How to Make Martha Stewart's Minestrone

Ingredients

• 0.75 cup Cannellini Beans (dry, white Italian beans)
• 0.5 medium Onion (yellow onion, outer skin removed, cut into 3–4 chunks)
• 2 pieces Bay Leaf (dried)
• 4 oz Pork End (pruto) (ask butcher for pork end with skin and fat, optional for non‑vegetarian)
• 0.33 cup Olive Oil (extra virgin)
• 1 stalk Celery (finely diced for sofrito)
• 1 medium Carrot (finely diced for sofrito)
• 1 medium Leek (green and white parts only, sliced)
• 3 cloves Garlic (minced)
• 2 medium Carrots (thinly sliced on the diagonal)
• 2 stalks Celery Ribs (cut into pieces)
• 1 large Red Potato (diced)
• 1 medium Zucchini (sliced thinly and quartered)
• 0.25 pound Fresh Green Beans (trimmed)
• 28 oz Canned San Marzano Tomatoes (crush by hand before adding)
• 0.25 head Savoy Cabbage (finely shredded)
• 5 oz Italian Black Kale (Cavolo Nero) (roughly chopped)
• 4 cups Vegetable Stock (store‑bought or homemade)
• 0.25 teaspoon Red Pepper Flakes (adjust to taste)
• 1 small piece Parmesan Rind (saved from freezer, adds umami)
• to taste Salt
• to taste Black Pepper

Instructions

1. Soak the beans

   Place 3/4 cup dried cannellini beans in a large bowl, cover with plenty of water and let sit at room temperature for 8–12 hours until doubled in size.

   Time: PT10H

2. Drain and start bean broth

   Drain the soaked beans, discard the soaking water, and transfer beans to a large pot. Add 1/2 medium onion cut into 3–4 chunks, 2 bay leaves, 8 cups fresh water, and if desired, 4 oz pork end. Bring to a boil.

   Time: PT5M

   Temperature: 212°F

3. Simmer beans

   Reduce heat to a gentle simmer and cook for 30–45 minutes, or until beans are tender but not falling apart.

   Time: PT40M

4. Prepare sofrito

   While beans simmer, heat 1/3 cup olive oil in a separate pan over medium heat. Add finely diced 1 stalk celery, 1 medium carrot, and 1/2 medium onion. Cook, stirring occasionally, until vegetables become translucent and turn a deep golden‑brown, about 25–30 minutes.

   Time: PT30M

   Temperature: medium

5. Add leek

   Stir in the sliced leek (green and white parts) and sauté for 4 minutes until softened.

   Time: PT4M

   Temperature: medium

6. Add garlic

   Add minced garlic and cook for another 4 minutes, being careful not to let it brown.

   Time: PT4M

   Temperature: medium

7. Add carrots and celery ribs

   Add the thinly sliced carrots and celery ribs, sauté for 5 minutes until they begin to soften.

   Time: PT5M

   Temperature: medium

8. Add potatoes, zucchini, and green beans

   Add diced red potato, sliced zucchini, and trimmed green beans. Stir for 2 minutes to coat with oil.

   Time: PT2M

   Temperature: medium

9. Add tomatoes

   Crush the 28 oz can of San Marzano tomatoes by hand and add them to the pot, stirring to combine.

   Time: PT2M

10. Add cabbage and kale

    Stir in the shredded Savoy cabbage and chopped cavolo nero (black kale). Cook for 2 minutes until the greens begin to wilt.

    Time: PT2M

11. Combine liquids and simmer

    Add 4 cups vegetable stock, 4 cups of the bean cooking liquid, a pinch of salt, black pepper, 1/4 tsp red pepper flakes, the Parmesan rind, and the pork end (if using). Bring the soup to a boil, then reduce to a gentle simmer, cover, and cook for 1 hour.

    Time: PT1H

    Temperature: 212°F

12. Add cooked beans

    Stir the previously cooked beans into the soup and continue to simmer uncovered for 20 minutes.

    Time: PT20M

13. Finish and serve

    Remove the bay leaf and Parmesan rind. Ladle soup into bowls, top with toasted Italian bread, a spoonful of basil pesto, and freshly grated Parmesan cheese. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

4 g

Fiber

6 g

Ingredient Substitutions

• Instead of Cannellini Beans: Great Northern beans, Navy beans
• Instead of Onion: white onion
• Instead of Pork End (pruto): smoked ham hock, bacon
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Celery: celeriac
• Instead of Carrot: parsnip
• Instead of Leek: extra onion
• Instead of Garlic: garlic powder
• Instead of Red Potato: russet potato
• Instead of Zucchini: yellow squash
• Instead of Fresh Green Beans: snap peas
• Instead of Canned San Marzano Tomatoes: other canned plum tomatoes
• Instead of Savoy Cabbage: green cabbage
• Instead of Italian Black Kale (Cavolo Nero): regular kale
• Instead of Vegetable Stock: chicken stock (non‑veg)

Equipment Needed

• Large Bowl
• Fine Mesh Strainer
• Measuring Cup
• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Large Sauté Pan
• Ladle

Critical Steps — Do Not Skip

• Soak the beans overnight to ensure they rehydrate properly.
• Cook the sofrito until it reaches a deep golden brown for maximum flavor.
• Simmer the soup for a full hour to allow vegetables and beans to meld.
• Add the cooked beans at the end to prevent them from breaking down too much.

Chef Tips from the Video

• Use a wooden spoon to scrape the fond from the bottom of the pan for extra flavor.
• Add a small piece of Parmesan rind early; it melts and enriches the broth.
• Finish with a drizzle of high‑quality extra‑virgin olive oil for brightness.
• Serve with a sprinkle of fresh basil leaves for color.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours; refrigerate promptly.

Make-Ahead Tips

• Soak beans the night before to save time.
• Prepare vegetable stock ahead or use homemade stock for richer flavor.
• The soup freezes well; make a large batch and portion for later.
• Grate Parmesan rind and freeze for future soups.

Frequently Asked Questions