Daily Dishy

Soups & Salads

Minestrone Soup

A hearty Italian vegetable soup with carrots, celery, zucchini, beans, tomatoes and small pasta, simmered with a Parmesan rind for extra flavor.

By amine Published
Jump to recipe Jump to instructions Print
A bowl of minestrone soup with vegetables, beans and pasta
Photo: Minestrone soup by Katrin Morenz from Aachen, Deutschland, CC BY-SA 2.0, via Wikimedia Commons

Minestrone is Italy's thrifty, everything-in-the-pot vegetable soup. There is no single recipe; it changes with the seasons and with whatever is in the kitchen. This version is a dependable year-round soup with carrots, celery, onion, zucchini, green beans, tomatoes, white beans and small pasta. A leftover Parmesan rind simmered in the broth gives it a rich, savory depth.

Why this recipe works

  • A slow-cooked base. Cooking the onion, carrot and celery gently in olive oil for 8 to 10 minutes builds a sweet foundation of flavor.
  • A Parmesan rind. The hard rind softens in the simmering soup and adds a savory richness. Keep rinds in the freezer for soups like this.
  • Vegetables added in stages. Firm vegetables go in first; tender ones such as zucchini and spinach go in near the end so nothing turns to mush.
  • Pasta cooked in the soup, at the end. Adding the pasta in the last 10 minutes means it is just tender when you serve.

Making it ahead

Pasta keeps absorbing broth as it sits, so if you plan to have leftovers, cook the pasta separately and add it to each bowl. The soup itself keeps for days and tastes even better on the second day.

What to serve with minestrone

Crusty bread, garlic bread or a grilled cheese sandwich, plus extra Parmesan and a drizzle of good olive oil at the table. For a heartier lunch, pair it with half a chicken Caesar salad.

FAQ

Is minestrone vegetarian?

With vegetable broth it is vegetarian, but traditional Parmesan is made with animal rennet. Use a vegetarian hard cheese, or leave out the rind and cheese for a vegan soup.

Minestrone Soup

Print recipe

Prep time
Cook time
Total time
Servings
6
Yield
About 12 cups (3 L)
Difficulty
Easy
Course
Soup
Cuisine
Italian

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.

  2. Add the garlic, oregano and basil and cook for 1 minute. Stir in the tomato paste and cook for 1 minute more.

  3. Add the tomatoes, broth, Parmesan rind, bay leaf, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.

  4. Add the zucchini, green beans and beans and simmer for 5 minutes.

  5. Stir in the pasta and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender. Add a little more broth or water if the soup gets too thick.

  6. Remove the Parmesan rind and bay leaf. Stir in the spinach until wilted and add the fresh herbs.

  7. Taste for seasoning and serve with grated Parmesan and a drizzle of olive oil.

Notes

  • Use whatever vegetables are in season: potatoes, peas, cabbage, butternut squash and Swiss chard all work.

Tips

  • A spoonful of pesto stirred into each bowl makes a delicious finishing touch.

Substitutions

  • Gluten-free: use a gluten-free pasta, or replace the pasta with ½ cup (100 g) of rice.
  • Vegan: skip the Parmesan rind and cheese and use vegetable broth.

Storage and reheating

  • Refrigerate for up to 5 days. The pasta softens and absorbs broth; add extra broth when reheating.
  • Freeze without the pasta for up to 3 months, then add freshly cooked pasta when reheating.
Soups & Salads Vegetarian One-Pan & Sheet Pan #freezer friendly #healthy #italian #soup

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Leave a review

Your rating

Reviews are checked before they appear. Please only rate recipes you have made.

You might also like