How to Make the Perfect Minestrone
Italian · Easy · 60 min · 6 servings
Minestrone is Italys great all-purpose vegetable soup, a hearty and nourishing broth loaded with seasonal vegetables, beans, and small pasta that varies by region and by what is available. It is deeply satisfying, endlessly adaptable, and even better the next day when the flavors have had time to develop.
Why this recipe works
This Minestrone recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g canned borlotti or cannellini beans, drained and rinsed
- 400 g canned crushed tomatoes
- 1200 ml good-quality vegetable broth
- 200 g mixed vegetables such as zucchini, carrot, celery, and savoy cabbage, diced
- 100 g ditalini or small soup pasta
- 1 rind Parmigiano-Reggiano rind plus grated cheese for serving
Step by step instructions
Step 1: Build the Soffritto
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery and cook for 8 to 10 minutes, stirring often, until completely softened. Add 2 minced garlic cloves and cook for 1 more minute until fragrant. This soffritto is the essential flavor foundation of the soup.
Step 2: Add Tomatoes and Broth
Pour in the crushed tomatoes and stir well to combine with the soffritto. Add the vegetable broth and the Parmigiano rind, which will slowly melt into the soup and add incredible savory depth. Bring to a gentle simmer and cook for 10 minutes.
Step 3: Add Vegetables and Beans
Add the diced zucchini, cabbage, and any other chosen vegetables along with the drained beans. Season generously with salt, pepper, and a pinch of dried oregano or thyme. Simmer uncovered for 15 minutes until the vegetables are tender but not mushy.
Step 4: Cook the Pasta and Serve
Add the small pasta directly to the simmering soup and cook according to the package directions until just al dente. Remove the Parmigiano rind, adjust seasoning, and ladle into bowls. Finish each bowl with a drizzle of extra-virgin olive oil and a generous handful of grated Parmigiano-Reggiano.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ditalini pasta → gluten-free small pasta or cooked farro for a nuttier flavor and texture
- Parmigiano-Reggiano rind → a strip of kombu seaweed for a vegan umami boost in the broth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the pasta separately and adding it too early, which causes it to become bloated and mushy in the soup
- Under-seasoning the soup, which results in a flat and watery tasting broth despite all the vegetables
Nutrition facts
Per serving: 290 calories, 12g protein, 48g carbs, 6g fat, 10g fiber.
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