Task 63: Make Minestrone Soup
Estimated Time: 25 mins
Things you will need for this task:
Equipment
Chef's knife
Heavy-bottomed pot
Ingredients
See recipe
Instructions: Prepare the following recipe.
Packed with vegetables and topped with pesto and Parmesan cheese, this healthy and hearty soup will make you feel like you just ate at an Italian Nona’s house.
Active Time: 1 hr 10 mins
Video Recipe
Hearty Homemade Minestrone
Make This
You can thank us later. :-)
How Did It Go?
(Note: This exercise is not graded.)
Feedback is a critical part of improving your cooking, whether it be from yourself or others. Make sure to record your thoughts in your Notes & Feedback section (below) after you’ve made and enjoyed this practice recipe.
Write about your minestrone-making experience.
What did you do to prepare your minestrone? What kind of tools did you use? Tell us about your cooking and plating process. What went well and what could use improvement?
Did you share your minestrone with any friends or family? Record their thoughts, too!
What did they like the most? What is one thing that they might suggest you work on for next time?
Task Activity: Hearty Homemade Minestrone
Professional Cook Certification > Knives, Knife Cuts & Knife Sharpening > Task 63 > Task Activity
Volume 90%
00:04
00:30
Lesson Topics
Preparing Your Mise en Place
Starting the Soup
Preparing the Other Vegetables & Pasta
Finishing the Soup
Garnishing and Serving the Soup
Close
Hearty Homemade Minestrone by Dawn T
Packed with delicious vegetables, this healthy and hearty soup will make you feel like you just ate at an Italian Nona's house.
Serves: 6
Active Time: 1 hr 10 mins
Total Time: 1 hr 10 mins
Views: 56075
Success 98%
Step 1: Preparing Your Mise en Place
Ingredients
• 1/2 cup dried cannellini beans* (approx. 1 cup cooked)
• 2 oz pancetta** (optional)
• 3 large garlic cloves
• 1/2 cup carrots (approx. 2)
• 1/2 cup celery (approx. 2)
• 1 1/2 cups onion (1 medium)
• 1 - 15 oz can whole tomatoes
Description
*If cooking dried beans from scratch, soak over night and cook them first. If using canned cannellini beans, drain and rinse with cold water and set aside.
**Note: For a complete plant-based (vegan) version of this soup omit the pancetta and use a vegan pesto and parmesan cheese, if desired.
To prepare your mise en place, finely dice the pancetta (if using). Émincé the garlic lengthwise. Cut the carrots, celery and onion all into medium-dice pieces. Drain, seed and chop the tomatoes (the remaining juice can be used in another recipe). Set aside.
Note: De-seeding the tomatoes is optional, but it is highly recommended because the seeds can often be bitter.
Step 2: Starting the Soup
Ingredients
• 1 tbsp olive oil
• pinch of sea salt
• 3 large sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan rind (optional)
• 12 cups stock (vegetable or chicken)
Description
To start the soup, heat a large, heavy-bottomed pot over medium-heat. Add the olive oil followed by the pancetta. Cook it until it is light-golden in color.
Add the carrots, celery and onion along with a pinch of salt. Sweat the mirepoix (you may have to turn the heat down slightly) for about 8 to 10 minutes or until the vegetables soften but do not brown. Add the garlic and cook until it starts to soften and release its aroma (do not let the garlic brown either).
Next, add the chopped tomatoes, bouquet garni and the parmesan rind, followed by the vegetable stock or chicken stock. Bring the soup to a simmer and let cook for about 15 minutes, stirring occasionally.
Step 3: Preparing the Other Vegetables & Pasta
Ingredients
• 1 1/2 cups Yukon gold potatoes (about 2 medium)
• 1 cup zucchini
• 4 cups kale
• 2 oz tubetti pasta (or 1/3 cup of other small, dried pasta)
• salt (for cooking pasta)
Description
Peel and cut the potatoes into medium dice and place into cold water. Dice the zucchini the same size.
Trim the kale from the stem and cut or tear the leaves into rough, bite-sized pieces. Wash and spin dry. Set aside.
Once the soup has simmered for about 15 minutes, start to cook the pasta in a pot of salted water.
Bring a medium pot of cold water to a boil. Season with salt (about 1 teaspoon per liter/quart of water). Add the pasta and cook until al dente.
In the meantime, go ahead and finish the soup.
Step 4: Finishing the Soup
Ingredients
• sea salt, to taste
• freshly ground black pepper, to taste
Description
Once the soup has simmered for about 15 minutes and you have started to cook the pasta, add the potatoes to the soup and simmer gently for about 10 minutes. Then add the zucchini, beans, and kale and simmer for another 5 minutes.
Adjust the seasoning.
Add the pasta prior to service to maintain the best texture. Adjust seasoning, as needed.
Step 5: Garnishing and Serving the Soup
Ingredients
• pesto (optional)
• grated Parmesan cheese (optional)
• extra-virgin olive oil (optional)
Description
To serve the soup, ladle it into warm bowls. Garnish with a dollop of pesto and top with Parmesan cheese. Drizzle with extra-virgin olive oil and serve immediately.
Notes
For a complete plant-based (vegan) version of this soup omit the pancetta and use a vegan pesto and parmesan cheese, if desired.
Feel free to remove the parmesan rind prior to service.