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Minestrone soup is the best when I want something warm and satisfying.
This soup can also be made vegetarian if you’re looking to enjoy a healthy meal without meat.
My dad actually LOVED this soup and he would make it once in a while.
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I love using seasonal ingredients to change it up every so often.
You can use either a tomato-based broth or a lighter vegetable stock in this soup.
I personally prefer a lighter vegetable stock but my dad always loved the tomato-based kind!
Ingredients and Variations
Base Ingredients
I typically use a mix of olive oil, onion, celery, and carrots sautéed together.
Then, I add garlic, then tomatoes—either fresh or canned. To build the broth, I often use either vegetable broth or water.
Additional Vegetables and Legumes
I love adding a variety of seasonal vegetables to my minestrone.
Zucchini, spinach, and green beans are my go-to choices.
I often add kidney beans, cannellini beans, or chickpeas.
They provide protein and fibre, when helps make the soup more filling.
Pasta and Grains
Small pasta shapes are an essential in minestrone. I prefer using ditalini, which holds the soup well. Sometimes, I also add rice or barley for variety in texture. Tortellini can also be used which is a fun twist!
When cooking the pasta, I make sure it’s al dente. I cook the pasta separately and add it at the end to avoid overcooking.
Herbs and Seasoning
For herbs, I use a mix of basil, oregano, and parsley as staple herbs. Fresh herbs are preferable, but dried can also work well.
I also include bay leaves and thyme. A pinch of red pepper flakes can add a touch of heat, which I always love!
Protein Variations
I often include Italian sausage or pancetta if I want to have meat.
If you are vegetarian, adding more beans or lentils can substitute well. Chickpeas are another great option!
Cheese Enhancements
Cheese can take minestrone to another level. I often sprinkle grated Parmesan on top. Adding a Parmesan rind during cooking can also add to it!
For a creamier texture, I sometimes stir in a spoonful of ricotta before serving. Try it!
Preparation and Cooking Tips
Soffritto Technique
To start, I make a soffritto. I heat extra virgin olive oil in a large saucepan over medium heat. Then, I add finely chopped onions, carrots, and celery.
Cooking them gently for about 5-7 minutes allows the vegetables to soften and release their flavours. I stir occasionally to prevent them from sticking. Adding garlic just before the vegetables are tender.
Simmering Process
Once the soffritto is ready, I add a combination of canned beans, tomato paste, tomato sauce, and vegetable broth. Next, I toss in veggies like yellow squash and leafy greens.
To bring out the best in the soup, I let everything simmer. I usually do this for about 20-30 minutes on low heat.
Classic Minestrone Soup
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (400g) diced tomatoes, drained
- 1 can (400g) white beans or kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini, farfalle, or elbow macaroni)
- 4 cups (960ml) vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1 bay leaf
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
1. Sauté the Vegetables
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic and sauté for another 1 minute, until fragrant.
2. Add Vegetables and Tomatoes
- Add the carrots, celery, zucchini, and green beans to the pot. Sauté everything for about 5 minutes, stirring occasionally.
- Add the drained tomatoes and beans, and stir everything together.
3. Simmer the Soup
- Pour in the vegetable broth, and add the dried basil, oregano, thyme, bay leaf, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, until the vegetables start to soften.
4. Add the Pasta
- Stir in the pasta and let the soup simmer for another 10-15 minutes, until the pasta is cooked through. Stir occasionally to prevent sticking.
- Taste and adjust the seasoning with more salt and black pepper if needed.
5. Serve
- Remove the bay leaf from the soup.
- Ladle the minestrone soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Classic Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 can 400g diced tomatoes, drained
- 1 can 400g white beans or kidney beans, drained and rinsed
- 1 cup small pasta like ditalini, farfalle, or elbow macaroni
- 4 cups 960ml vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley chopped
- Grated Parmesan cheese optional
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots, celery, zucchini, and green beans to the pot. Sauté for 5 minutes, stirring occasionally, then mix in the drained tomatoes and beans.
- Pour in the vegetable broth and season with dried basil, oregano, thyme, a bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes until the vegetables begin to soften.
- Stir in the pasta and continue simmering for another 10-15 minutes, stirring occasionally, until the pasta is cooked through. Adjust the seasoning with additional salt and black pepper if needed.
- Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and grated Parmesan cheese if desired, and serve.
Frequently Asked Questions
What are the traditional ingredients used in minestrone soup?
Traditional minestrone soup includes a variety of vegetables. You can add carrots, celery, onions, and tomatoes. You might also find beans, pasta, and leafy greens like spinach or kale.
How do you prepare an authentic Italian minestrone soup?
To prepare authentic Italian minestrone soup, start by sautéing onions, carrots, and celery in olive oil. Next, add garlic and diced tomatoes, followed by vegetable broth. Then, include vegetables and simmer until they are tender. Finally, stir in cooked pasta or rice.
Can minestrone soup be made vegetarian, and if so, how?
Yes, minestrone soup can easily be made vegetarian. Simply use vegetable broth instead of chicken broth. Load the soup with vegetables, beans, and legumes for protein. This way, it remains hearty and satisfying.
What distinguishes minestrone from a typical vegetable soup?
Minestrone differs from standard vegetable soup by including pasta or rice. While both have vegetables, minestrone often has a rich tomato base and a variety of beans. The added starch makes it more filling.
How is minestrone soup thickened in classic recipes?
Classic recipes for minestrone soup are often thickened using beans or potatoes. You might purée some of the beans and stir that back into the soup. Alternatively, adding small pasta helps create a thicker consistency.
What sets apart minestrone and pasta e fagioli soup?
Minestrone and pasta e fagioli are both Italian soups, but they differ in texture and ingredients.
Pasta e fagioli is richer in beans and typically has a creamy texture, while minestrone features a broader mix of vegetables and pasta.