Hearty Italian Minestrone Soup
This hearty Italian Minestrone Soup is packed with three kinds of beans, golden potatoes, Swiss chard, fennel, lentils, and fregola, all simmered in a flavorful broth. It's the perfect way to use fresh farmers market vegetables or whatever you have left in the fridge. Finished with freshly grated Parmigiano Reggiano and extra virgin olive oil, it's a comforting, satisfying soup for fall, winter, or any time you need a big pot of something homemade.
Servings: 6 Servings
Ingredients
- 1 sweet onion diced
- 1 fennel bulb diced
- 8 garlic cloves mined
- 1 15oz can garbanzo beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 1 15oz can cannellini beans, drained and rinsed
- 2 medium Yukon Gold potatoes diced
- 1 bunch of Swiss Chard washed and chopped
- 1/4 cup dried lentils
- 1/4 cup dry fregola
- 8 cups vegetable or chicken stock
- 1 Parmigiano Reggiano rind optional
- Freshly grated Parmigiano Reggiano
- EVOO as needed
- Salt & Pepper to taste
Instructions
- Heat a pot over medium heat and drizzle with olive oil. Once hot, add the onion, fennel, and a pinch of salt. Cook until softened, then add the garlic. Cook until the garlic is fragrant.
- Then add the beans and the broth. Bring to a simmer, then add the potatoes, lentils, and chard.
- Simmer for 20 minutes, then add the fregola and simmer for another 20-30 minutes. Taste and adjust seasoning as needed. Depending on your desired consistency, you can run a hand blender through the soup to change up the consistency.
- Ladle the soup into bowls and top with freshly grated parm and a drizzle of EVOO. Enjoy!