This soup to end all soups is a recipe that takes on a life of it’s own.
One of Italy’s signature dishes, it widely said that Italians eat more minestrone than pasta.
There is no set recipe for this dish. I’ll include my favorite, but the wide range of variation for this soup is endless. Using any fresh vegetable that’s in season, makes this definitely one of the heartiest of Italian soups. The thick rich density of flavors of this rustic recipe combined with ditalini pasta will fill your stomach and your soul.
This soup served with nice fresh foccacio bread topped with garlic and fresh basil, this soup will surely become a family favorite.
- 6 cups of homemade chicken, vegetable, or beef broth (you could use canned Low sodium broth for a quick fix)
- 3 carrots cubed
- 1 onion diced
- 8oz string beans
- 2 small zucchini halved and sliced thin
- 2 stalks of celery sliced
- 12oz. of cabbage chopped into pieces
- 3 or 4 cloves chopped garlic
- 2 cans of 15oz peeled and crushed tomatoes
- Fresh basil to taste
- 1 15oz can of cannellini beans
- 2 large potatoes chopped
- 2 Tbls chopped parsley
- Fresh or dried basil to taste and pinch of oregano
- Fresh ground black pepper to taste
- Salt to taste
- 1 pound ditalini pasta
- Parmesan cheese to taste
- 2 Tbls olive oil
- In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.
- Add cabbage and zucchini and saute for about five more minutes.
- Add tomatoes, basil and parsley and beans and stir.
- Add chicken or beef stock. I prefer the beef.
- Add salt and pepper to taste.
- Bring to a boil then simmer until vegetables are soft.
- In a separate pot cook the ditalini for about 10 minutes.
- Add some pasta to a soup bowl and ladle in some soup.
- Sprinkle with parmesan cheese and your ready to serve.