Live to 100 Minestrone
Live to 100 Minestrone
Ingredients
For the Soffritto
- 1/4 cup olive oil, a good glug
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onions, diced
- 1 teaspoon salt, a generous pinch
For the Flavor Bomb
- 4 cloves garlic, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, chopped
For the Soup Base
- 2 tomatoes, roughly chopped
- 2 potatoes, cubed
- 8 cups water, as needed to cover
For the Heartiness
- 4 cups leafy greens, such as Savoy cabbage, Cavolo Nero, or chard, chopped
- 1 can Borlotti beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
Optional Additions
- 1/2 cup pasta, such as Fregula or other small pasta, about a handful per person
- 1/4 cup Parmesan cheese, grated, for topping
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
In a large casserole dish or Dutch oven, add a good glug of olive oil over medium heat.
⏱️ 1 min
- 2
Add the diced celery, carrots, and onions to the hot olive oil.
⏱️ 2 min
- 3
Add a generous pinch of salt to the vegetables.
⏱️ 1 min
- 4
Let the soffritto slowly cook, stirring occasionally, for about 10 minutes until the vegetables are softened and translucent.
⏱️ 10 min
- 5
While the soffritto is cooking, finely chop the garlic, fresh basil, fresh parsley, and sun-dried tomatoes.
⏱️ 5 min
- 6
Add the chopped garlic, basil, parsley, and sun-dried tomatoes to the cooking soffritto, stirring well to combine. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min
- 7
Roughly chop the fresh tomatoes and add them to the dish. Add the cubed potatoes.
⏱️ 3 min
- 8
Cook everything together, stirring occasionally, until the tomatoes are nice and soft and have broken down, about 5-7 minutes. The aroma and combined flavors should be incredible.
⏱️ 7 min
- 9
Fill the casserole dish with water, ensuring all the ingredients are fully covered. Bring to a gentle simmer.
⏱️ 5 min
- 10
Reduce the heat to low, cover the pot, and slowly cook for about 1 hour, allowing the flavors to meld and the potatoes to become tender.
⏱️ 60 min
- 11
Towards the end of the cooking time, add the chopped leafy greens (such as Savoy cabbage, Cavolo Nero, or chard) to the soup.
⏱️ 2 min
- 12
Add the drained and rinsed Borlotti beans and chickpeas.
⏱️ 1 min
- 13
If needed, add more water to ensure all ingredients are fully covered again. Give it a good stir and cook for another 10 minutes, or until the greens are tender-crisp.
⏱️ 10 min
- 14
This step is completely optional. If desired, add a handful of small pasta per person (such as Fregula or other small pasta). Cook until the pasta is fully cooked according to package directions, usually 8-12 minutes.
⏱️ 10 min
- 15
Taste the minestrone and adjust the seasoning as needed, adding a pinch of salt or pepper if necessary.
⏱️ 1 min
- 16
Ladle the minestrone into serving bowls.
⏱️ 1 min
- 17
Optionally, top with some grated Parmesan cheese and finish with a drizzle of fresh olive oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Live to 100 Minestrone
For the Soffritto
- 1/4 cup olive oil, a good glug
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onions, diced
- 1 teaspoon salt, a generous pinch
For the Flavor Bomb
- 4 cloves garlic, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, chopped
For the Soup Base
- 2 tomatoes, roughly chopped
- 2 potatoes, cubed
- 8 cups water, as needed to cover
For the Heartiness
- 4 cups leafy greens, such as Savoy cabbage, Cavolo Nero, or chard, chopped
- 1 can Borlotti beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
Optional Additions
- 1/2 cup pasta, such as Fregula or other small pasta, about a handful per person
- 1/4 cup Parmesan cheese, grated, for topping
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
In a large casserole dish or Dutch oven, add a good glug of olive oil over medium heat.
⏱️ 1 min - 2
Add the diced celery, carrots, and onions to the hot olive oil.
⏱️ 2 min - 3
Add a generous pinch of salt to the vegetables.
⏱️ 1 min - 4
Let the soffritto slowly cook, stirring occasionally, for about 10 minutes until the vegetables are softened and translucent.
⏱️ 10 min - 5
While the soffritto is cooking, finely chop the garlic, fresh basil, fresh parsley, and sun-dried tomatoes.
⏱️ 5 min - 6
Add the chopped garlic, basil, parsley, and sun-dried tomatoes to the cooking soffritto, stirring well to combine. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min - 7
Roughly chop the fresh tomatoes and add them to the dish. Add the cubed potatoes.
⏱️ 3 min - 8
Cook everything together, stirring occasionally, until the tomatoes are nice and soft and have broken down, about 5-7 minutes. The aroma and combined flavors should be incredible.
⏱️ 7 min - 9
Fill the casserole dish with water, ensuring all the ingredients are fully covered. Bring to a gentle simmer.
⏱️ 5 min - 10
Reduce the heat to low, cover the pot, and slowly cook for about 1 hour, allowing the flavors to meld and the potatoes to become tender.
⏱️ 60 min - 11
Towards the end of the cooking time, add the chopped leafy greens (such as Savoy cabbage, Cavolo Nero, or chard) to the soup.
⏱️ 2 min - 12
Add the drained and rinsed Borlotti beans and chickpeas.
⏱️ 1 min - 13
If needed, add more water to ensure all ingredients are fully covered again. Give it a good stir and cook for another 10 minutes, or until the greens are tender-crisp.
⏱️ 10 min - 14
This step is completely optional. If desired, add a handful of small pasta per person (such as Fregula or other small pasta). Cook until the pasta is fully cooked according to package directions, usually 8-12 minutes.
⏱️ 10 min - 15
Taste the minestrone and adjust the seasoning as needed, adding a pinch of salt or pepper if necessary.
⏱️ 1 min - 16
Ladle the minestrone into serving bowls.
⏱️ 1 min - 17
Optionally, top with some grated Parmesan cheese and finish with a drizzle of fresh olive oil before serving.
⏱️ 1 min