Classic Italian Minestrone Soup

 

Minestrone is the ultimate "kitchen sink" soup. While this recipe provides a traditional framework, the beauty of minestrone is its versatility. It relies on a rich tomato-herb broth, hearty beans, and small pasta to create a meal that is both healthy and deeply satisfying.

🥘 Ingredients

The Aromatics (Soffritto)

Extra-virgin olive oil: 3 tbsp (quality matters here)

Yellow onion: 1 medium, diced

Carrots: 2 medium, diced

Celery: 2 stalks, diced

Garlic: 4 cloves, minced

The Core Soup

Tomato paste: 2 tbsp (sautéing this adds deep umami)

Diced tomatoes: 1 can (28 oz), preferably fire-roasted

Vegetable or Chicken stock: 6–8 cups (use high-quality stock)

Potatoes: 1–2 medium Yukon Gold, cubed (they hold their shape well)

Beans: 1 can (15 oz) Cannellini or Borlotti beans, rinsed and drained

Parmesan rind: 1 piece (the "secret" for a silky, savory broth)

Seasonal Vegetables & Pasta

Zucchini: 1 medium, diced

Green beans: 1 cup, trimmed and cut into 1-inch pieces

Pasta: ¾ cup small shape (Ditalini, small shells, or elbow)

Leafy Greens: 2 cups fresh spinach or chopped kale

Herbs & Seasoning

Dried herbs: 1 tsp each of dried oregano and basil (or 1 tbsp Italian seasoning)

Bay leaf: 1–2 leaves

Salt & Black pepper: To taste

Red pepper flakes: A pinch (optional, for a hint of heat)

🔪 Instructions

1. Build the Flavor Base (The Soffritto)

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are softened and the onions are translucent. Add the garlic and cook for just 1 minute until fragrant.

2. Caramelize the Paste

Stir in the tomato paste. Cook for 2–3 minutes, stirring constantly, until the paste turns a deep brick-red color. This removes the "raw" metallic taste and adds richness to the broth.

3. Simmer the Broth

Add the diced tomatoes (with their juices), stock, cubed potatoes, dried herbs, bay leaf, and the Parmesan rind. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the potatoes are just starting to become tender.

4. Add the Hearty Elements

Stir in the beans, zucchini, green beans, and the pasta. Cook for another 10 minutes, or until the pasta is al dente and the vegetables are tender.

Note: If you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from soaking up all the broth and becoming mushy.

5. The Finishing Touch

Discard the bay leaf and the Parmesan rind. Stir in the leafy greens (spinach or kale) and cook for 2–3 minutes until wilted. Taste the soup and adjust the salt and pepper.

6. Serving

Ladle into deep bowls. Finish with a generous grating of fresh Parmesan cheese, a drizzle of extra-virgin olive oil, and a sprinkle of fresh parsley or basil. Serve with crusty Italian bread.

💡 Expert Tips for Success

Don't Rush the Soffritto: The long sauté of onions, carrots, and celery is where the foundational flavor lives.

The Parmesan Rind: Never throw these away! Stored in the freezer, they are gold for soups. They add a salty, nutty depth that salt alone cannot achieve.

Consistency Control: If the soup becomes too thick (especially after sitting), simply splash in a little more stock or water when reheating.

The "Stage" Method: If using very delicate vegetables like peas or asparagus, add them in the final 3 minutes of cooking so they stay bright green and crisp.