This is a vegetarian version, but if you want to make this more substantial and meaty, use beef stock as the base and 50 grams of chopped pancetta in the pan with the onion. A little trick of casalinghe to add some flavour to a vegetable soup is also to throw in the thick rind of Parmesan cheese when you can no longer grate anything else from it – it adds lovely flavour and when it’s softened in the warm soup, you can eat it too (strict vegetarians, just be aware that real Parmesan cheese is made with real animal rennet).
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Minestrone
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty vegetarian minestrone, easily customized with meat. Perfect for a cozy weeknight dinner.
Ingredients
- 1 liters (4 cups) Homemade beef or vegetable stock
- Roughly chopped seasonal vegetables
- 1 small onion, diced
- 1 medium carrot, chopped
- 1/2 stalk (1/2 stalk) celery, chopped
- 1 small potato, cut into 1-cm cubes
- 1 clove garlic
- 2 Bay leaves
- 1 tin borlotti beans, drained
- 1/2 Tin whole, peeled tomatoes
- 2 oz (50 g) pasta, rice or farro
- A handful parsley, both stalk and leaves, chopped
- Grated Parmesan cheese
- Toasted slices of bread for each bowl
- Olive oil
Instructions
- Gently heat the diced onion and chopped garlic in some olive oil in a large saucepan.
- Add the parsley stalks, bay leaves, chopped celery, and carrot.
- When the onion begins to become translucent, add other seasonal vegetables, beans, tomato, and some small-shaped pasta, rice, or farro.
- Cover with stock, bring to a boil, and cook until the vegetables are tender.
- For delicate spring vegetables, add them towards the end to maintain their brightness and slight bite.
- For a lighter minestrone, omit the beans and pasta, rice, or farro.
- Serve the minestrone with a piece of toasted bread and plenty of grated Parmesan cheese.
- Drizzle with extra virgin olive oil and top with chopped parsley.
Notes
- For a richer flavor, sauté the vegetables for a longer time before adding the stock.
- To make this soup ahead, cool completely before storing in the refrigerator for up to 3 days. Reheat gently before serving.
- Feel free to substitute other beans, such as cannellini or kidney beans, for the borlotti beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
- Cholesterol: 5
Frequently Asked Questions
Can I use canned beans instead of dried for minestrone?
Yes, canned beans save a lot of time and work well here. Drain and rinse them before adding, and add them toward the end of cooking since they just need to heat through.
What pasta shape is best for minestrone?
Small shapes like ditalini, small elbow macaroni, or small shells are traditional because they fit on a spoon alongside the vegetables. Avoid large shapes that overwhelm the soup. 
Can I make minestrone ahead of time?
You can, but cook the pasta separately and add it when serving. If pasta sits in the soup it absorbs the broth and becomes mushy, and the soup thickens considerably.
