Tuscan Minestrone Soup

This time of year calls for hearty soups and this Tuscan minestrone soup is suited to those chilly nights. It's packed full of fresh vegetables, beans and rice plus it's a great way to use up leftover veggies. Curl up with a blanket, a big bowl of soup and stay cosy!

If we're honest when we think of soup we think meh…we'd rather EAT something, like gimme a bowl of pasta with a rich, flavourful ragu or a slice of pizza.

But whenever a big bowl of homemade soup is plonked down in front of us with a few slices of crusty bread we LOVE IT and understand why people are so obsessed with eating soup during the colder months. (Also, you'll note there's a lot of eating in this soup!)

We mean let's face it soup is cheap, easy and there are so many variations!

Minestrone Soup – the traditional recipe

When it comes to minestrone soup there is no traditional or set recipe because it's meant for using up the vegetables that are in season. If you make minestrone in the summer it will be different from when you make it in the winter.

In Italy, it also depends on region and even the household, pretty much like all Italian food. Sometimes tomatoes are added although you'll be surprised to hear most of the time they're not. Also, rice is often added instead of pasta which we've done here and love it.

The thing to remember is to use seasonal veg, if it's in season it tastes 100x better. Here's a list of vegetables to use at this time of year

Winter Minestrone Vegetables

• Cavolo Nero – Tuscan kale and one of our favourites for this soup
• Cabbage – your favourite kind
• Onions, Carrots, Celery – this is always used as a base for the soup to give it extra flavour
• Spinach – makes you big and strong like Popeye
• Green Beans – gives great texture
• Leeks – you could use them instead of onion
• Potatoes – hearty and good

These are the most common vegetables that are found in a winter Italian minestrone soup. Broccoli, cauliflower, turnips and squash are also in season at this time of year but are not commonly used.

How To Make Tuscan Minestrone Soup – Step By Step

First make a sofritto by sauteing equal amounts of finely chopped carrots, celery and onion with a little olive oil (photo 1).

Top Tip: This is an important part and the only part of the soup you need to pay extra attention with. You need to saute the veggies slowly for around 10 minutes until they are soft. Don't be tempted to turn up the heat because the flavours won't develop and it's more likely to burn which will ruin the flavour of the soup.

Once the veggies are soft add the chopped potatoes, thyme and chopped garlic. Fry everything for 1-2 minutes until the garlic and thyme are fragrant then add the chicken stock (photos 2-3).

Bring the soup to a boil then turn down to simmer and cover for 30 minutes. The potatoes should be cooked through at this point. Using the side of a wooden spoon crush some of the potatoes against the side of the pot.

Add the chopped cavolo nero and savoy cabbage, cover again and simmer for 15 minutes (photo 4).

Next, put half of the cannellini beans in a bowl with a spoonful of soup liquid and blitz until completely smooth, add to the soup along with the other half of cannellini beans and green beans (photo 5).

Finally, add the rice and simmer for 10-15 minutes, add salt if needed and serve with some crusty bread (photo 6).

Swaps

Tuscan minestrone soup is made with seasonal green vegetables and rice, preferably arborio rice. If you go up north Ligurian minestrone is made with basil pesto (so good and definitely worth trying).

In Milan, they addcanned chopped tomatoes tomato paste and rice. You can substitute the rice for small tubular pasta called Ditalini, which is as good.

And if you love hearty vegetable soups, then try Acquacotta which is served with a poached egg on top!

No matter what way you choose to eat minestone make sure you're tucked up all cosy inside with a blanket and a great movie. It's the best way to deal with a rainy day which btw we love! Why are people always hatin' on the rain? Being cosy is our favourite thing ever!

Extra Tips For Making This Minestrone Soup

• Cut the cabbage into small to medium chunks so they are easier to eat.
• We cut the green beans into 3 after removing the top and tails.
• If you want to make this soup in advance follow all the steps apart from adding the rice. Only do this when serving as it will soak up a lot of moisture and turn mushy this goes for pasta too.
• You can store this soup in the fridge or freezer but again do this before adding the rice.

More good Soup Recipes To Try

• Roasted Red Pepper Soup
• Tuscan Farro Soup with Beans
• Green Pea Soup with Leek and Zucchini
• Pappa al Pomodoro – Tomato Bread Soup
• Wild Mushroom Soup
• Roasted Tomato Soup – Creamy and Healthy

Ingredients

Makes 6 servings

• 1 large carrot (finely chopped)
• 1 large celery stalk (finely chopped)
• 1 onion (finely chopped)
• 2 medium sized potatoes (cut into cubes)
• 2 cloves garlic (finely chopped)
• 8.5 cups (2 litres) chicken stock
• 2 sprigs thyme
• 1/2 small savoy cabbage (finely chopped)
• 6 leaves cavolo nero (finely chopped)
• 3.5 oz (100g) green beans (trimmed and cut into 3)
• 14 oz (400g) cannellini beans (canned)
• 3/4 cup (150g) arborio rice
• 1 tbsp olive oil

Method

1. Saute equal amounts of finely chopped carrots, celery and onion with the olive oil on a low to medium heat until soft (around 10 minutes).

2. Top Tip:

   This is an important part and the only part of the soup you need to pay extra attention with. You need to saute the veggies slowly for around 10 minutes until they are soft. Don't be tempted to turn up the heat because the flavours won't really develop and it's more likely to burn which will ruin the flavour of the soup.

3. Once the veggies are soft add the chopped potatoes, thyme and chopped garlic. Fry everything for 1-2 minutes until the garlic and thyme are fragrant then add the chicken stock.

4. Bring the soup to a boil then turn down to simmer and cover for 30 minutes. The potatoes should be cooked through at this point. Using the side of a wooden spoon crush some of the potatoes against the side of the pot.

5. Add the chopped cavolo nero and savoy cabbage, cover again and simmer for 15 minutes.

6. Next, put half of the cannellini beans in a bowl with a spoonful of soup liquid and blitz until completely smooth using an immersion blender or use a regular blender, add to the soup along with the other half of cannellini beans and green beans.

7. Finally, add the rice and simmer for 10-15 minutes, add salt if needed and serve with some crusty bread.

Kitchen notes

Extra Tips For Making This Minestrone Soup

• To speed things up prep all the veg in advance.
• Cut the cabbage into small to medium chunks so they are easier to eat.
• We cut the green beans into 3 after removing the top and tails.
• If you want to make this soup in advance follow all the steps apart from adding the rice. Only do this when serving as it will soak up a lot of moisture and turn mushy this goes for pasta too.
• You can store this soup in the fridge or freezer but again do this before adding the rice.

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