Comment préparer

Heat 2 tablespoons of the olive oil in a large heavy pot over medium heat. Add the onion, carrots, celery, and salt, then sauté for 8 to 10 minutes until the vegetables are glossy and beginning to soften.

Add the garlic and zucchini and sauté for 2 minutes, stirring often, until the garlic smells fragrant and the zucchini edges begin to turn translucent.

Stir in the tomatoes, vegetable stock, beans, Parmesan rind, black pepper, and remaining 1 tablespoon of olive oil. Bring the pot to a gentle boil, watching for steady bubbles across the surface.

Reduce the heat to maintain a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until the carrots are nearly tender and the broth tastes rounded.

Minestrone simmering with vegetables and beans in a tomato broth

Image générée par IA

Stir in the pasta and simmer for the time stated on the package, usually 8 to 10 minutes, until al dente. Stir twice to prevent the pasta from settling on the bottom.

Remove the Parmesan rind. Add the spinach and basil and simmer for 1 to 2 minutes, just until the greens wilt and remain bright.

Taste and adjust the salt and pepper. Ladle the soup into warm bowls, drizzle with the remaining olive oil, and serve with grated Parmesan.

A bowl of finished minestrone with basil, olive oil, and Parmesan

Image générée par IA

Pourquoi cette recette fonctionne

Slowly softening the onion, carrot, celery, and garlic creates a sweet, aromatic base before the broth is added. Beans add body, pasta makes the soup satisfying, and a Parmesan rind contributes savory depth without overpowering the vegetables.

Conservation et réchauffage

Comment la conserver

Cool the soup promptly and refrigerate it in a covered container for up to 4 days. For best texture, store extra pasta separately because it absorbs broth as it sits.

Comment la réchauffer

Reheat gently in a saucepan over medium-low heat until steaming throughout, adding water or stock as needed. Do not leave at room temperature for more than 2 hours.