Jul 14 2026
Restaurants›Asti Ristorante›Minestrone D'asti Recipe

Minestrone D'asti Recipe

Inspired by Asti Ristorante
Time1h
Serves6

Traditional Italian mixed vegetable soup.

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Ingredients

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Soup Base

Beans + Greens + Pasta

Finishing

Method

Soup Base

  1. 1

    Prepare vegetables

    Wash and finely chop the onion, celery, carrots, leek, zucchini and potato so they are roughly uniform (about 1/4-inch dice). Mince the garlic.

  2. 2

    Sweat aromatics

    In a large heavy-bottomed pot over medium heat, add the olive oil and butter. When butter melts and begins to foam, add the chopped onion, celery and carrot. Season lightly with 1/4 teaspoon salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

  3. 3

    Add leek, garlic and vegetables

    Add the sliced leek, minced garlic, zucchini and diced potato to the pot. Cook 4–5 minutes, stirring, until garlic is fragrant and vegetables begin to soften but not brown.

  4. 4

    Tomatoes and herbs

    Stir in the crushed tomatoes, thyme sprigs, minced rosemary and bay leaf. Cook for 2 minutes to marry flavors.

  5. 5

    Add stock and simmer

    Pour in the vegetable (or chicken) stock and optional water. Bring the soup to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until the potatoes are tender, about 20–25 minutes. Taste and add 1 to 1 1/4 teaspoons additional salt and the 3/4 teaspoon black pepper as needed.

Beans + Greens + Pasta

  1. 6

    Rinse beans and prepare greens

    While the soup simmers, drain and rinse the cannellini beans. If using cabbage, slice thinly; if using chard or spinach, wash and roughly chop stems separate from leaves and add stems first.

  2. 7

    Add beans and cabbage stems

    Once the potatoes are tender, stir in the drained cannellini beans and the cabbage or chopped chard stems. Simmer 8–10 minutes so the beans heat through and the stems soften.

  3. 8

    Cook pasta in soup

    Add the short pasta directly to the simmering soup. Stir to prevent sticking and simmer according to package time for al dente (usually 7–10 minutes). If the soup becomes too thick, add up to 1/2 cup extra hot water or stock to reach desired consistency.

  4. 9

    Add greens and finish cooking pasta

    Five minutes before the pasta is done, stir in the cabbage leaves (if using) or chopped spinach and continue to simmer until the pasta is al dente and greens are wilted, about 3–5 minutes.

Finishing

  1. 10

    Remove herbs and adjust seasoning

    Remove and discard the thyme sprigs and bay leaf. Stir in the grated Parmigiano-Reggiano, lemon juice and extra-virgin olive oil. Taste and adjust salt and pepper to preference.

  2. 11

    Rest and serve

    Let the soup rest off heat for 5 minutes so flavors meld. Ladle into bowls, garnish with chopped parsley and an extra drizzle of olive oil and additional grated Parmigiano-Reggiano. Serve warm with crusty bread.

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