Italy · Soups & stews
Minestrone.
A big pot of seasonal vegetables, beans and small pasta. Every Italian family makes it differently.
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The story of minestrone.
Minestrone simply means “big soup”. It has no fixed recipe: it changes with the seasons and with whatever is in the garden. For centuries it was the everyday meal of Italian farming families.
Every region has its version. In Genoa it is finished with a spoonful of pesto, in Milan it is made with rice, in Tuscany with plenty of beans. The common rule: lots of vegetables, cooked slowly.
Origin: All of Italy, Italy
Tips for the best minestrone.
- Vegetables: use what is in season; zucchini, beans and cabbage are classics.
- Flavor boost: add a Parmigiano rind to the pot while it simmers.
- Pasta: small shapes like ditalini, added at the end.
Three steps. That’s it.
What each stage should look like.
Step 1
Soffritto.
Soften onion, carrot and celery in olive oil.
Step 2
Vegetables and broth.
Add the other vegetables, tomatoes and broth and simmer.
Step 3
Beans and pasta.
Add the beans and small pasta and cook until tender.
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Recipe
Minestrone.
Prep 25 min · Cook 50 min · Total 1 h 15 min
Ingredients
- extra-virgin olive oil
- onion, chopped
- carrots, diced
- celery, diced
- garlic, minced
- zucchini, diced
- potato, diced
- green beans, cut in pieces
- Savoy cabbage or kale, chopped
- canned diced tomatoes
- cooked cannellini or borlotti beans
- vegetable broth
- Parmigiano rind (optional)
- ditalini or other small pasta
- salt, pepper and basil or pesto to serve
Instructions
- Warm the oil in a large pot over medium heat. Add onion, carrots and celery and cook for 8 minutes. Add the garlic for 1 minute.
- Add the zucchini, potato, green beans and cabbage and stir for 3–4 minutes.
- Add the tomatoes, broth and Parmigiano rind. Bring to a boil, then simmer partially covered for 30 minutes.
- Add the beans and pasta and cook for 10 minutes more, until the pasta is tender. Add water if too thick.
- Season with salt and pepper and remove the rind.
- Serve with a drizzle of olive oil, basil or a spoonful of pesto and grated Parmigiano.
What you’ll need.
Large soup pot.
At least 6 quarts (6 liters).
Chef’s knife.
Lots of chopping: a sharp knife makes it fast.
Ladle.
For serving and adjusting the broth.
