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Classic Minestrone Soup Recipe

Recipe by Pedro M. A. Neves

Classic minestrone soup is a hearty Italian vegetable and pasta soup that celebrates seasonal produce and simple, wholesome ingredients. This rustic dish combines tender vegetables, beans, and pasta in a rich tomato broth, creating a comforting meal that has nourished Italian families for generations. Minestrone is equally satisfying served hot as a main course or ladled into bowls as a substantial first course.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large onion, diced (about 200 g)
• 3 medium carrots, diced (about 250 g)
• 3 medium celery stalks, diced (about 150 g)
• 4 cloves garlic, minced
• 2 medium zucchini, diced (about 300 g)
• 1 large potato, diced (about 250 g)
• 1 can (400 g) crushed tomatoes
• 6 cups (1.4 liters) vegetable or chicken broth
• 1 can (400 g) cannellini beans, drained and rinsed
• 1 cup (100 g) shredded cabbage
• 1 cup (150 g) green beans, cut into 2 cm pieces
• ¾ cup (75 g) small pasta shapes (ditalini or elbow)
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper to taste
• Parmesan cheese for serving
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, and sauté for 5-6 minutes until the vegetables begin to soften and become fragrant.

2. Add minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.

3. Pour in the crushed tomatoes and stir to combine with the sautéed vegetables. Cook for 2 minutes to allow the flavors to meld.

4. Add the broth, diced potato, diced zucchini, bay leaves, oregano, and basil. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the potato begins to soften.

5. Add the green beans, shredded cabbage, and cannellini beans. Stir well and continue simmering for 10 minutes until the green beans are tender-crisp.

6. Stir in the pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender but not mushy. The soup should have a hearty, slightly thick consistency with clearly visible vegetables and pasta.

7. Season with salt and pepper to taste. Remove bay leaves before serving.

8. Ladle into bowls and serve hot, garnished with grated Parmesan cheese and fresh basil if desired.

Substitutions

• For vegetarian/vegan: use vegetable broth instead of chicken broth, and omit Parmesan or use nutritional yeast.
• For gluten-free: substitute regular pasta with gluten-free pasta, adding it 2-3 minutes later to account for faster cooking.
• For bean-free: replace cannellini beans with chickpeas, or increase the quantity of green beans and zucchini by 1 cup each.
• For low-sodium: use low-sodium broth and omit added salt, adjusting seasoning at the end.

Tips

• Prepare all vegetables before starting to cook, as the sautéing and simmering phases move quickly and the soup cooks faster once the broth is added.
• Minestrone improves in flavor if made one day ahead and refrigerated; the vegetables soften slightly and the broth becomes more concentrated.
• Do not add the pasta until the final 8-10 minutes of cooking, as it will continue absorbing liquid and may become mushy if added too early.
• For a creamier texture, drizzle finished bowls with a small amount of heavy cream or stir in a dollop of pesto before serving.

Minestrone originates from rural Italy and varies by region, with each cook adapting the recipe based on seasonal vegetables and family preference. The name derives from 'minestra' (soup) and the diminutive suffix '-one', literally meaning 'big soup,' reflecting its hearty, complete nature as a standalone meal rather than a starter.

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