Heirloom Comfort: Elena's Hearty Minestrone

When the weather turns chilly, nothing beats a steaming bowl of my grandmother Elena’s minestrone soup. This recipe is a direct link to my childhood, where a pot of her savory soup simmered on the stove, filling the house with comforting aromas and bringing everyone together.

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Unlike some of the more elaborate filled pasta dishes I’ve shared; this soup is refreshingly simple. Short ribs browned in butter form the base, while a medley of fresh vegetables, dry beans, and a touch of tomato paste create a rich, satisfying broth. As it gently bubbles away, it feels like an act of quiet devotion—nurturing and rewarding all at once.

What makes it even more special is its connection to my grandmother’s homeland, the Alta Val Taro region of Emilia-Romagna. The use of Savoy cabbage and dry beans reflects the hearty, straightforward cooking of this mountainous area, where families relied on ingredients that were readily available and deeply nourishing. Fresh, seasonal produce and simple pantry staples like beans formed the foundation of many dishes, and my grandmother’s recipe captures that rustic, resourceful spirit perfectly.

Elena's Minestrone Soup Recipe

(makes about 8 servings)

This recipe was born from my grandmother’s practicality, using ingredients that could stretch to feed her family of seven. Tomato paste and water were a cost-effective base that allowed her to create something hearty and nourishing without breaking the bank. It’s in that spirit of resourcefulness that I encourage you to make the soup your own.

Want a different protein? Try chicken instead of beef, or leave the meat out altogether for a vegetarian version. Prefer more beans? Add a little more, or substitute with whatever legumes you have on hand. My sister has even taken it to the next level by doubling the short ribs, resulting in a more intensely flavored, meat-forward minestrone. And if you can’t find the exact pasta called for, don’t worry. I’ve swapped in tiny bowties before with great results. The beauty of this dish lies in its flexibility—make it yours and enjoy every delicious variation.

Ingredients:

• beef short ribs (900 g / 2 lbs.)

• 2 Tbs. butter

• 6 quarts water

• 3 medium potatoes, diced (450 g / 1 lb.)

• 1 medium onion, diced (200 g / 7 oz.)

• 3 medium carrots, diced (200 g / 7 oz.)

• 3 celery stalks, diced (170 g / 6 oz.)

• 1/2 head Savoy cabbage, chopped (400 g. / 14 oz.)

• 1 cup dry pinto beans

• 1/2 cup dry split peas

• 2 small cans (6 ounces each) tomato paste

• salt & pepper q.b.

• 1 cup small pasta shells

• thinly sliced Muenster cheese (for topping)

• Freshly grated Parmigiano Reggiano cheese (for topping)

• Loaf of crusty Italian bread

Instructions:

Click here to skip to my notes about changes to the cooking process.

1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the short ribs and brown them on all sides. Remove the short ribs and set aside. Discard the excess oil in the stockpot.

2. Add the water, potatoes, onion, carrots, pinto beans, split peas, Savoy cabbage, and tomato paste to the pot. Stir to combine and season with salt and pepper to taste. Bring the mixture to a oil then reduce to a simmer.

3. Return the browned short ribs to the pot. Cover and cook on medium heat for about 1 1/2 hours, or until the beans are tender.

4. Once the beans are cooked through, remove the short ribs from the pot. Let them cool slightly, then pull the meat off the bones and dice it into bite-sized pieces. Return the diced meat to the pot.

5. Stir in the pasta shells and cook for about 10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.

6. Ladle the soup into bowls and top each serving with a slice of Muenster cheese, allowing it to melt slightly. Garnish with grated Parmigiano Reggiano. Serve hot with crusty Italian bread on the side.

The Muenster cheese was Elena's signature finishing touch. Before serving, she’d lay a thin slice of Muenster cheese on top of each bowl. While Muenster isn’t a typical Italian cheese, it was one my grandmother turned to often. In the 1920s in New York, finding authentic Fontina or other regional Italian cheeses especially on a tight budget was probably a challenge. Muenster became her practical, readily available substitute, and over time, it became a tradition in our family recipes. The gentle creaminess of that melting slice paired with a grating of Parmesan and crusty Italian bread transformed this simple soup into something truly comforting and unique.

I’m so happy to share this family recipe with you, in the hope that it brings the same warmth and sense of belonging to your table as it has always brought to mine. It’s a dish that feels like a hug from Nonna herself—simple, soulful, and deeply rooted in the flavors of the Alto Val Taro.

Wine Pairing for this Recipe:

Tenuta delle Terre Nere Etna Rosso is a natural choice for pairing with hearty dishes like Elena’s Minestrone Soup. The wine’s bright acidity and fine-grained tannins provide a refreshing counterbalance to the soup’s rich, slow-simmered short ribs and creamy texture from the beans and Savoy cabbage. Its aromas of red cherries, wild strawberries, and a hint of volcanic minerality complement the soup’s rustic ingredients, while subtle notes of dried herbs and a gentle smokiness echo the earthy, homey feel of the dish. As you sip, the vibrant fruit and refined structure of the Etna Rosso elevate the flavors, making each spoonful feel more layered and complex.

Etna Rosso stood out as the ideal companion for this dish not only because of its balance and depth, but also because its rustic elegance reflects the soul of the minestrone itself. Just as this soup comes from humble, hearty ingredients brought to life with care and time, Etna Rosso’s character emerges from its rugged volcanic terroir and the skilled hands of those who craft it. It’s a wine that doesn’t overshadow the dish but rather enhances its warmth and authenticity.

History and Location of the Winery:

Tenuta delle Terre Nere is situated on the slopes of Mount Etna, Europe’s most active volcano, in northeastern Sicily within the Province of Catania. This estate is at the heart of the Etna DOC region, known for its unique terroir that combines high elevation, volcanic soils, and dramatic temperature shifts. These factors contribute to the distinctive character of the wines: elegant, aromatic, and deeply expressive.

Founded by Marco de Grazia, a prominent figure in Italian wine, Tenuta delle Terre Nere helped bring the Etna wine region into the global spotlight. Marco recognized the potential of the area’s ancient Nerello Mascalese and Nerello Cappuccio vines, many of which are grown on terraced vineyards that date back over a century. These native grape varieties thrive in the black, porous volcanic soil, producing wines that reflect both their rugged origin and their refined craftsmanship.

The estate’s philosophy emphasizes organic farming, minimal intervention in the cellar, and a commitment to preserving the historical and cultural significance of the Etna region. This respect for tradition, coupled with a drive for excellence, has earned Tenuta delle Terre Nere a reputation for producing some of the most highly regarded wines in Sicily and Italy as a whole.

More on the Wines of Mount Etna

If you haven’t yet explored the wines of Mount Etna, now is the time to start. As someone whose palate leans toward cool-climate, higher-acid wines, I have been pleasantly surprised to find these same characteristics in wines from such a southern region. Mount Etna’s distinctive wines, grown on the volcanic slopes of Europe’s most active volcano, defy expectations. The vineyards, planted on terraced, lava-rich soils at high altitudes, produce wines that are both vibrant and elegant. From structured and complex reds to mineral-driven whites and refreshing rosés, Etna wines stand apart in their ability to convey a profound sense of place. Centuries of tradition and a singular volcanic terroir combine to create wines that are deeply expressive, refined, and endlessly intriguing—each bottle a true reflection of its origin.

Etna Rosso: Etna Rosso wines are made primarily from Nerello Mascalese, often blended with a smaller percentage of Nerello Cappuccio. These indigenous grape varieties thrive on Mount Etna’s volcanic slopes, benefiting from the high-altitude vineyards and mineral-rich, porous lava soils. The result is a red wine that typically showcases bright red fruit notes—such as cherry, raspberry, and pomegranate—balanced by earthy undertones, subtle floral aromas, and a hint of smoky minerality. Etna Rosso wines are known for their elegance and complexity, with fine tannins and vibrant acidity that make them excellent companions for hearty, flavorful dishes.

Etna Bianco: Etna Bianco, on the other hand, is a white wine predominantly made from Carricante, a native Sicilian grape that flourishes at high altitudes. Some producers also blend in small amounts of other local varieties, like Catarratto. Etna Bianco wines are often crisp and mineral-driven, with notes of citrus, green apple, and white flowers. The volcanic soil lends a distinct salinity and a long, refreshing finish. These characteristics make Etna Bianco a versatile wine that pairs beautifully with seafood, light pasta dishes, and vegetable-based meals.

Etna Rosato: Etna Rosato, a rosé wine made from Nerello Mascalese, bridges the gap between the red and white styles. Often described as elegant and fresh, Etna Rosato showcases bright red berry aromas—like strawberry and cherry—paired with floral hints and a touch of spice. With its lively acidity and delicate structure, it’s a perfect wine for warm weather, casual gatherings, or lighter fare like salads, grilled vegetables, or shellfish.

What ties Etna Rosso, Bianco, and Rosato together is their shared origin on Mount Etna’s rugged, volcanic terrain. The unique combination of soil, altitude, and climate creates wines that are simultaneously vibrant and refined, each offering a distinct expression of the mountain’s terroir. From the structured and nuanced reds to the mineral-driven whites and refreshing rosés, the Etna DOC lineup showcases the versatility and depth of this remarkable wine region.

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My Changes to Elena’s Instructions

To maintain a firmer vegetable texture, I made the following adjustments to the original steps::

• Step 2:  Instead of adding all the vegetables at once, I only added the water, tomato paste, pinto beans, split beans, short ribs, salt, and pepper. I also included 2 whole carrots, 2 celery stalks, and 1 small onion halved—these were recipe additions for extra flavor. The remaining vegetables were reserved for later.

• Step 4: After cooking, I removed the short ribs, whole carrots, celery stalks, and halved onion. The vegetables were intended just for flavor and were not returned to the pot.

• New Step Between Steps 4 & 5:  After removing the initial vegetables, I added the carrots, potatoes, onion, celery, and Savoy cabbage to the pot. I cooked these for about 15 minutes before proceeding.

• Final Step:  I added the diced short rib meat and pasta shells to the pot. Then I cooked everything for 10 minutes more minutes, ensuring the vegetables stayed slightly firmer, then served the soup as usual.

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