This hearty Italian minestrone soup recipe has been perfected over generations of traditional Italian cooking. Minestrone, which translates to “big soup” in Italian, originated as a humble dish made by peasants using leftover vegetables and beans. Today, it remains one of Italy’s most beloved soups, known for its rich broth, tender vegetables, and comforting pasta.
Ingredients
For the Bean Preparation:
- 8 oz (225g) dried cannellini beans
- 3 cloves garlic
- 2 bay leaves
For the Soup Base:
- 3 tablespoons (45ml) extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups (200g) celery, chopped
- 2 cups (240g) carrots, chopped
- 1/4 cup (15g) fresh parsley, chopped
- 2 medium potatoes (400g), peeled and cubed
- 1 quart (950ml) peeled tomatoes
- 1/2 teaspoon dried oregano
Additional Ingredients:
- 1-2 quarts (950-1900ml) water, as needed
- 2 large heads escarole, roughly chopped
- 8 oz (225g) string beans, blanched
- 1 cup (200g) ditalini pasta
- Grated Pecorino Romano cheese, for serving
- Salt and freshly ground black pepper, to taste
Instructions
Preparing the Beans
- Soak the cannellini beans overnight in cold water. Drain and rinse.
- Place beans in a large pot with fresh water, whole garlic cloves, and bay leaves.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until tender. Set aside.
Making the Soup Base
- In a large stockpot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sautéing until onion becomes translucent (5-7 minutes).
- Add celery and carrots, cooking for another 5 minutes while stirring occasionally.
- Stir in chopped parsley and oregano, allowing the herbs to release their flavors.
- Add cubed potatoes and peeled tomatoes, breaking up the tomatoes with a wooden spoon.
Combining the Soup
- Add the cooked beans (with their cooking liquid) to the vegetable mixture.
- Pour in enough water to achieve desired consistency, starting with 1 quart.
- Bring to a gentle boil, then reduce heat to simmer for 15 minutes.
- Add chopped escarole and blanched string beans.
- Season with salt and pepper to taste.
- Cook for an additional 10-15 minutes until all vegetables are tender.
- Add ditalini pasta and cook until al dente (about 8-10 minutes).
Serving
Serve hot in large bowls, topped with freshly grated Pecorino Romano cheese. For authentic Italian presentation, drizzle each serving with a touch of extra virgin olive oil.
Storage and Reheating
This minestrone soup can be stored in an airtight container in the refrigerator for up to 5 days. When reheating, you may need to add a bit of water as the pasta tends to absorb liquid over time.
Nutrition Information
Per serving (based on 8 servings):
- Calories: 320
- Protein: 12g
- Carbohydrates: 52g
- Fiber: 10g
- Fat: 8g
- Sodium: 480mg
Servings: 8
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes (plus overnight bean soaking)
Chef’s Tips
- For the best flavor, use homemade vegetable or chicken stock instead of water
- The soup should be thick but still brothy – adjust liquid accordingly
- Don’t overcook the pasta; it will continue to soften in the hot soup
- Fresh herbs will provide the best flavor, but dried can be substituted at 1/3 the amount
- Save the Pecorino Romano rinds to add to the soup while simmering for extra depth of flavor
This minestrone soup is a complete meal in itself, packed with vegetables, protein from the beans, and carbohydrates from the pasta. It’s not only delicious but also highly nutritious and satisfying.
