Name: Minestrone Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 tbsp olive oil; 1 onion (diced); 2 carrots (diced); 2 celery stalks (diced); 2 cloves garlic (minced); 2 small zucchini (diced); 1 potato (diced); 400 g canned chopped tomatoes; 1.5 l vegetable stock; 400 g canned cannellini beans (drained); 100 g small pasta such as ditalini; 2 handfuls cavolo nero (shredded); 1 Parmigiano rind (optional); Salt and black pepper

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Hearty Italian minestrone with seasonal vegetables, cannellini beans, small pasta and a Parmigiano rind for depth.

About this Italian recipe

Minestrone has no single recipe. Italian families make it from whatever vegetables are in season, with beans and pasta or rice to make it a meal.

Ingredients you will need

The main ingredients are olive oil, onion, carrots, celery stalks, garlic, small zucchini. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr 5 min in total: 20 min of preparation, 45 min of cooking. The recipe serves 6.

Minestrone Soup

Hearty Italian minestrone with seasonal vegetables, cannellini beans, small pasta and a Parmigiano rind for depth.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Soup

Cuisine: Italian

Calories: 290

Ingredients Method Notes

Ingredients

3 tbsp olive oil
1 onion diced
2 carrots diced
2 celery stalks diced
2 cloves garlic minced
2 small zucchini diced
1 potato diced
400 g canned chopped tomatoes
1.5 l vegetable stock
400 g canned cannellini beans drained
100 g small pasta such as ditalini
2 handfuls cavolo nero shredded
1 Parmigiano rind (optional)
Salt and black pepper

Method

Warm the oil in a large pot and cook the onion, carrots and celery for 10 minutes.
Add the garlic, zucchini and potato and cook for 5 minutes.
Add the tomatoes, stock and Parmigiano rind. Simmer for 20 minutes.
Add the beans and pasta and simmer for 10 minutes until the pasta is tender.
Stir in the cavolo nero for the last 3 minutes. Season, remove the rind, and serve with olive oil and grated cheese.

Notes

Minestrone is even better the next day. If making ahead, cook the pasta separately so it does not swell.