Minestrone (Italian Vegetable Soup)
Minestrone
Italy's most famous soup — a thick, nourishing mix of seasonal vegetables, beans, and pasta or rice simmered in a tomato-herb broth. Every region and every grandmother has a different version, but the result is always fibre-rich, vitamin-dense, and deeply comforting.
Time
55m
Servings
6
Difficulty
easy
Budget
$
The Story
Minestrone predates the Roman Empire. The word comes from 'minestra' (soup) with the augmentative suffix '-one,' meaning big soup. Originally a peasant dish using whatever vegetables were at hand, it became a national staple precisely because of its flexibility. There is no single recipe — a Milanese version might include rice and pesto, while a Neapolitan one uses small pasta shapes and abundant tomatoes.
✓Healthy Swaps & Tips
- • Use whole-wheat pasta for extra fibre (adds about 3g per serving).
- • Add a handful of kale or spinach in the last 3 minutes for more greens.
- • Skip the Parmesan to keep it fully vegan — the beans provide enough body.
Ingredients
- 400gcanned cannellini beansdrained and rinsed
- 2zucchinidiced
- 2carrotsdiced
- 2 stalkscelerydiced
- 1 mediumpotatocubed
- 400gcanned crushed tomatoes
- 100ggreen beanstrimmed and halved
- 80gsmall pasta shapesditalini or elbows
- 1oniondiced
- 3 clovesgarlicminced
- 2 tbspolive oil
- 1.5Lvegetable broth
- 1 tspdried oregano
- 1bay leaf
- 1 pieceParmesan rindoptional, for umami depth
- to tastesalt and pepper
- for garnishfresh basil
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 5 minutes until softened.
Add garlic and cook for 1 minute. Stir in tomatoes, oregano, and bay leaf.
Add broth, potato, green beans, and Parmesan rind (if using). Bring to a boil, then reduce to a gentle simmer.
After 20 minutes, add zucchini, beans, and pasta. Cook for another 15 minutes until pasta is al dente and vegetables are tender.
Remove bay leaf and Parmesan rind. Season with salt and pepper.
Serve topped with fresh basil and a drizzle of olive oil. A small grating of Parmesan is optional.
Common Questions
Can I freeze minestrone?
Yes, but freeze it before adding pasta — pasta gets mushy when reheated from frozen. Cook fresh pasta when you reheat.
What vegetables can I substitute?
Almost anything seasonal works. Butternut squash, cabbage, peas, spinach, and fennel are all traditional in various regions.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
