Minestrone
Mine-strone
A traditional vegetable soup that has shown for centuries how fresh, seasonal ingredients can be transformed into one of the most versatile dishes in Italian cuisine…
Country:
Italy
Best for:
Lunch
Preparation time:
70 minues
Servings
4
Introduction
About Minestrone
Long before the sun rose over the villages of northern Italy, the baskets in the local markets were already filling with whatever the gardens and fields had produced that day. Carrots, beans, celery, cabbage, and fresh herbs changed with the seasons, and from these simple ingredients, countless kitchens prepared a special soup day after day: minestrone. Although every pot clearly belonged to the same culinary tradition, no two versions were ever quite alike.
Unlike many of Italy’s famous dishes, minestrone has never been tied to a single recipe. Its origins reach back to antiquity, when the ancient Romans prepared simple vegetable soups using legumes, grains, and whatever their fields and gardens had to offer. Over the centuries, the soup continued to evolve, and after the discovery of the Americas, tomatoes, potatoes, and new varieties of beans gradually found their way into Italian kitchens, enriching minestrone with entirely new ingredients.
For that reason, hardly any two pots of minestrone are the same even today. In Tuscany, Cannellini beans are often an essential ingredient, while in Liguria the soup is commonly finished with a spoonful of pesto. In northern Italy, cabbage or Savoy cabbage frequently finds its way into the pot. Some versions include small pasta, others use rice, and more often than not, the vegetable garden itself determines what ultimately goes into the soup.
Perhaps that is precisely why minestrone has remained such a living tradition. It changes with the seasons, varies from region to region, and reflects the people who prepare it. As a result, every Italian family has its own version. For centuries, it has adapted to the harvest, the landscape, and the hands that cook it—yet it has never lost its unmistakable identity.
Introduction
About Minestrone
Long before the sun rose over the villages of northern Italy, the baskets in the local markets were already filling with whatever the gardens and fields had produced that day. Carrots, beans, celery, cabbage, and fresh herbs changed with the seasons, and from these simple ingredients, countless kitchens prepared a special soup day after day: minestrone. Although every pot clearly belonged to the same culinary tradition, no two versions were ever quite alike.
Unlike many of Italy’s famous dishes, minestrone has never been tied to a single recipe. Its origins reach back to antiquity, when the ancient Romans prepared simple vegetable soups using legumes, grains, and whatever their fields and gardens had to offer. Over the centuries, the soup continued to evolve, and after the discovery of the Americas, tomatoes, potatoes, and new varieties of beans gradually found their way into Italian kitchens, enriching minestrone with entirely new ingredients.
For that reason, hardly any two pots of minestrone are the same even today. In Tuscany, Cannellini beans are often an essential ingredient, while in Liguria the soup is commonly finished with a spoonful of pesto. In northern Italy, cabbage or Savoy cabbage frequently finds its way into the pot. Some versions include small pasta, others use rice, and more often than not, the vegetable garden itself determines what ultimately goes into the soup.
Perhaps that is precisely why minestrone has remained such a living tradition. It changes with the seasons, varies from region to region, and reflects the people who prepare it. As a result, every Italian family has its own version. For centuries, it has adapted to the harvest, the landscape, and the hands that cook it—yet it has never lost its unmistakable identity.
Ingredients
-
2 tbsp olive oil
-
1 onion
-
2 carrots
-
2 celery stalks
-
1 small zucchini
-
2 potatoes
-
150 g green beans
-
1 can chopped tomatoes (about 400 g)
-
1.2 liters vegetable stock
-
240 g cooked Cannellini beans, drained
-
100 g small soup pasta
-
1 bay leaf
-
1 sprig rosemary
-
Salt
-
Freshly ground black pepper
-
2 tbsp freshly grated Parmigiano Reggiano
-
A few basil leaves
-
A drizzle of olive oil, for serving
Step-by-Step Instructions
Step 1
Peel and finely dice the onion, carrots, and celery. Dice the potatoes as well. Cut the zucchini into small cubes and the green beans into pieces about 2 cm long.
Step 2
Heat the olive oil in a large pot. Sauté the onion, carrots, and celery over medium heat for about 5 minutes, until softened but not browned.
Step 3
Add the potatoes and cook for about 3 minutes, stirring occasionally.
Step 4
Add the chopped tomatoes, vegetable stock, and bay leaf to the pot. Bring to a boil, then reduce the heat and let the soup simmer gently for about 25 minutes.
Step 5
Add the zucchini, green beans, Cannellini beans, and the small soup pasta. Continue cooking the minestrone for another 10 to 12 minutes, until the pasta is tender and the vegetables are cooked but still slightly firm.
Step 6
Add the zucchini, green beans, Cannellini beans, and the small soup pasta. Continue cooking the minestrone for another 10 to 12 minutes, until the pasta is tender and the vegetables are cooked but still slightly firm.
Step 7
Ladle the minestrone into bowls and serve topped with freshly grated Parmigiano Reggiano, a few basil leaves, and a drizzle of olive oil.
Tip: Minestrone tastes even better if it is allowed to rest for a few minutes after cooking. In many Italian families, a piece of Parmigiano Reggiano rind is simmered with the soup and removed before serving, adding extra depth of flavor. Traditionally, the choice of vegetables depends on the season and whatever is fresh and available.
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