How to Make Minestrone Soup

By J. Kenji López-Alt · 120 min

Ingredients

Instructions

1. Cover the dried beans with several inches of cold water, stir in 1 tablespoon of salt, and soak for at least 12 hours (up to a day). Drain and rinse.
2. Put the beans, onion, carrot, celery, garlic cloves, rosemary and parsley in a large pot and cover with water by several inches. Add a pinch of salt, bring to a boil, then simmer, topping up the water as needed, until the beans are fully tender, about 45 minutes.
3. Remove and discard the vegetables with tongs. Drain the beans, reserving the cooking liquid. Measure the liquid into a 2-quart measuring cup and add enough cold water to make 2 full quarts (2 liters; 8 cups).
4. Heat the pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook, stirring, until the pancetta has rendered its fat and softened but not browned; if omitting pancetta, heat the oil until shimmering.
5. Add the finely chopped onion, diced carrot, diced celery and minced rosemary, season with a big pinch of salt, and cook, stirring, for 10 to 15 minutes until softened but not browned. Add more oil if the pot looks dry or the vegetables stick.
6. Add the minced garlic and cook, stirring, for about 30 seconds until fragrant. Add the chopped tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture begins to fry, with a sharper crackle replacing the sputtering sound.
7. Add the reserved bean cooking liquid, the beans and the Parmesan rind (if using). Simmer the broth for at least 10 minutes.
8. Add the pasta, zucchini, summer squash and green beans and simmer until the pasta and vegetables are tender, about 10 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Discard the Parmesan rind.
9. Serve right away, or simmer for up to 2 1/2 hours for a heartier soup. For a brighter result, set half aside, simmer the rest up to 2 1/2 hours, then stir the reserved half back in. Stir in chopped herbs and season with salt and pepper.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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