If you’re a lover of hearty, nourishing soups that are packed with fresh vegetables and bold flavors, then Marcella Hazan’s Minestrone Soup is likely to become your go-to comfort food. Marcella Hazan, often hailed as one of the best Italian chefs and culinary authors of her time, crafted recipes that emphasize simplicity and authenticity-no bells and whistles, just the magic of quality ingredients cooked with care. This minestrone recipe is a perfect reflection of that philosophy, turning humble vegetables into a rich, satisfying bowl of goodness. Whether you’re new to Italian cooking or an experienced chef, this soup is both accessible and deeply rewarding.
Let’s break down the key elements of Marcella Hazan’s Minestrone Soup-from the ingredients that make it shine to expert tips for achieving the perfect balance of flavors.
Marcella Hazan Minestrone Soup Recipe
This recipe is essentially a celebration of seasonal vegetables, beans, and pasta, simmered together in a savory broth. It has the texture of a stew but the lightness of a soup, making it perfect for any time of year. Hazan’s version includes a blend of aromatic vegetables, tender beans, and a homemade broth that will make you rethink everything you know about store-bought soups.
Here’s a step-by-step breakdown of how to bring this simple yet extraordinary dish to life:
Ingredients Needed
- Olive Oil: 2 tablespoons (preferably extra virgin for depth of flavor)
- Yellow Onion: 1 large, finely chopped
- Carrots: 2 medium, peeled and diced
- Celery Stalks: 2, diced
- Garlic Cloves: 2, minced (fresh garlic really makes a difference)
- Potatoes: 2 medium, peeled and diced (russet or Yukon Gold work best)
- Canned Tomatoes: 1 (28-ounce) can, crushed or chopped (or fresh tomatoes, if in season)
- Vegetable Broth: 6 cups (you can also use chicken broth for a richer flavor)
- Cannellini Beans: 1 can (or you can cook dried beans ahead of time)
- Zucchini: 1 medium, diced
- Green Beans: 1 cup, cut into 1-inch pieces
- Pasta: 1/2 cup (short pasta like ditalini or elbow macaroni is ideal)
- Spinach: 2 cups (fresh spinach, roughly chopped)
- Salt & Pepper: To taste (season generously, especially after the soup simmers)
- Parmesan Rind: 1 (optional but recommended for extra richness)
- Parmesan Cheese: Freshly grated, for serving
Cooking Instructions
- Sauté the Vegetables: Start by heating the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery, and cook, stirring occasionally, for about 10 minutes, or until the vegetables have softened and the onion turns translucent.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for about 1 minute until fragrant. Next, add the canned tomatoes (with juices) to the pot. If using fresh tomatoes, chop them finely before adding. Allow the tomatoes to simmer for another 5-7 minutes, until they break down and meld with the other vegetables.
- Pour in Broth & Beans: Add the vegetable broth (or chicken broth) to the pot, followed by the cannellini beans. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add Root Vegetables and Greens: Once the broth is simmering, add the diced potatoes, zucchini, green beans, and the optional Parmesan rind. Let the soup cook for 20 minutes, until the vegetables are tender.
- Cook the Pasta: Add the pasta to the pot and cook for an additional 8-10 minutes, until the pasta is al dente. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.
- Finish with Spinach and Seasoning: Add the fresh spinach to the soup during the last 2 minutes of cooking. Stir it in until it wilts. Taste the soup and adjust seasoning with salt and pepper to your liking.
- Serve: Remove the Parmesan rind (if used) and ladle the soup into bowls. Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil, if desired.
Ingredient Insights
- Olive Oil: The base of this soup is flavored with olive oil, which contributes to both richness and depth. Opting for a high-quality extra virgin olive oil will make a noticeable difference in the flavor profile. It’s not just a cooking fat-it’s a key flavor component.
- Parmesan Rind: This might seem like an unusual ingredient, but it’s a secret weapon in creating a flavorful broth. As it simmers, the rind releases savory umami notes that enhance the depth of the soup, making it taste like it’s been simmering all day, even if it hasn’t.
- Cannellini Beans: Cannellini beans are mild yet creamy, making them a perfect addition to this minestrone. They absorb the flavors of the broth while adding substance and texture. If you want an even heartier soup, try adding more beans.
- Pasta: The type of pasta you use can really affect the texture of the soup. Small, bite-sized pasta like ditalini allows the soup to feel heartier, as the pasta takes on some of the broth and ingredients as it cooks. If you want to make the dish even more filling, try a larger cut like shells.
Expert Tips
- Timing is Key: Don’t overcook the vegetables, especially the zucchini and spinach, as they can lose their vibrant color and texture. Add them closer to the end of the cooking process to preserve their freshness.
- Broth Quality: The quality of the broth is paramount in this recipe. Homemade vegetable broth will give you the best results, but if you’re using store-bought, opt for low-sodium varieties. You can always adjust the salt later.
- Batch Cooking: This soup is even better the next day! The flavors meld together as it sits, so consider making a large batch and storing leftovers for an easy, tasty meal later in the week.
- Cheese Lovers’ Bonus: If you’re a fan of cheese, consider adding some Pecorino Romano along with the Parmesan for a sharper, saltier bite.
Recipe Variations
While Marcella Hazan’s Minestrone Soup is already a timeless classic, there are a few variations you can try to make it your own:
- Vegetarian/Vegan Version: To make this soup vegan, simply omit the Parmesan and use vegetable broth instead of any chicken-based broth. If you want some added richness, you can blend a small portion of the soup and return it to the pot for a creamier texture.
- Protein Additions: For a heartier meal, consider adding some cooked sausage (either crumbled or in slices) or even small pieces of chicken. Both will complement the soup’s flavors beautifully.
- Seasonal Swaps: Depending on the time of year, feel free to swap out the zucchini or spinach for other seasonal vegetables, such as kale, leeks, or even squash.
- Gluten-Free: If you’re avoiding gluten, simply swap the regular pasta for gluten-free pasta. It’s easy to find plenty of options these days, and they’ll still cook up beautifully in the soup.
Final Words
Marcella Hazan’s Minestrone Soup is more than just a recipe-it’s a reflection of her culinary philosophy: that food should be simple yet packed with flavor, that quality ingredients should shine without needing elaborate techniques. This soup, with its rustic charm, will warm you up from the inside out, filling your kitchen with delicious aromas and your belly with satisfying comfort.
FAQs
What Are The Main Ingredients In Marcella Hazan’s Minestrone Soup Recipe?
The main ingredients include beans (typically cannellini or borlotti beans), vegetables such as carrots, celery, potatoes, and zucchini, tomatoes, onions, garlic, and olive oil. It is often served with pasta and Parmesan cheese.
Can I Use Canned Beans Instead Of Dried Beans In This Recipe?
Yes, you can use canned beans instead of dried beans for convenience. If using canned beans, be sure to drain and rinse them before adding to the soup.
Do I Need To Soak The Beans Before Cooking Marcella Hazan’s Minestrone Soup?
Yes, if you’re using dried beans, it’s recommended to soak them overnight. This helps reduce cooking time and makes the beans more digestible.
What Type Of Pasta Is Best For Marcella Hazan’s Minestrone Soup?
Small pasta shapes like ditalini or elbow macaroni are typically used in minestrone. These types of pasta hold up well in the soup and absorb the flavors without becoming mushy.
How Long Does Marcella Hazan’s Minestrone Soup Take To Cook?
The total cooking time can vary depending on whether you’re using dried or canned beans. With dried beans, it will take about 1.5 to 2 hours to cook, whereas using canned beans will shorten the time to about 1 hour.
Can I Make Marcella Hazan’s Minestrone Soup Vegetarian Or Vegan?
Yes, you can easily make the soup vegetarian or vegan by omitting the Parmesan cheese and using vegetable broth instead of chicken broth.
What Type Of Tomatoes Should I Use In Marcella Hazan’s Minestrone Soup?
Marcella Hazan recommends using high-quality, canned whole tomatoes or San Marzano tomatoes for their rich, sweet flavor. If fresh tomatoes are in season, you can use them as well, but canned tomatoes are preferred for consistency.
How Do I Store Leftover Marcella Hazan Minestrone Soup?
Leftover minestrone soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight. You can also freeze the soup for up to 3 months.
Can I Add Meat To Marcella Hazan’s Minestrone Soup?
While Marcella Hazan’s traditional recipe is vegetarian, you can add meat, such as pancetta, sausage, or ham, for added flavor. If adding meat, sauté it with the onions and garlic before adding the other ingredients.
How Can I Make Marcella Hazan’s Minestrone Soup Spicier?
To make the soup spicier, you can add red pepper flakes, fresh chili peppers, or a dash of hot sauce. Start with a small amount and adjust to taste.