Nonna’s Minestrone Soup is the kind of dish that feels like a warm hug in a bowl. The kind of comfort food that transports you straight to an Italian kitchen, where laughter fills the air and the scent of simmering vegetables and rich, savory broth makes your stomach rumble with anticipation. It’s a timeless classic, one that has been passed down through generations, each adding their own twist, but always staying true to its roots.
What makes this soup so special is its heartiness and versatility. Nonna’s Minestrone is a beautiful medley of seasonal vegetables, beans, and pasta, all brought together in a rich broth. There’s no need for extravagant ingredients-just simple, fresh produce and a little bit of patience. This recipe captures the essence of Italian cooking: relying on what’s available, respecting the ingredients, and allowing the flavors to meld together naturally.
Nonna’s Minestrone Soup Recipe
This recipe is a celebration of Italian tradition. It’s the kind of meal that brings families together, one spoonful at a time. Here’s how to make Nonna’s Minestrone Soup, as close to the way it’s made in Italy, without all the guesswork.
Ingredients Needed
To create this rich, flavorful soup, you’ll need the following:
- Olive Oil – 2 tablespoons (for sautéing the veggies)
- Yellow Onion – 1 medium, finely chopped
- Carrot – 2 medium, peeled and diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Zucchini – 1 medium, diced
- Potatoes – 2 medium, peeled and diced
- Tomatoes – 2 large, diced (or 1 can of whole tomatoes)
- Vegetable Broth – 6 cups (or chicken broth if you prefer)
- Cannellini Beans – 1 can (15 oz), drained and rinsed
- Green Beans – 1 cup, trimmed and cut into 1-inch pieces
- Pasta – 1 cup of small pasta (e.g., elbow macaroni, ditalini, or small shells)
- Fresh Basil – 3-4 leaves, chopped
- Bay Leaf – 1 or 2
- Salt and Pepper – to taste
- Parmesan Cheese – Freshly grated, for serving
- Fresh Parsley – for garnish
Cooking Instructions
Now that we’ve gathered everything, let’s dive into how you can make this soup. It’s not complicated at all, but it requires a little time for everything to meld together and develop the rich, savory flavor that we love.
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Heat The Olive Oil
In a large pot or Dutch oven, heat the olive oil over medium heat. You’ll want enough oil to coat the bottom of the pot but not drown the vegetables.
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Sauté The Aromatics
Add the finely chopped onion, carrots, and celery to the pot. Stir them around and sauté for about 5 minutes, or until they’re softened and the onion is translucent. This is the foundation of your soup’s flavor, so take your time here.
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Add The Garlic
Toss in the minced garlic and stir for another 1-2 minutes until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
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Add The Vegetables
Now, it’s time for the zucchini and potatoes to join the party. Stir everything together, allowing the vegetables to mix with the garlic and aromatics. Sauté for about 3 minutes.
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Incorporate The Tomatoes
Add the diced fresh tomatoes (or canned tomatoes). Stir them into the vegetables and cook for about 5 minutes, letting them break down and release their juices.
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Add The Broth And Beans
Pour in the vegetable broth and add the cannellini beans. Bring everything to a simmer and let it cook for about 20 minutes. This gives the vegetables time to soften and infuse the broth with all their flavors.
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Add The Green Beans And Pasta
After 20 minutes, add the green beans and pasta to the pot. Simmer for another 10-15 minutes, or until the pasta is tender but not mushy.
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Seasoning Time
Add the bay leaf, fresh basil, salt, and pepper. Stir well. Taste and adjust the seasoning as needed. You want a balance of salty, herby, and slightly sweet flavors from the tomatoes and vegetables.
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Final Touches
Remove the bay leaf before serving. Ladle the soup into bowls, and finish with a generous sprinkle of freshly grated Parmesan cheese and a little fresh parsley for color.
Ingredient Insights
- Olive Oil: It’s not just a cooking fat; olive oil is rich in healthy fats and gives a subtle depth to the soup. It’s quintessential to Mediterranean cuisine and really brings everything together.
- Vegetable Broth: This adds the necessary liquid base for the soup, and you can choose a store-bought variety or make your own if you prefer a richer flavor. Using homemade broth will make your soup taste even more like Nonna’s!
- Cannellini Beans: These beans bring a smooth, creamy texture to the soup and are full of fiber and protein, making this a hearty, filling meal.
- Parmesan Cheese: This adds a salty, umami kick at the end. Freshly grated is key; it melts beautifully into the soup and enhances all the flavors.
Expert Tips
- Use Fresh, Seasonal Vegetables: Minestrone is meant to be a flexible dish. The vegetables change depending on the season, so don’t be afraid to swap things out based on what’s fresh and available. In the winter, add root vegetables like parsnips or turnips; in the summer, throw in some fresh peas or spinach.
- Don’t Overcook the Pasta: Adding pasta directly to the soup might seem straightforward, but it’s easy to overcook it. Keep an eye on the pasta during the last 10-15 minutes to ensure it retains a firm texture.
- Low and Slow: Let the soup simmer slowly to allow the flavors to meld. This is one of those dishes where patience really pays off.
- Make it a Day Ahead: Like most soups, Minestrone gets even better the next day as the flavors continue to develop. So, make a batch ahead of time and let it rest in the fridge overnight!
Recipe Variations
- Add Meat: If you prefer a meatier version, try adding pancetta or Italian sausage. Brown it with the onions and carrots before adding the rest of the vegetables.
- Different Beans: While cannellini beans are traditional, feel free to experiment with other beans like kidney beans, garbanzo beans, or even lentils for a different texture and flavor.
- Swap the Pasta: You can use whole wheat or gluten-free pasta if you have dietary restrictions. Just keep in mind that different types of pasta might need slightly different cooking times.
- Spicy Version: If you love a little heat, add a pinch of red pepper flakes along with the garlic to give the soup a subtle kick.
- Greens: For added nutrition, try stirring in some spinach, kale, or chard toward the end of cooking. These greens add both flavor and texture.
Final Words
Nonna’s Minestrone Soup is more than just a meal-it’s a piece of Italian heritage. It’s a dish that evolves with the seasons and adapts to what you have on hand. It’s comforting, nutritious, and, most importantly, delicious. Whether you’re enjoying it on a chilly evening or serving it as part of a bigger family gathering, this soup will bring warmth to your table and heart.
FAQs
What Is The Origin Of Nonna’s Minestrone Soup?
Nonna’s minestrone soup is a traditional Italian dish that has been passed down through generations. The term ’minestrone’ refers to a hearty, vegetable-based soup that often includes beans, pasta, and a variety of seasonal vegetables. The recipe typically varies from region to region, with each ’nonna’ (grandmother) adding their personal touch.
What Are The Key Ingredients In Nonna’s Minestrone Soup?
The key ingredients in nonna’s minestrone soup include vegetables such as carrots, celery, onions, and tomatoes, as well as beans (often cannellini or kidney beans), pasta (small types like ditalini), and vegetable broth. Some variations also include pancetta or bacon for added flavor.
Can I Make Nonna’s Minestrone Soup Vegetarian?
Yes, nonna’s minestrone soup can be made vegetarian by omitting any meat products such as pancetta or bacon and using a vegetable broth instead of chicken broth. The richness of the soup will still come from the combination of vegetables, beans, and herbs.
Is Nonna’s Minestrone Soup Gluten-free?
Traditional minestrone includes pasta, which is usually made with wheat, making it not gluten-free. However, you can easily adapt the recipe by using gluten-free pasta or omitting it altogether for a delicious gluten-free version.
Can I Freeze Nonna’s Minestrone Soup?
Yes, nonna’s minestrone soup can be frozen. To preserve the texture and flavor, it’s best to freeze the soup without the pasta. Add the pasta when reheating the soup to avoid it becoming mushy after thawing.
What Kind Of Vegetables Can I Use In Nonna’s Minestrone Soup?
Nonna’s minestrone soup is highly customizable based on the season. Common vegetables include carrots, celery, onions, potatoes, zucchini, green beans, peas, and tomatoes. Leafy greens such as spinach or kale are also often added.
How Do I Make Nonna’s Minestrone Soup More Flavorful?
To enhance the flavor of nonna’s minestrone soup, you can add fresh herbs like basil, thyme, and rosemary, as well as a good-quality olive oil. Some recipes call for a Parmesan rind added during cooking for extra depth of flavor. A dash of vinegar or lemon juice at the end can also balance the soup’s richness.
How Long Should Nonna’s Minestrone Soup Cook?
Nonna’s minestrone soup should simmer for about 45 minutes to 1 hour, allowing the flavors to meld together. However, if you’re using fresh vegetables and beans, it may take less time. It’s essential to taste and adjust the seasoning as it cooks.
Can I Use Canned Beans For Nonna’s Minestrone Soup?
Yes, you can use canned beans for convenience. Be sure to drain and rinse them before adding them to the soup. While dried beans are often used in traditional recipes for their texture and flavor, canned beans will still provide a delicious result.
What Kind Of Cheese Is Traditionally Used In Nonna’s Minestrone Soup?
The most commonly used cheese in nonna’s minestrone soup is Parmesan. A generous sprinkle of freshly grated Parmesan is often added when serving, enhancing the soup’s savory taste. Some versions may also include Pecorino Romano.