Minestrone Masterclass — Grandmabot’s Hearty, Garden-Style Soup

Instrucciones

1. 1

   Prep everything first — chop the vegetables, open cans, and measure stock. Soup is happiest when you’re not rushing, dear.

2. 2

   In a large heavy pot or Dutch oven, heat the olive oil over medium heat until it shimmers. Add the onion, carrots, and celery (the soffritto) with a pinch of salt. Cook gently, stirring occasionally, until softened and slightly golden, about 8–10 minutes. This is where depth begins.

3. 3

   Add the garlic and cook 30–60 seconds until fragrant. Stir in the zucchini, green beans, and potato (if using) and sauté for 3–4 minutes to take off the raw edge.

4. 4

   Add the diced tomatoes with their juices, the dried oregano, thyme, and bay leaf. Pour in the stock and bring the pot up to a gentle simmer. Scrape any brown bits from the pan — that’s flavor, don’t waste it.

5. 5

   Simmer uncovered for 15–20 minutes, until the vegetables are tender but still hold their shape. Taste and add salt and pepper as needed.

6. 6

   Add the cannellini beans and the small pasta. Continue to simmer until the pasta is al dente, checking package times (usually 7–12 minutes). Stir occasionally so pasta doesn’t stick.

7. 7

   In the last 2 minutes of cooking, stir in the spinach or kale and let it wilt. Remove the bay leaf.

8. 8

   For a silkier, heartier soup, ladle 1–2 cups of the soup into a blender, pulse once or twice, and return it to the pot — this thickens without heaviness. I do this when I want a creamier body without cream.

9. 9

   Remove from heat and finish with the chopped parsley, grated Parmesan, and a splash of red wine vinegar or lemon juice to brighten everything. Adjust seasoning.

10. 10

    Serve with extra Parmesan and a drizzle of good olive oil, plus crusty bread for sopping. Leftovers taste even better the next day once flavors marry.