This authentic minestrone soup is hearty and rich in flavour, and as easy to make as it is totally satisfying.
What is a minestrone?
A minestrone is an Italian soup which is thick with vegetables and often contains rice or a short pasta. It is easy to make, rich in flavour and perfect for the changing season and cooler months.
It is typically made using a variety of fresh seasonal vegetables. The fresh flavours make this a light yet totally satisfying dish, delicious with some rustic bread for a light meal or as a starter, followed by richer dishes.
It can be vegetarian or made using beef or chicken stock.
The base of the soup is a soffritto which is made with equal portions of diced carrots, celery and onion slowly cooked together to give an umami flavour.
Minestrone usually contains beans (usually borlotti), while the rest of the ingredients used will vary depending on which vegetables are in season.
Examples of seasonal ingredients which may be used are:
- cavolo nero
- borlotti beans
- onions
- potatoes
- mushrooms
- zucchini/courgettes
- pumpkin
- peas
- leeks
- cauliflower
- broccoli
- spinach
- kale
- savoy cabbage
For minestrone, I prefer to use canned beans which significantly cuts down on the cooking time. Select a good brand of beans, I use Cirio beans for their wonderful flavour and great texture.
For step by step instructions on cutting cavolo nero, check out my post for cavolo nero.
This recipe makes enough for around 8 people. If you are serving a smaller gathering there should be some left over for the next day.
Make it ahead
Minestrone improves with resting as the flavours develop over time, so consider making it the day before for best results. Store the soup in a closed container in the fridge.
Helpful tips
Here are some helpful tips for a delicious minestrone every time.
- Use fresh and seasonal vegetables for best flavour.
- Chop the ingredients to roughly the same size so they cook uniformly.
- Sauté the soffritto slowly over a low heat to release the flavours.
- Italian soups are served warm rather than hot, or at room temperature.
- Use good quality canned beans with no hidden nasties which might compromise the flavour. I prefer to use the Cirio brand.
- Partially mashing the beans and using the bean water adds extra creaminess to the soup.
- Any short variety of pasta can be used. This can be also be substituted with small pieces of rustic bread or Carnaoli rice (adjust cooking time according to instructions on packet).
- For a low carb option – leave out the beans and the cereals.
- Prepare this soup the day before for best flavour, then warm before serving, or serve at room temperature.
Storing leftovers
Minestrone tastes even better the next day (don’t so many foods?).
Bring to room temperature and store in a sealed container in the fridge for up to 3-4 days or in the freezer for up to 2 months. Then defrost in the fridge overnight or on the counter.
⭐️ Are you making this Vegetable Minestrone Soup recipe? I’d love to know how it turned out in the comments!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
📋 Recipe
Authentic Minestrone Soup
Ingredients
- 3 tablespoons olive oil
- 150 grams carrots 2 medium carrots, diced small
- 100 grams celery 2 medium stalks, diced small
- 1 medium red onion diced small
- a spring fresh rosemary or ¼ teaspoon dried
- ⅛ teaspoon dried thyme
- 1 teaspoon salt
- 350 grams potatoes 3 medium, chopped into small bitesized pieces
- 1½ litres water 1½ quarts
- 2 tablespoons tomato puree
- 150 grams cannellini beans keep the bean water*
- 150 grams borlotti beans keep the bean water*
- 2 leaves cavolo nero stalks removed and cut into 1 inch pieces
- 100 grams pasta 1 cup (optional) any short variety
- 3 small basil leaves torn or left whole, for garnish, optional
- ¼ teaspoon pepper ground, for garnish, optional
- 3 tablespoons Parmesan cheese grated, for garnish, optional
Instructions
- 150 grams carrots, 100 grams celery, 1 medium red onion, 3 tablespoons olive oilAdd oil to a large saucepan, turn the heat to medium and add the chopped carrots, celery and onion. Turn the heat down and sauté slowly till they have softened.
- a spring fresh rosemary, 1 teaspoon salt, 350 grams potatoes, 1½ litres water, 2 tablespoons tomato puree, ⅛ teaspoon dried thymeAdd the potatoes and pour in the water, add salt, rosemary and tomato puree. Bring to a boil and lower the heat to gently simmer for 20 minutes, stirring occasionally.
- 150 grams cannellini beans, 150 grams borlotti beansIn a medium bowl, combine the two cans of beans and their water and partially mash them. Then add them to the soup, and stir again till mixed.
- 2 leaves cavolo nero, 100 grams pastaAdd the cavolo nero and the small pasta. Stir occasionally and cook till the pasta is done (see notes).
- 3 small basil leaves, ¼ teaspoon pepper, 3 tablespoons Parmesan cheeseTaste for seasoning, and add more salt if required. Garnish with basil leaves, freshly ground black pepper and grated parmesan cheese. Serve with rustic bread.
Notes
- Use fresh seasonal vegetables for best flavour, and chop them to roughly the same size so they cook uniformly.
- Use good quality canned beans with no hidden nasties which might compromise the flavour. I prefer to use the Cirio brand.
- Partially mashing the beans and using the bean water adds extra creaminess to the soup.
- *Any short variety of pasta can be used. This can be substituted with small pieces of rustic bread or carnaroli rice (cooking time- according to the instructions on packet).
- For a low carb option – leave out the beans and the cereals.
- Serve warm or at room temperature.
- Make ahead – prepare the day before for best flavour and heat before serving, or serve at room temperature.
- To store – bring to room temperature then transfer to an airtight container and keep in the fridge for 3-4 days, or in the freezer for up to 2 months and defrost in the fridge overnight.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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