Sopa Minestrone Clásica
Soup1 h 5 min6 porcionesFácilSobre esta receta
Una sopa italiana abundante y llena de verduras que ha sido un pilar de las cocinas familiares durante generaciones. Este minestrone es espeso, con un sabor profundo e infinitamente adaptable — cargado de verduras tiernas, frijoles cannellini cremosos y pasta en un caldo de tomate rico. Sabe aún mejor al día siguiente, lo que la convierte en una comida perfecta para preparar con anticipación para familias ocupadas.
Instrucciones
- 1
Dice the yellow onion, celery, and carrots into roughly equal 1/2-inch pieces. Mince the garlic. Dice the zucchini into 1/2-inch cubes. Trim and cut the green beans into 1-inch pieces. Have everything ready before you start cooking — this soup comes together quickly once the heat is on.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the yellow onion, celery, and carrots with a pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened and the yellow onion is translucent, about 7–8 minutes. Don't rush this step — a good soffritto is the flavor foundation of the soup.
- 3
Add the garlic, tomato paste, oregano, thyme, dried basil, and red pepper flakes (if using). Stir and cook for 2 minutes until the tomato paste darkens slightly and the garlic is fragrant.
- 4
Pour in the diced tomatoes (with all their juices), vegetable broth, and water. Stir to combine, scraping up any bits from the bottom of the pot. Add the Parmesan rind if using — it will melt into the broth and add a wonderful savory depth.
- 5
Add the green beans and drained cannellini beans. Season with kosher salt and black pepper. Bring the soup to a boil over ^[medium-high heat], then reduce the heat to ^[medium-low], cover partially, and simmer for 20 minutes, until the carrots and green beans are just tender.
- 6
Add the zucchini and dry pasta directly to the pot. Stir well. Continue to simmer, uncovered, for 10–12 minutes, stirring occasionally, until the pasta is just cooked through (al dente) and the zucchini is tender. If the soup becomes too thick, add a splash of water or vegetable broth to loosen it.
- 7
Stir in the spinach or kale and cook for 1–2 minutes until wilted. Remove and discard the Parmesan rind if used. Taste the soup and adjust seasoning with kosher salt and black pepper as needed.
- 8
Ladle the soup into bowls. Finish each bowl with a drizzle of good olive oil, a generous handful of freshly grated Parmesan cheese, and a few torn fresh basil or parsley leaves. Serve with crusty bread on the side.
