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Classic Italian Minestrone Soup

  • Author: Roz Corieri Paige | La Bella Vita Cucina

Ingredients

  • ½ cup olive oil plus ½ stick (4 oz.) high quality butter (which Northern Italians cook with alongside olive oil for a more rich, deeper flavor)
  • 4 – 5 large cloves of garlic, minced
  • 1 onions (preferably sweet, such as Vidialia), diced
  • 4 – 8 oz. diced pancetta (I use 8 oz.) {If vegetarian, do not include pancetta}
  • 3 carrots, cleaned and diced/sliced
  • 2 stalks celery plus its flavor-filled leaves, cleaned and diced/sliced
  • 1 cup fresh green beans, cut up into ½” pieces
  • 2 cans (14.5 oz) imported Italian diced tomatoes (San Marzano’s are the best)
  • OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have some on hand
  • 2 Idaho potatoes, cut into chunks about ¼” thick
  • 1 zucchini, diced with skin left on
  • 1-½ cups fresh spinach or swiss chard, chopped
  • 1 cups fresh cabbage, chopped
  • 1 can cannellini beans, drained and rinsed well
  • 1 can dark red kidney beans, drained and rinsed well
  • 1 can garbanzo beans, drained and rinsed well
  • 4 – 6 cups water or homemade vegetable or chicken broth
  • 1 ‘bunch’ of Italian parsley, stems removed and chopped (makes about 1 cup)
  • 1 chunk of parmesan rind
  • 1 Tbsp. freshly-diced sage
  • freshly cracked salt and pepper to taste
  • 1 cup tubular (ditalini) pasta
  • Optional – 1 teaspoon dried Italian seasoning
  • freshly grated Parmesan cheese for serving

Instructions

  1. Follow the step-by-step photo instructions provided on blog post while you read these directions.
  2. Turn on the pot to ‘sauté’ and add about 4 tablespoons of extra virgin olive oil and about ¼ cup of butter (we like a richer flavor and most Northern Italians cook with butter combined with olive oil).
  3. Pour the olive oil into the pot.
  4. Add the chopped onions and minced garlic.
  5. Add the carrots.
  6. Add the celery.
  7. Add the chopped pancetta.
  8. Gently stir all of these ingredients and sauté for about 5 minutes.
  9. Enjoy the wonderful aroma!
  10. Then turn the Instant Pot on “Keep Warm” and turn heat setting to “Less”.
  11. Add the chopped zucchini.
  12. Add the green beans.
  13. Add the potatoes.
  14. Add the slivers of spinach.
  15. Add the cabbage.
  16. Add the tomatoes.
  17. Add the parsley.
  18. Add the cannellini, garbanzo and kidney beans.
  19. Add a large chunk of Parmiggano cheese, then fill up the Instant Pot with chicken or vegetable broth, about an 2 inches below the top.
  20. Place the lid on the Instant Pot, press the button ‘soup’ and let the pot do it’s thing for 30 minutes.  
  21. Enjoy a nice cup of coffee or tea . . . or a glass of wine while the soup cooks!
  22. Carefully open the lid so that the steam releases ‘away’ from your face so that you don’t get burned.
  23. Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’.
  24. When serving, garnish with Italian parsley and pass freshly-grated Parmiggiana cheese around for your guests to help themselves and top their bowls of this delicious soup.

Notes

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http://www.italianbellavita.com/2017/01/classic-italian-minestrone-soup/