A bowl of Italian Minestrone Soup

How to Make Minestrone Soup

Origin: Italy

Type: Soup

Main Flavours: Vegetables, broth, pasta

About Minestrone Soup

Minestrone is a classic Italian soup that epitomises wholesome, hearty comfort. This vibrant, vegetable-packed soup is traditionally made with an array of fresh vegetables, beans, and often includes pasta or rice. The ingredients can vary depending on the season and region, making minestrone a versatile and beloved dish. It’s typically served with a sprinkle of grated Parmesan cheese and a slice of crusty bread, perfect for a nourishing main course or a flavourful starter.

What Zsófi Says About Minestrone

There is not one recipe for this popular Italian vegetable and legume-based soup, with each region, household, person adding their own flair. With its history dating back to the Roman times, Minestrone used to be known as a “poor man’s dish” (like all good dishes are): its origins lie in peasant cooking where the leftovers were collected at the end of the day and cooked together in a large pot as a soup. Outgrowing its humble beginnings, Minestrone is well-known and well-loved around the world today. They are often served as appetisers or as main dishes with a side of bread to dip into the rich broth.

The good news is that it is an authentically vegan dish. Minestrone traditionally features seasonal vegetables, often garlic, carrots, onions, tomatoes and carrots. These are bulked up by legumes like white or butter beans, and carbohydrates like rice or pasta. The result is a delicious and nutritious blend tat is at the same time, incredibly filling – perfect for lazy days and no-nonsense cooks. A warning for the Brits: stay away from the blender when preparing minestrone! While blended soups can be absolutely fantastic, a Minestrone is only as good as a sum of its chunks. It is best when chunky and thick with all its ingredients creating a rich medley of veggies on your plate.

Read Zsófi’s full article on soups around the world here.

Minestrone Soup Recipe

Minestrone Ingredients

2 tablespoons of olive oil

1 large onion, chopped

2 cloves of garlic, minced

2 carrots, diced

2 celery stalks, diced

1 potato, peeled and diced

1 can (14.5 oz) of diced tomatoes

6 cups of vegetable broth

1 can (15 oz) of cannellini beans, drained and rinsed

1 cup of small pasta (such as ditalini or elbow)

1 cup of chopped green beans

Salt and pepper to taste

Fresh basil or parsley, chopped (for garnish)

Crusty bread to serve (optional)

Minestrone Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant (about 5-7 minutes).

Stir in the carrots, celery, and potato. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Add the cannellini beans, pasta, and green beans to the pot. Continue to simmer until the pasta is cooked al dente (7-8 minutes).

Season the minestrone with salt and pepper to taste, then ladle the soup into bowls and garnish with fresh basil or parsley.

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