How to Create Perfect Minestrone Soup

Building the Soffritto Base

Creating the traditional Italian flavor foundation with properly sautéed onions, carrots, and celery.

Layering Ingredients

Adding components in proper sequence to ensure each ingredient cooks optimally.

Balancing Texture

Achieving the perfect ratio of broth to vegetables, beans, and pasta.

Flavor Enhancement

Using herb combinations and Parmesan rind to develop depth of flavor.

Baking Tips

For the best flavor, make the soup a day ahead as it tastes even better the next day after flavors have had time to develop.

If planning to store leftovers, consider cooking the pasta separately and adding it to individual servings, as pasta continues to absorb liquid and can become mushy when stored in the soup.

For a heartier version, add diced potato or sweet potato along with the other vegetables.

Use seasonal vegetables for the freshest flavor - try asparagus and peas in spring, or butternut squash and cabbage in fall.

For a vegan version, omit the Parmesan rind and cheese garnish, or use a plant-based alternative.

To make this soup gluten-free, use gluten-free pasta or substitute with cooked quinoa or rice.

The soup will thicken as it sits. Add additional broth when reheating if needed.

If you have a Parmesan rind, don't skip adding it - it adds tremendous depth of flavor to the broth.

Minestrone Soup

Name: Minestrone Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian, Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 1 can (14.5 oz/411g) diced tomatoes; 2 tablespoons tomato paste; 1 Parmesan rind (optional); 6 cups vegetable broth; 1 bay leaf; 1 can (15 oz/425g) cannellini beans, drained and rinsed; 1 can (15 oz/425g) kidney beans, drained and rinsed; 1 cup small pasta (ditalini, elbow, or small shells); 2 cups fresh spinach or kale, roughly chopped; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped; 1/4 cup fresh basil leaves, torn (optional); Grated Parmesan cheese for serving (omit for vegan)

This hearty Italian Minestrone Soup combines seasonal vegetables, beans, and pasta in a rich tomato broth. A versatile classic that can be adapted year-round, this soup offers a perfect balance of nutrition and comfort with every spoonful.

Prep Time

20 Minutes

Cook Time

40 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 zucchini, diced

1 yellow squash, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

1 can (14.5 oz/411g) diced tomatoes

2 tablespoons tomato paste

1 Parmesan rind (optional)

6 cups vegetable broth

1 bay leaf

1 can (15 oz/425g) cannellini beans, drained and rinsed

1 can (15 oz/425g) kidney beans, drained and rinsed

1 cup small pasta (ditalini, elbow, or small shells)

2 cups fresh spinach or kale, roughly chopped

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

1/4 cup fresh basil leaves, torn (optional)

Grated Parmesan cheese for serving (omit for vegan)

Instructions

Heat olive oil in a large Dutch oven or stockpot over medium heat.

Add onion, carrots, and celery (the soffritto). Cook for 5-7 minutes until vegetables begin to soften, stirring occasionally.

Add garlic and cook for another 30 seconds until fragrant.

Stir in zucchini, yellow squash, and green beans. Cook for 3-4 minutes.

Add dried oregano, basil, thyme, and red pepper flakes (if using). Stir to coat the vegetables with the herbs.

Add diced tomatoes with their juice and tomato paste. Stir well to incorporate the tomato paste.

Add the Parmesan rind (if using), vegetable broth, and bay leaf. Bring to a boil.

Reduce heat to a simmer, cover partially, and cook for 15 minutes to allow flavors to meld.

Add both types of beans and pasta to the pot. Continue to simmer for 8-10 minutes or until the pasta is al dente.

Stir in the chopped spinach or kale and cook for 2 minutes until wilted.

Remove the bay leaf and Parmesan rind. Season with salt and pepper to taste.

Stir in fresh parsley and torn basil leaves (if using).

Ladle into bowls and serve hot, topped with grated Parmesan cheese if desired.

Minestrone Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Minestrone Soup

Minestrone Soup

Ingredients

Instructions