There’s nothing quite like a steaming bowl of homemade soup to warm the soul, and this classic Minestrone is the queen of comfort. It’s the ultimate ‘clean-out-the-fridge’ recipe, a beautiful Italian take on a what-have-you vegetable soup that’s both forgiving and incredibly flavorful. The secret is a mix of hearty root vegetables and tender greens, all simmered in a rich tomato-infused broth. This is more than just a recipe; it’s a template for creating your own perfect pot of goodness, any time of year.
Ingredients
• 1/4 cup / 60 ml extra virgin olive oil, divided
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 1/2 to 2 cups / 350 to 475 ml diced hard vegetables (e.g., potatoes, winter squash, parsnips)
• Salt and freshly ground black pepper, to taste
• 6 cups / 1.4 L vegetable stock or water
• 1 cup / 240 ml chopped tomatoes, canned or fresh (include juice if using canned)
• 1 1/2 to 2 cups / 350 to 475 ml chopped soft vegetables (e.g., green beans, zucchini, kale, cooked beans)
• 1/2 cup / 120 ml chopped fresh parsley
• Freshly grated Parmesan cheese, for serving (optional)
Instructions
1. In a large pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the onion has softened.
2. Add the diced hard vegetables to the pot, sprinkle generously with salt and pepper, and stir for another minute. Pour in the vegetable stock and the chopped tomatoes. Bring to a boil, then reduce the heat so the soup maintains a gentle simmer. Cook for about 15 minutes, until the hard vegetables are beginning to soften. (The soup can be made ahead to this point and refrigerated for up to 2 days.)
3. Stir in the soft vegetables and the fresh parsley. Continue to simmer for another 15 minutes, or until all the vegetables are perfectly tender. Taste and adjust the seasoning with more salt and pepper if needed. Stir in the remaining 1 tablespoon of olive oil and serve hot, passing Parmesan cheese at the table if desired.
Nutritional Information
• This soup is packed with fiber, vitamins, and minerals from the diverse range of vegetables.
• It is a naturally low-fat and wholesome meal that can be easily adapted to be gluten-free (by omitting pasta) or vegan (by omitting cheese).
• For a lower-sodium version, use a low-sodium vegetable broth and season to taste.
Pro Tips
• Pro-Tips for the Best Minestrone
• Don’t throw away your Parmesan rind! Add a piece to the soup along with the hard vegetables. It will infuse the broth with a rich, savory flavor and become delightfully chewy.
• To make a heartier Pasta e Fagioli (pasta and bean soup), add 1/2 cup of small pasta and 2 cups of cooked beans (like cannellini or kidney beans) along with the soft vegetables.
• For a vibrant, fresh finish, stir a large spoonful of vegetarian pesto (pistou) into each bowl just before serving. It adds a wonderful garlic and basil kick.
• Boost the flavor with fresh herbs. Add a sprig of rosemary or oregano with the hard vegetables, and finish the soup with a generous handful of fresh basil just before serving.
FAQ
Q: How can I add more protein to this vegetarian minestrone
A: To make this a more protein-rich meal, add 1 to 2 cups of cooked beans like cannellini, kidney, or chickpeas along with the soft vegetables. Lentils or quinoa can also be added with the hard vegetables and stock for a hearty, protein-packed soup.
Q: How do I make this minestrone soup completely vegan
A: This recipe is easily made vegan. Simply omit the optional Parmesan cheese for serving. For a similar savory, cheesy flavor, you can sprinkle each bowl with nutritional yeast or use your favorite store-bought vegan Parmesan alternative.
Q: Is Parmesan cheese actually vegetarian
A: Traditional Parmesan cheese (Parmigiano-Reggiano) is made with animal rennet, so it is not strictly vegetarian. When shopping, look for hard cheeses specifically labeled ‘vegetarian’ which use a microbial or vegetable-based rennet instead.
Q: What’s the best way to store this soup
A: This minestrone stores beautifully and the flavors deepen overnight. Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 3 months for a quick and comforting meal later.
