Authentic Minestrone Soup Recipe
Minestrone is not just a soup—it’s a flexible, rustic Italian classic built around seasonal vegetables, beans, and a light tomato broth. Every version is slightly different, which makes this dish both practical and endlessly adaptable.
- 2 tablespoons extra virgin olive oil
- 1 medium onion (finely diced)
- 2 garlic cloves (crushed or minced)
- 2 medium carrots (cut into small cubes)
- 2 celery sticks (sliced)
- 1 small zucchini (diced)
- 1 medium potato (peeled and cubed)
- 1 cup green beans (trimmed and cut)
- 400 g canned chopped tomatoes
- 1.5 liters vegetable stock
- 1 can (about 240 g drained) red kidney beans
- ½ cup small pasta ((ditalini, small shells, or elbows))
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 handfuls fresh spinach or chopped kale
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- 1 Start with the base
Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic, cooking gently until soft and fragrant.
- 2
Build the flavorAdd carrots and celery. Let them cook for about 5 minutes, stirring occasionally, until slightly tender.
- 3
Layer the vegetablesMix in zucchini, potato, and green beans. Cook for another few minutes to deepen the flavor.
- 4
Create the brothPour in the chopped tomatoes along with the vegetable stock. Stir well and bring everything to a gentle boil.
- 5
Slow simmerReduce the heat and allow the soup to simmer for 15–20 minutes, or until the vegetables are nearly soft.
- 6
Add heartinessStir in the beans and pasta. Continue cooking until the pasta is tender but not overcooked (about 8–10 minutes).
- 7
Final touchesSeason with oregano, basil, salt, and pepper. Add spinach or kale and cook briefly until wilted.
- 8
Serve and enjoyLadle the hot soup into bowls and finish with grated Parmesan if desired.
- 2