:

4 ounces ( 115 g) salt pork or pancetta, cut into ¼-inch dice (optional)

2 tablespoons (30ml) extra-virgin olive oil, plus more as needed

1 medium onion, finely chopped (about 6 ounces; 175 g)

1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)

2 celery stalks, finely diced (about 3 ounces; 85 g)

1 tablespoon (15ml) minced fresh rosemary leaves

2 medium cloves garlic, minced (about 2 teaspoons; 12 g)

1 pound ( 450 g) ripe Roma tomatoes, peeled, seeded, and chopped (see note)

1 Parmesan rind (optional; see notes)

subheading: To Finish:

1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 ½ ounces; 100 g)

1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)

1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)

4 ounces green beans, cut into ½-inch lengths (about 115 g)

4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)

Chopped fresh herbs, such as basil, parsley, or rosemary, for serving

Freshly ground black pepper

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer