Minestrone Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Minestrone is a hearty Italian soup made with fresh in-season vegetables. There are no hard or fast rules about what goes into “the big soup.” Use what’s fresh, in-season and what you prefer. For a fresh flavor burst, top each bowlful with a spoonful of fresh pesto.

Course: Soup
Cuisine: Italian
Servings: 8 people
Author: Michelle Barsness
  • 2 - 2 1/2 tbsp olive oil
  • 1/2 medium onion (about 1 cup) diced
  • 1 stalk leek (about 1 cup)
  • 1 pinch salt and freshly ground black pepper
  • 2 1/2 medium-sized carrots
  • 2 1/2 ribs celery (about 1 cup)
  • 3 cups cabbage
  • 1 1/2 small zucchinis (about 1 1/2 cups)
  • 1 can San Marzano whole tomatoes 28 oz can
  • 1 can vegetable broth 14.5 oz can
  • 2 tbsp fresh oregano
  • 1 - 1 1/2 tsp salt
  • 8 - 8 1/2 cups hot water
  • 1 can cannellini beans 15 oz can
  • fresh pesto or grated Parmesan cheese for garnish
  1. Chop all the vegetables into bite-sized pieces. Drain and rinse the cannellini beans. Heath the olive oil on medium-high in a large Dutch oven. Saute the onion and leek until they begin to soften. Season with a pinch of salt and freshly ground black pepper. Add the carrots, celery and cabbage and continue to saute for several minutes. Finally, add the zucchini and tomatoes. Break up the tomatoes with a spoon.

  2. Add the vegetable broth, oregano, salt and water. Cover and bring to a boil. Add the cannellini beans. Reduce the heat and simmer covered on low for 1 - 1 1/2 hrs or until the vegetables are fork tender.

  3. Adjust the seasoning to taste. Serve with a garnish of fresh pesto or grated Parmesan cheese.

Recipe Notes

Optional: Add 1 - 3/4 cup small pasta or rice about 8 - 10 minutes prior to end of cooking time.

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