To me, Minestrone is more of a concept than a rigid recipe. It’s the glorious, soul-warming solution to the question, “What’s in the pantry?” This is not a timid soup. It’s a hearty, chunky, and robust Italian classic that changes with the seasons. The goal is a deep, savory broth brimming with vegetables and beans. My version is a blueprint—a guide I’ve honed over countless winters—that invites you to make it your own. There’s no better feeling than watching a big pot of this simmer on the stove, knowing it will nourish both body and spirit.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 1 hour | 1.5 hours | 6-8 | The essence of simple, hearty cooking |
Why You’ll Love This Recipe
- It’s endlessly adaptable: Use whatever vegetables you have on hand.
- It’s a complete meal in a bowl: Packed with fiber, protein, and vegetables.
- It tastes even better the next day: The flavors meld and deepen beautifully.
- It’s genuinely comforting: This is a hug in a bowl, perfect for any chilly day.
Grab These
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with their juices
- 1 tbsp tomato paste
- 8 cups vegetable or chicken stock
- 1 bay leaf
- 1 tsp dried oregano
- 1 large potato, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 2 cups chopped kale or spinach
- ½ cup small pasta (like ditalini or small shells)
- Salt and freshly ground black pepper
- For serving: Grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil
Let’s Make It
In a large, heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery—the holy trinity known as soffritto. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant. Don’t let it burn!
Stir in the tomato paste and cook for 1 minute to caramelize it slightly. This deepens its flavor. Then, add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
Pour in the stock and add the bay leaf and oregano. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15 minutes to allow the flavors to start marrying.
Now, add the heartier vegetables: the potato and green beans. Simmer for another 10 minutes.
Stir in the zucchini and the pasta. Cook for the time recommended on the pasta package, usually 8-10 minutes, until the pasta is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add the canned beans and the chopped kale. They just need to be heated through. The kale will wilt perfectly.
Remove the bay leaf. Season generously with salt and black pepper. Remember, the cheese you’ll add at the end is salty, so taste as you go.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 280 kcal |
| Protein | 12g |
| Carbohydrates | 48g |
| Fat | 8g |
| Fiber | 12g |
| Sugar | 9g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Pancetta: Start by rendering 4 oz of diced pancetta for a smoky, savory base.
- Summer Minestrone: Use fresh, shelled beans, yellow squash, and fresh basil.
- Winter Minestrone: Add cubed butternut squash and chopped cabbage.
- With a Rind: Toss in a rind of Parmigiano-Reggiano while it simmers for an incredible umami boost (remove before serving).
Serving Ideas
- Ladle into deep bowls and finish with a generous sprinkle of grated Parmigiano-Reggiano and a final drizzle of your best extra virgin olive oil.
- Serve with thick, toasted slices of crusty bread for dipping.
- A simple, bitter green salad on the side completes the meal perfectly.
Storage & Reheating
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freezes well for up to 3 months, but omit the pasta as it becomes mushy upon thawing. Add fresh pasta when you reheat.
- Reheating: Reheat gently on the stovetop, adding a splash of water or stock if the soup has thickened too much.
My Two Cents
- Pro-Tip: The single best thing you can do for your minestrone is to let it rest. If you can, make it a day ahead. The flavors settle, harmonize, and become something truly special overnight.
You Asked, I’m Answering
Q: My soup got too thick overnight! What should I do?
A: The pasta and beans continue to absorb liquid. Just thin it out with a little water or stock when you reheat it. It’s an easy fix!
Q: Can I make this vegan?
A: Absolutely. Use vegetable stock and skip the cheese garnish, or use a vegan alternative. It’s naturally vegan until the final topping.