Stanley Tucci String Bean Minestra Recipe

This rustic, comforting Stanley Tucci Italian String Bean Minestra is made with fresh green beans, tender potatoes, and ready in 60 minutes. The rich tomato broth clings to the vegetables, releasing a fragrant aroma of garlic and basil. I always look forward to curling up with a bowl on chilly evenings.

Why This Classic Works

I used to overcomplicate vegetable soups by adding too many conflicting herbs and spices. Sticking to a few core ingredients taught me the value of authentic Italian simplicity. The slow simmer transforms ordinary green beans into something incredibly tender and flavorful.

The addition of starchy potatoes naturally thickens the broth without needing cream or flour. I was surprised at how rich the final dish tasted given the humble ingredient list. Just make sure to use good quality extra virgin olive oil for the best results.

Stanley Tucci String Bean Minestra Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 14 oz string beans, trimmed and halved
• 2 medium potatoes, peeled and cubed
• 1 medium zucchini, diced
• 14 oz canned crushed tomatoes
• 4 cups vegetable broth
• 1 Parmesan cheese rind
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn

How To Make Stanley Tucci String Bean Minestra

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat, then cook the onions until soft and translucent for about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2. Add the vegetables: Stir in the string beans, potatoes, and zucchini, coating them in the oil and cooking for 5 minutes.
3. Simmer the soup: Pour in the crushed tomatoes and vegetable broth, then drop in the Parmesan rind. Bring the mixture to a gentle boil.
4. Cook until tender: Reduce the heat to low, cover the pot, and simmer for 40 minutes until the potatoes and string beans are completely tender.
5. Season and serve: Remove the Parmesan rind, season with salt and pepper, and ladle into bowls. Garnish with fresh basil before serving.

Recipe Tips

• Use fresh string beans: Frozen beans can become mushy and lack the vibrant earthy flavor needed for this authentic soup.
• Save your cheese rinds: The Parmesan rind melts slightly and infuses the broth with a deep, savory umami note.
• Cut uniform pieces: Dicing the potatoes and zucchini to the same size ensures everything cooks evenly in the pot.

What To Serve With String Bean Minestra

A rustic soup demands a thick slice of crusty Italian Bread Rolls to soak up the rich tomato broth. You can also pair it with a crisp Antipasto Salad tossed in a simple lemon vinaigrette.

How To Store

Store leftover minestra in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

Can I add pasta to this soup?

Yes, adding small pasta like ditalini during the last 10 minutes of cooking works perfectly. You may need to add a splash of extra water if the broth gets too thick.

Do I need to use vegetable broth?

You can use chicken broth or even plain water if you want a lighter flavor. The vegetables and Parmesan rind provide plenty of natural seasoning.

Can I make this dairy-free?

Simply omit the Parmesan rind to make this soup completely dairy-free and vegan. You can add a pinch of nutritional yeast at the end for a similar savory flavor.

Nutrition

• Calories: 180 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrate: 25g
• Protein: 4g

Stanley Tucci String Bean Minestra

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This rustic, comforting Stanley Tucci Italian String Bean Minestra is made with fresh string beans, potatoes, and crushed tomatoes. Ready in 60 minutes, this hearty vegetable broth is ideal for cozy weeknight dinners.

Ingredients

• 3 tbsp extra virgin olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 14 oz string beans, trimmed and halved

• 2 medium potatoes, peeled and cubed

• 1 medium zucchini, diced

• 14 oz canned crushed tomatoes

• 4 cups vegetable broth

• 1 Parmesan cheese rind

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 cup fresh basil leaves, torn

Directions

• 1. Sauté the aromatics: Heat olive oil in a large pot over medium heat, then cook the onions until soft and translucent for about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
• 2. Add the vegetables: Stir in the string beans, potatoes, and zucchini, coating them in the oil and cooking for 5 minutes.
• 3. Simmer the soup: Pour in the crushed tomatoes and vegetable broth, then drop in the Parmesan rind. Bring the mixture to a gentle boil.
• 4. Cook until tender: Reduce the heat to low, cover the pot, and simmer for 40 minutes until the potatoes and string beans are completely tender.
• 5. Season and serve: Remove the Parmesan rind, season with salt and pepper, and ladle into bowls. Garnish with fresh basil before serving.