Classic minestrone soup

We’ve all heard about this tasty Italian soup minestrone is one of the incredible it is a thick, hearty variety of vegetable soup to the addition of beans, a lot of vegetables and pasta or rice and tomato broth helps to make the soup with high consistency.

If you also a fan of Italian cuisine then, you should try this full of herbs and flavors and, it’s a one-pot meal, easy and quick to cook and can enjoy the dinner.The best compelling fact about this is that primarily it prepared with the leftovers. So, the recipe will differ according to the availability, season to season, or one region to another.


  • 2 tablespoons extra-virgin olive oil, divided
  • a medium yellow onion, chopped
  • 1/2 cup red sliced onion
  • 1-2 medium carrot, peeled and chopped
  • ¼ cup tomato diced
  • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans, or peas all work)
  • 2-3 cloves garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 4 cups (32 ounces) vegetable broth
  • 2 cups of water
  • one teaspoon sea salt
  • one bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup whole grain orecchiette, elbow or small shell pasta or, you can add noodles
  • 4-5 rashers of higher-welfare smoked streaky bacon
  • two sticks of celery
  • a teaspoon of fennel seed


  1. Wash all the vegetables with the warm water and cut it before and done all the preparation. Slice the bacon, peel and finely chop the onions and garlic, then chop the carrots, celery, and fennel. Pick the basil leaves, finely chopping the stalks.
  2. Halve and slice the courgettes lengthways. Core the cabbage or remove the gritty stalky bits from the chard, then wash the leaves and finely slice.
  3. Pour in the diced tomatoes and their juices, broth, and water.
  4. Add the salt, bay leaves, and red pepper flakes. Season generously with freshly ground black pepper.
  5. Add seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant while stirring continuously, about 2 minutes.
  6. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  7. Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens. Continue simmering, uncovered, for 20 minutes, or until the pasta cooked green vegetables are tender.
  8. Mix in the cabbage orchard, the beans, and their juice and the stock. Bring to the boil, then add the pasta. Simmer over medium heat until the pasta is prepared (use the packet instructions as a guide) – if the soup is too thick, add a little stock or water to loosen.
  9. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors sing. Garnish bowls of soup with grated Parmesan cheese, if you’d like.

This easy minestrone is my go-to when I have a lot of vegetables to use up from the week, and I even make this with a salad for lunch some days. Serve minestrone with extra parmesan cheese also fresh basil leaves on top, along with garlic bread on the side.


If you want a thicker soup, add 3-4 tablespoons of tomato paste and stir until well combined. You can also add another 1/2 cup of American cheese or more pasta to add more bulk to the minestrone.

You can also add a can of kidney beans that you’ve mashed to the soup.


This good-for-you minestrone recipe is perfect for making ahead and freezing. If you’re going to do this, I recommend leaving out the pasta and the parmesan. Then when you’re ready, reheat on the stovetop over medium heat. Add the pasta and heat until cooked through, then stir in parmesan and serve.

You can store the leftover minestrone with last in the refrigerator for 3-4 days in an airtight container.

In this minestrone, I feel I went more to the Southern Italy route by adding a bit of yellow squash (or zucchini) and a cup of green beans along with onions, carrots, and celery. But again, any vegetables you have will work. I use a can of kidney beans, added later in the process, once the veggies simmered in my rich, flavor-packed tomato broth. Cooked pasta goes in at the very end, for a good reason.

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