Italian Minestrone Soup “Minestra”
“Zuppa e su”, Soup is on.. Can you think of anything better on a cold afternoon to warm your bones than a comforting bowl of vegetable soup or as we call it…Minestra” This nutritious soup comes together with minimal effort and is a very economical meal should you have a large family to feed.
Some of the fresh seasonal vegetables used include carrot, onion, celery, zucchini, yellow squash, tomato, peas, and broccoli. The greens that hold up well in this soup are black kale (lacanato), spinach, escarole, swiss chard or beet greens. I also like adding green or savory cabbage for more texture and flavor. As you can imagine, this soup is a one pot meal and quite substantial and satisfying.
I made today’s soup with vegetables I had on hand… beet greens, cabbage, zucchini, carrots, celery, potato, onion, plum tomatoes, then added cannellini beans and some ditalini pasta. 
In a large soup pot, I sautéed the cut vegetables with a some extra virgin olive oil. Then I add the broth or water as the soup base. Season the broth with salt, pepper and a bay leaf. Simmer over low to medium heat for about 45 minutes. Then add a can of beans and a cup of dried pasta and let simmer for another 10 min to allow the pasta to cook. Serve the minestra with a sprinkling of pecorino romano cheese and a drizzle of fragrant olive oil. Sometimes, I put a piece of toasted Italian bread on the bottom of each individual bowl and pour soup over the toast…a full meal in a bowl…
This minestra will sooth the soul…..Mangiare bene i miei amici
- 3 tablespoons extra-virgin olive oil
- 1 large onion, minced
- 3 carrots, sliced
- 2 celery stalks sliced fine
- 2 – 3 zucchini cut into rounds
- 1- 2 potatoes, peeled and diced
- Salt and pepper to taste
- 3 cups green or savory cabbage, sliced thinly.
- 4 cups greens of your choice, (spinach, kale, beet green or swiss chard, , trim and cut leaves into bite size pieces.
- 1 cup crushed plum tomatoes
- 12 cups of water or chicken or vegetable stock
- 1 bay leaf
- 1 cup ditalini or acini de pepe pasta or cut up thin spaghetti
- 1 12 oz can of cannellini beans
- Pecorino cheese for passing around table.
- extra virgin olive oil for drizzling on top of soup.
- Pour the oil into a large, heavy soup pot.. Add the onions, carrots, celery, zucchini, potato
- Sauté for about 5 minutes. Add cabbage, greens and tomatoes,
- Pour in the water or broth. Add bay leaf. .
- Season broth with salt and pepper to taste.
- Simmer soup gently for 40 -45 minutes.
- Add the pasta and beans and simmer for 10 more minutes to allow pasta to cook.
- Ladle soup into serving bowls. Drizzle with extra virgin olive oil, sprinkle with cheese
- pass around extra cheese as desired.
Buon Appetito
Kathleen Barbato, 3 Italian Sisters♥
