Recipes › Soup › Classic Minestrone Recipe

Classic Minestrone Recipe

Recipe by Pedro M. A. Neves

Classic minestrone is a hearty Italian vegetable and bean soup that embodies the essence of rustic comfort food. Packed with seasonal vegetables, tender pasta, and creamy beans in a savory tomato-based broth, this one-pot meal is both nourishing and deeply satisfying. Traditionally served with crusty bread and a drizzle of olive oil, minestrone represents Italian home cooking at its finest.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced (about 150g)
• 3 medium carrots, cut into 1cm cubes (about 300g)
• 3 medium celery stalks, cut into 1cm cubes (about 200g)
• 2 medium zucchini, cut into 1cm cubes (about 300g)
• 200g green beans, cut into 2cm pieces
• 1 medium potato, cut into 1cm cubes (about 150g)
• 400g canned diced tomatoes
• 1 litre (4 cups) vegetable or chicken broth
• 400g canned cannellini beans, drained and rinsed
• 100g small pasta shapes (ditalini or elbow)
• 4 garlic cloves, minced
• 2 teaspoons dried Italian herbs
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• Grated Parmesan cheese for serving
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.

2. Add minced garlic and stir for 30 seconds until fragrant. Add diced carrots and celery, stirring to coat with oil.

3. Add the potato and green beans, stirring well. Cook for 5 minutes over medium heat without browning.

4. Pour in the canned tomatoes with their juice and the broth. Add dried Italian herbs, salt, pepper, and red pepper flakes if using. Bring to a simmer.

5. Reduce heat to medium-low and simmer uncovered for 15 minutes until carrots and potatoes begin to soften.

6. Add the zucchini and cannellini beans. Stir well and simmer for another 10 minutes.

7. Increase heat to medium and add the pasta. Stir frequently to prevent sticking and cook for 8-10 minutes until pasta is tender but not mushy.

8. Taste and adjust seasoning with salt and pepper as needed. If soup is too thick, add more broth.

Substitutions

• Replace cannellini beans with chickpeas or white beans for different texture and flavour
• Substitute pasta with farro or barley for a heartier grain-based version
• Use spinach or kale instead of zucchini for added leafy greens
• Replace vegetable broth with low-sodium chicken broth for deeper savoury notes

Tips

• Prepare all vegetables before starting to cook, as the assembly moves quickly once heat is applied
• For a creamier texture, lightly mash some of the cooked beans against the side of the pot during the final minutes
• Minestrone tastes even better the next day as flavours develop; store in the refrigerator for up to 4 days
• Finish each bowl with a small drizzle of quality extra virgin olive oil and fresh grated Parmesan for authentic presentation

Minestrone evolved from Italian peasant cooking as a way to use available seasonal vegetables and pantry staples. The name comes from the Italian word 'minestra' (soup) with the augmentative suffix '-one,' literally meaning 'big soup,' reflecting its hearty, substantial nature as a complete one-pot meal.

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