How to Make Minestrone Soup

Por Serious Eats · 120 min

Ingredientes

Modo de preparo

1. Soak the beans in cold salted water (1 tablespoon salt per bowl of water) for at least 12 hours and up to a day, then drain and rinse.
2. Put the beans, onion halves, carrot, celery, garlic cloves, rosemary sprig and parsley in a large pot, cover with water by several inches, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook, topping up water as needed, until the beans are fully tender, about 45 minutes.
3. Discard the vegetables with tongs. Drain the beans, reserving the cooking liquid, then add cold water to the liquid until you have 2 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 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 with a big pinch of salt. Cook, stirring, for 10 to 15 minutes until softened but not browned, adding oil if the pot looks dry or the vegetables stick.
6. Add the minced garlic and cook, stirring, for about 30 seconds until fragrant.
7. Add the chopped tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture starts to fry, with the sound changing from sputtering to a sharper crackle.
8. Add the reserved bean liquid, the beans and the Parmesan rind (if using). Simmer for at least 10 minutes.
9. Add the pasta, zucchini, squash and green beans and simmer about 10 minutes, until the pasta and vegetables are tender. Add the spinach and cook, stirring occasionally, about 5 minutes until wilted. Remove the Parmesan rind.
10. Serve right away, or simmer for up to 2 1/2 hours for a heartier soup. Alternatively, 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 before serving.

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