Martha Stewart's Ultimate Minestrone Soup, Salad, and Breadsticks
Recipe Overview
Overview
Minestrone soup is a beloved Italian classic that brings warmth and comfort to any table. This recipe highlights the beauty of seasonal vegetables, making it a flexible dish that can adapt to whatever you have on hand. The foundation of this soup is a flavorful Sofrito, made from finely diced celery, carrots, and onion, which is sautéed until translucent. This aromatic base sets the stage for the rest of the ingredients.
The heart of the soup is the combination of beans and vegetables. Cannellini beans are soaked overnight, allowing them to plump up and absorb flavors during cooking. As they simmer with the Sofrito, they become tender and creamy, adding a delightful texture to the dish. The addition of seasonal vegetables like zucchini, green beans, and cabbage not only enhances the flavor but also boosts the nutritional profile, making this soup a wholesome choice.
To finish, a splash of vegetable stock and the cooking water from the beans create a rich broth that ties everything together. A sprinkle of Parmesan cheese and a dollop of homemade basil pesto on top elevate the dish, making it not just a meal but a culinary experience. Whether served as a starter or a main course, this Minestrone Soup is sure to impress family and friends alike, proving that simple ingredients can create something truly special.
Recipe Details
Steps & Tips
Cover 3/4 cup of canellini beans with water and let sit overnight.
Tip: Soak beans overnight to plump them up for better texture.
Strain soaked beans and add to a deep pot with half an onion, a bay leaf, and 8 cups of water.
Bring to a boil, then reduce heat to a simmer and cook for 30 to 45 minutes.
Let cooked beans cool slightly.
Heat 1/3 cup of olive oil and sauté 1 stalk of celery, 1 onion, and 1 carrot until translucent.
Tip: Avoid adding salt to beans while cooking, as it can toughen them.
Tip: Cook Sofrito until translucent for optimal flavor.
Add 1 medium leek and 3 cloves of garlic to the Sofrito and cook for 4 minutes.
Add 2 thinly sliced carrots, 2 ribs of celery, 1 large red potato, 1 medium zucchini, and 1/4 pound of string beans to the Sofrito.
Add 1/4 head of finely chopped savoy cabbage to the pot.
Add 1 bunch of cavolo nero (black kale) to the mixture.
Pour in 4 cups of vegetable stock and 4 cups of the bean cooking water.
Tip: Prepare all ingredients before starting to cook for efficiency.
Crush 1 can of plum tomatoes and add to the pot.
Tip: Start with a small amount of red pepper flakes and adjust to taste.
Add salt and black pepper to taste, then bring to a boil.
Reduce to a simmer, cover, and cook for 1 hour.
After 1 hour, add the cooked beans to the soup and cook for another 20 minutes.
Ladle soup into bowls, add a spoonful of basil pesto, and top with grated Parmesan cheese.
Tip: Use high-quality ingredients for a simple vinaigrette.
Tip: Dry salad greens thoroughly to ensure dressing adheres properly.
Tip: Toss salad just before serving to avoid sogginess.
Dissolve 1 and 3/4 teaspoons of active dry yeast in 1/4 cup of warm water.
Combine 3 and 3/4 cups of flour, honey, olive oil, salt, and the yeast mixture.
Knead the dough until it is soft and supple.
Stretch and shape the dough into breadsticks.
Let breadsticks rise, then bake in a 325°F oven for 12 to 15 minutes.
Tip: If breadsticks become soggy, re-bake them to restore crunch.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Minestrone soup is traditionally made with seasonal vegetables, making it a versatile dish.
- •The Sofrito base, consisting of celery, carrots, and onion, is essential for building flavor in Italian soups.
- •Using dried beans adds a creamy texture and enhances the soup's nutritional value.
- •Adding a Parmesan rind during cooking infuses the soup with rich umami flavor.
