Name: Classic Italian Minestrone (Vegetable Soup)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1/3 cup extra-virgin olive oil; 1 small onion, diced; 1 carrot, peeled and diced; 1 celery stalk, diced; kosher salt; freshly ground black pepper; 2 small yukon potatoes (about 8 oz), peeled and diced; 2 garlic cloves, chopped; 1/2 head cabbage, thinly sliced; 2/3 cup tomato passata (or tomato puree); 1 1/2 cups cannellini beans (2 15-oz cans), rinsed; 6 cups low-sodium chicken stock (or mix of stock and bean broth), plus more if needed; 1 parmesan rind (optional); 1 bay leaf; 1/2 lb green beans, ends trimmed, diced; 1 cup small pasta (optional); 1/2 cup finely grated Parmigiano Reggiano, plus more for serving; 2 tbsp finely chopped fresh flat-leaf parsley; good olive oil, for drizzling

Classic Italian Minestrone (Vegetable Soup)

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A classic Italian minestrone with a light tomato broth, sweet cabbage, creamy beans, and tender vegetables— it’s simple, cozy, and endlessly flexible.

Author: Indi Hampton
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: about 10 cups (serves 4 to 6)
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

1/3 cup extra-virgin olive oil
1 small onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
kosher salt
freshly ground black pepper
2 small yukon potatoes (about 8 oz), peeled and diced
2 garlic cloves, chopped
1/2 head cabbage, thinly sliced
2/3 cup tomato passata (or tomato puree)
1 1/2 cups cannellini beans (2 15-oz cans), rinsed
6 cups low-sodium chicken stock (or mix of stock and bean broth), plus more if needed
1 parmesan rind (optional)
1 bay leaf
1/2 lb green beans, ends trimmed, diced
1 cup small pasta (optional)
1/2 cup finely grated Parmigiano Reggiano, plus more for serving
2 tbsp finely chopped fresh flat-leaf parsley
good olive oil, for drizzling

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and translucent, 8- 10 minutes.
Stir in potatoes and garlic and cook until fragrant, about 30 seconds.
Add cabbage, toss to coat in olive oil, and cook a few minutes to wilt.
Add tomato passata, cannellini beans, stock, parmesan rind, bay leaf, and a big pinch of salt and pepper. Bring to a boil, reduce to a slow and gentle simmer.
Cook for 45 minutes, until soup has thickened and flavors have melded. Stir in green beans and pasta (if using) and simmer for another 15- 20 minutes, until vegetables are soft and pasta is cooked through.
Discard parmesan rind, stir in parmesan and fresh parsley. Serve hot with a drizzle of peppery olive oil.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 2 cups
Calories: 413
Sugar: 9.3g
Sodium: 887mg
Fat: 18g
Saturated Fat: 3.7g
Unsaturated Fat: 13g
Trans Fat: 0.1g
Carbohydrates: 49g
Fiber: 10g
Protein: 18g
Cholesterol: 8.6mg

Find it online: https://www.withspice.com/blog/minestrone/