Classic Italian Minestrone Soup
Hearty, wholesome and brimming with vegetables, Minestrone Soup is Italy’s beloved answer to comfort in a bowl. This rustic soup features seasonal produce, protein-rich beans, and pasta—all simmered together in a flavourful tomato-based broth. Perfect for chilly evenings or anytime you crave something nutritious, Minestrone adapts beautifully to what’s in your pantry, making it both timeless and flexible.
Classic Italian Minestrone Soup
6
servings30
minutes2
hoursIngredients
- For the Vegetable Stock:
1 Ltr Water
7 Medium-sized onions, diced
2 Medium-sized carrots, diced
2 stalks of Celery, diced
1 Small turnip, diced
1 tbsp Oil
4 Peppercorns
1 Bay leaf
Salt to taste
- For the Soup:
100 gms Cow beans (lobia), soaked overnight
2 tbsp Oil
2 Cloves Garlic, crushed
1 medium Onion, chopped
2 stalks of Celery, finely sliced
1 Ltr Prepared vegetable stock
1 Leek (white part), cut into sticks
2 Carrots, chopped
100 gms Cabbage, shredded
¼ tsp Pepper powder
¼ tsp Dried oregano
2 Potatoes, diced
100 gms Marrow (lauki), chopped
4 Tomatoes, skinned and chopped
200 ml Tomato puree
6 French beans, finely sliced
100 gms of Green peas
50 gms Macaroni, broken into small pieces
2 tbsp chopped parsley
1 tsp chopped basil
Salt to taste
Directions
- Heat 1 tbsp of oil in a deep pot. Add onions, carrots, celery, and turnip. Sauté until golden. Add peppercorns, bay leaf, salt, and 1 litre of water. Bring to a boil, then simmer for 1 hour. Strain and keep the stock aside.
- Boil pre-soaked cow beans in 2 cups of water in a covered vessel until tender. Set aside.
- In a large soup pot, heat 2 tbsp oil. Sauté chopped onions and crushed garlic until golden brown. Add celery and leeks and stir for a few minutes. Add the cooked beans along with their water, then pour in the prepared vegetable stock.
- Mix in chopped carrots, potatoes, marrow, cabbage and French beans. Stir in tomato puree, chopped tomatoes, peas, oregano, pepper powder and salt. Bring to a boil.
- Lower the heat and simmer for 30 minutes. Add macaroni and cook until just tender. Stir in parsley and basil.
- Ladle hot soup into bowls and garnish generously with grated Parmesan cheese. Serve with crusty bread for a complete meal.
