• Antoinette

Rome wasn’t built in a Day.. neither was this Soup!

In Italy, eating habits changed and so did the ingredients for the Minestrone Soup.

Because of its unique origins and the absence of a fixed recipe, minestrone widely varies across Italy depending on traditional cooking times, ingredients, and season. Some include meat while others are strictly vegetarian.

I’ll just tell you right now that my recipe may just go down in history! It’s not just good.. it’s BEYOND DELICIOUS!

Homemade Thick and Hearty Vegetable Minestrone


2 tbsp. extra-virgin olive oil

1 small yellow onion, chopped

2 medium carrots, peeled and chopped

3 medium ribs celery, chopped

1 small zucchini, peeled and sliced

4 garlic cloves, minced

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1 tsp. fine sea salt

1 (15 oz.) can diced tomatoes, with the liquid

1 (6 oz.) can tomato paste

4 cups vegetable broth

2 cups water

3 small bay leaves

Freshly ground black pepper

1 (15 oz.) can Italian green beans, drained

1 1/2 cup Ditalini Pasta noodles

1 can (15 ounces) cannellini beans, rinsed and drained

1 large russet potato, peeled and diced

2 cups fresh spinach

3 tsp. Red wine vinegar

Freshly shaved or shredded Parmesan cheese, for topping


Heat olive oil over medium heat in a large pot or dutch oven. Add the onion, carrots, celery, and zucchini. Stir and cook until all vegetables soften and onions translucent, about 7-8 minutes.

Add the garlic, oregano, thyme, and salt. Cook until fragrant while stirring frequently, about 2 minutes.

Pour in the diced tomatoes and their juices, tomato paste, vegetable broth and water. Add the bay leaves. Season generously with freshly ground black pepper.

Raise heat to medium-high and bring the mixture to a boil. Cover the pot with the lid, leaving a small gap for steam to escape. Reduce the heat to a simmer.

Cook for 15 minutes and then remove lid. Add the Italian green beans, pasta, cannellini beans and potatoes. Continue simmering, uncovered, for 30-35 minutes or until the the pasta is cooked al dente and the potatoes tender.

Stir in the chopped spinach and red wine vinegar and simmer for about 5-10 more minutes. Remove from heat and remove bay leaves. May need to add more salt and pepper to taste! Serve with freshly shaved Parmesan Cheese.

Enjoy! 😉

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