Easy Italian Minestrone Soup (Hearty & Classic)

There is no single “correct” recipe for Minestrone because it is the definition of Cucina Povera (peasant cooking)—using whatever seasonal vegetables are available. However, this version is the “Gold Standard” found in Italian trattorias. From an expertise perspective, the secret weapon is simmering the soup with a parmesan cheese rind. This infuses a deep, savory umami flavor that salt alone cannot achieve, transforming a simple vegetable soup into a professional-grade dish.

Recipe Details

• Prep Time: 20 Min
• Cook Time: 45 Min
• Total Time: 1 Hour 5 Min
• Yield: 6 Servings
• Calories: ~260 kcal per serving

Ingredients:

The Soffritto (Base)

• 3 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion, chopped
• 2 large Carrots, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced

The Veggies & Broth

• 1 can (28 oz) Diced Tomatoes
• 6 cups Vegetable or Chicken Broth
• 1 medium Potato, peeled and cubed (Natural thickener)
• 1 medium Zucchini, diced
• 1 cup Fresh Green Beans, 1-inch pieces
• The Secret: 1 Parmesan Cheese Rind (The hard outer crust)

The Heart

• 1 can (15 oz) Cannellini or Kidney beans, rinsed
• 3/4 cup Small Pasta (Ditalini or Elbows)
• 2 cups Fresh Spinach or Kale, chopped

Seasoning

• 1 tsp Dried Oregano & 1 tsp Dried Basil
• Salt and Black Pepper to taste

Preparation Steps:

1. Make the Soffritto

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery.
2. Technique: Sauté for 8–10 minutes until softened. Add garlic and cook 1 minute more. This slow sauté builds the flavor foundation.

2. Build the Broth

3. Add potato, oregano, salt, and pepper. Pour in tomatoes (with juice) and broth.
4. Crucial Step: Drop in the parmesan rind. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.

3. Veggie & Pasta Integration

5. Add zucchini, green beans, and rinsed beans. Cover and simmer for 10 minutes.
6. Stir in dry pasta. Increase heat slightly to a gentle boil. Cook uncovered for 8–10 minutes until pasta is al dente.

4. The Fresh Finish

7. Turn off heat. Remove the parmesan rind.
8. Stir in fresh spinach; the residual heat will wilt it in seconds. Serve topped with fresh parmesan and olive oil.

Expert Tips:

• The “Mushy Pasta” Rule: If you plan to freeze this soup or eat it over several days, do not cook the pasta in the main pot. The pasta will absorb the broth overnight and turn to mush. Cook pasta separately and add it to bowls when serving.
• Flavor Twist: For a “Genovese” finish, stir a tablespoon of basil pesto into each bowl just before serving.