Looking for a warm, comforting soup that’s packed full of vegetables? Minestrone is one of the most common soups found in the Swiss canton of Ticino, with countless variations. Residents of the country’s southernmost canton primarily speak Italian. To make this soup at home, you can follow my recipe below exactly as described, or use whatever leftover vegetables you have on hand!

Minestrone

Servings: 4

INGREDIENTS

1 tablespoon olive oil
1/2 cup onion, finely chopped (about 1 medium onion)
1 1/2 cups leek, finely chopped, white and green parts (1 small leek)
1/2 cup carrot, finely chopped (1 carrot)
1/2 celery, finely chopped (about 1-2 stalks)
1-2 Swiss chard leaves and stalks, separated and finely chopped (2 cups)
1 clove garlic, minced
1 cup canned Borlotti beans (250 g)
1/2 cup small pasta (50 g)
about 5 1/3 cups vegetable stock or broth (1 1/4 liters)
1 cup water (about 250 ml)
salt, pepper and piment d’Espelette (optional), to taste
1 small handful fresh parsley, finely chopped

INSTRUCTIONS

1. First, add the olive oil to a medium saucepan over medium heat. Next, add the onion, leek, carrot, celery, Swiss chard stalks, and garlic and sauté for about 5 minutes over medium heat until the onion becomes translucent.
   
   
2. Then, add the Swiss chard leaves and beans and cook for about 5 minutes more, stirring occasionally. When the vegetables have started to soften, add the vegetable stock and water to the pan and bring the mixture to a boil.
   
   
3. When the mixture comes to a boil, add the pasta and cook for 8–10 minutes, stirring occasionally, until they are fully cooked. Finally, season the soup with salt, pepper and piment d’Espelette (optional). Garnish with freshly chopped parsley and serve immediately.

NEED MORE SWISS RECIPES?

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