Italian · Italy
Minestrone
Minestrone is not a soup with random vegetables thrown in. It is a disciplined construction where each vegetable is added in reverse order of cooking time so all arrive at tenderness simultaneously. A Parmigiano rind simmers in the broth throughout — this is the backbone. The soup is served thick enough that a spoon dragged through the surface holds its path.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
60 ml
extra virgin olive oil
first cold-pressed
Your own market
120 g
yellow onion
small dice
Your own market
80 g
carrot
small dice
Your own market
60 g
celery
small dice
Your own market
2 cloves
garlic
minced
Your own market
150 g
Savoy cabbage
ribboned
Not yet stocked in British Columbia
100 g
zucchini
small dice
Your own market
80 g
green beans
cut into 2 cm pieces
Not yet stocked in British Columbia
100 g
cannellini beans
canned, drained
Not yet stocked in British Columbia
400 g
1 liter
vegetable or chicken stock
homemade preferred
Your own market
60 g
small pasta
ditalini or tubetti
Not yet stocked in British Columbia
8 g
sea salt
Your own market
2 g
Tellicherry black pepper
freshly ground
Your own market
20 g
fresh parsley
flat-leaf, chopped
Your own market
40 g
Parmigiano Reggiano DOP
aged 24 months, for serving
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Heat olive oil in a large pot over medium heat; add onion, carrot, and celery, and sweat until translucent (8 minutes), stirring occasionally.
2
Add minced garlic and cook 1 minute until fragrant; stir in Savoy cabbage and cook 2 minutes until just wilted.
3
Add zucchini and green beans, cook 3 minutes, then add cannellini beans and San Marzano tomatoes (crushed by hand).
4
Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 25 minutes until vegetables are nearly tender.
5
Add dried pasta and stir; continue simmering for 8–10 minutes (pasta should be al dente) until vegetables are very tender.
From the canon — Dried pasta cooked correctly is one of the most satisfying preparations in cooking. Dried Pasta: Cooking Correctly →
6
Season with sea salt and Tellicherry pepper; taste and adjust seasoning.
7
Ladle minestrone into bowls, garnish with fresh parsley, and finish with a light grating of Parmigiano Reggiano at the table.
IV
Sensory Tests
◇Where it lives or dies. The moment where minestrone lives or dies is the finish — specifically the pesto stirred through at the table (if making the Genovese version). The raw basil and garlic of the pesto contrasts with the long-cooked sweetness of the soup in the same way gremolata contrasts with osso buco. Do not stir the pesto into the pot — it loses its vibrancy. Add a tablespoon to each bowl at the moment of serving.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Sparkling wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance