Minestrone is a classic Italian soup that makes a perfect light lunch or a comforting, nourishing dinner. It’s simple to prepare and budget-friendly.
Minestrone is a wonderfully flexible soup — hearty without being heavy, economical, and ideal for using up vegetables lingering in the refrigerator. In Italy it has long been considered a peasant dish, yet its rich, comforting flavors make it a staple on many restaurant menus. Rather than a strict recipe, the version below serves as a reliable guideline: choose the vegetables and pantry staples you have on hand and adapt the soup to suit your pantry and tastes.
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- Author: Claudia Willner
- Yield: 8 servings 1x
Ingredients
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- 3 Tbsp olive oil
- 2 strips bacon, finely chopped (optional)
- 3 cloves garlic, chopped
- 1 onion, chopped
- 2 sticks celery, chopped
- 2 carrots, sliced
- 1 zucchini, quartered and sliced
- 1 small leek, washed and chopped (optional)
- 1 bay leaf
- 2 Tbsp fresh oregano, chopped (or 1 tsp dried)
- 4 Cups chicken or vegetable broth (low-sodium recommended)
- 2 x 13.5 oz (400 ml) cans tomatoes
- 1 x 15.5 oz (460 ml) can chickpeas, drained
- 1 potato, peeled and diced
- Large handful kale or spinach, roughly chopped
- 1/2 Cup small pasta (about 28 g), such as ditalini or elbow
- Salt and pepper, to taste
- Parmesan, grated, for serving
Instructions
- Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, if using, and cook until it begins to brown.
- Add the garlic, onion and the rest of the fresh vegetables except the potato. Add the bay leaf and oregano, then cook slowly for 5–10 minutes until the vegetables soften, stirring occasionally. Season lightly with black pepper.
- Stir in the canned tomatoes, chickpeas, diced potato and the broth. Bring to a gentle boil, then reduce heat and simmer about 20 minutes, until the potato is tender. Test doneness with a knife.
- Add the pasta and chopped kale, then cook another 10 minutes or until the pasta is al dente. Add more broth or water if you prefer a thinner soup.
- Adjust seasoning with salt and pepper. Serve finished bowls with a sprinkle of grated Parmesan.
- Enjoy with crusty bread for a complete meal.
- Category: Antipasto
Frequently Asked Questions
What vegetables work best for Minestrone?
Use whatever is fresh or leftover: zucchini, carrots, spinach or kale are great. Traditional choices include potatoes and green beans.
Can I add pasta to my Minestrone, and if so, when?
Yes. Small shapes like ditalini or elbow macaroni work best. Add pasta in the final 10–15 minutes so it stays tender but not mushy.
Is there a specific type of broth I should use for Minestrone?
Vegetable broth is traditional and keeps the dish vegetarian, but chicken broth adds depth. Use low-sodium broth so you can control the seasoning.
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