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Minestrone is Italy's most iconic vegetable soup — a hearty, nourishing pot of seasonal vegetables, cannellini beans, and small pasta simmered in a fragrant tomato and herb broth. Every Italian family has its own version, but the fundamentals remain the same: a soffritto base of onion, celery, and carrot, then layers of vegetables added for perfect texture. The beans make it substantial enough to serve as a complete meal, while fresh basil stirred in at the end adds a final burst of flavor. Finished with a drizzle of extra virgin olive oil, it is soul-satisfying Italian comfort food at its finest.
Prep
20 min
Cook
40 min
Total
60 min
Servings
4 srv
Difficulty
Easy
Calories
225 kcal
For 4 serving(s)
Per serving
Finely dice the onion, celery, and carrots. Cut the zucchini and potatoes into roughly equal 2 cm cubes.
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook for 8 minutes until softened.
Add the garlic and rosemary and cook 1 minute more. Pour in the canned tomatoes and vegetable broth. Bring to a boil.
Add the potatoes and cook 10 minutes, then add the zucchini and cannellini beans.
Simmer for another 15 minutes until all vegetables are tender.
Add the ditalini pasta and cook according to package instructions until al dente.
Season with salt and pepper. Serve with fresh basil torn over the top and a drizzle of olive oil.
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