Minestrone

I’ve traveled to Italy many times during the winter months, and one of my favorite ways to warm up is with a steaming bowl of minestrone. There are many variations of minestrone, which is a soup made with seasonal vegetables. Depending on the region and time of year, different vegetables are used, and often beans, pasta, or rice are added. This recipe is one of my favorites, and I serve it often at my Italian dinner parties topped with croutons soaked in extra virgin olive oil. It’s a hearty vegetarian dish that goes well with a leafy salad or grilled cheese sandwich. 

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Ingredients

Serves 6-8

Minestrone:

• 2 tablespoons olive oil

• 1 pound onions, diced into ½” cubes

• 1 pound carrots, diced into ½”” cubes

• 1 pound celery, chopped into ½” cubes

• 2 garlic cloves, peeled and minced

• 2 quarts vegetable broth

• 1 pound gold potatoes, chopped into ½” cubes

• 2 teaspoons kosher salt

• ½ teaspoon fresh black pepper

• 1 ounce of Parmesan cheese rind (optional)

• 2 cans Cannellini beans, with juice

• 2 cups baby spinach leaves

• 1 cup Arborio rice

• Croutons for garnish

Process

In a large pot, heat the olive oil over medium high heat. Add the onion, carrots, and celery and cook until vegetables are soft, about 15 minutes. 

Add the garlic and cook for another minute. Add the vegetable broth, salt, pepper, potatoes, and cheese rind (if using). Bring to a boil and reduce to a simmer for about 45 minutes. Stir in the beans, spinach leaves, and rice. 

Cook another 20 minutes until rice is tender. Taste to see if more salt is needed, then serve in warm bowls with croutons. Leftover soup keeps in the refrigerator up to a week.