Kitchen Recipe Collection
Italian Minestrone di Verdure (Vegetable Soup)
A hearty, thick, comforting soup made with seasonal vegetables, beans, and small pasta, topped with a generous grating of Parmesan cheese.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- carrots, celery, onion (for soffritto)
- potatoes (diced)
- zucchini (diced)
- green beans (chopped)
- cannellini or borlotti beans (cooked)
- canned chopped tomatoes
- small pasta (ditalini) or rice
- parmesan cheese rind
- extra virgin olive oil
Equipment
- Large heavy-bottomed pot
Instructions
- 1
The Soffritto
Finely chop the onion, carrots, and celery. Heat olive oil in a large pot and slowly sauté the vegetables for 10 minutes until soft and fragrant.
- 2
Add Hearty Veggies
Add the diced potatoes and chopped green beans. Stir to coat in the oil and cook for 5 minutes.
- 3
Add Tomatoes
Stir in a cup of chopped tomatoes and cook until they break down slightly.
- 4
Add Liquid
Cover the vegetables with water or light vegetable broth. Bring to a gentle boil.
- 5
The Secret Ingredient
Add a piece of hard Parmesan cheese rind into the soup. This is the Italian secret to a deeply flavorful, umami-rich broth.
- 6
Simmer
Lower the heat, cover partially, and simmer for 30 minutes, allowing the vegetables to become very tender.
- 7
Add Soft Veggies and Beans
Add the diced zucchini and the cooked beans. Simmer for another 15 minutes.
- 8
Cook the Pasta
Add the small pasta directly to the soup. Simmer until the pasta is cooked al dente.
- 9
Rest
Turn off the heat. Let the soup rest for 10 minutes before serving. Minestrone should be thick and warm, not boiling hot and watery.
- 10
Serve
Remove the cheese rind. Serve in bowls, drizzled with raw extra virgin olive oil and a heavy grating of fresh Parmesan cheese.
Cooking Tips
- Minestrone has no strict recipe; it relies on whatever vegetables are in season. However, the soffritto base and the beans are mandatory.
- Cooking the pasta directly in the soup releases starches that thicken the broth beautifully.
Variations
- Minestrone col Pesto: In Liguria, a large dollop of fresh basil pesto is swirled into the soup right before serving.
Chef's Notes & Storage
- Literally translates to 'big soup'. It is a cornerstone of the Italian diet, providing essential nutrients.
Nutrition Estimate
290 calories · 12g protein · 45g carbs · 8g fat · 10g fiber per serving
