This Zuppa di Verdure Minestrone recipe is a hearty, family‑friendly soup from Gino’s official collection. Gino calls it one of his favourite soups of all time—he even recommends holding off adding the pasta until just before serving so it stays perfectly al dente.
Ingredients (Serves 6)
- 3 tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 200 g canned cannellini beans, drained
- 250 g King Edward potatoes, chopped into 2 cm chunks
- 200 g dark green cabbage (cavolo nero), stems removed, leaves roughly chopped
- 400 g can chopped tomatoes
- 200 g French beans, finely chopped
- 2 L vegetable stock (made with stock cubes)
- 120 g dried conchigliette pasta (baby shells)
- 4 tbsp chopped flat‑leaf parsley
- Fine sea salt and freshly ground black pepper
- 60 g finely grated pecorino cheese, to serve
Instructions for Zuppa di Verdure Minestrone
- Heat the olive oil in a large saucepan over medium heat and fry the onions, carrots, and celery for about 10 minutes, until just golden.
- Add the cannellini beans, potatoes, cabbage, tomatoes, French beans, and stock. Bring to the boil. Stir in the parsley, reduce the heat, and half-cover with a lid. Simmer gently for 30 minutes.
- Remove the lid, then stir in the pasta and cook for a further 25 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper.
- Serve immediately in warmed bowls, sprinkled with pecorino cheese.
Enjoy Gino D’Acampo’s Zuppa di Verdure Minestrone – a soul-warming Italian classic that brings simple pantry ingredients to life.