Best 2 Minestrone Soup Modena Style Recipes

Nestled in the heart of Emilia-Romagna, Italy, Modena is renowned for its rich culinary traditions, and Minestrone alla Modenese is a testament to the region's passion for hearty and flavorful soups. This classic Italian soup is a symphony of fresh vegetables, beans, and pasta, simmered in a savory broth until tender and bursting with flavor. Modena-style Minestrone is a versatile dish that can be enjoyed as a light lunch, a comforting dinner, or even as a side dish to accompany grilled meats or fish. Its comforting aroma and satisfying taste have made it a beloved dish, not only in Modena but throughout Italy and beyond. In this article, we present two variations of Minestrone alla Modenese: the traditional recipe and a vegetarian version. Both recipes capture the essence of this classic soup, showcasing the vibrant flavors of fresh vegetables, aromatic herbs, and the perfect balance of textures. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating this delicious and authentic Italian dish.

Here are our top 2 tried and tested recipes!

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

MINESTRONE SOUP (MODENA STYLE)

Minestrone Soup (Modena Style) image

NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.

Provided by Galley Wench

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
4 ounces pancetta, cut into 1/2 inch dice
1 yellow onion, coursely chopped
1 celery rib, with leave cut into 1/4 in thick slices
1 carrot, cut into 1/4 inch thick slices
2 zucchini, cut in half lengthwise and sliced into 1/4 inch thick half moons
2 garlic cloves, finely chopped
2 firmly packed cups shredded savoy cabbage (or spinach, fresh or frozen)
1 (16 ounce) can peeled chopped tomatoes with juice
2 cups water
1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
1 cup dry red wine
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 (19 ounce) can cannellini beans, rinsed and drained
3 tablespoons balsamic vinegar

Steps:

In a large soup pot, heat the oil over medium heat.
Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
Add the tomatoes and bring to a simmer over high heat.
Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
Bring to a boil.
Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
Stir in the balsamic vinegar.
Serve hot.

Tips:

Use fresh, seasonal vegetables: This will give your soup the best flavor and nutrition.
Don't be afraid to experiment with different vegetables: There are many different vegetables that can be used in minestrone soup, so feel free to mix and match to create your own unique recipe.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or even beef broth.
Season your soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of vinegar or lemon juice to brighten the flavors.
Let your soup simmer for a while: This will allow the flavors to meld and develop.
Serve your soup with a dollop of pesto or grated Parmesan cheese: This will add a delicious finishing touch.

Conclusion:

Minestrone soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. With a few simple tips, you can make a delicious minestrone soup that your whole family will love.