Minestrone Amici Recipe

Heat oil and sweat aromatics

In a large heavy-bottomed pot or Dutch oven set over medium heat, warm 3 tablespoons olive oil until shimmering. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and 2 tablespoons tomato paste to the pot. Cook, stirring constantly, 1–2 minutes until fragrant and the tomato paste darkens slightly. This develops deeper flavor.

Deglaze and add liquids

Pour in the crushed tomatoes, scraping any browned bits from the bottom of the pot. Add 6 cups vegetable broth and 1 cup water. Stir to combine.

Add bay and seasonings

Stir in the bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and the optional 1/4 teaspoon red pepper flakes. Bring the soup to a gentle simmer over medium-high heat.

Add long-cooking vegetables

Once simmering, add the diced potato and green beans. Reduce heat to medium-low and simmer, partially covered, for 10 minutes to let the potatoes begin to soften.

Add remaining vegetables and beans

After 10 minutes, add the diced zucchini and the drained, rinsed cannellini beans. Continue simmering, uncovered or partially covered, for another 8–10 minutes until all vegetables are tender but not mushy.

Cook pasta in soup

Add 3 ounces small pasta directly to the simmering soup. Stir to prevent sticking. Cook according to the pasta package time (usually 7–10 minutes) until al dente. If soup thickens too much, add up to 1/2 cup extra water or broth to reach desired consistency.

Add peas

Stir in the frozen peas in the last 2 minutes of pasta cooking just to heat through and preserve color and texture.

Finish with fresh herbs and adjust seasoning

Turn off the heat. Remove and discard the bay leaf. Stir in the chiffonade of 6 basil leaves and 2 tablespoons chopped parsley. Taste and adjust salt and pepper as needed. If using, stir in 1 teaspoon fresh lemon juice to brighten flavors.

Serve

Ladle the minestrone into bowls. Top each serving with a sprinkle of freshly grated Parmigiano-Reggiano (about 1–2 tablespoons per bowl) and an extra sprinkle of chopped parsley. Serve hot with crusty bread.