How to Make Minestra, a Traditional Italian Soup
The enchanting Italian islands are known for their vibrant culture, stunning landscapes, and rich culinary heritage. Among the many dishes that grace the tables of these islands, a hearty soup featuring Swiss chard and cannellini beans stands out as a true comfort food. In this blog post, we’ll explore how to make Minestra, a delightful soup that embodies the essence of Mediterranean cuisine.
See how I make my version of Minestra in the Youtube Video below, straight from the jump!
The Mediterranean diet, celebrated for its health benefits and emphasis on fresh, wholesome ingredients, is a central theme in the cuisine of the Italian islands. Swiss chard and cannellini beans are staples in this region, where dishes often showcase the natural flavors of vegetables and legumes, enhanced by simple herbs and seasonings. When it comes to making Minestra, any combination of seasonal vegetables are welcome!
Can I customize Minestra to my taste?
Absolutely! Minestra is highly customizable. You can adjust the vegetables, pasta, and seasonings to suit your preferences. It’s a great way to use up whatever vegetables you have on hand.
Are there regional variations of Minestra in Italy?
Yes, there are many regional variations of Minestra in Italy. For example, in Liguria, you might find Minestrone alla Genovese, which includes pesto. In Tuscany, you might encounter Ribollita, a thick bread soup with beans and vegetables. Each region adds its own unique twist to this classic Italian dish, reflecting the local ingredients and culinary traditions.
What are the key ingredients for making Minestra?
The ingredients for Minestra can vary based on personal preference and regional variations, but common components include:
- Vegetables: Typically, Minestra includes a mix of carrots, celery, onions, and leafy greens like kale or spinach. Other vegetables like zucchini, potatoes, and tomatoes are also common additions.
- Pasta, Rice, or Potatoes: Small pasta shapes like ditalini, small rice grains, or tiny cubes of potatoes may be used to add additional substance.
- Broth: A flavorful vegetable or chicken broth serves as the base of the soup.
- Seasonings: Ingredients like garlic, fresh herbs (such as basil or parsley), and grated Parmesan cheese are used to season the soup.
- Olive Oil: High-quality extra virgin olive oil is often drizzled on top of individual servings for added richness.
Minestra, A Traditional Italian Vegetable Soup
Ingredients
- olive oil
- 1 lb dried cannellini beans, soaked the night before
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 bunch inner celery leaves, chopped
- 6-8 cups water or broth (add chicken boullion if only using water)
- 3 big handfuls Swiss chard, coarsely chopped
- salt and pepper
Instructions
- Soak dried cannellini beans in water over night. Use the quick soak method if short on time: bring dried beans to a boil in a pot of water, let boil for 5 minutes, then remove from heat and let stand for an hour.
- Heat olive oil in a pot, and then add the garlic and onion.
- Add chopped carrot, celery, and celery leaves to the pot and stir until slightly cooked.
- Add soaked beans and cover with water or broth. Bring to a boil and then simmer until the beans are cooked through.
- Once the beans are cooked, add the chopped Swiss chard into the pot until it is all wilted.
- Season generously with salt and pepper, to taste.
- Serve with a drizzle of olive oil and a squeeze of lemon, with some bread to mop it all up!
Have you ever cooked Minestra? Let us know below!
The Swiss chard and cannellini bean soup from the Italian islands is a celebration of both the bountiful produce of the Mediterranean region and the art of savoring simple yet robust flavors. With every savory bite, you’re not just enjoying a bowl of soup; you’re embracing a centuries-old tradition that embodies the spirit of island life and the love of good food.
