Minestrone (Italian Vegetable and Pasta Soup)
In short: A thick vegetable soup with beans, zucchini, carrots, potato and small pasta, finished with olive oil and basil. Filling and easy. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Minestrone is less a recipe than a method: a pot of whatever vegetables are in season, with beans and a little pasta or rice to make it filling. Every region and every family has a version, and most use a base of onion, carrot and celery, then add potatoes, zucchini, tomatoes and greens. It tastes best when the vegetables are cut small and cooked slowly, and it is often served warm or at room temperature rather than piping hot.
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes, stirring, until soft but not colored. Stir in the garlic for 1 minute.
- Add the potatoes, zucchini and green beans and cook for 5 minutes, stirring, to coat them in the oil.
- Add the tomatoes, stock, salt and pepper. Bring to a boil, then lower the heat and simmer partly covered for 25 minutes until the vegetables are tender.
- Add the beans and the pasta. Cook for 8 to 10 minutes more, stirring often, until the pasta is al dente.
- Taste for salt and tear in the basil. Let the soup stand for 5 minutes, since it is best warm rather than boiling hot, and serve with a drizzle of olive oil.
Tips
- Mash a few spoonfuls of the beans against the side of the pot and stir them back in. This thickens the soup and gives it a creamier body without any dairy.
- If you plan to keep leftovers, cook the pasta separately and add it to each bowl. Pasta left in the soup keeps swelling and turns soft.
Questions and answers
Can I freeze minestrone?
Yes, ideally without the pasta. Freeze it for up to 3 months, thaw overnight and add freshly cooked pasta or rice when reheating.
Which vegetables can I use in minestrone?
Almost anything: leeks, cabbage, spinach, peas, pumpkin or fennel. Use what is in season, and add leafy greens in the last 10 minutes so they stay fresh.
Is minestrone vegetarian?
This version is vegan, made with vegetable stock and olive oil. Some Italian versions use pancetta or a cheese rind, so check the recipe if you avoid meat.
How long does it take to make Minestrone (Italian Vegetable and Pasta Soup)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Minestrone (Italian Vegetable and Pasta Soup)?
About 260 kcal per serving, with 9 g of protein, 38 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 38 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
