RecipePrint
This thick, hearty, melt-in-the-mouth Minestrone Soup is the ultimate “comfort food” for any time of the year.
Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
The beauty of this soup is that you can make it a hundred times and have it taste different every time you make it.
For this reason there’s no a set recipe for Italian minestrone soup but rather some basic concepts of choosing and cooking veggies, legumes and pasta.
Depending on the season, your local farm’s market availability and your personal taste preferences your vegetable selection will be different almost each time you make minestrone.
But regardless of this here are some of the key step and ingredients you don’t want to miss.
Italian Secrets To Making The Best Minestrone Soup
- Always start making minestrone with Onion, Carrot and Celery mix – known as Soffritto or a Holy Trinity of Italian Cuisine. Most soups and ragu sauces start with this veggie trio. All other flavors build up on this.
- Even though you can use just any leftover veggies you have in the fridge, true secret to delicious Grandma minestrone soup lies in fresh veggies from Sunday farmer’s market.
- If you’re not planning to consume all the soup in one go, cook pasta in a separate pot instead of cooking it directly in the soup pot.
Add it to your minestrone (just to the part you’re going to consume immediately) before serving.
Otherwise pasta will become overcooked and make minestrone too mushy.
Same applies for rice and other grains like farro, barley (orzo) etc. - Once all the hard veggies and water or broth are in the pot, add a piece of Parmesan cheese rind. Yes, just the rind. It’s a game changer. And most well kept secret (just kidding). Seriously though, it burst the flavor of veggies and broth 10x.
Simmer the veggies with Parmesan rind and finish cooking Minestrone as normally. Take out the rind before serving.
Minestrone Soup Ingredients
Base Vegetables
- Onions – you can use shallots or leek as an alternative.
- Carrots – just regular carrots.
- Celery – and regular celery.
- Garlic (optional) – I like to add whole piece crushed with flat knife to let it release flavor but not overpowering with a strong garlic taste if you mince it.
- Pancetta (optional) – since minestrone is a vegetable soup it’s a perfect meal for lent. So pancetta, guanciale or lard cut in cubes is completely optional, but it gives an incredible rich, intense flavor to the veggies as if they were cooked in meat stock (which by the way is also an option).
This base mix is nothing else than a slightly extended version of classic Italian Soffritto, which is also the base for many other traditional Italian dishes.
The only difference, which is influenced a lot by a personal preference, is that when making Minestrone Soup I like a slightly chunkier cut as opposed to fine dice soffritto cut in all other recipes.
Hard Vegetables
- Potato – is always in season
- Tomatoes – any kind of tomatoes will do. You can also use good quality canned tomatoes.
- Pumpkin or Butternut Squash – available during cold season
- Broccoli or Cauliflower – available during cold season. I suggest to use cruciferous veggies in moderation due to their strong taste. Just a couple of florets will do for a pot for 4 servings.
- Artichokes – winter/spring time
- Zucchini – spring/summer time
- Green Beans – spring/summer time
- Bell pepper- spring/summer time. Like to broccoli and cauliflower, use in moderation to not overpower other vegetables.
- Asparagus – spring time
- Peas – you’d normally use frozen peas so you can use them all year round but you can totally use fresh peas during spring/summer time.
Leafy Vegetables
Anything goes that you can find fresh. Frozen would be your last choice but still possible.
Savoy cabbage, chard, chicory, spinach, escarole, kale just to name a few.
Legumes
Beans – Borlotti beans or cranberry beans are most common to be used in minestrone. But they can be easily substituted with kidney beans, navy beans, more delicate canellini beans or fava beans. Use canned beans or dried re-hydrated beans.
Chickpeas – canned or dried re-hydrated garbanzo beans.
Pasta/ Rice/ Grains
Pasta is the last thing you add to minestrone soup. Also, if you’re not going to consume all the soup in one go, I highly recommend cooking some pasta in a separate pot and adding it just to the part you’re going to consume immediately. Otherwise pasta will make minestrone way too mushy.
Same applies for rice and other grains like farro, barley (orzo) etc.
How To Make Italian Minestrone Soup – Step By Step
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes.
Saute on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water (or broth) to cover all the veggies.
- Bring to a boil and simmer on low heat for about 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
- Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed.
- Give a nice stir and cook for another 5 minutes.
- As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.
Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.
Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
Can I prepare Italian Minestrone Soup in advance?
Yes! In fact, minestrone tastes best when it’s rested. Just remember to add pasta/grains as the last step before serving.
Can I freeze Minestrone?
Short answer is Yes.
BUT, please don’t, unless you really have to.
Remember about grandma’s secret to the most delicious Minestrone soup?
5 from 1 vote
Italian Minestrone Soup
Nothing says more “comfort food” than thick, creamy Minestrone Soup.
Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Print Pin Rate / Comment
Prep Time10 mins
Cook Time1 hr
Course: Soup
Cuisine: Italian
Servings: 4
Ingredients
- 1 onion , roughly chopped
- 2 carrots , roughly chopped
- 2-3 selery ribs , roughly chopped
- ½ cup diced pancetta (optional)
- 1 ½ cup pumpkin or butternut squash , cut in cubes
- 1 large potato or 1 ½ cup potatoes , cut in cubes
- 1 large tomato chopped or 10 cherry tomatoes , cut in quarters
- 1 small savoy cabbage , roughly chopped
- 1 can (14 oz) borlotti beans
- ⅓ cup ditalini pasta or other small pasta shape
- Extra virgin olive oil
- 1 bay leaf
- 2 rosemary sprigs
- 1 garlic clove (optional)
- Salt to taste
Instructions
In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
Give a nice stir and add enough water to cover all the veggies.
(Video) VEGETABLE MINESTRONE - Traditional Italian vegetable soupBring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.
Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.
Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
Serve hot or warm generously topped with fresh grated Parmesan cheese.
Liked this recipe?Follow @italianrecipeb for more!
Buon Appetito!
FAQs
How do Italians eat minestrone? ›
Some people love it natural, with just a drizzle of oil and no legumes, some add grains, some add flavor with aromatic herbs and spices, some add pasta, some eat it cold and some eat it hot with a slice of toasted bread at the bottom of the dish. Basically, a well-made minestrone always allows for variety.
Do Italians eat minestrone soup? ›Minestrone has always been a symbol of traditional Italian cuisine and the Mediterranean diet. Made with vegetables, greens and beans, it is a super-healthy mixture.
What is a minestrone in Italian? ›What is minestrone? Minestrone is a classic thick Italian soup which combines vegetables, beans and pasta or rice, although it can also be grain free. The word minestrone is derived from the Italian word minestra which means soup. Minestrone is perfect made with fresh, seasonal ingredients.
What is the ingredients of minestrone soup? ›This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season.
Does minestrone always have pasta? ›Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both.
What part of Italy is minestrone from? ›In Italy, minestrone varies by season and by region: In the northern region of Lombardy, Negrin says, minestrone might include pasta and winter squash; farther south, in Tuscany, cannellini beans and cabbage or kale; in the coastal city of Genoa in the northwestern region of Liguria, it would be finished with pesto.
What's the difference between vegetable soup and minestrone? ›What is the difference between minestrone and vegetable soup? Minestrone Soup is essentially just a hearty version of vegetable soup. Most vegetable soups contain merely vegetables, whereas a minestrone is bulked up with beans and pasta.
Where did minestrone come from? › Is minestrone soup thick or thin? ›The dish was made in the town square in an enormous container, and every family contributed the ingredients (they had and then) which came up with this "thick vegetable soup". Various varieties and types of vegetables can be used to make it, such as potatoes, carrots, meat, pasta, and rice.
How would you describe minestrone? ›Minestrone soup is a type of soup made from meat stock that contains small pieces of vegetable and pasta.
Can you eat minestrone soup cold? ›
Flavor and texture are added by the beans and shiitake, a year-round mushroom. This minestrone is truly at its best when served chilled.
What is the difference between minestra and minestrone? ›Minestra is often confused with minestrone. They both have similar ingredients and require the same preparation, however minestrone is solely a vegetable soup, meatless and thicker than minestra. Minestra is vegetable-based but often meat is added if available.
How long does homemade minestrone soup last in the fridge? ›The soup will keep in the fridge for up to 3 days and it is possible to freeze it. Cool and chill the soup as quickly as possible and within 2 hours of making. If freezing the soup then put the soup in resealable containers, freeze for up to 3 months and thaw the soup overnight in the fridge.
What is the national soup of France? ›Pot-au-feu is to France what roast beef is to England. A hearty stew, flavoured with herbs and thickened with marrowbone and root vegetables, it seems to encapsulate all that is best about Gallic culture.
Is pasta fagioli the same as minestrone? ›These two Italian soups are actually very similar. According to this source, the main difference is in the vegetables. While minestrone features a wide variety of vegetables, pasta fagioli emphasizes the pasta and beans. The latter is often thicker and more stew-like than minestrone as well.
Can you freeze minestrone soup with pasta? ›Can You Freeze Minestrone Soup with Pasta In It? Yes, minestrone soup that contains pasta can be frozen! In fact, minestrone made with most ingredients can be frozen.
What is a minestra? ›Noun. minestra f (plural minestre) soup. pasta (boiled and eaten with a sauce) synonyms ▲ Synonyms: pasta asciutta, pastasciutta.
Is Olive Garden minestrone soup vegan? ›Olive Garden's minestrone is now vegan at all locations, so now, you can order the soup, salad, and breadsticks combo! Simply hold the croutons and choose the oil and vinegar dressing.
Where is mushroom soup from? ›...
Cream of mushroom soup.
| Type | Soup |
|---|---|
| Place of origin | United States |
| Region or state | Midwestern United States |
| Main ingredients | Roux, cream or milk, mushrooms or mushroom broth |
| Media: Cream of mushroom soup | |
Unfortunately, any soup with pre-boiled pasta, quinoa, or rice doesn't tend to retain great texture through freezing, thawing, and reheating. If you want to freeze a soup that typically contains pasta or grains, wait to add that element and boil a fresh batch when you reheat the soup.
Is the e silent in minestrone? ›
Minestrone is pronounced min-eh-stron-ee or min-eh-stron-eh. However, many people in America, as well as some in Italian dialect, pronounce it ministrohn (silent e).
Is minestrone cup a soup vegetarian? ›Batchelors 4 Minestrone Cup a Soup94g
Low in Fat and Sugar. No Artificial Colours or Preservatives. Suitable for Vegetarians.
The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef.
What kind of stock that is very flavorful light colored stock made with fish bones? ›FUMET (foo-MAY) is a very flavorful, light-colored stock made with fish bones. COURT BOUILLON (court boo-YON) is a very aromatic vegetable broth, and is used for poaching fish or vegetables.
What is the origin of mulligatawny soup? ›Mulligatawny soup is Sri Lankan and coming over to Tamil Nadu during the British Raj. The word Mulligatawny comes from the Tamil language. It is an amalgamation of 'milagu' (pepper) and 'tunes' (water), known as 'pepper water'.
What is the thickening agent for minestrone? ›HOW TO THICKEN MINESTRONE SOUP. If you want a thicker soup add 3-4 tablespoons of tomato paste and stir until well combined. You can also add another ½ cup of parmesan cheese, or more pasta to add more bulk to the minestrone. You can also just add an additional can of kidney beans that you've mashed to the soup.
Is minestrone good for weight loss? ›Additionally, minestrone soup is low in calories and high in fiber, making it a healthy choice for people who are trying to lose weight or maintain a healthy weight.
Can you freeze cooked minestrone soup? ›How to Freeze Minestrone Soup. This thick and hearty minestrone soup freezes wonderfully! Freeze in a large freezer-friendly container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
What is the definition of cannelloni? ›Definition of cannelloni
: boiled tube-shaped or rolled pasta filled with a meat, fish, cheese, or vegetable mixture and baked in a sauce.
When served as a smaller portion minestrone makes a light first course. Or scoop up a big bowl and serve with grilled bread for a filling main dish. You can cook your vegetables down more for a rich, thick soup; or make it a lighter and more brothy by keeping the vegetables chunkier and more al dente.
Is canned soup safe? ›
Canned soups can be sky-high in sodium, which, when overdone, can lead to high blood pressure, heart disease, and stroke. So opt for low-sodium soups whenever possible, says Dr. Young, and aim to not exceed 350 mg.
Is canned soup already cooked? ›Generally speaking, it's safe to eat cold soup from the can. Canned soup has already been cooked, so there's nothing that specifically requires you to reheat or cook it.
Does zuppa mean soup? ›noun Italian Cooking. a soup or chowder.
What is a secondi? ›Secondi: This is a meat, fish or vegetable main dish, and usually most expensive area of the menu.
Can you put eggplant in minestrone? ›Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from red and green pasta shells.
Which comes first salad or soup? ›When soup is served for a luncheon or dinner, Emily Post's “Etiquette” offers the following advice: --Soup should be the first of six courses. It should be followed by fish, the entree, salad, dessert and coffee.
What is the healthiest kind of soup? ›The chicken soup is one of the healthiest soups when you're sick due to the anti-inflammatory healing properties. Chicken soup also has high amounts of vitamins such as A, B6 and C because it is made from chicken broth that contains vegetables like carrots, celery and onions.
Can minestrone soup be left out overnight? ›Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked minestrone soup should be discarded if left for more than 2 hours at room temperature.
Can you freeze soup after 3 days? ›If you always get your soup in the freezer the same day you cook it, you eliminate the risk of food poisoning. The Federal Food Safety Information says you can freeze it within three to four days of making.
How long should soup cool before refrigerating? ›The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long time to get through the danger zone when cooling a large batch of chili, soup or stew. The soup must cool from 140 to 70 °F in 2 hours and from 70 to 40 °F in no more than 4 hours.
What is the difference between minestra and minestrone? ›
Minestra is often confused with minestrone. They both have similar ingredients and require the same preparation, however minestrone is solely a vegetable soup, meatless and thicker than minestra. Minestra is vegetable-based but often meat is added if available.
What's the difference between vegetable soup and minestrone? ›What is the difference between minestrone and vegetable soup? Minestrone Soup is essentially just a hearty version of vegetable soup. Most vegetable soups contain merely vegetables, whereas a minestrone is bulked up with beans and pasta.
Do Italians eat soup? ›Soups are sometimes served as the primo, or first course in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta.
Is minestrone served cold? ›Flavor and texture are added by the beans and shiitake, a year-round mushroom. This minestrone is truly at its best when served chilled.
What does zuppa di mean? ›noun. [ feminine ] /'tsupːa/ culinary (pietanza) soup. zuppa di pesce fish soup.
Is minestrone soup thick or thin? ›The dish was made in the town square in an enormous container, and every family contributed the ingredients (they had and then) which came up with this "thick vegetable soup". Various varieties and types of vegetables can be used to make it, such as potatoes, carrots, meat, pasta, and rice.
Where did minestrone soup originate? › How long does homemade minestrone last? ›The soup will keep in the fridge for up to 3 days and it is possible to freeze it. Cool and chill the soup as quickly as possible and within 2 hours of making. If freezing the soup then put the soup in resealable containers, freeze for up to 3 months and thaw the soup overnight in the fridge.
Can you freeze minestrone soup with pasta? ›Can You Freeze Minestrone Soup with Pasta In It? Yes, minestrone soup that contains pasta can be frozen! In fact, minestrone made with most ingredients can be frozen.
What is the most famous soup in Italy? ›Minestrone is the ubiquitous Italian soup, made up of different kinds of seasonal chopped vegetables often paired with potatoes, beans and mushrooms.
What time is dinner in Italy? ›
The Typical Italian Dinner
Italian dinner or la cena, usually from 8:00 to 10:00pm, is another time that Italians enjoy sitting down together and socializing. Dinner can be much later than 10:00pm, especially if eating out or dining at a friend's house.
Italy. Commonly known around the world as spaghetti bolognese, in its authentic form 'Ragu alla Bolognese' is recognised as the national dish of Italy. Its origin can be traced back to Imola, a town near the city of Bologna, where a recipe was first recorded in the 18th century.
What are the basic principles of preparing soup? ›- Ingredients to Add at the Beginning. ...
- Ingredients to Add at the End. ...
- Cut All Ingredients to the Same Size. ...
- Take the Time to Brown Your Ingredients. ...
- Use Less Liquid. ...
- Place Longer-Cooking Ingredients on the Bottom. ...
- Choosing a Cooking Time.
Pot-au-feu is to France what roast beef is to England. A hearty stew, flavoured with herbs and thickened with marrowbone and root vegetables, it seems to encapsulate all that is best about Gallic culture.
What is the fancy name for cold soup? ›Gazpacho was born on the Iberian Peninsula in Spain, it is sometimes also called Andalusian gazpacho. It is a raw, blended vegetable soup. Tomato is typically the star of this dish and only perfectly ripe tomatoes should be used, making this the perfect summer dish.