Name: Italian minestrone
Yield: 6-8
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion; 2 garlic cloves; 2 carrots; 2 sticks of celery; 2 potatoes; 1 courgette; 150 g green beans; 1 tin of white beans (approx. 240 g drained weight); 1 tin of tomatoes (chunky, approx. 400 g); 1.5 litres vegetable stock; 1 bay leaf; 100 g pasta (small varieties such as Ditalini ); salt and pepper to taste; 1 tsp dried oregano; 1 tsp dried thyme; 1 bunch fresh basil; Parmesan for sprinkling

For me, minestrone is the epitome of Italian comfort food – hearty, healthy and packed with fresh vegetables. This classic recipe comes straight from Italian cuisine and impresses with its variety and intense flavour. Whether it's a cold day or you want a light meal in the summer, minestrone is always a good choice! In my version, I use seasonal vegetables, fresh herbs and a spicy vegetable broth, which makes the dish particularly aromatic. A little Parmesan and some crusty ciabatta make it perfect.

Italian minestrone

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Cuisine

Italian

Author:

Stefie

Servings

6-8

Prep Time

20-30 minutes

Cook Time

25-35 minutes

Original Italian minestrone, a hearty stew of fresh vegetables, white beans and pasta. This classic Italian vegetable soup is healthy, flavoursome and perfect for any season. Made with courgette, carrot, potato and tomato, and served with parmesan and ciabatta, it's the ideal recipe for a light yet satisfying meal.

Ingredients

2 tablespoons olive oil
1 onion
2 garlic cloves
2 carrots
2 sticks of celery
2 potatoes
1 courgette
150 g green beans
1 tin of white beans (approx. 240 g drained weight)
1 tin of tomatoes (chunky, approx. 400 g)
1.5 litres vegetable stock
1 bay leaf
100 g pasta (small varieties such as Ditalini )
salt and pepper to taste
1 tsp dried oregano
1 tsp dried thyme
1 bunch fresh basil
Parmesan for sprinkling

Directions

Prepare the vegetables: Wash all the vegetable ingredients and cut into small cubes. Drain and rinse the white beans.
Fry the vegetables: Heat the olive oil in a large saucepan. Fry the onions, carrots, celery and garlic in it for about 5 minutes over a medium heat until they soften.
Add potatoes, zucchini and green beans: Add these to the pot and fry for about 2-3 minutes.
Add tomatoes and broth: Add the canned tomatoes and vegetable broth to the pot. Add the bay leaf, oregano and thyme. Stir well and bring to a boil.
Simmer: Let the minestrone simmer for about 25-30 minutes over low to medium heat until the vegetables are soft. If the soup gets too thick, add a little more broth.
Cook the pasta: Cook the pasta separately in lightly salted water until half done. Then finish cooking the half-cooked pasta in the soup.
White beans and fresh basil: Add the white beans and chopped basil to the soup and let it boil down for a few more minutes. Season with salt and pepper to taste.
Serving: Arrange the minestrone in deep plates, sprinkle with freshly grated Parmesan and drizzle with a little olive oil.

Recipe Note

The minestrone tastes best with fresh ciabatta bread and a good handful of parmesan. It can also be prepared well in advance. I would then always cook the pasta fresh.

In some parts of northern Italy, some pancetta is also fried with the onions and cooked with them.

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