Minestrone Soup

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