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Classic Italian Minestrone Soup

Minestrone is a beloved Italian soup known for its rich, hearty texture and deep, comforting flavors. Traditionally made with seasonal vegetables, beans, and pasta, this dish embodies the essence of rustic Italian cooking—simple ingredients transformed into a nourishing meal. The beauty of minestrone lies in its adaptability; it can be prepared with whatever fresh produce is available, making it a staple in Italian households. This version balances the earthiness of beans with the sweetness of ripe tomatoes and aromatic herbs, creating a well-rounded broth infused with layers of flavor. Whether enjoyed as a light meal or simmered longer for a more robust texture, this soup is perfect for any season. Serve it with a drizzle of extra-virgin olive oil and a sprinkle of fresh herbs for an authentic touch.

Main | Starter | Italian | Nut-Free | Shellfish-Free | Soy-Free | Vegetable Soup | Dutch Oven | Mixing Bowl | Pot | Saucepan | Bean | Orzo Pasta | Tomato | Zucchini | Boiling | Sautéing | Simmering | Soaking | Comfort Food | Overnight | Slow
Time to complete

Prep

15min

Cook

1h

Wait

12h

Total

13h 15min

Ingredients (Makes 6 portions)

Ingredients

  • 8 ounces (225g) dried cannellini, borlotti, or kidney beans
  • Kosher salt
  • 4 ounces (115g) salt pork or pancetta, cut into ¼-inch dice (optional)
  • 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
  • 1 medium onion, finely chopped (about 6 ounces; 175g)
  • 1 medium carrot, peeled and finely diced (about 3 ounces; 85g)
  • 2 celery stalks, finely diced (about 3 ounces; 85g)
  • 1 tablespoon (15ml) minced fresh rosemary leaves
  • 2 medium cloves garlic, minced (about 2 teaspoons; 12g)
  • 1 pound (450g) ripe Roma tomatoes, peeled, seeded, and chopped
  • 1 Parmesan rind (optional)
  • 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3½ ounces; 100g)
  • 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115g)
  • 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115g)
  • 4 ounces green beans, cut into ½-inch lengths (about 115g)
  • 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)

Aromatics for Beans

  • 1 medium onion, split in half (about 6 ounces; 175g)
  • 1 medium carrot (about 3 ounces; 85g)
  • 2 celery stalks (about 3 ounces; 85g)
  • 2 medium cloves garlic
  • 1 large sprig rosemary
  • 2 to 3 sprigs parsley
  • 1 bay leaf

For Serving/Garnishing

  • Chopped fresh herbs, such as basil, parsley, or rosemary
  • Freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 2.5
  • Protein: 4.2
  • Carbohydrates: 12.8
  • Fiber: 3.6
Directions

Preparing the Beans

  • 1. In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon salt. Let beans soak for at least 12 hours or up to a day. Drain and rinse.

Cooking the Beans

  • 2. Combine beans, onion halves, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf in a large pot. Cover with water by several inches and add a pinch of salt. Bring to a boil, reduce to a simmer, and cook until beans are fully tender, about 45 minutes. Remove and discard vegetables and aromatics. Drain beans, reserving cooking liquid. Add enough cold water to the bean-cooking liquid to equal 2 quarts (8 cups; 2L).

Building the Soup Base

  • 3. Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook, stirring, until pancetta has softened but not browned. If omitting pancetta, heat oil until shimmering.
  • 4. Add onion, carrot, celery, and minced rosemary. Season with salt and cook, stirring, until vegetables are softened but not browned, 10 to 15 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • 5. Add tomatoes and cook, stirring, until most of their moisture has evaporated and the mixture starts to fry.

Simmering the Soup

  • 6. Add reserved bean-cooking liquid, beans, and Parmesan rind (if using). Let broth simmer for at least 10 minutes.

Adding Vegetables and Pasta

  • 7. Add pasta, zucchini, squash, and green beans. Simmer until pasta and vegetables are tender, about 10 minutes. Add spinach and cook until wilted, about 5 minutes. Discard Parmesan rind.

Serving

  • 8. Serve immediately or continue simmering for up to 2½ hours for a heartier texture. Stir in chopped herbs and season to taste with salt and pepper before serving.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker for a hands-off approach.

Alternative Proteins

  • Include shredded chicken or turkey for a protein boost.

Bold Flavor Enhancements

  • Add a pinch of red pepper flakes for a subtle heat.

Cooking Tips

  • For deeper flavor, let the soup simmer longer, allowing the ingredients to meld.

Healthier Version

  • Replace pasta with whole-grain or legume-based alternatives for added fiber.

Ingredient Tips

  • Use high-quality extra-virgin olive oil for the best taste.

Seasonal Tweaks

  • Swap vegetables based on seasonality, such as adding butternut squash in autumn.

Storage Tips

  • Minestrone can be refrigerated for up to 5 days or frozen for up to 3 months.