Minestrone is a very versatile soup. With only a few basic ingredients—pasta, beans, stock, vegetables—you can create a beautiful, hearty soup. What you do with it is really up to your imagination. This is one of our favorite versions, a delicious soup for the winter months. Michael is always so happy when he comes home to a pot of this one the stove, and we all love to dip some crusty bread in the broth and sop up any left in the bowl.
I think my favorite thing about this soup is the pearl onions. They are sweeter than the common yellow or white onions, and I love to pop one whole in my mouth after it has soaked up the flavors of the soup.
I’ve played with this recipe a lot over the years, and this is the version we like the most. I love the flavor and texture of the pearl onions, and the heartiness of the cannellini beans. I cook the beans from dry, but you can use a can of beans in a pinch. We’ve tried cooking the orzo in the soup, and it tends to balloon up and take on a mushy texture, so now I cook it separately and stir it in the soup towards the end. The soup works well with kale, spinach, or cabbage, so use whichever you have on hand or prefer. And the fresh Parmigiano Reggiano adds a good nutty and salty flavor.
[Updated November 7, 2013.]
Heavily adapted from a recipe posted by Rita M. DuCharme-Muskat, Saudi Aramco BBS.
Serves 4 to 6.
8 to 10 quart heavy bottom stock pot with a lid
medium pot with lid
3 tablespoons olive oil
2 cloves garlic
1 large celery stalk, chopped
1 tablespoon dried basil, or 1 cube frozen basil
1 teaspoon dried or fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 cup pearl barley
2 red potatoes, diced
2 large carrots, diced
16 ounces pearl onions, fresh or thawed from frozen
2 quarts (~2 liters) vegetable stock
1/2 cup chardonnay
1 bay leaf
1 teaspoon kosher salt
3 or 4 grinds of fresh black pepper
2 cups cooked cannellini beans
1 (14.5 ounce/411g) can diced tomatoes
1 (6 ounce/170 g) can tomato paste
a few sprigs of parsley
8 ounces (227 g) fresh kale, trimmed and chopped
1 cup whole grain orzo
fresh grated Parmigiano Reggiano cheese
1. Warm the olive oil in the pot over medium heat. Sauté the celery, garlic, basil, rosemary, oregano, thyme until the celery is soft, about 5 minutes. Add the barley, potatoes, carrots, pearl onions, stock, wine, and bay leaf. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
2. While the soup simmers, prepare the orzo pasta in the medium pot according to the package directions. Drain and set aside.
2. Stir in the beans, tomatoes, tomato paste, and parsley. Bring to a boil, cover, gently boil until pasta is cooked (15 minutes).
3. Add the kale and cook, uncovered, until it is tender-crisp (5 minutes). Remove the parsley sprigs. Salt and pepper to taste and stir in the cooked orzo. Serve in bowls, topped with grated Parmesan cheese and crusty bread on the side.
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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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