Minestrone
Roman minestrone is the cure for fiber deprivation, a common ailment in the Italian capital. This soup is a market-driven, fruttivendolo-assisted miracle that tastes like whatever’s in season and is simmered for just long enough. Unlike the starchy, bread-thickened soups of the north, this version is all about brothy goodness and vegetal variety—maybe fennel in the fall, zucchini in the summer, a little kale or cabbage when the temperature drops. Around Rome, market vendors pre-bag mixes labeled minestrone, usually a mystery medley of chopped produce that you can just dump in a pot and forget about for an hour. Strictly vegan, this soup nods to the lean meals of religious fasting days, but it doesn’t feel like a sacrifice. A potato adds flavor and a little extra sustenance.
9 ingredients
Prep: 15 mins
Cook: 1 hr
Minestrone
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Ingredients (9)
Ingredients (9)
Instructions
Heat the olive oil (2 Tbsp) in a large pot over low heat.
When the oil begins to shimmer, add the onion (½ medium) and cook until it is soft and translucent.
Add the potato (1 medium), cauliflower (1 cup), kale (3 cups), carrots (3 medium), and fennel (½ medium) to the pot along with 6 cups of water.
Season with the salt (1 Tbsp).
Bring to a simmer over high heat, then reduce to medium-low and cook, partially covered, until the vegetables are nearly falling apart.
Season with pepper and more salt, if needed.
Serve drizzled with olive oil.
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