Minestrone
Marco Rossi
@marcorossicucina
Prep
20 min
Cook
25 min
Total
45 min
Servings
6
Difficulty
Easy
Let's cook
Build the soffritto slowly
Cook the onion, carrot, and celery in the oil over medium-low heat for 12 minutes until soft and sweet, not browned.
💡The soffritto is the foundation. Rushing it gives you vegetable water instead of soup.
Deepen with tomato paste
Add the garlic and tomato paste and cook 2 minutes until the paste darkens to brick red.
Simmer with the rind
Add the tomatoes, stock, beans, and parmesan rind. Simmer 20 minutes.
💡The parmesan rind adds savoury depth for free. Save them in the freezer for exactly this.
Add vegetables by cooking time
Add the green beans and courgette and cook 8 minutes, then the pasta for its packet time, then the kale for the final 3 minutes.
Season and finish
Remove the rind, season generously, and serve with a spoonful of pesto stirred into each bowl.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
Cook and store the pasta separately if you want leftovers — left in the soup it swells overnight and absorbs most of the broth. The soup base itself freezes for 3 months.
- •Vegan: Skip the parmesan rind and use a vegan pesto; add a spoonful of miso for depth.
- •Seasonal: Use whatever vegetables you have — this recipe is a template, not a rule.
- •Thicker: Blend a ladleful of the beans and stir back in.
Nutrition & Safety
Calories
326kcal
Protein
13g
Carbs
48g
Fat
9g
⚠️ Allergen & Safety Note
This recipe contains gluten, dairy and celery. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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