This chunky, hearty Classic Authentic Italian Minestrone Vegetable Soup is made with seasonal vegetables, cannellini beans, and ditalini pasta, ready in just over one hour. Simmering a parmesan rind in the broth transforms simple vegetable stock into a rich, savory foundation. I love making a big pot on Sundays to enjoy healthy lunches throughout the week.
Why This Classic Works
Many recipes rush the vegetable cooking process, resulting in hard carrots and mushy zucchini. I found that adding vegetables in stages based on their cooking time ensures every bite has the perfect texture.
The secret ingredient in authentic Italian kitchens is the parmesan rind. It adds a salty, umami depth that you simply cannot achieve with salt alone.
Classic Authentic Italian Minestrone Vegetable Soup Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 parmesan cheese rind
- 2 Yukon gold potatoes, peeled and cubed
- 1 large zucchini, chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup ditalini pasta (or small shells)
- 2 cups fresh spinach, chopped
- Salt and black pepper to taste
How To Make Classic Authentic Italian Minestrone Vegetable Soup
- Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat, then add onion, carrots, and celery, cooking for 8-10 minutes until softened.
- Build Flavor: Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant to prevent burning.
- Simmer Base: Add the crushed tomatoes, vegetable broth, cubed potatoes, and parmesan rind, bringing the mixture to a boil before reducing heat to simmer for 20 minutes.
- Add Soft Veg: Stir in the chopped zucchini, drained beans, and dry pasta, simmering for another 10-12 minutes until the pasta is al dente and vegetables are tender.
- Finish Soup: Remove the parmesan rind, stir in the fresh spinach until just wilted, and season generously with salt and black pepper before serving.
Recipe Tips
- Save the Rind: Keep old parmesan rinds in your freezer specifically to flavor soups like this; they add incredible savory depth.
- Stagger Vegetables: Hard vegetables go in first, while soft ones like zucchini go in with the pasta to prevent them from turning to mush.
- Pasta Timing: If you plan to freeze leftovers, cook the pasta separately and add it to individual bowls so it doesn’t absorb all the broth during storage.
What To Serve With Minestrone
Serve with crusty ciabatta or garlic bread to soak up the savory tomato broth. A simple arugula salad with lemon vinaigrette provides a fresh, peppery contrast to the hearty beans and starch.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits, so you may need to add a splash of water or extra broth when reheating.
FAQs
Can I make this vegan? Yes, simply omit the parmesan cheese rind and serve without grated cheese garnish. The soup will still be flavorful.
Can I use frozen vegetables? Absolutely, frozen green beans or peas work well. Add them during the last 10 minutes of cooking alongside the pasta.
Why is my soup so thick? The pasta releases starch and absorbs liquid as it cooks. If it becomes too stew-like, simply stir in an extra cup of water or broth.
Nutrition
- Calories: 285
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 850mg
- Total Carbohydrate: 38g
- Protein: 10g
Try More Recipes:
- Easy Italian Wedding Soup With Frozen Meatballs Recipe
- Vegetarian Italian Wedding Soup With Rice Recipe
- Authentic Classic Italian Wedding Soup With Meatballs
Classic Authentic Italian Minestrone Vegetable Soup
6
servings20
minutes1
hour35
minutes1
hour55
minutesClassic Authentic Italian Minestrone Vegetable Soup features chunky seasonal vegetables and tender cannellini beans in a rich parmesan broth, ready in 1 hour 15 minutes. It makes an easy weeknight dinner that tastes even better the next day.
Ingredients
4 tablespoons extra virgin olive oil
1 yellow onion, diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
6 cups vegetable broth
1 parmesan cheese rind
2 Yukon gold potatoes, peeled and cubed
1 large zucchini, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup ditalini pasta (or small shells)
2 cups fresh spinach, chopped
Salt and black pepper to taste
Directions
- Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat, then add onion, carrots, and celery, cooking for 8-10 minutes until softened.
- Build Flavor: Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant to prevent burning.
- Simmer Base: Add the crushed tomatoes, vegetable broth, cubed potatoes, and parmesan rind, bringing the mixture to a boil before reducing heat to simmer for 20 minutes.
- Add Soft Veg: Stir in the chopped zucchini, drained beans, and dry pasta, simmering for another 10-12 minutes until the pasta is al dente and vegetables are tender.
- Finish Soup: Remove the parmesan rind, stir in the fresh spinach until just wilted, and season generously with salt and black pepper before serving.
