DescriptionIn Italian,"minestra" means "soup," usually of medium thickness, while "minestrina" means "little soup," usually a light broth. "Minestrone" means "big soup," a thick, hearty soup that could be considered a complete meal. This classic version is full of vegetables and beans cooked in a combination of our roasted chicken and brown stocks, flavored the old-fashioned way with a Parmesan rind. Toss a handful of grated Parmesan on top and add a swirl of olive oil, and you'll be transported to the hills of Northern Italy, where this soup originated.
- 4 tablespoons unsalted butter or Graisse de Canard Gold®
- 1/4 cup olive oil, plus additional for garnish
- 1 large onion, diced
- 3 medium carrots, diced
- 3 ribs celery, diced
- 2 medium russet potatoes, peeled and cut into small dice
- 3 small zucchini, diced
- 1 1/2 cups 1-inch cut green beans
- 4 cups shredded Savoy cabbage
- 1 1/2 ounces Glace de Poulet Gold® dissolved in 4 cups hot water
- 1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water
- 1 3-inch piece Parmesan rind, cleaned
- 1 can (28 ounces) diced tomatoes
- 2 cans (14-15 ounces each) Great Northern or navy beans, rinsed and drained
- Salt and ground black pepper
- Grated Parmesan cheese for garnish
- Combine the butter and 1/4 cup olive oil in a large soup pot over low heat. After the butter has melted, add the onions and cook until they are soft and translucent, about 15 minutes.
- Add the vegetables in the order they're listed, allowing each to soften before you add the next. Adjust the temperature and stir frequently so the vegetables don't brown.
- Add the diluted Glace de Poulet Gold® and Glace de Viande Gold®, the Parmesan rind, and the tomatoes with their juices. Stir to combine and bring the soup to a simmer. Partially cover the pot and simmer until the vegetables are just cooked through, 20-25 minutes.
- Remove the Parmesan rind, stir in the Great Northern beans, and season to taste with salt and pepper. Serve the minestrone in warmed bowls topped with the grated Parmesan cheese and drizzled with olive oil.
Wine Pairing: Sangiovese or Chianti.