Fall is in full swing and with it comes the start of the holiday season. In my kitchen, this means that it’s also the season for hearty soups and stews. Now is the perfect time to up your intake of healthy and delicious foods, before the glutinous holidays sneak up on us! One way I try to offset the extra cookies and treats we all indulge in during the holiday season is by increasing my intake of filling soups such, as bean soups, and this delicious and classic minestrone.

The word minestra loosely translates to “soup” in English. There is no exact recipe for this vegetable soup, and you’re free to use any vegetable or legume you like. This recipe here is my standard go-to variation, but go ahead and use whatever vegetables you have available. I always keep bouillon cubes on hand at home, but if you don’t use them, and are accustomed to using stock, you can substitute the bouillon and water in this recipe for your regularly used stock. Cooking the pasta directly in the soup adds thickness that would otherwise be missing if you cook the pasta separately.

This recipe comes from my second cookbook Pasta in a Pinch: Classic and Creative Recipes Made with Everyday Pantry Ingredients. (2020, Rockridge Press.) Grab your copy here.

Minestrone with Miniature Farfalle

Serves 4 to 6

Prep time: 10 minutes / Cook time: 30 minutes

Ingredients

2 tablespoons extra virgin olive oil, plus more for drizzling

1 small onion, diced

2 to 3 carrots, peeled and finely diced

2 celery stalks, finely diced

2 tablespoons chopped parsley

1 (14-ounce) can diced tomatoes

1½ teaspoons salt

1 vegetable bouillon cube

2 medium potatoes, peeled and cut into ¼-inch dice

1 (12-ounce) bag frozen Italian green beans

8 ounces miniature farfalle, or other small-cut pasta such as shells or ditalini

1 (12-ounce) bag fresh spinach

Freshly grated Parmesan cheese (optional)

Instructions

1. In a 6-quart pot over medium heat, heat the oil. Add the onion, carrots, celery, parsley, diced tomatoes, and salt, and stir until everything becomes fragrant and the onion is translucent, 3 to 4 minutes.
2. Add 6 or 7 cups of cold water. Partially cover the pot, leaving some room for the steam to escape. Bring everything to a full boil. Add the bouillon cube, potatoes, and green beans, and cook for 10 minutes semi-covered.
3. Add the pasta and continue cooking until the farfalle are al dente, 7 to 8 minutes. During the last 2 or 3 minutes, add the spinach. Plate and top with grated cheese (if using) and an additional drizzle of extra virgin olive oil. Serve immediately while hot.

Another Possibility

Pesto-Infused Minestrone: Add a tablespoon of fresh pesto or a frozen pesto cube to this soup during step 2, which will change the flavor profile and give this a kick of basil flavor.

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