White Bean Minestrone

 

White Bean Minestrone (4–6 servings)

Ingredients

Beans

• ½ lb dried cannellini beans
• 1½ tsp kosher salt (for soaking)

Soup

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp fresh rosemary, finely chopped
• 1 bay leaf
• 1 Parmesan rind
• 4 cups chicken stock
• 1 cup water
• 1 small zucchini, diced
• 3 oz kale, chopped
• ¾ cup ditalini
• Salt and black pepper

To Finish

• 1–2 tsp fresh lemon juice
• Freshly grated Parmigiano-Reggiano
• Good olive oil

Method

1. Cook the beans

Soak the beans overnight in salted water.

Drain and cover with fresh water by 2 inches.

Add:

• small rosemary sprig (optional)
• Parmesan rind (optional)

Simmer gently until tender, about 60–90 minutes.

Reserve 1–2 cups of the cooking liquid before draining.

2. Build the soffritto

Heat olive oil in a Dutch oven over medium heat.

Add:

• onion
• carrots
• celery

Cook 10–15 minutes until softened and lightly golden.

Add garlic and cook 30 seconds.

Add tomato paste and cook 2–3 minutes until it darkens slightly.

3. Simmer

Add:

• cooked beans
• stock
• water
• bay leaf
• Parmesan rind
• rosemary

Simmer for 20 minutes.

4. Thicken

Blend:

• about 1 cup of the beans
• about ¾ cup broth

Return to the pot.

This gives you a creamy texture without cream or puréeing the whole soup.

5. Finish

Add:

• zucchini
• kale
• ditalini

Cook until the pasta is tender, about 8–10 minutes.

If needed, thin with reserved bean cooking liquid.

Season generously with salt and black pepper.

6. Brighten

Remove the bay leaf and Parmesan rind.

Stir in:

• 1–2 tsp fresh lemon juice

Taste and adjust salt one final time.

Serve

Top each bowl with:

• grated Parmigiano-Reggiano
• fresh black pepper
• a drizzle of olive oil