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minestrone soup
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Minestrone Soup

Minestrone soup isn't just a recipe; it's a story. Its origins lie in the peasant kitchens of Italy, where resourcefulness reigned supreme. As a "poor soup," it was traditionally made with whatever vegetables were available – a true testament to the art of making something delicious from humble ingredients.
Course Soup
Cuisine Italian
Keyword comfort food, Fall, Healthy, Hearty, Vegetarian option, Winter
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 250kcal

Equipment

  • 1 Large Pot (for cooking the soup)
  • 1 Cutting board (for chopping vegetables)
  • 1 Sharp knife (for cutting ingredients)
  • 1 Wooden spoon (for stirring)
  • 1 Ladle (for serving)
  • 1 Measuring cup (for liquids)
  • 1 Colander (for draining beans or pasta)

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup small pasta (ditalini, elbow macaroni, or orzo)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 cups fresh spinach or kale, chopped
  • 1/2 cup green beans, chopped
  • 1 bay leaf
  • 1 tbsp tomato paste
  • Parmesan cheese (for garnish, optional)

Instructions

  • Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5 minutes until softened.
  • Add Garlic & Zucchini: Stir in garlic and zucchini, cooking for another 2 minutes.
  • Incorporate Tomatoes & Broth: Add diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
  • Season & Simmer: Add oregano, basil, salt, pepper, bay leaf, green beans, and cannellini beans. Bring to a boil, then reduce heat and let simmer for 30 minutes.
  • Cook Pasta: Add pasta to the pot and cook according to package instructions (about 8-10 minutes).
  • Finish with Greens: Stir in spinach or kale and cook for an additional 2 minutes until wilted. Remove bay leaf.
  • Serve & Enjoy: Ladle into bowls and garnish with Parmesan cheese if desired.

Video

Notes

Minestrone soup isn't just a recipe; it's a story. Its origins lie in the peasant kitchens of Italy, where resourcefulness reigned supreme. As a "poor soup," it was traditionally made with whatever vegetables were available – a true testament to the art of making something delicious from humble ingredients.
Think of it as the original "clean out the fridge" meal. This history is one reason the best minestrone soup recipe is unique every time. There are no hard and fast rules, only guidelines.
Regional Rhapsody: Italy, being a land of diverse culinary traditions, boasts numerous regional variations of minestrone.