Minestrone (Vegetable Soup)
An Italian vegetable soup built on onion, carrot, and celery with seasonal veg, beans, and small pasta. There's no fixed recipe — it's perfect for using up vegetables in one hearty pot.
Ingredients
- Olive oil2 tbsp
- Onion · chopped1
- Carrot · diced1
- Celery · diced, optional1 stalk
- Garlic · minced2 cloves
- Zucchini · diced0.5
- Potato · diced, optional1
- Tomatoes (or canned) · chopped / whole400 g
- Canned beans (kidney/cannellini) · about 240g, rinsed1 can
- Vegetable stock (or water + cube)1 L
- Small pasta · ditalini or short shapes80 g
- Salt & pepper1 to taste
- Parmigiano · optional1 to serve
- Basil or pesto · optional1 to serve
Steps
- ⏲ 5 min
Warm the olive oil over medium heat and cook the onion, carrot, and celery about 5 minutes until soft (the soffritto).
- ⏲ 2 min 30 sec
Add the garlic for 30 seconds, then the potato and zucchini and cook 2 minutes more.
- ⏲ 4 min
Add the tomatoes, crushing them, and cook 2–3 minutes, then pour in the stock and bring to a boil.
- ⏲ 15 min
Lower the heat and simmer gently about 15 minutes until the vegetables are tender.
- ⏲ 9 min
Add the beans and pasta and simmer 8–10 minutes until the pasta is cooked (it drinks up liquid, so add stock if it gets too thick).
- ⏲ 1 min
Season with salt and pepper. Ladle into bowls and finish with olive oil, Parmigiano, and basil or a spoon of pesto.
Tips & Variations
Variations
- Clean-out-the-fridge: Use whatever veg you have — spinach, peas, green beans.
- No beans / rice instead of pasta: Swap the starch to taste.
- Pesto minestrone: Stir in a spoon of basil pesto at the end (Genoese style).
- Bacon or pancetta: Render some at the start for extra savor.
Tips
- Cook the soffritto slowly — onion, carrot, and celery are the flavor base.
- Add the pasta just before serving so it doesn't go mushy (cook it separately if storing leftovers).
- It's even better the next day, once the flavors meld.
- Simmer a Parmesan rind in the pot for a big umami boost.
- Adjust thickness with stock — minestrone is meant to be hearty.
The basics behind this dish
- Stocks and Broths: Clarity, Time, and Why You Do Not Salt ThemWhat separates a clear stock from a cloudy one is temperature, not ingredients. Why you start in cold water, how long each ingredient wants, and why salt comes later.
- Salt: When You Add It Matters More Than How MuchThe same amount of salt either draws water out or seasons all the way through, depending on when it goes in. Osmosis, seasoning in layers, and why salt types are not interchangeable by volume.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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