Italian chef Vincenzo Prosperi has revealed a "secret ingredient" that elevates minestrone soup: Parmesan rinds. The rind, often discarded, adds a rich, cheesy depth to the broth, transforming the traditional dish.
The chef's secret to a richer minestrone
Sharing his method on Instagram, Prosperi explained that adding a Parmigiano rind to the pot is his favourite trick. "We're also adding my secret ingredient (and probably my favourite), a Parmigiano rind, to the pot. Yes, the rind! If you've ever wondered what to do with the leftover rind from a block of Parmigiano, this is it," he said. He added, "Parmigiano rinds give the broth that rich, cheesy magic you didn't know you needed."
Minestrone, a staple of Italian cuisine, is known for its flexibility and use of simple ingredients. It traditionally incorporates leftover vegetables, beans, and pasta, making it an ideal way to clear out the fridge. This recipe yields a generous batch that freezes well, perfect for meal prep or easy weeknight dinners.
Tips for the perfect minestrone
Prosperi emphasises choosing vegetables you enjoy, such as tomatoes, cauliflower, courgettes, or cabbage. The dish is adaptable, so you can use whatever fresh produce is on hand. For those skipping pasta, the soup remains hearty thanks to beans and potatoes. The chef notes that potatoes are essential, as their starch thickens the broth, creating a more substantial texture.
While simmering, stir frequently to prevent sticking and ensure flavours meld. If adding pasta, cook it two to three minutes less than the packet instructions, as residual heat will finish the cooking.
Serving and preparation
Serve the soup in bowls, topped with freshly chopped parsley for "a pop of green" and a sprinkle of grated pecorino romano cheese, which Prosperi calls his favourite. The recipe includes ingredients like carrots, celery, red onion, pumpkin, potatoes, broccoli, chopped tomatoes, mixed beans, lentils, and herbs, with a method that involves layering vegetables, simmering with water and tomatoes, and finishing with pasta.
