Minestrone Soup with Grana Padano Broth

  • Serves

    serves 6

In partnership with

By Legends From Europe

Published on October 13, 2016

Minestrone Soup with Grana Padano Broth

Adding cuts of rind from a wedge of Grana Padano to any soup broth will amplify flavor and add a slightly creamy texture.


  • 1 cup diced yellow onion
  • 12 cup diced red onion
  • 3 cloves garlic, finely chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced fennel
  • 1 cup diced red potatoes
  • 1 cup diced zucchini
  • 2 cups kale, bottom stems removed
  • 4 cups vegetable stock
  • 1 Grana Padano cheese rind
  • 1 cup small pasta, cooked and drained
  • 1 cup canned cannellini beans, rinsed and drained


Step 1

In a large saucepan over medium-high heat, heat olive oil. Add white and red onion and cook two minutes, or until caramelized.

Step 2

Add garlic and cook about one minute. Add carrots and celery and cook until slightly softened and translucent.

Step 3

Next, add fennel, potatoes, and zucchini, stirring after each addition. Meanwhile, chop the greens.

Step 4

Add stock and Grana Padano rind to pot. Bring soup to a boil. Add chopped kale and season with salt and pepper. Reduce to a simmer and cook for 15 minutes.

Step 5

Add the cooked pasta and cannellini beans and cook for 5 more minutes.

Step 6

Remove from heat and season to taste with salt and pepper. Garnish with freshly grated Grana Padano cheese and a drizzle of olive oil.

Watch: Adding Grana Padano Rind to Minestrone Soup

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