Italian chef Vincenzo Prosperi swears by one "secret ingredient" to make minestrone soup tastier and richer: Parmesan rinds. He shared the tip on Instagram, calling the rinds "magic" for the broth.
A simple addition with big flavour
Prosperi, known for his Italian food recipes, explained that many people throw away Parmesan rinds, but they can transform a soup. "Parmigiano rinds give the broth that rich, cheesy magic you didn't know you needed," he said.
The chef also shared his full method for making minestrone, which traditionally uses up leftover vegetables. He recommends choosing your favourite veggies, such as tomatoes, cauliflower, courgettes, or cabbage, and notes that skipping pasta is fine because beans and potatoes make the soup hearty.
Chef's top tips for the perfect pot
Prosperi emphasised that adding potatoes is a must, as their starch thickens the broth. He also advised stirring regularly to prevent sticking and to blend flavours. For those adding pasta, he recommends cooking it two to three minutes less than the packet says, since the hot soup continues cooking it.
The recipe includes diced Parmesan rind added to the pot, along with vegetables, beans, lentils, and herbs. To serve, he suggests finishing with chopped parsley and a sprinkle of grated pecorino romano cheese.
How to make minestrone soup
The ingredients are two diced carrots, one diced celery stalk, one diced red onion, half a sliced pumpkin, two diced potatoes, one sliced broccoli, two 400g tins of chopped tomatoes, 400g of mixed beans, one small can of lentils, a fresh bunch of chopped parsley, two sprigs of rosemary, extra virgin olive oil, salt and pepper, ditalini pasta, and a diced Parmesan rind.
To start, heat oil in a large pot over medium heat and add the celery, onion, and carrots with rosemary leaves. Add a splash of water, cover, and cook for 10 minutes. Then add the pumpkin and potatoes, cover with water, and cook for 10 to 15 minutes. Stir in the tomatoes, add water, and turn the heat to medium-high. Add the Parmesan rind, another rosemary sprig, and the broccoli, then season and cook for 10 minutes.
After that, add the beans, lentils, and parsley, and cook covered for 20 minutes, stirring occasionally. Remove the rosemary sprig, add more water, and adjust seasoning. Add the pasta and cook for two to three minutes less than the package instructions, then cook uncovered for 10 more minutes until the pasta is al dente. Serve immediately.
