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FoodieAtlas Recipes around the World

Minestrone

Minestrone
Italy
⏱ — min. Serves: —

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can (400g) diced tomatoes
  • 6 cups vegetable or chicken broth
  • 1 can (400g) cannellini beans, drained and rinsed
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh spinach or kale, chopped (optional)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

Preparing the Vegetables

Heat the olive oil in a large pot over medium heat.

Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.

Adding the Remaining Vegetables

Stir in the diced zucchini and green beans, and cook for another 5 minutes.

Adding the Tomatoes and Broth

Add the diced tomatoes (with their juice), vegetable or chicken broth, cannellini beans, dried oregano, dried basil, and bay leaf.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.

Cooking the Pasta

Add the small pasta to the pot and cook according to the package instructions until al dente, usually about 10 minutes.

Adding Greens (Optional)

If using fresh spinach or kale, stir it into the soup during the last few minutes of cooking until wilted.

Seasoning

Remove the bay leaf.

Season the soup with salt and pepper to taste.

Serving

Ladle the Minestrone into bowls.

Garnish with freshly chopped parsley and grated Parmesan cheese.

Enjoy your meal!