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Cuisine Network


The Timeless Comfort of Minestrone Soup

Time: 40 minutes Cook
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Minestrone soup, a hearty and flavorful Italian classic, has been warming the hearts and bellies of people for generations. Its origins can be traced back to ancient Rome, where a precursor known as “puls” was a common dish among the lower classes. Over time, this humble soup evolved into the beloved Minestrone we know today, characterized by its rich vegetable broth, beans, pasta, and an assortment of seasonal vegetables. In this article, we will delve into the art of crafting a comforting bowl of Minestrone soup that will transport you to the heart of Italy.


  1. Sauté the Aromatics:
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and fragrant.
  1. Add the Vegetables:
  1. Stir in the diced carrots, celery, zucchini, yellow squash, and green beans. Cook for another 5 minutes, allowing the vegetables to soften slightly.
  1. Simmer with Tomatoes and Broth:
  1. Pour in the diced tomatoes, vegetable broth, and the drained cannellini and red kidney beans.
  2. Season with dried oregano, dried basil, salt, and black pepper.
  3. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
  1. Add the Pasta:
  1. Stir in the small pasta of your choice. Continue simmering for an additional 10-12 minutes, or until the pasta is al dente.
  1. Serve and Garnish:
  1. Ladle the steaming Minestrone soup into bowls.
  2. Garnish each serving with a generous sprinkle of grated Parmesan cheese and, if desired, a few fresh basil leaves for added freshness.

Historical Insight: Minestrone, with its simple yet robust ingredients, reflects the essence of Italian cuisine – a celebration of seasonal, locally sourced produce. Its history is intertwined with Italy’s regional variations, each boasting its own unique twist on this beloved dish. In the north, you might find Minestrone enriched with butter and cheese, while in the south, it leans towards a lighter, olive oil-based version. Regardless of the variation, Minestrone continues to be a cherished symbol of Italian hospitality and comfort.

This Minestrone soup recipe captures the essence of this timeless Italian classic, bringing together the harmony of vegetables, beans, and pasta in a rich and nourishing broth. As you savor each spoonful, you’ll discover the warmth and tradition that this dish has offered for centuries.

Next up, if you have another culinary adventure in mind or a specific topic you’d like me to explore, please let me know!


prep time
ion Time: 20 minutes
cooking time
Time: 40 minutes
total time
me: 1 hour


  • Large soup pot

  • Wooden spoon

  • Chef's knife

  • Cutting board

  • Ladle

  • Soup bowls


  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 zucchini, diced

  • 1 yellow squash, diced

  • 1 cup green beans, cut into 1-inch pieces

  • 1 cup canned cannellini beans, drained and rinsed

  • 1 cup canned red kidney beans, drained and rinsed

  • 1 can (14 ounces) diced tomatoes

  • 8 cups vegetable broth

  • 1 cup small pasta (e.g., ditalini or small shells)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and black pepper to taste

  • Grated Parmesan cheese for garnish

  • Fresh basil leaves for garnish (optional)


Sauté aromatics (onion and garlic).
Add diced vegetables and cook.
Simmer with tomatoes and broth.
Stir in pasta, cook, and serve.
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