Classic Minestrone
By America's Test KitchenPublished on August 22, 2007
Time
1¾ hours
Yield
Serves 6 to 8
Ingredients
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly2 medium carrots, peeled and cut into small dice (about ¾ cup)2 small onions, peeled and cut into small dice (about ¾ cup)2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)3 cups stemmed spinach leaves, cut into thin strips1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped8 cups water 1 Parmesan cheese rind, about 5 x 2 inchesTable salt 1 can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)Ground black pepper
Before You Begin
The rind from a wedge of Parmesan cheese, preferably Parmigiano-Reggiano, adds complexity and depth to a soup made with water instead of stock. Remove the rind from a wedge of fresh Parmesan. (Rinds from which all the cheese has been grated can be stored in a zip-lock bag in the freezer to use as needed.)
Instructions
- Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.)
- Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Remove and discard cheese rind. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.
Time
1¾ hoursYield
Serves 6 to 8Ingredients
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about ¾ cup)
2 small onions, peeled and cut into small dice (about ¾ cup)
2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)
1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
Table salt
1 can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)
¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
Ingredients
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about ¾ cup)
2 small onions, peeled and cut into small dice (about ¾ cup)
2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)
1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
Table salt
1 can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)
¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
Ingredients
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about ¾ cup)
2 small onions, peeled and cut into small dice (about ¾ cup)
2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)
1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
Table salt
1 can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)
¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
Why This Recipe Works
While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven it all up with a dollop of pesto.
Before You Begin
The rind from a wedge of Parmesan cheese, preferably Parmigiano-Reggiano, adds complexity and depth to a soup made with water instead of stock. Remove the rind from a wedge of fresh Parmesan. (Rinds from which all the cheese has been grated can be stored in a zip-lock bag in the freezer to use as needed.)
Instructions
- Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.)
- Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Remove and discard cheese rind. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.
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