How to Make MINESTRONE SOUP Like an Italian
Minestrone soup is one of the traditional dishes of Italy, with a history rooted in Cucina Povera—the humble, ingenious way of cooking that makes the most of simple, affordable ingredients. It’s the ultimate comfort food, packed with veggies, beans, and pasta, and it’s so versatile that no two minestrone recipes need to be the same.
Traditionally, it was made to use up leftover vegetables, and even now, it’s a great way to clear out the fridge. Depending on where you are in Italy, the ingredients can change. In Northern Italy, the recipe often includes vegetables like potatoes, borlotti beans, and celery, often paired with cabbage or kale. While in Southern Italy, you’ll see zucchini, spinach, and even green beans added.
While you can use any vegetables you have on hand, my Italian minestrone soup is both budget-friendly and delicious, with no fuss and all ingredients that are easy to find. The pasta I used in this recipe is ditalini pasta. These short tubes of pasta are my go-to choice for minestrone because they’re small enough to not overpower the soup but have just the right texture to soak up the broth’s rich flavour. Trust me, this pasta is a game-changer for minestrone.
We’re also adding my secret ingredient (and probably my favorite) a Parmigiano rind to the pot. Yes, the rind! If you’ve ever wondered what to do with the leftover rind from a block of Parmigiano, this is it. Some shops sell the rinds separately, but you can also save them from your cheese block—just pop them in the fridge until you’re ready to use them. The rind infuses the soup with a savoury, cheesy depth that you will love.
The best part?
This recipe makes a big batch—perfect for freezing! It’s ideal for meal prep or those nights when you want something healthy, hearty, and homemade without the work.
Watch How to Make MINESTRONE SOUP Like an Italian
This Italian soup is the the perfect dish for any season
Vincenzo’s Tips on Making Minestrone Soup
Choose Your Veggies
Choose the vegetables you prefer. You can even include tomatoes, cauliflower, zucchini or even cabbage. Minestrone is all about versatility and it is the perfect way to use up whatever is in your fridge or garden.
Pasta-Free? No Problem!
You can skip the pasta if you prefer (Suzanne likes it better that way!). If you’re cutting carbs or just want a lighter version, leave it out. The soup will still be hearty and satisfying all the same, thanks to the beans and potatoes.
Potatoes are a must
The starch from the potatoes thickens the broth slightly, giving the soup a heartier texture and more satisfying feel (aren’t potatoes just always satisfying?).
Size Matters
Chop your ingredients into similar-sized pieces. This isn’t just about looks—it helps everything cook evenly, so you’re not biting into overcooked mushy carrots and crunchy celery in the same bowl.
No Stock Required
In this recipe, we skip the traditional stock. The vegetables and Parmigiano rind once combined, along with the slow simmering technique, work together to create a beautifully rich, flavorful broth!
Fresh is best
No canned tomatoes? Use fresh ones. Garden-fresh tomatoes, especially when in season, will add a natural sweetness to your soup. Simply chop them up and toss them in.
Water is your friend
Don’t be afraid to add as much liquid to your soup as needed. If it looks too thick, add water! Vegetables and pasta soak up liquid as they cook, so don’t panic—just keep tasting and adjusting.
Keep It Covered
Cook with the lid on to lock in flavour. This keeps the liquid from evaporating too quickly and ensures all the wonderful flavors stay in your soup where they belong!
Just keep Stirring
Stir often and scrape the bottom of the pot as you mix. This prevents the veggies, beans, or pasta from sticking and burning. Plus, stirring helps all the flavours blend.
Pasta Timing is Everything!
Cook pasta 2–3 minutes less than the packet says. The hot soup will keep cooking the pasta even after you’ve taken it off the heat. If you can’t find ditalini, small pasta like elbow macaroni work too. Stir well to avoid the pasta sticking to the pot.
Save Some for Later
Pour leftovers into freezer-safe containers and freeze them for whenever you need a quick meal. When ready to use, thaw the soup in the fridge overnight or warm it gently in a pot. When reheating, add a splash of water to revive the soup.
How to serve Italian Minestrone Soup
Ladle the warm, hearty minestrone into bowls.
Finish with a generous sprinkle of freshly chopped parsley for a pop of green and of course a sprinkle of my favorite, grated pecorino romano cheese.
Italian Minestrone Soup
Print Recipe
Equipment
- 1 Large-sized pot
- wooden spoon
- knife
- Chopping-board
Ingredients
- 2 carrots, diced
- 1 celery stalk, diced
- 1 red onion, diced
- ½ pumpkin, sliced
- 2 potatoes, diced
- 1 broccoli, sliced
- 2 cans, 800g/28oz diced tomatoes
- 400 g /14oz mixed beans
- 1 small can of lentils
- Fresh bunch of parsley, chopped
- 2 sprigs rosemary
- Extra Virgin Olive Oil
- Salt and Pepper
- Ditalini pasta
- Parmigiano rind, diced
Instructions
- Place a large pot over medium heat and pour in a generous amount of EVOO.
- Add the chopped celery, onion, and carrots to the pot. Remove the leaves from a sprig of rosemary using your hands and add them to the pot. Stir to combine.
- Add a splash of water to prevent the soffrito from burning. Cover with a lid and allow it to cook for 10 minutes.
- After 10 minutes, remove the lid and stir. Add the pumpkin and potatoes, then mix to combine. Drizzle in a little more EVOO and continue stirring. Add enough water to cover all the ingredients.
- Cover the pot with a lid and let it cook for 10–15 minutes.
- Remove the lid and stir. Add the diced tomatoes and mix well. Pour in enough water to cover the ingredients again. Turn the heat to medium-high. Add the Parmigiano rind, another sprig of rosemary, and the broccoli. Stir to combine.
- Add more water if needed to ensure all ingredients are submerged. Season generously with salt and pepper, then stir. Cover with the lid and cook for 10 minutes.
- After 10 minutes, remove the lid and stir. Add the mixed beans, lentils, and a small handful of chopped parsley. Add a splash of water if needed and stir again.
- Cover the pot and cook on medium-high heat for 20 minutes, stirring 2–3 times during this period. Remove the rosemary sprig before continuing.
- Add more water so the ingredients are swimming in the broth. Taste the soup to check if the vegetables are cooked through and the seasoning is balanced. Adjust with salt, pepper, and a drizzle of EVOO if needed.
- Add the pasta and cook it for 2–3 minutes less than the package instructions. Stir to prevent it from sticking.
- Let the soup cook uncovered for 10 more minutes, stirring occasionally. Check if the pasta is al dente. Once ready, remove the pot from the heat and serve immediately.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
If you loved the lentils in this soup, you have to try my Lentil Pasta! It’s a comforting dish made with garlic, vegetable stock, and pancetta garnished with fresh herbs like parsley or basil.
Also, try Nonna’s chicken broth served with delicate, Parmesan-filled crepes, fresh vegetables, and spices.
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