Corsican Minestra Soup with Beans and Greens
Dive into the heart of Corsica with this rustic and hearty Minestra Soup, brimming with nourishing beans and greens. A true representation of the island's robust flavors and traditions in each spoonful.
Equipment
- Large soup pot
- Chopping board
- Chef's knife
- Wooden spoon
- Can opener
- Cheese grater (optional)
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced about 200g
- 3 cloves garlic, minced about 15g
- 2 carrots, peeled and diced about 150g
- 2 stalks celery, diced about 110g
- 8 cups vegetable stock
- 1 can cannellini beans, drained and rinsed 15 oz or 425g
- 1 can kidney beans, drained and rinsed 15 oz or 425g
- 1 tsp dried thyme
- 1 bay leaf
- 1 bunch Swiss chard, stems removed and leaves chopped about 300g
- 1 bunch spinach, stems removed and leaves chopped about 250g
- Salt and pepper to taste
- Freshly grated Pecorino cheese for serving (optional)
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, or until the vegetables begin to soften.
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat to a simmer and add the cannellini and kidney beans, dried thyme, and bay leaf.
- Cover and let simmer for 40 minutes, stirring occasionally.
- Add the chopped Swiss chard and spinach to the pot. Season with salt and pepper to taste.
- Continue to simmer for another 15-20 minutes, or until the greens are tender and the flavors have melded together.
- Remove the bay leaf and discard.
- Serve the soup hot, with freshly grated Pecorino cheese on top if desired.
Notes
For a richer flavor, consider using homemade vegetable stock.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To make this dish vegan, simply omit the Pecorino cheese or use a plant-based alternative.