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Minestrone with Parmesan Rind

Name: Minestrone with Parmesan Rind
Prep time: 51 min
Total time: 51 min
Cuisine: Italian
Ingredients: olive oil — 41 g; yellow onion — 110 g; carrots — 120 g; celery — 80 g; garlic — 12 g; zucchini — 100 g; tomatoes — 794 g; vegetable broth — 1420 g; parmesan reggiano grated — 85 g; cannellini bean — 851 g; ditali — 237 g; curly kale — 946 g; salt — 7 g; freshly ground black pepper — 3 g; parmesan cheese — 57 g

Minestrone with Parmesan Rind reads umami 6.9, salinity 5.4 and richness 4.8 on Palate's 0–10 flavor X-ray — a Italian main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.7 / 10
Sweet & Fruity — 4.0 / 10
Sour & Bright — 2.1 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 5.4 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.9 · Salinity 5.4 · Richness 4.8 · Allium 4.2 · Sweetness 3.4 · Funk & Ferment 2.6 · Nutty 2.1 · Earthy 2.0 · Sourness 1.9 · Fruity 1.8 · Bitterness 1.4 · Herbaceous 1.3 · Warm Spice 1.2 · Floral 0.6 · Citrus 0.5

What's in it (15)

olive oil — 41 g
yellow onion — 110 g
carrots — 120 g
celery — 80 g
garlic — 12 g
zucchini — 100 g
tomatoes — 794 g
vegetable broth — 1420 g
parmesan reggiano grated — 85 g
cannellini bean — 851 g
ditali — 237 g
curly kale — 946 g
salt — 7 g
freshly ground black pepper — 3 g
parmesan cheese — 57 g

Time & effort: about 51 min · effort: involved

Nutrition (per 100 g, engine-estimated): 44.8 kcal, 2.2 g protein, 1.3 g fat, 6.4 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened and the onion is translucent, 7-8 minutes.
Add the garlic and zucchini; cook, stirring constantly, until fragrant, about 1-2 minutes.
Stir in the crushed tomatoes, broth, parmesan rind, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender and the broth tastes deeply savory, 25-30 minutes.
Fish out the parmesan rind (it will be soft); mince any tender scraps and stir them back into the pot, discarding the tough remainder.
Stir in the cannellini beans and pasta. Raise the heat to medium and simmer uncovered, stirring occasionally so the pasta doesn't stick to the bottom, until the pasta is al dente, 9-11 minutes.
Stir in the kale and cook until wilted and bright green, 3-4 minutes.
Taste and season with additional salt if needed. Ladle into bowls and top with the grated parmesan.

Dishes with a similar flavor shape

Vegetarian Shepherd's Pie with Lentils — British
Italian Wedding Soup — Italian
Baked Stuffed Peppers with Beef and Rice — American
Skillet White Bean and Kale Stew with Parmesan — Italian
Ribollita (Tuscan Bread and Vegetable Stew) — Italian

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.