Soups & stews / Bean, lentil & pea soups
Minestrone Soup with Parmesan Rind
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A Parmesan rind simmers in the broth until it gives up all its savor, and the beans, cabbage and little pasta soak it in. Ladle it into wide bowls, finish with olive oil, and pass the cheese.
The short version
Cook pancetta, onion, carrot, celery and cabbage, add tomato paste, tomatoes, broth, beans and a Parmesan rind, and simmer 30 minutes. Add zucchini and small pasta for the last 10 to 15. Finish with olive oil, herbs and cheese.
What makes ours better
what we fixed so you don’t have to
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Simmer a Parmesan rind in the broth. The rind melts into the soup and adds a savory depth that stock alone doesn't have. Save rinds in the freezer for this.
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Mash half the beans. Crushed beans thicken the broth so it coats the spoon without any flour or cream.
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Add the pasta and zucchini late. Pasta keeps swelling in hot broth. Adding it in the last 10 to 15 minutes means it's tender when you serve and not mush on day two.
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Cook the tomato paste first. A minute in the hot pot darkens the paste and takes the raw edge off, which gives the broth a rounder tomato flavor.
What you need
the usual suspects
- Pancetta or 3 slices bacon3 ounces
- Carrots2 medium
- Celery2 rib
- Chopped green cabbage2 cups
- Tomato paste2 tablespoons
- Cannellini beans1 can
- Parmesan rind1 piece
- Fresh rosemary1 sprig
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Render the pancetta
Heat the oil in a large pot over medium heat. Add the pancetta and cook until it has released its fat and the edges start to color, 3 to 4 minutes.
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Cook the vegetables
Add the onion, carrot, celery and cabbage with the salt. Cook, stirring, until the onion is soft and the cabbage has started to wilt, about 8 minutes. Add the garlic and cook 30 seconds.
About 8 min. Cook mode has a timer for this step.
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Cook the tomato paste
Push the vegetables aside, add the tomato paste to the bare pot and stir it for about 1 minute until it darkens a shade. Stir in the tomatoes.
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Add broth, beans and rind
Pour in the broth. Mash half the beans with a fork and stir in all of them with the Parmesan rind and rosemary. Bring to a boil, then reduce to a simmer and cook, partly covered, for 30 minutes.
About 30 min. Cook mode has a timer for this step.
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Add zucchini and pasta
Fish out the rosemary sprig. Stir in the zucchini, pasta and the greens if you're using them. Simmer until the pasta is tender, 10 to 12 minutes.
Check the pasta box and start tasting 2 minutes early. Small pasta goes soft fast.
About 12 min. Cook mode has a timer for this step.
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Season and serve
Remove the rind (cut it up and eat it if you like). Taste and add salt and pepper. Ladle into bowls and top with olive oil, herbs and Parmesan.
Good to know
the stuff I’d tell you over the phone
- Use what you have. Green beans, potato, peas, kale or leeks all work. Keep the total at about 5 cups of chopped vegetables, and add the quick-cooking ones with the pasta.
- No pancetta? Use bacon, or skip it and use 3 tablespoons olive oil with vegetable broth for a meatless pot. The Parmesan rind stays either way.
- Dried beans work well. Use about 1½ cups cooked.
- If you plan on leftovers, cook the pasta separately and add it to each bowl so it doesn't soak up the broth.
- Storage. Fridge 4 days (the pasta will soak up broth, so thin it with a splash of water or broth). Freezer 3 months, best frozen without the pasta.
Questions, answered
the questions my cousins text me
What goes in minestrone?
A base of onion, carrot and celery, then whatever vegetables are in season, beans, tomatoes, and small pasta or rice. This version uses cabbage, zucchini and cannellini beans.
Can I make minestrone without pasta?
Yes. Leave it out and add an extra can of beans, or stir in a cup of cooked rice at the end. It's heartier and keeps better.
How do I keep the pasta from getting mushy?
Add it near the end and cook it just until tender. If you're making a lot ahead, cook the pasta separately and add it to the bowl when you serve.
What can I use instead of a Parmesan rind?
Skip it and add an extra ¼ cup of grated Parmesan at the end, plus a splash of olive oil. You'll lose a little depth but the soup is still good.
Can I make minestrone in a slow cooker?
Yes. Cook the first five steps on the stove, then move everything but the zucchini, pasta and greens to the slow cooker for 6 hours on low. Add those for the last 30 minutes.
Is minestrone better the next day?
The flavor is, yes. The pasta isn't, so thin leftovers with a little water or broth when you reheat.
From the table
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Published October 28, 2026.