I love this recipe because it celebrates simple ingredients prepared in a traditional way. I appreciate how flexible the soup is, how naturally healthy it tastes, and how comforting it feels with every spoonful. I also enjoy that it’s a complete meal in a bowl, packed with vegetables and perfect for any season.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons (3 tablespoons) extra virgin olive oil 1 (1) large onion 1 (1) celery stalk 2 (2) carrots 3 (3) potatoes 250 g (2.5 cups) white cauliflower 50 grams (0.28 cups) Cannellini white beans canned 250 g (1.72 cups) peas 2 (2) zucchini 3 (3) tomatoes diced 50 grams (1.67 cups) fresh spinach 50 grams (0.75 cups) kale fresh parsley as desired fresh basil as desired salt to taste pepper to taste 6-7 cups (6-7 cups) water Parmesan cheese optional
Directions
I start by peeling and finely mincing the onion. Then I wash all the other vegetables thoroughly and cut them into 1 cm squares. I make sure the cauliflower is cut into small florets and the leafy greens are roughly chopped.
I put a pot of 6–7 cups of water on to boil. In a separate large pot, I heat the olive oil and sauté the onion, carrot, and celery for about 3 minutes. I then add the cauliflower and potatoes and let them cook over low heat for about 5 minutes, stirring occasionally.
Next, I add the Cannellini beans, peas, zucchini, tomatoes, spinach, kale, and any other soft vegetables I choose to include. I pour in the boiling water until the vegetables are completely covered.
I bring the minestrone to a boil, cover it with a lid, lower the heat, and let it simmer slowly for 40 to 50 minutes. I avoid overcooking the vegetables so they stay intact and vibrant. At the end, I season with salt, pepper, and chopped fresh basil or parsley.
I like to serve the soup hot in individual bowls with freshly grated Parmigiano Reggiano on top.
I often add seasonal vegetables such as green beans, cabbage, or squash to change the flavor profile. I sometimes stir in small pasta shapes during the final minutes of cooking for a heartier version. If I want extra richness, I add a Parmesan rind to the pot while simmering. For a protein boost, I occasionally increase the amount of beans or mix varieties like borlotti or kidney beans.
Storage/Reheating
I store leftover minestrone in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of water if it has thickened. I freeze extra portions for up to 3 months, letting them thaw overnight in the fridge before reheating.
FAQs
How can I make this minestrone thicker?
I mash a small portion of the cooked vegetables and stir them back into the pot to naturally thicken the soup.
Can I use dried beans instead of canned?
Yes, I can replace canned beans with cooked dried beans, but I make sure they are fully softened before adding them.
Can I make this recipe ahead of time?
Yes, I often prepare it a day early because the flavors deepen beautifully overnight.
What if I don’t have all the vegetables listed?
I simply use what I have; minestrone is traditionally very flexible.
Can I add pasta to this soup?
Yes, I sometimes add small pasta shapes during the last 10 minutes of cooking.
How do I keep the vegetables from becoming mushy?
I simmer gently and avoid overcooking, and I cut firmer vegetables slightly larger than soft ones.
Can I make this soup vegan?
Yes, I just leave out the Parmigiano Reggiano or use a vegan alternative.
What type of tomatoes work best?
I like using ripe, fresh tomatoes, but canned diced tomatoes work well when fresh ones aren’t available.
Can I use vegetable broth instead of water?
Yes, I sometimes use broth for a richer flavor, though water keeps it more traditional.
Is this soup gluten-free?
Yes, as long as I don’t add pasta or use gluten-free pasta if I choose to include it.
Conclusion
I love how this authentic Italian minestrone brings together the simplicity of fresh vegetables with the comfort of slow simmering. Every bowl feels wholesome, satisfying, and rooted in tradition, making it a recipe I return to often for both everyday meals and cozy gatherings.
