# Easy Minestrone Soup

Minestrone is a thick Italian vegetable soup with beans, pasta and a tomato-rich broth. It is a great way to use up whatever vegetables you have, and it keeps well for the week.

Start with a soft base of onion, carrot and celery, and add the vegetables in order of how long they take to cook. A Parmesan rind in the broth adds a deep savory flavor for almost no effort.

- Total time: 55 min (prep 20 min, cook 35 min)
- Serves: 6
- Per serving (estimated): 290 kcal, 12 g protein
- Cuisine: Italian. Category: Soup. Diet: vegetarian, vegan.

## Ingredients

- 3 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (400 g) diced tomatoes
- 6 cups vegetable broth
- 1 Parmesan rind (optional)
- 1 tsp dried oregano
- 2 bay leaves
- 2 medium zucchini, diced
- 1 can (400 g) cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini
- 3 big handfuls baby spinach
- 1 1/2 tsp salt
- Fresh basil and grated Parmesan, to serve

## Method

1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes, until the onion is soft and translucent.
2. Add the garlic and tomato paste. Stir for 2 minutes, until the paste turns darker red and smells sweet.
3. Pour in the diced tomatoes, broth, Parmesan rind, oregano, bay leaves and salt. Bring to a boil, then lower to a simmer.
4. Simmer 15 minutes, until the carrots are nearly tender.
5. Add the zucchini, beans and pasta. Simmer 8 to 10 minutes, until the pasta is just tender.
6. Stir in the spinach and cook 1 to 2 minutes, until wilted and bright green.
7. Remove the rind and bay leaves. Taste and adjust the salt and pepper.
8. Ladle into bowls and top with torn basil and grated Parmesan.

## Why it works

- Cooking onion, carrot and celery slowly builds a sweet, savory base that flavors the whole pot.
- Tomato paste cooked until dark adds umami and body to the broth.
- A Parmesan rind slowly releases glutamate-rich flavor into the soup as it simmers.
- Adding vegetables in stages keeps each one tender but not mushy.

## The science

- **Parmesan rind umami.** Aged Parmesan is full of glutamate, the compound behind umami, and the rind is the most concentrated part. As it simmers, it softens and releases that savory flavor into the broth. You get depth that tastes meaty without using any meat.
- **Season in layers.** Adding salt at several points builds flavor better than salting once at the end. Salt in the vegetables draws out moisture and sweetness, and salt in the broth seasons the beans and pasta as they cook. Taste at the end and adjust.

## Tips

- Add the pasta late so it does not soak up all the broth and turn mushy.
- Save Parmesan rinds in the freezer so you always have one for soup.
- If you plan to store leftovers, cook the pasta separately and add it to each bowl.

## Mistakes to avoid

- Adding all the vegetables at once: zucchini turns mushy while carrots stay hard, so add in stages.
- Overcooking the pasta: it keeps absorbing liquid, so cook it just to tender.
- Skipping the final taste: broths vary in salt, so season before serving.

## Variations and swaps

- Add chopped kale or green beans along with the zucchini.
- Stir in a spoonful of basil pesto at the end.
- Add diced pancetta at the start for a meaty version.
- Swap ditalini for any small pasta or rice, or leave it out and add a second can of beans.
- Swap cannellini beans for chickpeas or kidney beans.

## Storage

Refrigerate within 2 hours for up to 4 days. The pasta will soak up broth, so add a splash of water when reheating to 165°F (74°C), or freeze without the pasta for up to 3 months.

## FAQ

**What goes in minestrone soup?**

Minestrone usually has onion, carrot, celery, tomatoes, beans, a leafy green and small pasta or rice. The vegetables change with the season.

**Is minestrone soup vegetarian?**

Yes, this version is vegetarian, and it is vegan if you skip the Parmesan rind and cheese. Use vegetable broth and check that your pasta has no egg.

**Can I freeze minestrone soup?**

Yes, for up to 3 months. For best texture, freeze it without the pasta and cook fresh pasta when you reheat.

**How do I make minestrone thicker?**

Mash a few beans against the pot or simmer a little longer. You can also add less broth, since the beans and pasta will thicken it.

---
Source: https://cookingscientist.com/recipes/minestrone-soup (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846