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Classic Minestrone soup

Classic Minestrone Soup

A vibrant, well-balanced Italian vegetable soup! There are countless minestrone recipes, and every cook has their own little tweaks. Feel free to add any seasonal vegetables you like—cabbage, beans, peas, and so on.

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes

200

Zucchini

100

Carrot

Onion

Tomatoes

100

Pasta

0.25

Celery stalk

Bell pepper

Olive oil

Broth

Salt

Allspice

Fresh herbs

Parmesan (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 36 % 5 g

Carbohydrates 43 % 6 g

73 kcal

GI: 67 / 33 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather everything you need for the minestrone.
Step 2:

Peel and wash the potatoes, carrot, and onion. Rinse the zucchini, celery stalk, bell pepper, and tomatoes too. Remove the stem and seeds from the pepper.
Step 3:

Cut all the vegetables into small cubes. For convenience I used a vegetable dicer. You can peel the tomato first if you like.
Step 4:

Heat the olive oil in a pot and sauté the onion, carrot, and celery over high heat. Keep stirring so they don't burn. Cook until the onion and carrot turn lightly golden.
Step 5:

Add the potato and bell pepper to the pot and stir again. Lower the heat a little and cook the vegetables for about five minutes, stirring now and then.
Step 6:

Pour the broth over everything. Any broth works; if you're observing a fast, use vegetable broth or plain boiling water. Turn the heat to high and salt to taste. Once it boils, lower to medium and cook until the potato and other vegetables are half done (about five to seven minutes).
Step 7:

Add the zucchini and tomatoes and cook for another two to three minutes.
Step 8:

Add the pasta, stir, and leave the pot on the stove for 5 minutes.
Step 9:

Add finely chopped herbs, taste for salt again, and adjust if needed. Cover the pot, take it off the heat, and let it rest for 15–20 minutes (the pasta finishes cooking and the soup soaks up all the vegetable aromas).

Minestrone comes from sunny Italy. The name means "big soup," which is no surprise—it's made from a lot of seasonal vegetables. There's no strict recipe; the main ingredients are vegetables, with pasta or rice added for heartiness. I usually make minestrone with pasta and add a handful of grated Parmesan and fresh herbs to each bowl when serving. Enjoy!