Minestrone with Pesto
Cozy Up with a Bowl of Pasta and White Bean Soup (Minestrone)
As the days get shorter and the weather turns cooler, there’s nothing quite like a hearty bowl of soup to warm you from the inside out. Today, we’re sharing a delicious and comforting recipe for Pasta and White Bean Soup, inspired by classic Italian minestrone. This isn’t just any soup; it’s a flavorful, filling, and surprisingly easy meal to make, perfect for a weeknight dinner or a weekend gathering.
This recipe beautifully balances the creamy texture of white beans with the satisfying bite of pasta and the freshness of vegetables. It’s a fantastic way to sneak in extra veggies and enjoy a truly wholesome meal. We’ve included a touch of ham for added depth of flavor, but feel free to adapt it to your preferences – it’s easily made vegetarian by omitting the ham and using vegetable broth.
What makes this Pasta and White Bean Soup special?
- Hearty and Filling: The combination of beans and pasta makes this soup incredibly satisfying.
- Flavorful: The slow simmering process allows the flavors to meld together beautifully.
- Versatile: Easily customizable with your favorite vegetables.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
Tips for the Best Soup:
- Bean Preparation: While dried beans require soaking and longer cooking, the flavor is superior. If you’re short on time, canned beans are a great substitute.
- Simmering is Key: Don’t rush the simmering process. The longer the soup simmers, the more flavorful it will become.
- Pasta Perfection: Add the pasta towards the end of cooking to prevent it from becoming mushy.
- Pesto Power: A swirl of basil pesto adds a burst of fresh flavor. Don’t skip it!
Frequently Asked Questions:
Q: Can I use different types of beans?
A: Absolutely! Great Northern beans or chickpeas would also work well in this soup.
Q: Can I make this soup vegetarian?
A: Yes! Simply omit the ham and use vegetable broth instead of water.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it before adding the pasta. Add the pasta after thawing and reheating the soup.
Q: What kind of pasta is best?
A: Small pasta shapes like ditali, shells, or macaroni work best. They hold their shape well and distribute evenly throughout the soup.
Q: Can I add other vegetables?
A: Definitely! Feel free to add spinach, kale, or other seasonal vegetables.
We hope you enjoy this comforting and flavorful Pasta and White Bean Soup! It’s a dish that’s sure to become a family favorite.
Pasta and White Bean Soup (Minestrone)
Ingredients
- 1 1/2 cups dried cannellini or Navy beans or 2 cans cooked beans
- 2 tablespoons virgin olive oil
- 2 medium onions diced
- 170 g ham diced (6oz)
- 2 stalks celery diced
- 2 large carrots diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 bay leaf
- 1–2 teaspoons salt
- 1 pinch pepper
- 1/4 cup white wine
- 284 g dry pasta such as small shells, ditali or macaroni (10oz)
- 1 medium zucchini diced
- 6 tablespoons basil pesto
- to taste grated parmesan cheese
Instructions
- Rinse the dried beans. Place in a large pot and cover with 3 times as much water as beans. Bring to a boil. Reduce heat and simmer for two minutes. Turn off the heat and let the beans stand, covered, for 1 to 2 hours. Drain.
- In a large pot, sauté onions in olive oil. Add the beans and cover with water, allowing enough liquid for the beans to expand. Add the diced ham, celery, carrots, garlic, tomato paste and bay leaf. Simmer for about 2 hours (less if using canned beans).
- When the beans are tender, add salt, pepper, white wine and enough water to cook the pasta.
- About 10 minutes before serving, bring the soup to a boil. Add the pasta, diced zucchini and pesto. Cook until the pasta is al dente. If the soup is too thick, add additional water.
- Serve topped with grated parmesan cheese and a dolop of pesto.
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