Food Recipes Minestrone 5.0 (1) 1 Review This hearty Italian soup studded with beans and pasta uses up virtually any vegetable you have on hand. A win-win against the battle on food waste. By Tamar Adler Published on March 29, 2024 Rate PRINT Share Close Photo: VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Prep Time: 30 mins Total Time: 1 hr 15 mins Servings: 6 There is no denying that simmering a large pot of soup is a go-to move for using up vegetables. The beauty of minestrone, however, is that it’s hearty enough to call dinner. In this versatile minestrone recipe by Tamar Adler, author of The Everlasting Meal Cookbook, you can take your pick among leafy greens, veggies, and beans, all depending on what you have readily available. There’s also a surprise, an unexpected ingredient that boosts the broth with its bold flavor—salami! It’s a small tweak that elevates the soup. Minestrone loves a generous helping of Parmesan come serving, but a dollop of ricotta, a drizzle of pesto, or a spoonful of olive tapenade makes the soup even more of a flavor bomb. Keep the pasta separate if you’re expecting leftovers or making the soup ahead. The pasta will bloat and soak up the broth if stored together, which affects the texture of the pasta. Ingredients 1/4 cup extra-virgin olive oil, plus more for serving 1 cup chopped mirepoix (such as onion, carrot, celery, leek, or fennel) 3/4 tsp. kosher salt, plus more if desired 3 large cloves garlic, sliced 1/4 tsp. crushed red pepper 1 to 2 oz. sliced or chopped cured meat (such as salami) (optional) 1 cup chopped fresh or canned tomatoes 3 cups cooked beans or 2 (15-oz.) cans beans, rinsed and drained 2 to 3 cups coarsely chopped raw hearty greens (such as collard greens, escarole, or cabbage) or tender greens (such as kale, spinach, or broccoli rabe) 1/2 to 1 cup chopped root vegetables or winter squash (optional) Parmesan rind (optional) 6 cups liquid (such as broth from homemade beans, stock, or liquid from cans of tomatoes) 1 cup small pasta (optional) 1 cup loosely packed fresh herbs (such as parsley, thyme, oregano, or basil), chopped Pesto, ricotta, olive tapenade, and/or grated Parmesan cheese, for topping (optional) Directions Heat oil in a large pot over medium. Add mirepoix and salt; cook, stirring occasionally, until tender, about 6 minutes. Add garlic, crushed red pepper, and (if desired) meat; cook, stirring constantly, for 1 minute. Add tomatoes, beans, hearty greens (if using), and (if desired) root vegetables and Parmesan rind. Add liquid and bring to a boil over high. Reduce heat to medium; simmer until root vegetables are tender, about 40 minutes. Remove and discard Parmesan rind. While soup simmers, cook pasta (if using) according to package directions. Drain. Spread in an even layer on a baking sheet to cool. If using tender greens, add to soup; cook, stirring, until wilted, about 2 minutes. Stir in herbs. Taste and add more salt, if desired. Ladle soup into bowls; add 1/3 cup pasta per bowl. (Pasta stored in soup will become bloated and soggy.) Top each bowl with pesto, ricotta, olive tapenade, and/or Parmesan, if desired. Drizzle with oil. Refrigerate in an airtight container for up to 5 days and freeze for up to 3 months. Add any cooked pasta just before serving. Rate It Print