Italian minestrone soup recipe
- Meat and poultry
- Beef soup
A classic soup, where anything and everything is thrown together in a pot. It's delicious with fresh crusty bread.
474 people made this
- 450g minced beef
- 160g chopped onion
- 125g chopped celery
- 125g chopped carrots
- 2 cloves garlic, finely chopped
- 1 (400g) chopped tomatoes
- 425g passata
- 2 3/4 (400g) tins kidney beans, drained and rinsed
- 475ml water
- 5 teaspoons beef stock granules
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 180g chopped cabbage
- 1 1/4 (340g) tins sweetcorn
- 1 (400g) tin cut green beans
- 100g macaroni
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Place minced beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat.
- Stir in onion, celery, carrots, garlic, chopped tomatoes, passata, beans, water and stock. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, sweetcorn, green beans and pasta. Bring to the boil, then reduce heat.
- Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Reviews & ratingsAverage global rating:(550)
Reviews in English (425)
by GRAMMA GORGEOUS
Absolutely delicious and turns out great everytime! I made without the corn because I didn't have any, but don't make any substitutions or leave out anything else, the flavors just blend to make a wonderful soup/stew. I also simmer my soup longer than the recipe calls for. Since the macaroni tends to get too mushy if you have lots of leftovers,or have to keep it simmering for awhile. I cook and drain the pasta and just add a little to each bowl as I serve it. Then refrigerate the leftover pasta and soup in seperate containers. This is so great and different from stew or chili. I made it when I had out of town guests flying in and wasn't sure when they would arrive. They got to our home and were so happy to be met with the delightful smell and be served this satisfying and hearty soup with french bread and a fresh fruit salad after a long and hungry flight!-28 Jun 2003
by Kathryn Mazierski
This soup is very good. If you want this soup to taste like the Italian soup served at the Olive Garden, try these changes - Supplement the water for two 12 oz. boxes of beef stock, and add three boullion cubes.-02 Jan 2002
My dear grandma, a few years ago, made her way onto the internet for the first time looking for a new recipe to make our family a nice dinner. She found this recipe and it quickly became a family favorite. She made it quite a bit. My grandma passed away 2 years ago. This recipe is a fond reminder to me of being in the kitchen with my grandma. It will be in our family for many years not only as a wonderful soup recipe, but as a great reminder of our wonderful Coral.-10 Jan 2008
Italian Minestrone Soup Recipe
This delicious authentic Italian minestrone soup recipe is loaded with vegetables, beans, kale and ditalini pasta for the perfect soup recipe.
There is nothing more comforting than a huge pot of soup and this authentic Italian minestrone soup recipe doesn’t disappoint. If you are like me and need a break from all the holiday sweets, then break out your biggest pot because you know I’m feeding an army with this minestrone soup recipe.
How To Make Classic, Authentic Italian Minestrone Soup
To my mother, I give credit. To my nonna, I give credit. Neither of them ever used written recipes to guide them in their kitchens. They were fabulous cooks and just knew in their bones . . . intuitively . . . how to prepare delicious foods from their simple taste sensibilities as well as their experience and knowledge from watching their own mothers and nonnas that preceded them.
It has taken me years to get to this point.
I don’t want to ever be or sound arrogant or proud in my cucina, but I hope to somehow and in some way arrive to the point of my talented, yet humble Italian ancestors in their cooking abilities . There’s no guarantee for me to know if I have ever reached that point other than to observe and experience the pleasure of my family and guests as they eat and feel satisfaction in their tummies after any of the meals that I have prepared for them.
I have been making Italian minestrone soup for years. I’ve even lost the original recipe that I created. But I know the recipe . . . in my heart and long-term memory . . . just like my mother and my Nonna.
The truth is, every Italian minestrone soup recipe that you read will have a similar base of fresh vegetables, tomatoes, and herbs that simmer in a delicious broth!
I used my Instant Pot for this batch of soup and am providing you ‘step-by-step’ photo instructions.
First, turn on the pot to ‘sauté’ and add about 4 tablespoons of extra virgin olive oil and about ¼ cup of butter (we like a richer flavor and most Northern Italians cook with butter combined with olive oil).
Pour the olive oil into the pot:
Add the chopped onions and minced garlic:
Add the carrots:
Add the celery:
Add 4 – 8 oz. of chopped pancetta:
Gently stir all of these ingredients and sauté for about 3 – 5 minutes.
Enjoy the wonderful aroma!
Then turn the Instant Pot on “Keep Warm” and turn heat setting to “Less”.
Add the chopped zucchini:
Add the green beans:
Add the potatoes:
Add the slivers of spinach:
Add the cabbage:
Add the tomatoes:
Add 1 bunch of Italian parsley, stems removed and chopped:
Add the cannellini, garbanzo and kidney beans:
Add a large chunk of Parmiggano cheese, then fill up the Instant Pot with chicken or vegetable broth, about an 2 inches below the top.
Add the sage this time too.
Place the lid on the Instant Pot, press the button ‘soup’ and let the pot do it’s thing for 30 minutes minimum, up to an hour. Carefully open the lid so that the steam releases ‘away’ from your face so that you don’t get burned. Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’.
When serving, garnish with Italian parsley and pass freshly-grated Parmiggiana cheese around for your guests to help themselves and top their bowls of this delicious soup.
Every now and then one of you will write to me and tell me about the results and experiences of one of my recipes in your lives and the tummies of others that you serve with love.
In August, Pat wrote and said “I just finished making this amazing soup in my instant pot, and it is fabulous!!”
In January, 2018, Pat wrote again, “I have cooked this recipe for Classic Italian Minestrone Soup several times since I saw the recipe on www.italianbellavita.com. This soup is amazing, and the fact that the recipe can be done in the Instant Pot makes it even more appealing. This is my favorite Minestrone recipe I can’t say enough good things about it!! Thank you Roz Corieri Paige for your delicious recipe. Looking forward to trying them all!
In December, Chris wrote to me after preparing this Minestrone Soup for 80 people, yes you read that correctly, 80 people at her church dinner and get-together. After family, my church friends would be my greatest honor to cook or bake for. Chris wrote to me afterwards and said,
I need to make about 80 servings, so I’ll multiply by 8 or so to fill my bathtub. I am half Italian myself, and love to cook… I have a recipe I have used for years, but yours sounded too good not to make! Thank you! I’ll let you know how it goes – it will be made on Wednesday for a Thursday Lenten supper.”
and after her church’s Lenten supper, Chris wrote back and said,
“Obviously, we had some soup left over, as we had prepared two soups (both 80 servings worth), but your minestrone was VERY well received, and I am still getting compliments on it. Thank you for your posts with those great recipes! This one has been ‘saved’, and I have your blog in my favorites…”
WHAT’S THE HISTORY OF THE MINESTRONE SOUP?
The history of the minestrone dates back to ancient Rome, where initially, fewer vegetables were used to prepare it. The basic recipe consisted only of ingredients like onions, carrots, mushrooms or asparagus, which would be all boiled in water. Once again, this dish is a testament to the creativity of the Italians, who time and time again proved that even the most basic ingredients in your kitchen can turn into something special. That’s why I have so much respect for dishes like minestrone or minestra maritata or even pasta—people just used whatever they could find, combined all the ingredients in an edible way, and thus, contributed to Italia’s culinary history.
In time, more ingredients have been added to the recipe, thanks to the expansion of the Roman Empire, like potatoes and tomatoes. The entry of these ingredients in Italy was also helped by the development of the New World. It took some more centuries for the dish to gain notoriety, reaching its peak between the seventeenth and eighteenth century, when the Italian chefs were making this recipe known outside the country. Because of its practicability and relative cheapness, today, the soup is regarded as “cucina povera”, meaning “kitchen of the poor” and is eaten as a main dish.
TRADITIONAL ITALIAN RECIPE: This is a very easy to make minestrone soup.
Minestrone Soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans. You’ll be full for hours from this healthy, nutritious soup!
I eat Minestrone once a day.
I'm not kidding. I'm 100% serious! I seriously eat 1 minestrone a day. It is healthy and I want to live till 100
( ^ . ^ )v
This minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!
I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that?
There's actually no standard recipe for Minestrone Soup. It's just a hearty Italian soup chockful of season vegetables. Use this as a guideline. You'll want to include the basics ( onion, carrot, celery, canned tomatoes, stock, garlic, and herbs ), but beyond that this soup is a blank canvas. Adding pasta is an Italian Twist, then add greens, corn, different beans, potatoes, or precooked sausage. Basically, whatever you want. And Enjoy!
Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) "are the beans to use for genuine minestrone"
There are two schools of thought on when the recipe for minestrone became more formalized. One argues that in the 17th and 18th centuries minestrone emerged as a soup using exclusively fresh vegetables and was made for its own sake (meaning it no longer relied on left-overs), while the other school of thought argues that the dish had always been prepared exclusively with fresh vegetables for its own sake since the pre-Roman pulte, but the name minestrone lost its meaning of being made with left-overs.
Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly cooked vegetables it may also include meats.
Italian Minestrone Soup Recipes
Italian Minestrone Soup is a soup made from green beans, onions, garlic, shallots, celery, carrots sauteed in a mixture of olive oil and butter, and additional red beans, zucchini, pasta, and thick broth and seasoned with Italian seasoning, salt, and pepper to taste.
Italian Minestrone Soup
What is Minestrone?
Minestrone is a popular Italian soup that is usually used as a main dish. Minestrone is made from tomato sauce filled with pods, onions, celery, chopped tomatoes, and carrots, then added with pasta. Minestrone itself is the most popular Italian cuisine, where each region has its own variation of recipes.
Historically, this soup was probably made from unused food scraps. This dish comes from the recipe of farmers who want to make simple but nutritious and filling dishes. Even though it was originally made from unused ingredients, Italians really love this dish.
Italian Minestrone Soup comes from the word ‘minestra’, which is a term used to describe thick soup because minestrones soup has a thicker texture than ordinary soup dishes. The name Minestrone itself is defined as a vegetable. This is because this soup does contain various vegetables and is rich in nutrients. This soup has been around since the 19th century.
In Germany, minestrone soup is larger in portion and the pastry filling is more varied. The vegetables are varied and more. The sauce is thicker too. There is even rice included in soup, instead of pasta. Minestrone Soup itself is different from Thick Soup which is made from roux and broth. Roux itself is a mixture of butter and flour that is cooked until lumpy. The consistency of minestrone soup is generally obtained from tomatoes that are allowed to boil. The use of tomatoes also gives the soup a fresh, sour taste and a red color.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 large celery sticks, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 1.2 litres/2 pints vegetable or chicken stock, made from stock cubes
- 400g tin cannellini beans, drained and rinsed
- 100g/3½ dried spaghetti, broken into short lengths
- ¼ head green cabbage, finely shredded
- salt and freshly ground black pepper
Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.
Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
Season to taste with salt and pepper before serving.
The minestrone is vegetarian, as long as you use vegetable stock.
In May 2013 this recipe was costed at £3.53 at Asda, £3.48 at Tesco and £3.82 at Sainsbury’s.
Minestrone soup is a perfect warmer for a brisk winter day. This particular hearty minestrone is also a great choice for the ordinary and non-special days in life when you just want to relax and enjoy.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
- 1 tablespoon extra virgin olive oil
- 125 g rindless bacon rashers, chopped
- 1 large brown onion, chopped
- 2 cloves garlic, crushed
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 400 g bottle Mutti ‘Passata’ Tomato Puree
- 1 litre beef stock
- 2 teaspoons dried Italian herbs
- 400 g can Red Kidney Beans (drained and rinsed)
- 1/2 cup small macaroni pasta
- 2 cups finely shredded cabbage
- 1/2 cup fresh or frozen peas
- ground black pepper
- 1/3 cup chopped fresh parsley
- shaved parmesan cheese, to serve
There is no one set recipe for minestrone.
Share the ingredient list
- Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook 5 minutes, stirring occasionally. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Add Mutti ‘Passata’ Tomato Puree, stock, herbs and 2 cups water. Bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
- Add kidney beans, pasta, cabbage and peas. Simmer 15 minutes, stirring frequently. Add more water if the minestrone soup becomes too thick. Season with pepper and stir in parsley.
- Serve minestrone topped with Parmesan cheese.
Minestrone comes in many forms
Minestrone is a dish of Italian origin but surprisingly enough there is no one set recipe for minestrone. The ingredients in minestrone mainly depend on the cook who happens to be cooking the soup. However, vegetables play an important role in this thick soup. The vegetables often used in minestrone include onions, beans, carrots and tomatoes. Our minestrone naturally contains a great deal of high-quality Italian tomatoes.
Rice, pasta and meat can also be part of traditional minestrone.
Because there is no fixed recipe for minestrone, we feel that everyone can try out their own favourite vegetables and spices to modify also this recipe for our hearty minestrone. You can use more liquid if you prefer your minestrone to be more brothy. Also the vegetables in minestrone can be lighty cooked or very boiled-down, whichever you like the best.
Perfect minestrone requires perfect ingredients
Our minestrone gets its distinctive color and flavour from Mutti® Passata tomato puree. This sweet velvety puree is made from sun-ripened 100% Italian tomatoes. Besides the tomatoes, there is only just a touch of Mediterranean sea salt in our puree making it perfect base for soups. We have also eliminated the skin and seeds to achieve a smooth, luxurious texture while maintaining the bright red color and naturally sweet flavor of the tomatoes.
- Salted butter & Olive Oil &ndash Both are used to soften and caramelize the celery, onions, and carrots as they begin to cook.
- Vegetables &ndash Carrabba&rsquos puts the following vegetables in their soup: celery, carrots, onion, garlic, green beans, cabbage, and zucchini.
- Prosciutto &ndash This is key to having a developed and deep flavor in the minestrone soup.
- Seasonings &ndash I like to use a blend of dried parsley, basil, salt, and black pepper.
- Chicken Stock &ndash
- Bay Leaf &ndash A bay leaf will help keep the soup light and balanced.
- Pecorrino Romano &ndash For this recipe you will use the rind of the cheese as well as grated on top once the soup is done and served.
- Russet Potatoes &ndash The russet potato holds its shape the best. Take the time to peel the potato just as Carrabba&rsquos does.
- Beans &ndash Carrabba&rsquos uses three different types of beans in their soups. They use garbanzo beans, kidney beans, and cannelini beans in the soup.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.