Zucchini Soup with Cannellini Beans, Potato, & Ditalini (Minestra di Zucchine con Cannellini, Patate, e Ditalini)

It’s early fall, that wonderful time of year when summer produce is still scrumptious and autumn goodies are just coming into season. Therefore, it’s a perfect time to try this hearty Italian Zucchini Soup with Cannellini Beans, Potato, & Ditalini, all infused with fresh tomato & basil. You get the best of both worlds, fresh, flavorful zucchini and tomatoes, and the warming comfort of a nice bowl of soup as the weather cools down.

Hearty, easy and delicious…

This soup is a family favorite. My husband loves it, my little girl loves it. I adore it because it’s delicious and easy to prepare. Win-win! I often rely on this soup when I need something quick and satisfying. (And I can’t figure out what else to make!) When served with a salad and some crusty bread, it is a complete meal. In addition, it’s an appealing dish because the ingredients are readily available and are economical. This hearty Italian zucchini soup is satisfying at lunch or dinner and makes excellent leftovers too. That is if you have any left!

I started making this recipe years ago. It’s loosely based on a recipe from Biba’s Caggiano’s cookbook Italy al Dente. In her version, it’s a light summer soup with onion, zucchini, fresh tomato, and basil. That’s it. Her version is lovely on a hot day, served at room temperature. However, I wanted to make the soup more substantial and added cannellini beans, potato, a Parmigiano-Reggiano cheese rind for umami flavor, and pasta to make it a full meal. I used to cook this recipe during my personal chef days for my clients and it was a great one-pot meal served with a simple salad.

Variations

As with any of these rustic Italian minestre, the recipe is very flexible and can be changed to suit your taste. Gluten-free? You can cut the pasta entirely or add rice, such as arborio. Want more grains in your diet? Try farro or barley instead of pasta. Speaking of pasta and grains, whole wheat ditalini works really well too. You may also add more or less broth, tomato, potato, pasta, basil or onion. Make this your own as I did. For instance, I’ve halved the amount of onion and tomato from Biba’s original recipe. This soup is super flexible.

Tips

If you would like to prepare this ahead of time or serve it at room temperature in the warmer months, I’d cook the pasta separately and set it aside until ready to add to the soup, tossed with some oil. If not, it will become overcooked and unappealing as it sits in the broth. Since this kind of minestra is wonderful after it sits a little, this is something to keep in mind. Also, if you are going to let it sit, wait to put the basil in as well so that it doesn’t turn black.

To garnish, you can serve this topped with Parmigiano-Reggiano and extra basil. If you’re a chili freak like me, sprinkle on some chili flakes, a drizzle of chili oil, or stir in some Calabrian chili paste. Yum!

If you love Italian soups like this, please check out my recipes for Italian Lentil Soup, Neapolitan Pasta e Patate con la Provla, or read about Spoja Lorda (Cheese Stuffed Pasta Squares), a wonderful stuffed pasta served in broth from Emilia-Romagna.

Now, to the recipe! Buon appetito!

Zucchini Soup with Cannellini Beans, Potato, & Ditalini (Minestra di Zucchine con Cannellini, Patate, e Ditalini)

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Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 cup onion, chopped, about 1 small or 1/2 medium onion
• 500 grams (1.1 lb) zucchini, preferably small, cut into quarters lengthwise and sliced about 1/4-inch thick
• 1 large potato, peeled and cubed
• 250 grams (8 oz) tomatoes, seeded and diced
• 1 liter (1 quart) chicken or vegetable stock, or water
• 1 Parmigiano-Reggiano cheese rind, optional
• 1 400 gram (15 oz) can cannellini beans, drained or 2 cups drained & cooked cannellini beans
• 80 grams (3 oz/ 3/4 cup) ditalini (or rice, farro, or barley)
• 1 handful of fresh basil leaves
• Parmigiano-Reggiano cheese to garnish, optional
• chili flakes, chili oil or Calabrian chili paste to serve, optional
• salt and pepper to taste

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, season with salt and cook, stirring until the onion is nice and tender, about 5 minutes.
2. Raise the heat to medium-high and add the zucchini and potato, and season with salt. Cook for about 5 minutes, stirring frequently so that the mixture wilts a little and develops some flavor.
3. Add the chopped tomatoes and stir to combine with other ingredients. Cook for a couple of minutes then add the broth, another pinch of salt and the cheese rind. Bring to a boil, lower the heat to a simmer and cook for 10 minutes, uncovered.
4. Next, add the cannellini beans and simmer for another 5 minutes, or until the vegetables are tender.
5. If serving immediately, add the pasta and cook until al dente. (See note)
6. Turn off the heat and add the basil leaves, tearing them first by hand. Check for seasoning and serve garnished with cheese and, if desired, chili and/or freshly cracked black pepper.

Notes

If you want to serve this at room temperature or only slightly warm, let the soup sit for 20-30 minutes. Cook the pasta separately until al dente, toss it in oil and set aside until ready to serve. If using rice, it can sit without suffering.