Best 6 Minestrone Soup Modena Style Recipes

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Minestrone soup is a hearty and flavorful soup that is a staple of Italian cuisine. It is typically made with a variety of vegetables, beans, and pasta, and can be served as a main course or as a starter. The Modena-style minestrone soup is a regional variation of the classic dish that is particularly popular in the Emilia-Romagna region of Italy. This version is typically made with a combination of vegetables, such as carrots, celery, onions, and tomatoes, as well as beans, such as cannellini beans and borlotti beans. It is also often made with a type of small pasta called ditalini or elbow macaroni. The soup is typically simmered in a flavorful broth made from chicken or beef, and is often finished with a sprinkle of grated Parmesan cheese.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC MINESTRONE SOUP



Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
  • Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

ITALIAN MINESTRONE SOUP



Italian Minestrone Soup image

Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.

Provided by Italian Recipe Book

Categories     Soup

Number Of Ingredients 15

1 onion (, roughly chopped)
2 carrots (, roughly chopped)
2-3 selery ribs (, roughly chopped)
½ cup diced pancetta ((optional))
1 ½ cup pumpkin or butternut squash (, cut in cubes)
1 large potato or 1 ½ cup potatoes (, cut in cubes)
1 large tomato chopped or 10 cherry tomatoes (, cut in quarters)
1 small savoy cabbage (, roughly chopped)
1 can ((14 oz) borlotti beans)
⅓ cup ditalini pasta or other small pasta shape
Extra virgin olive oil
1 bay leaf
2 rosemary sprigs
1 garlic clove ((optional))
Salt to taste

Steps:

  • In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
  • Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
  • Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
  • Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
  • Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
  • As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
  • If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
  • Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
  • Serve hot or warm generously topped with fresh grated Parmesan cheese.

EASY MINESTRONE SOUP



Easy Minestrone Soup image

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup sliced carrots
⅔ cup diced onion
3 cloves garlic, minced
4 cups vegetable broth
1 ¾ cups jarred marinara sauce
¼ cup tomato paste
1 teaspoon Italian seasoning
2 cups small shell pasta
2 cups quartered and sliced zucchini
1 (14.5 ounce) can great northern beans, rinsed and drained
1 cup stemmed and thinly sliced kale
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
  • Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
  • Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g

MINESTRONE SOUP (MODENA STYLE)



Minestrone Soup (Modena Style) image

NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.

Provided by Galley Wench

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
4 ounces pancetta, cut into 1/2 inch dice
1 yellow onion, coursely chopped
1 celery rib, with leave cut into 1/4 in thick slices
1 carrot, cut into 1/4 inch thick slices
2 zucchini, cut in half lengthwise and sliced into 1/4 inch thick half moons
2 garlic cloves, finely chopped
2 firmly packed cups shredded savoy cabbage (or spinach, fresh or frozen)
1 (16 ounce) can peeled chopped tomatoes with juice
2 cups water
1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
1 cup dry red wine
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 (19 ounce) can cannellini beans, rinsed and drained
3 tablespoons balsamic vinegar

Steps:

  • In a large soup pot, heat the oil over medium heat.
  • Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
  • Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
  • Add the tomatoes and bring to a simmer over high heat.
  • Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
  • Stir in the balsamic vinegar.
  • Serve hot.

MAMMA MIA MINESTRONE SOUP



Mamma Mia Minestrone Soup image

This is a delicious "meal in a bowl" minestrone soup. This version tastes better made a day or two ahead of time and then reheated. This recipe was submitted by a friend of my in a church cookbook.

Provided by Shar-on

Categories     < 4 Hours

Time 3h

Yield 1 large pot

Number Of Ingredients 15

1/4 lb pepperoni, rind removed and chopped
1/3 cup vegetable oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 stalk celery, cut into 1/4 inch slices
3 carrots, pared and diced into 1/4 inch cubes
2 medium zucchini, quartered and thickly sliced
1 cup shredded red cabbage or 1 cup green cabbage
1 (28 ounce) can Italian plum tomatoes, with juice,chopped
1/2 teaspoon salt
5 cups beef broth
2 teaspoons dried basil
1/2 teaspoon dried thyme
1 (19 ounce) can white cannellini beans, drained (white kidney beans)
granted parmesan cheese

Steps:

  • In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
  • In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
  • Add the carrots, celery, zucchini and cabbage.
  • Cook and stir for 2- 3 minutes.
  • Add tomatoes and juice, salt and beef broth, then add basil and thyme.
  • Cover and simmer at least 2 hours.
  • Taste soup and add water or more broth if needed, and correct seasoning.
  • Add the drained beans for the last 15 minutes of cooking.
  • This soup will be rather thick.
  • Serve in soup bowls, topped with grated parmesan cheese.

Nutrition Facts : Calories 2364.8, Fat 126.5, SaturatedFat 28.6, Cholesterol 135.9, Sodium 6324.6, Carbohydrate 226.3, Fiber 59.7, Sugar 48.7, Protein 101.6

MINESTRONE



Minestrone image

One of my favorite dishes, which is hard to find properly made in Italian restaurants, is a good minestrone. This hardy vegetable soup is especially delicious poured on top of a mound of steamed Swiss chard or kale, and garnished with a green extra virgin Tuscan olive oil and freshly grated Parmesan. If you have any leftover rinds of Parmesan cheese, they can be cooked in the soup and will give it flavor. Serve the soup with toasted Italian bread spread with olive oil and rubbed with crushed garlic.

Provided by Moira Hodgson

Categories     soups and stews, main course

Time 2h45m

Yield 6 - 8 servings

Number Of Ingredients 15

1 1/2 cups dried cannellini beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 tablespoons extra virgin olive oil
2 stalks celery, sliced
1/2 pound baby carrots, cut in half
1/2 pound small zucchini, cut in 1-inch pieces
1/2 pound string beans, cut in 1-inch pieces
1 large potato, peeled and diced
1 cup Italian tomatoes, peeled, seeded and chopped (fresh or canned)
8 cups chicken stock
Coarse salt and freshly ground pepper to taste
4 tablespoons Italian parsley, chopped
Freshly grated Parmesan cheese to garnish

Steps:

  • Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
  • In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
  • Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
  • Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
  • Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1126 milligrams, Sugar 10 grams

Tips for Making Minestrone Soup Modena Style

  • Use a variety of fresh vegetables for the soup. This will give the soup a more flavorful and nutritious broth.
  • Do not overcook the vegetables. They should be cooked until they are tender but still have a slight crunch.
  • Add the pasta to the soup during the last 10 minutes of cooking. This will prevent the pasta from becoming overcooked.
  • Season the soup with salt, pepper, and grated Parmesan cheese to taste.
  • Serve the soup immediately, garnished with fresh herbs such as basil or parsley.

Conclusion

Minestrone soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own liking. By following the tips above, you can make a delicious and authentic minestrone soup Modena style.

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