Advertisement

9 Minestrone Recipes for Every Mood and Season

Simmer a pot of this classic Italian soup packed with seasonal vegetables, beans, rice, and bread.

<p>Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen</p>

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

The Italian word minestra refers to classic soups flavored with greens. Minestrone is a thick and hearty minestra that always contains vegetables, plus often beans, and sometimes pasta or rice. There are endless minestrone variations — as many versions as there are cooks in Italy. Here are some of our favorites, featuring chickpeas, white beans, Italian sausage, tomatoes, potatoes, and green vegetables from asparagus to celery, cabbage, kale, leeks, and parsley.

Spring Minestrone with Grated Egg Pasta

<p>Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen</p>

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

A rind of Parmigiano-Reggiano lends rich umami flavor and luscious body to this fresh spring vegetable soup filled with tender grattini pasta.

Get the Recipe

Root Vegetable Minestrone

© Michael Turek
© Michael Turek

This 40-minute minestrone is exceptional because it’s packed with so many vegetables and delicious toasted angel hair pasta.

Get the Recipe

Minestrone with White Beans and Italian Sausage

© Kristin Gladney
© Kristin Gladney

We've omitted the pasta in this version of minestrone but added some Italian sausage to keep it hearty.

Get the Recipe

Winter Vegetable Minestrone

<p>© Fredrika Stjärne</p>

© Fredrika Stjärne

Chef Alex Guarnaschelli simmers celery root and rutabaga in a spicy, basil-scented broth for a winter version of the Italian classic.

Get the Recipe

Minestrone with Black-Eyed Peas and Kidney Beans

© Quentin Bacon
© Quentin Bacon

The fiber-rich beans in this soup make it satisfying enough to be a main course. This version gets an extra boost from cabbage, a completely underrated vegetable.

Get the Recipe

Hearty Minestrone Soup

© Kana Okada
© Kana Okada

This satisfying soup from Texas chef David Bull combines white beans, pancetta, shallots, celery, carrot, plum tomatoes, fennel, and more for a low and slow simmer in chicken broth.

Get the Recipe

Smoky Ribollita

© Brown W. Cannon III
© Brown W. Cannon III

Ribollita ("twice boiled" in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes this version with sweet smoked paprika and fire-roasted tomatoes.

Get the Recipe

Two-Bean Minestrone with Pancetta and Parmesan

© Anna Williams
© Anna Williams

Marcia Kiesel's version of minestrone combines chickpeas, borlotti or pinto beans, pancetta, leek, kale, tomatoes, green beans, and chicken broth. It can be made up to four days ahead so you have it ready for an easy lunch or dinner.

Get the Recipe

Minestrone with Arborio Rice

© Melanie Acevedo
© Melanie Acevedo

The arborio rice soaks up and thickens the liquid in this minestrone also with pinto beans, potatoes, zucchini, onion, celery, cabbage, tomato paste, and chicken broth.

Get the Recipe

For more Food & Wine news, make sure to sign up for our newsletter!

Read the original article on Food & Wine.