andrejthechef
ItalySoupDinner

Minestrone

The classic Italian vegetable soup: beans, pasta and seasonal vegetables in a tomato broth. Hearty, healthy and endlessly adaptable.

prep
15 min
cook
40 min
total
55 min
serves
8
level
easy
Bowl of minestrone soup with vegetables, beans and small pasta in tomato broth, topped with Parmesan

Minestrone is the classic Italian vegetable soup: a tomato-based broth filled with beans, small pasta and whatever vegetables are in season. Hearty and nourishing, and it never tastes like a compromise.

Treat the vegetable list as a starting point. The method stays the same: build the base, simmer, then add the beans and pasta near the end so nothing turns mushy.

method

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots and celery and cook for 5 to 7 minutes, until softened and fragrant.

  2. Stir in the zucchini, potato, oregano, thyme and chili flakes, if using. Cook for another 2 to 3 minutes to let the spices bloom.

  3. Add the canned tomatoes, stock, bay leaf and a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes, until the potatoes are tender.

  4. Add the cannellini beans, green beans and pasta. Cook for 8 to 10 minutes, until the pasta is al dente, stirring now and then so nothing sticks.

  5. If using spinach or kale, stir it in during the last 2 minutes to wilt. Adjust the seasoning with salt and pepper.

  6. Ladle into bowls and top with parsley or basil and grated Parmesan. Serve with crusty bread or focaccia.

chef's tips

  • Cut the vegetables roughly the same size so they cook evenly.
  • Cook the pasta only to al dente. It keeps softening in the hot broth.
  • Leftovers thicken as the pasta absorbs the broth. Loosen with a splash of stock when reheating.