We’ve always cherished Marcella Hazan’s minestrone as the ultimate comfort soup that captures the essence of Italian home cooking. This classic recipe from the renowned chef showcases simple, fresh ingredients that transform into a nourishing bowl of goodness.
As we dive into this timeless dish, you’ll discover why it’s a staple in our kitchens—it’s hearty, flavorful, and incredibly easy to prepare with everyday veggies. Let’s explore how Hazan’s techniques make this soup a go-to for cozy meals.
Ingredients
In our journey through Marcella Hazan’s minestrone recipe, we focus on the fresh, simple ingredients that form the heart of this Italian home cooking classic. These elements, drawn from everyday vegetables and pantry staples, create a nourishing soup bursting with flavors and textures.
We organize the ingredients in the order they are typically used, with prep specifics noted for clarity. Here’s what you’ll need:
- Onion: 1 medium, finely chopped, to build the flavorful base.
- Garlic: 2 cloves, minced, for adding aromatic depth.
- Carrots: 2 medium, diced, to provide sweetness and crunch.
- Celery: 2 stalks, sliced, for a subtle earthy note.
- Potatoes: 2 medium, cubed, to add heartiness and absorb flavors.
- Zucchini: 1 large, sliced into half-moons, for fresh, tender bites.
- Cabbage: ½ small head, shredded, to contribute texture and nutrition.
- Tomatoes: 1 can (14 oz) whole peeled, crushed by hand, for a rich, tangy base—opt for San Marzano for authentic taste.
- Cannellini beans: 1 can (15 oz), drained and rinsed, to lend creaminess and protein.
- Pasta: 1 cup small shapes like ditalini or elbows, uncooked, to make the soup hearty.
- Vegetable stock: 6 cups, for a flavorful broth that ties everything together.
- Fresh basil: ¼ cup, roughly torn, to infuse a bright, herbaceous finish.
- Olive oil: 2 tablespoons, extra-virgin, for sautéing and enhancing the soup’s Mediterranean essence.
- Salt and pepper: To taste, for seasoning and balancing flavors.
These ingredients highlight the essence of Marcella Hazan’s approach—using high-quality, seasonal produce to craft a soup that’s both comforting and versatile.
Equipment Needed
To bring our Marcella Hazan Minestrone to life, we rely on a few key tools that make preparation straightforward and efficient. These items help us handle the chopping, simmering, and stirring of fresh ingredients like onions, garlic, and vegetables with ease.
- Large pot or Dutch oven: Essential for building the soup’s layers of flavor, this vessel allows us to simmer the vegetable stock, tomatoes, and beans together over low heat for that signature hearty texture.
- Chef’s knife: We use this sharp tool to precisely chop hardy vegetables such as carrots and celery, ensuring even cooking and maximizing the soup’s fresh taste.
- Cutting board: A sturdy surface like this keeps our workspace safe and organized while we prepare the array of seasonal produce for our minestrone.
- Wooden spoon: Perfect for stirring the pot without scratching, it helps us blend in ingredients like cannellini beans and pasta, promoting even distribution of flavors.
- Measuring cups and spoons: Accuracy is key in Marcella Hazan’s style, so we use these to measure out olive oil, stock, and herbs, guaranteeing a balanced and authentic Italian dish.
- Can opener: If opting for canned tomatoes or beans, this tool quickly opens them, saving time while maintaining the recipe’s simplicity.
- Colander: We employ this for draining pasta or rinsing beans, ensuring our minestrone remains light and not overly starchy.
Instructions
We walk you through Marcella Hazan’s timeless minestrone recipe step by step, transforming simple fresh ingredients into a hearty nourishing soup that captures the essence of Italian home cooking.
Prepare Ingredients
Before we dive into cooking, let’s get our ingredients ready for optimal flavor and texture. Start by gathering the listed items from our ingredients section—onion, garlic, carrots, celery, potatoes, zucchini, cabbage, tomatoes, cannellini beans, pasta, vegetable stock, fresh basil, and olive oil.
- Chop the vegetables precisely: Dice 1 medium onion, 2 cloves garlic, 2 carrots, 2 celery stalks, 2 medium potatoes, and 1 medium zucchini into ½-inch pieces to ensure even cooking and a satisfying bite.
- Prepare the greens and beans: Shred ½ small head of cabbage into thin strips and drain and rinse 1 can (15 ounces) of cannellini beans using a colander to remove excess sodium, preserving their creamy texture.
- Measure liquids and additions: Pour 6 cups of vegetable stock into a measuring cup for accuracy, and have 1 can (14 ounces) of diced tomatoes ready to go, along with ½ cup of small pasta like elbow or ditalini, and a handful of fresh basil leaves torn for aromatic release.
This preparation sets the stage for a soup where the vibrant colors and fresh aromas of the vegetables shine through.
Cook the Soup
Now that our ingredients are prepped, we begin building the flavorful base of the minestrone in our large pot or Dutch oven.
- Sauté the aromatics: Heat 2 tablespoons of olive oil over medium heat in the pot, then add the chopped onion, garlic, carrots, and celery. Stir frequently with a wooden spoon for about 5 minutes until they soften and release a fragrant savory scent that fills the kitchen.
- Add and cook vegetables: Incorporate the diced potatoes, zucchini, and shredded cabbage, stirring to coat them in the oil for 3-4 minutes. This step allows the vegetables to caramelize slightly, enhancing their natural sweetness and creating a robust foundation.
- Incorporate liquids and beans: Pour in the diced tomatoes with their juices and the vegetable stock, then add the drained cannellini beans. Bring the mixture to a gentle boil, stirring occasionally to blend the flavors, resulting in a colorful medley that promises a comforting warmth.
Simmer and Finish
With the soup base established, we let it simmer to develop deep flavors and tender textures before adding the final touches.
- Simmer to perfection: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking. The vegetables should become tender yet retain a slight crunch, infusing the broth with rich earthy notes.
- Add pasta and herbs: Stir in the pasta and continue simmering for another 8-10 minutes until the pasta is al dente, absorbing the soup’s flavors for a satisfying chew. In the last minute, add the torn fresh basil to release its bright peppery aroma, elevating the dish’s freshness.
- Final adjustments: Taste and season with salt and pepper to taste, then remove from heat. The result is a vibrant minestrone with a harmonious blend of textures and a savory depth that makes it irresistibly comforting.
Make-Ahead Instructions
One of the beauties of Marcella Hazan’s Minestrone is how well it lends itself to make-ahead preparation, allowing us to enhance the soup’s flavors through resting while saving time on busy days. We recommend following our step-by-step instructions below to prepare, store, and reheat this comforting Italian classic for optimal results.
Preparing the Soup in Advance
To get ahead, we start by cooking the minestrone as outlined in the previous steps. Once the soup reaches its vibrant, hearty finish—filled with tender vegetables, savory beans, and al dente pasta—let it cool slightly. This prevents bacterial growth and preserves the fresh, aromatic essence of ingredients like basil and olive oil.
- Cool the Soup: Transfer the cooked minestrone to a large bowl and let it cool at room temperature for about 30 minutes. This step ensures even cooling and maintains the soup’s texture.
- Portion for Flexibility: Divide the soup into individual or family-sized servings using airtight containers. We find this makes reheating straightforward and reduces waste.
Storage Guidelines
Proper storage is key to keeping Marcella Hazan’s Minestrone fresh and flavorful. Below, we break down the best methods based on duration:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerator | Up to 3 days | Use glass or BPA-free plastic containers to lock in the soup’s earthy aroma and prevent sogginess in vegetables. |
| Freezer | Up to 3 months | Cool the soup completely before freezing in freezer-safe bags or containers; this preserves the harmonious blend of textures without diluting flavors upon thawing. |
Reheating Steps
When you’re ready to enjoy our make-ahead Marcella Hazan Minestrone, reheat it gently to retain its rich, comforting profile.
- From the Refrigerator: Pour the desired portion into a pot and heat over medium-low until it simmers, stirring occasionally with a wooden spoon to blend the savory depths. This takes about 10-15 minutes and revives the soup’s vibrant colors and hearty warmth.
- From the Freezer: Thaw overnight in the refrigerator first, then reheat as above. Adding a splash of fresh vegetable stock during reheating enhances moisture and brightens the flavors of tomatoes and herbs.
By following these make-ahead tips, we ensure every bowl of Marcella Hazan’s Minestrone delivers maximum comfort and taste, straight from our kitchen to yours.
Conclusion
We’ve cherished Marcella Hazan’s minestrone for its timeless appeal and comforting flavors that bring people together. It’s a recipe that elevates simple ingredients into something truly special.
As we reflect on this classic we’ll keep making it our go-to for cozy evenings and nourishing meals.
Frequently Asked Questions
What makes Marcella Hazan’s minestrone special?
Marcella Hazan’s minestrone is a quintessential Italian comfort soup that uses simple, fresh ingredients to create a nourishing and flavorful dish. It embodies home cooking with seasonal vegetables, beans, and herbs, resulting in a hearty, versatile meal that’s easy to prepare and perfect for cozy dinners.
What are the key ingredients in Marcella Hazan’s minestrone recipe?
The recipe features fresh vegetables like onions, garlic, carrots, celery, potatoes, zucchini, cabbage, and tomatoes, along with cannellini beans, pasta, vegetable stock, fresh basil, and olive oil. These ingredients build a nutritious, flavorful base, highlighting Hazan’s philosophy of using high-quality produce for authentic taste.
What equipment is needed to prepare Marcella Hazan’s minestrone?
You’ll need a large pot or Dutch oven for simmering, a chef’s knife and cutting board for chopping, a wooden spoon for stirring, measuring cups and spoons for accuracy, a can opener for beans or tomatoes, and a colander for draining pasta. These tools ensure efficient and straightforward preparation.
How do you make Marcella Hazan’s minestrone step by step?
Start by chopping vegetables precisely. Sauté onions, garlic, carrots, and celery in olive oil, then add other vegetables, tomatoes, beans, and stock. Simmer to develop flavors, add pasta and herbs near the end, and cook until tender. This creates a vibrant, harmonious soup in about an hour.
Can I prepare Marcella Hazan’s minestrone in advance?
Yes, this minestrone benefits from resting, which enhances flavors. Prepare it fully, cool it down, and store in the fridge for up to three days or freeze for up to three months. Portion it for easy reheating, making it ideal for busy days while maintaining its comforting quality.
How should I store and reheat Marcella Hazan’s minestrone?
Store cooled soup in an airtight container in the refrigerator for up to three days or freeze for up to three months. To reheat, warm on the stovetop over medium heat, stirring occasionally, and add a splash of water or stock if needed to restore consistency and rich flavor.