Tuscan minestrone is the perfect soup after a long day. Learn how to make this hearty soup that is both meaty and delicious.
Minestrone is an Italian dish that is prepared in different ways throughout the country. Most commonly referenced in popular culture as ‘pasta fagioli’ meaning ‘pasta and beans.’ The perfect combination of pasta and beans makes this dish very hearty and sensational. I fell in love with this recipe while studying abroad in Florence, Italy and I hope that you enjoy this sensational dish that will you up very quickly.
Ingredients (for a party of 4):
11 oz of Roman beans
1/4 cup of parsley
3-4 strips of bacon
1 whole yellow onion
1 stalk of celery
2 small carrots
1 sprig of rosemary
2 basil leaves
1 clove of garlic
1/2 cup of extra virgin olive oil
2 thyme leaves (or 1 tsp of ground thyme leaves)
4 Campari tomatoes
5 ounces of ditaliani
1 qt of chicken broth
1 tsp of salt
1 tsp of pepper
In order to prepare your beans, you can do one of two thing. Soak the beans in a bowl of water overnight or boil your beans for an hour before using. Both methods will make the beans soft enough for your meal. If your opting to boil them, save the water they are boiled in (you can use it later!)
Chop the parsley, onion, carrots, celery, garlic, and bacon. Cut your Campari tomatoes into 4’s.
Heat up the olive oil in a medium sized pot and add your onions first. Wait until they are a golden translucent color before going to the next step.
Add all of your vegetables and herbs and let them simmer for 5-10 minutes. If the mixture becomes too dry, add some chicken broth or the leftover bean water.
In a separate pot, boil your pasta and set aside until your soup is complete before adding.
Next, add your tomatoes and Roman beans. Add chicken broth (and some bean water) to your pot until it covers (you may need to add more chicken broth/bean water depending on the size of your pot). Add salt and pepper and then let your soup simmer for 40 minutes, stirring occasionally.
Add your pasta at the end and blend. Serve with grated parmesan on top for extra flavor.
Let me know how your Tuscan Minestrone tastes in the comments!
