Minestrone Soup with Grilled Cheese

Instructions

1. 1

   Prepare the kidney beans

   • Rinse the dried kidney beans and soak them in ample water overnight, or for at least 8 hours.
   • Drain the soaking water. Add the beans to a pressure cooker with 3 cups of fresh water.
   • Pressure cook for 4-5 whistles or until the beans are soft but not mushy. Alternatively, boil in a pot for 60-90 minutes until tender. Drain and set aside.
2. 2

   Sauté the soffritto

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. This slow cooking builds the flavor base.
3. 3

   Bloom aromatics and add tomatoes

   • Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute more, stirring constantly, until fragrant.
   • Add the chopped fresh tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and release their juices.
4. 4

   Build the soup and simmer

   • Pour in the water, add the bay leaf, and stir everything together.
   • Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes to allow the flavors to meld.
5. 5

   Cook vegetables, beans, and pasta

   • Uncover the pot and stir in the cooked kidney beans, fresh green beans, diced zucchini, and dry pasta.
   • Increase the heat slightly to maintain a steady simmer. Cook, uncovered, for 10-12 minutes, or until the pasta is al dente and the vegetables are tender-crisp.
6. 6

   Final seasoning and serving

   • Remove the pot from the heat and discard the bay leaf.
   • Stir in the salt and black pepper. Taste the soup and adjust seasoning if necessary.
   • Ladle the hot soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if using.