Minestrone is one of Italy’s signature dishes, and every region has its own variety. The Italian root word in minestrone is minestra, which is a term that refers to chunky soup. Minestrone was originally peasant food. It was born in the kitchens of home cooks looking for a way to satisfy their hungry families. The dish is meant to be easy to make and delicious, while being both nutritious and inexpensive. The common ingredients used to prepare a traditional minestrone soup are beans, celery, carrots, onions, tomatoes and stock.

By by Academia Barilla, adapted by the Sur La Table kitchen

ServesMakes 10 servings

Ingredients

• ¼ cup Extra Virgin Olive Oil

• 1 small onion, small dice

• 2 ribs celery, small dice

• 1 large carrot, small dice

• 2 cloves garlic, minced

• 1 teaspoon parsley, chopped

• 12 cups vegetable stock or water

• 1 (28-ounce) can Peeled Cherry Tomatoes

• 1 large potato, peeled, medium dice

• 1 cup peas, fresh or frozen

• 1 small butternut squash, peeled, medium dice

• ½ head cabbage, shredded

• 1 large zucchini, medium dice

• 8 oz green beans, cut into ½-inch pieces

• 1 (15-ounce) can borlotti beans, rinsed

• 1 (15-ounce) can cannellini beans, rinsed

• 8 oz orzo or broken spaghetti

• Salt and pepper to taste

• ⅓ cup Pesto alla Genovese

• ⅓ cup Parmigiano-Reggiano cheese

Procedure

Heat olive oil in heavy large pot over medium heat. Add onion, celery, carrot, garlic and parsley; sauté until soft, about 5-8 minutes. Add broth, cherry tomatoes and next 6 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and cook for about 15-20 minutes. Stir in beans and pasta, and simmer 15 minutes longer or until pasta is al dente. Season soup to taste with salt and pepper. Ladle soup into bowls; garnish each with 1 tablespoon of pesto and grated Parmigiano-Reggiano cheese.