Classic Italian Minestrone (Soupe Paysanne)

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Total Time
2hrs 30mins
Prep
30 mins
Cook
2 hrs

Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy.

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Ingredients

Nutrition

Directions

  1. In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
  2. Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
  3. Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
  4. Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
  5. Season with salt and pepper, drizzle with olive oil, and serve.
Most Helpful

5 5

Wow, This is OUTSTANDING. What a taste. Better than grandma (Tuscan" used to make. The right ingredients for a balanced taste. Great job. This will be a regular for me.

5 5

This soup got RAVES in my picky-5-star-tastebud household. I followed it loosely, as Minestrone is such a great way to use up leftover veggies & ham. Instead of ham hock I used my leftover smoked ham-on-bone (I also included the remaining sauce, which was a gelatinous mixture of mustard & molasses). For liquid I used about half water and half boxed chicken broth, probably much more than 6 cups; I simmered my leftover ham/bone with onion/celery/carrot for a couple hours first to infuse the water with flavor. Meanwhile I chopped my veggies: kale, broccoli, zucchini, chopped cherry tomatoes, leek, potato, garlic, and a can each of kidney & garbanzo beans. I served it with parmesan cheese and it was simply AMAZING. In retrospect I probably made it way too complicated; next time I'll follow the process here more diligently.