The secret to the success of this soup
is the use of fresh vegetables, flavorful extra-virgin olive oil, and authentic
Parmigiano- Reggiano. The cheese rinds should never be thrown away but saved for
the minestrone pot. Grated parmigiano is sprinkled over the surface of the soup
at the table. The ingredient list is lengthy, but the cooking method is simple.
Minestrone Soup
12 C. cold water
6 oz. Parmigiano-Reggiano cheese rinds, cut into small pieces
3 T. extra-virgin olive oil
4 medium vine-ripened tomatoes or 4 canned tomatoes, peeled, seeded, and finely
chopped, or 2 T. tomato paste
1 large onion, chopped coarsely
1 large potato, peeled and diced
1 large celery stalk, finely sliced, plus leaves, chopped
2 large carrots, scraped and chopped
1 1/2 C. finely shredded cabbage
2 T. salt or to taste
2 small zucchini, cut into small dice
2 small yellow summer squash, diced
1 1/2 C. cauliflower florets
1 C. Swiss chard leaves, finely shredded
2 C. precooked (fresh or canned) pinto or pink beans, rinsed
1 C. green beans, cut into 1-inch lengths
1 C. conchigliette ("little shells'') or ditalini pasta, uncooked
2 large garlic cloves, minced
2 t. fresh rosemary or 1 t. dried
3 T. chopped fresh Italian parsley
Freshly grated black pepper
Freshly grated Parmigiano-Reggiano cheese, for serving
In a large pot, combine all of the ingredients listed above up to and including
the salt. Cover the pot and bring to a boil. Immediately reduce to a simmer.
Cook over medium-low heat, partially covered, about 30 minutes.
Add the zucchini, summer squash, cauliflower, Swiss chard, cooked beans, green
beans, and pasta, and cook for 8 minutes. Stir in the garlic, rosemary, and
parsley (chopped all together) and continue cooking the soup until the
vegetables are tender and the pasta is al dente. Serve the soup with pepper to
taste and abundant freshly grated Parmigiano-Reggiano.
