Minestrone Recipe
A unique spin on a classic soup. A cream based (not a conventional beef broth based) Tuscan white bean soup with sliced vegetables, prosciutto & small pasta noodles
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Ingredients
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Base & Dairy
Vegetables & Aromatics
Beans & Protein
Pasta & Grains
Finishing & Seasoning
Method
Base & Dairy
- 1
Make a roux and cream base
In a large Dutch oven or heavy pot over medium heat, melt the butter with the olive oil. Add the flour and whisk constantly for 1 to 2 minutes until it forms a pale paste and loses its raw flour smell (do not brown). Slowly whisk in the milk until smooth, then whisk in the heavy cream. Simmer gently, whisking, for 3 to 4 minutes until slightly thickened.
- 2
Add stock
Gradually whisk in the chicken (or vegetable) stock until combined and smooth. Bring the mixture to a gentle simmer and reduce heat to medium-low so it stays at a low simmer while you prepare the vegetables.
Vegetables & Aromatics
- 3
Sauté aromatics and vegetables
While the cream base is warming, heat a separate skillet over medium heat (or use the same pot after step 1 if space allows). Add a tablespoon of olive oil (or use a touch more butter from pantry if desired), then add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes. Add the minced garlic, rosemary and thyme and cook 1 minute until fragrant.
- 4
Combine with base
Transfer the softened vegetables into the pot with the cream-base. Stir to incorporate and bring the soup back to a gentle simmer.
- 5
Add zucchini and spinach later
After the soup has simmered with beans and pasta for a short time (see bean & pasta steps), add the zucchini slices and the baby spinach during the last 4–6 minutes of cooking so they remain tender-crisp and bright green.
Beans & Protein
- 6
Prepare beans
If using canned cannellini beans, drain and rinse them well. For a creamier texture, reserve 1/2 cup of the beans and mash lightly with a fork or pulse briefly in a food processor; set aside.
- 7
Add beans and prosciutto to soup
Stir the whole (rinsed) beans and the mashed portion into the simmering soup. Add the prosciutto strips at this point so they warm through and impart savory flavor (they will not need long to cook).
Pasta & Grains
- 8
Cook pasta in soup
Bring the soup to a gentle simmer and add the small pasta. Cook uncovered, stirring occasionally, for the time recommended on the pasta package (usually 7–10 minutes) until al dente. If the soup thickens too much while the pasta cooks, add up to 1/2 cup more stock or water to reach desired consistency.
Finishing & Seasoning
- 9
Season and finish
When the pasta is al dente and the vegetables are tender (with zucchini and spinach added during the last 4–6 minutes), remove the pot from heat. Stir in the grated Pecorino or Parmesan, lemon juice, chopped parsley, and adjust seasoning with sea salt, black pepper, and red pepper flakes to taste. If the soup is too thick, thin with a splash of stock or milk to reach a creamy, ladle-able consistency.
- 10
Rest and serve
Let the soup rest for 3–5 minutes to allow flavors to marry. Serve hot with extra grated cheese and a drizzle of olive oil or a few torn prosciutto pieces on top if desired.
