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Sues Minestrone Recipe

Recipe by Pedro M. A. Neves

Sues Minestrone is a rustic Italian vegetable soup brimming with seasonal vegetables, pasta, and beans in a tomato-based broth. This hearty main course dish epitomizes the Italian tradition of transforming humble pantry ingredients into a nourishing, deeply satisfying meal. Served with crusty bread and a drizzle of olive oil, this minestrone delivers comfort in every spoonful.

Ingredients

• 60 ml (1/4 cup) extra virgin olive oil
• 1 medium onion, diced
• 2 medium carrots, cut into 1 cm (1/2 inch) rounds
• 2 medium celery stalks, sliced
• 3 medium zucchini, cut into 1 cm (1/2 inch) cubes
• 2 medium potatoes, peeled and cut into 1 cm (1/2 inch) cubes
• 200 g (1 cup) green beans, cut into 2 cm (3/4 inch) pieces
• 400 g (14 oz) canned diced tomatoes
• 1 liter (4 cups) vegetable broth
• 400 g (14 oz) canned cannellini beans, drained and rinsed
• 100 g (3.5 oz) small pasta such as ditalini or elbow pasta
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.

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

3. Stir in the diced potatoes and zucchini cubes. Cook for 3 minutes, allowing the vegetables to begin releasing their moisture.

4. Pour in the canned diced tomatoes with their juice and the vegetable broth. Add the bay leaf, oregano, and basil. Bring the mixture to a boil, then reduce heat to medium-low and simmer.

5. Add the green beans and cannellini beans to the pot. Simmer for 15 minutes until all vegetables are tender.

6. Stir in the pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly.

7. Taste and season with salt and black pepper as needed. Remove the bay leaf.

8. Ladle the minestrone into serving bowls and top each portion with grated Parmesan cheese and fresh basil leaves. Serve immediately with crusty bread.

Substitutions

• For a vegan version, omit the Parmesan cheese and finish with nutritional yeast and extra virgin olive oil instead
• Use any seasonal vegetables such as bell peppers, cabbage, or spinach in place of zucchini or green beans
• Replace cannellini beans with chickpeas or kidney beans for variation
• Use gluten-free pasta if needed, cooking according to package directions

Tips

• Prepare all vegetables before cooking begins to ensure smooth, efficient assembly once the pot is heated
• For deeper flavor, make a soffritto by cooking the onion, carrot, and celery base longer—up to 8 minutes—until they caramelize slightly
• Minestrone tastes even better the next day as flavors meld together; store in an airtight container for up to 4 days
• Add the pasta near the end of cooking to prevent it from becoming mushy; it will continue cooking slightly after heat is removed

Minestrone, meaning 'big soup' in Italian, is a classic peasant dish that varies by region and season, reflecting the principle of cucina povera—cooking with available ingredients. Sues Minestrone carries on this authentic tradition of hearty, vegetable-forward Italian home cooking that transforms seasonal produce into a complete, satisfying meal.

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