{"product_id":"authentic-italian-minestrone-recipe-chef-charles-knight","title":"Authentic Italian Minestrone Recipe | Chef Charles Knight","description":"\u003ch2\u003eTraditional Old-World Recipe with Fresh or Pantry Ingredients\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBy Chef Charles Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMinestrone comes from the Italian \u003cem\u003eminestra\u003c\/em\u003e, meaning soup, with \u003cem\u003eminestrone\u003c\/em\u003e describing a \u003cstrong\u003elarge, hearty soup\u003c\/strong\u003e. For generations, Italian families made it from seasonal vegetables, beans, pasta or rice and whatever was available from the garden and pantry.\u003c\/p\u003e\n\u003cp\u003eThere is no single authentic minestrone recipe. That's part of its tradition. This version builds deep flavor with a slowly cooked soffritto, pancetta, tomatoes, two kinds of beans, Parmigiano-Reggiano and ditalini pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 8–10\u003cbr\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e 25 minutes, plus soaking time if using dried beans\u003cbr\u003e\u003cstrong\u003eCooking:\u003c\/strong\u003e 60–75 minutes, plus bean cooking time if needed\u003c\/p\u003e\n\u003ch2\u003eEquipment Needed\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e6-quart Health Craft stockpot with cover\u003c\/strong\u003e — for the minestrone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4-quart saucepan or stockpot\u003c\/strong\u003e — if cooking dried beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2-quart saucepan\u003c\/strong\u003e — optional, for cooking pasta separately\u003c\/li\u003e\n\u003cli\u003eChef's knife and cutting board\u003c\/li\u003e\n\u003cli\u003eColander\u003c\/li\u003e\n\u003cli\u003eWooden spoon\u003c\/li\u003e\n\u003cli\u003eLadle\u003c\/li\u003e\n\u003cli\u003eMeasuring cups and spoons\u003c\/li\u003e\n\u003cli\u003ePotato masher or immersion blender\u003c\/li\u003e\n\u003cli\u003eCheese grater\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003eIngredients\u003c\/h1\u003e\n\u003ch3\u003eThe Soffritto\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 tablespoons extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e4 ounces pancetta, finely diced\u003c\/li\u003e\n\u003cli\u003e1 large yellow onion, diced\u003c\/li\u003e\n\u003cli\u003e2 carrots, diced\u003c\/li\u003e\n\u003cli\u003e2 celery ribs, diced\u003c\/li\u003e\n\u003cli\u003e1 medium leek, white and light-green portions, washed and sliced\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFresh Vegetables\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 medium Yukon Gold potato, diced\u003c\/li\u003e\n\u003cli\u003e1½ cups fresh green beans, cut into 1-inch pieces\u003c\/li\u003e\n\u003cli\u003e2 cups Savoy cabbage, chopped\u003c\/li\u003e\n\u003cli\u003e1 medium zucchini, diced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTomatoes — Choose One\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh:\u003c\/strong\u003e 2 pounds ripe Roma or plum tomatoes, peeled, cored and chopped, \u003cstrong\u003eor\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCanned:\u003c\/strong\u003e 1 can (28 ounces) whole peeled Italian tomatoes, crushed by hand with their juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBeans — Choose One\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the best old-fashioned, from-scratch version:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e¾ cup dried cannellini beans\u003c\/li\u003e\n\u003cli\u003e¾ cup dried borlotti (cranberry) beans\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOR, for the quicker version:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 can (15–15½ ounces) cannellini beans, drained and rinsed\u003c\/li\u003e\n\u003cli\u003e1 can (15–15½ ounces) borlotti or cranberry beans, drained and rinsed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBroth \u0026amp; Seasonings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6–7 cups good chicken or vegetable stock*\u003c\/li\u003e\n\u003cli\u003e1 Parmigiano-Reggiano rind\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e1 small sprig fresh rosemary\u003c\/li\u003e\n\u003cli\u003eSea salt, to taste\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*If using dried beans, reserve their cooking liquid and substitute \u003cstrong\u003e1–2 cups bean liquid for an equal amount of stock.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003ePasta \u0026amp; Italian Finish\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e¾–1 cup ditalini pasta\u003c\/li\u003e\n\u003cli\u003eFresh Italian flat-leaf parsley, chopped\u003c\/li\u003e\n\u003cli\u003eFresh basil, torn\u003c\/li\u003e\n\u003cli\u003eFreshly grated Parmigiano-Reggiano\u003c\/li\u003e\n\u003cli\u003eExtra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHot Italian garlic bread, for serving\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003eIf Using Dried Beans\u003c\/h1\u003e\n\u003cp\u003eRinse and sort the dried beans. Cover with at least 3 inches of cold water and soak \u003cstrong\u003e8–12 hours or overnight\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eDrain and rinse.\u003c\/p\u003e\n\u003cp\u003ePlace in the \u003cstrong\u003e4-quart saucepan\u003c\/strong\u003e, cover with fresh water by approximately 2 inches and bring to a boil. Reduce to a gentle simmer and cook approximately \u003cstrong\u003e45–75 minutes\u003c\/strong\u003e, or until tender.\u003c\/p\u003e\n\u003cp\u003eDrain, reserving \u003cstrong\u003e2 cups of the bean cooking liquid\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eSet the cooked beans aside.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook dried beans until tender before adding them to the minestrone. Don't rely on the soup itself to cook hard, dried beans.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch1\u003ePrepare the Minestrone\u003c\/h1\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e1. Make the Soffritto\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHeat the olive oil and butter in the \u003cstrong\u003estockpot\u003c\/strong\u003e over medium-low heat.\u003c\/p\u003e\n\u003cp\u003eAdd the pancetta and cook until it begins to render its fat and becomes lightly golden.\u003c\/p\u003e\n\u003cp\u003eAdd the onion, carrots and celery. Cook slowly for \u003cstrong\u003e12–15 minutes\u003c\/strong\u003e, stirring occasionally, until soft and aromatic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMy preferred method:\u003c\/strong\u003e Add an extra \u003cstrong\u003e2 tablespoons unsalted butter\u003c\/strong\u003e, cover the pan, close the vent, and reduce the heat to low.\u003c\/p\u003e\n\u003cp\u003eAdd the leek and garlic and cook another \u003cstrong\u003e2–3 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eDon't rush the soffritto. This is where much of the minestrone's flavor begins.\u003c\/p\u003e\n\u003ch3\u003e2. Add the Tomatoes\u003c\/h3\u003e\n\u003cp\u003eAdd either the \u003cstrong\u003e2 pounds of fresh prepared tomatoes\u003c\/strong\u003e or the \u003cstrong\u003e28-ounce can of whole peeled tomatoes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eCook for \u003cstrong\u003e5–10 minutes\u003c\/strong\u003e, allowing the tomatoes to break down and concentrate slightly.\u003c\/p\u003e\n\u003cp\u003eFresh tomatoes that are especially juicy may need a few additional minutes.\u003c\/p\u003e\n\u003cp\u003eUse a potato masher to break them up. \u003c\/p\u003e\n\u003ch3\u003e3. Build the Minestrone\u003c\/h3\u003e\n\u003cp\u003eAdd the potato, green beans, cabbage, Parmigiano-Reggiano rind, bay leaf and rosemary.\u003c\/p\u003e\n\u003cp\u003eAdd the beans.\u003c\/p\u003e\n\u003cp\u003eIf using dried beans, add \u003cstrong\u003e1–2 cups reserved bean cooking liquid plus 4–5 cups stock\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIf using canned beans, begin with approximately \u003cstrong\u003e6 cups stock\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBring to a gentle simmer.\u003c\/p\u003e\n\u003ch3\u003e4. The Secret to a Richer Minestrone\u003c\/h3\u003e\n\u003cp\u003eRemove approximately \u003cstrong\u003e1 cup of the cannellini beans\u003c\/strong\u003e and mash or purée them with a little hot broth.\u003c\/p\u003e\n\u003cp\u003eStir them back into the pot.\u003c\/p\u003e\n\u003cp\u003eThis naturally thickens the minestrone and creates a richer, silkier broth \u003cstrong\u003ewithout flour, cornstarch or cream.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e5. Simmer Slowly\u003c\/h3\u003e\n\u003cp\u003ePartially cover and gently simmer for approximately \u003cstrong\u003e35–45 minutes\u003c\/strong\u003e, or until the vegetables are tender.\u003c\/p\u003e\n\u003cp\u003eDon't hard-boil the soup. A gentle simmer allows the flavors to develop without destroying the vegetables.\u003c\/p\u003e\n\u003ch3\u003e6. Add the Zucchini\u003c\/h3\u003e\n\u003cp\u003eAdd the zucchini during the \u003cstrong\u003elast 15 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eZucchini cooks much faster than carrots, potatoes and cabbage. Adding it later keeps it from becoming mushy.\u003c\/p\u003e\n\u003ch3\u003e7. Add the Ditalini\u003c\/h3\u003e\n\u003cp\u003eAdd the ditalini and cook until \u003cstrong\u003eal dente\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAdd additional hot stock or reserved bean liquid if the minestrone becomes too thick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor leftovers:\u003c\/strong\u003e Cook the ditalini separately in the 2-quart saucepan and add it to individual bowls. The pasta won't continue absorbing your minestrone broth overnight.\u003c\/p\u003e\n\u003ch1\u003eThe Italian Finish\u003c\/h1\u003e\n\u003cp\u003eRemove the Parmesan rind, rosemary stem and bay leaf.\u003c\/p\u003e\n\u003cp\u003eTaste \u003cstrong\u003ebefore adding salt\u003c\/strong\u003e because the pancetta, stock and Parmigiano already contribute salt.\u003c\/p\u003e\n\u003cp\u003eLadle the hot minestrone into warm bowls.\u003c\/p\u003e\n\u003cp\u003eFinish each bowl with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreshly grated Parmigiano-Reggiano • Fresh basil • Italian parsley • Cracked black pepper • A drizzle of extra-virgin olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe with plenty of \u003cstrong\u003ehot, golden Italian garlic bread\u003c\/strong\u003e for dipping.\u003c\/p\u003e\n\u003ch2\u003eChef Charles' Tip\u003c\/h2\u003e\n\u003cp\u003eFor the most authentic rustic character, use \u003cstrong\u003efresh Roma tomatoes and dried beans cooked from scratch\u003c\/strong\u003e. For a quicker weeknight minestrone, quality canned Italian tomatoes and canned beans work beautifully.\u003c\/p\u003e\n\u003cp\u003eThe secret isn't whether the ingredients came from the garden or pantry. It's \u003cstrong\u003ebuilding the flavor slowly\u003c\/strong\u003e—soffritto, tomatoes, beans, vegetables, Parmesan rind and herbs—and giving everything enough time to come together.\u003c\/p\u003e\n\u003cp\u003eAnd make enough for tomorrow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMinestrone is often even better the second day.\u003c\/strong\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":44277878816902,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/minestronerealitalianmain.png?v=1787332664","url":"https:\/\/healthcraft.com\/products\/authentic-italian-minestrone-recipe-chef-charles-knight","provider":"Health Craft","version":"1.0","type":"link"}