A big, piping hot bowl inspired by mom.
I don’t remember much from my childhood (selective blackout, you know how it is) but I do often think back to the rotation of dishes mom included in our evening meals. One of them was minestrone.
If I recall correctly, mom would whip out this behemoth sauce pot and cook up enough to feed an entire militia. Her soup was absolutely loaded: beans, veggies, a rich tomato broth, lots of parmesan, pasta, potatoes, the whole 9 yards and probably an extra 9 yards because why the fuck now. Though perhaps an entire two week’s of leftovers felt a bit excessive, I did always enjoy minestrone night.
My Hearty Minestrone Soup is a simplified homage to mom’s childhood classic. Simple ingredients, a cozy tomato broth, and lots of beans for bulk. Totally vegan-friendly if you omit the parmesan rinds, which add a luscious savory, cheesy hint to the pot. Done in 35 minutes and demanding a swoop of crusty bread through the bowl.
And leftovers? Even better, despite the noodles’ propensity to swallowing all the broth overnight. Selfish bastards.
Hunker Down and Cozy Up
Seriously, man, this is a low-effort soup. But your kitchen will smell like a trattoria by the end.
Chop up your trusty mirepoix – onions, celery, and carrots – then melt some butter in your trusty soup pot and saute with your trusty wooden spoon until the veggies are soft. Stir in some garlic and Italian seasoning. You’re welcome to use your own favorite blend of herbs to create a mix, but I am a lazy fart and have been buying jars from the store.
I’m all about smart shortcuts, yo.
Next, pour in a can of crushed tomatoes, lots of broth, and drop in a couple parmesan rinds. Again, if you’re vegan or cooking for vegan folks, omit the rinds. Bring to a simmer and throw in your short-cut pasta. Ditalini or small elbow macaroni/shells are traditional, but fusilli felt right to me and I quite liked the texture alongside the other components.
Simmer about 10-12 minutes to soften the pasta and marry the flavors.
Finish your soup with three types of bean and some chopped kale. I used light and dark red kidney beans and a can of cannellini beans. Taste your broth (carefully, don’t burn your fucken tongue) and add some salt and pepper as needed.
Serve with a big hunk of bread, some fresh parmesan, and extra herbs as you wish!
Now, I don’t much mind the pasta consuming all of my broth, but if you do, you can cook your noodles in a separate pot and add a la carte to each bowl as you eat. Probably used that phrase wrong. I often will cook them together as directed and just heat up more broth whenever I ladle myself a bowl for lunch the next couple days.
If you’d like to freeze your soup, omit the pasta from your broth but otherwise cook as directed. Cool completely, then portion into sturdy ziptop bags or Tupperware, and freeze for up to 3 months. Reheat gently on the stovetop in a pot until warmed through. Cook up portions of pasta fresh as needed to complete your meal.
Easy does it, just how it should be for a Tuesday in February.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Italian-inspired goodies to try:
Pizza Night Italian Chopped Salad
Italian Strawberry Basil Margarita
Italian Chopped Olive and White Bean Salad
hearty minestrone soup
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1/2 cup carrot, chopped (about 2-3 carrots)
- 1/2 cup celery, chopped (about 2-3 hearts)
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 15 oz can crushed tomatoes
- 5-6 cups vegetable broth
- 2 parmesan rinds
- 1 cup short cut pasta (I used fusilli)
- 2 cans red kidney beans, drained (I used one each dark and light)
- 1 can white kidney beans, drained
- 2 cups kale, roughly chopped
- grated fresh parmesan, herbs, and crusty bread, for serving
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion, carrot, and celery until softened, about 5-8 minutes. Stir in the garlic and Italian seasoning until fragrant, about 1-2 minutes longer.
- Pour in the crushed tomatoes, broth, and parmesan rinds. Bring to a simmer, then drop in the pasta. Cook, stirring occasionally, for 10-15 minutes until the pasta is tender.
- Throw in the beans and kale; stir until the kale wilts. Taste and adjust salt and pepper as needed.
- Divide into bowls and serve with crusty bread, fresh parmesan, and herbs, as desired.
