Minestrone soup is one of the traditional dishes of Italy, with a history rooted in Cucina Povera—the humble, ingenious way of cooking that makes the most of simple, affordable ingredients. It’s the ultimate comfort food, packed with veggies, beans, and pasta, and it’s so versatile that no two minestrone recipes need to be the same.
Traditionally, it was made to use up leftover vegetables, and even now, it’s a great way to clear out the fridge. Depending on where you are in Italy, the ingredients can change. In Northern Italy, the recipe often includes vegetables like potatoes, borlotti beans, and celery, often paired with cabbage or kale. While in Southern Italy, you’ll see zucchini, spinach, and even green beans added.
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#minestrone #soup #vincenzosplate
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INGREDIENTS:
2 carrots diced
1 celery stalk diced
1 red onion diced
½ pumpkin sliced
2 potatoes diced
1 broccoli sliced
2 cans 800g/28oz diced tomatoes
400 g /14oz mixed beans
1 small can of lentils
Fresh bunch of parsley chopped
2 sprigs rosemary
Extra Virgin Olive Oil
Salt and Pepper
Ditalini pasta
Parmigiano rind diced
METHOD:
1. Place a large pot over medium heat and pour in a generous amount of EVOO.
2. Add the chopped celery, onion, and carrots to the pot. Remove the leaves from a sprig of rosemary using your hands and add them to the pot. Stir to combine.
3. Add a splash of water to prevent the soffrito from burning. Cover with a lid and allow it to cook for 10 minutes.
4. After 10 minutes, remove the lid and stir. Add the pumpkin and potatoes, then mix to combine. Drizzle in a little more EVOO and continue stirring. Add enough water to cover all the ingredients.
5. Cover the pot with a lid and let it cook for 10–15 minutes.
6. Remove the lid and stir. Add the diced tomatoes and mix well. Pour in enough water to cover the ingredients again. Turn the heat to medium-high. Add the Parmigiano rind, another sprig of rosemary, and the broccoli. Stir to combine.
7. Add more water if needed to ensure all ingredients are submerged. Season generously with salt and pepper, then stir. Cover with the lid and cook for 10 minutes.
8. After 10 minutes, remove the lid and stir. Add the mixed beans, lentils, and a small handful of chopped parsley. Add a splash of water if needed and stir again.
9. Cover the pot and cook on medium-high heat for 20 minutes, stirring 2–3 times during this period. Remove the rosemary sprig before continuing.
10. Add more water so the ingredients are swimming in the broth. Taste the soup to check if the vegetables are cooked through and the seasoning is balanced. Adjust with salt, pepper, and a drizzle of EVOO if needed.
11. Add the pasta and cook it for 2–3 minutes less than the package instructions. Stir to prevent it from sticking.
12. Let the soup cook uncovered for 10 more minutes, stirring occasionally. Check if the pasta is al dente. Once ready, remove the pot from the heat and serve immediately.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Italian Minestrone Soup
0:14 Ingredients of Italian Minestrone Soup
1:53 Preparing the Soffrito
3:43 Adding Pumpkin, Potatoes, and Water
5:24 Mixing in Diced Tomatoes and Broccoli with Parmigiano Rind
8:36 Adding Mixed Beans, Lentils, and Parsley
12:11 Cooking the Pasta in the Broth
16:09 How to Serve Italian Minestrone Soup
16:26 Time to Eat Minestrone Soup, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
39 Comments
Fantastico!
It looks overcrowded 🤔
Minestrone has always been my favourite soup but normally more saucy 😋
My mother was from Sicilly, never put a pumpkin in soup. Also, called pasta dupadeadi (dupadedi). Left out garlic and basil. And Ketchup, and tomato paste. Beans and lentils do not go in at same time. First beans well ahead of time. Then at very end add lentils. Or lentils will be disintegrated into nothingness. Actually the lentils and pasta go in about same time. Real Italians cook pasta all way through, al dente is raw and no one eats it al dente in our family. It' would be like eating hard pasta right out of box. Also left out parm/romano grated cheese at end when serving. WHAT king of an ITALIAN are youse anyway !? Mangia mangia !
Great, but can you do a video for me how to make a scaloppine, please .
Isn't the broccoli mushy if it cooks for that long, or is it supposed to be that way for this dish?
I mean no disrespect, but that final product on your plate looks more like a nice pasta then a soup! 😂
Must be very delicious, gonne make it one of these days, thx Vincenzo!
Great recipe Signore Vincenzo.
However two points:
I would not have cut up the Parmiggiano rinds as they are not very edible afterwards & need to be removed.
Secondly lentils can be tricky & need preparation before hand sometimes.
You could have mentioned what type of lentils you used & whether you just soaked them or precooked them.
Other than that,ecellente 😊
Thank you very much Vincenzo! Really like the recipe and will definitely try 😊
Pumpkin? Really? Is this traditional Italian recipe?
I made this last night and did not have broccoli or squash on hand, but I added leeks, red pepper and mushrooms and sliced Brussels sprouts. It's very good!
Minestrone is one of the best soups. Please clarify how much Pasta you use and what quantity for the lentils? I'm going to have a go with this recipe.
looks good. Had a hard time finding your stuff since I deleted facebook. Will try this next!
This came up the day after I made 3 bags of the ingredients for this in the freezer for the slow cooker. A little bit of a short cut way, but so easy when I need something to dump in the slow cooker and have done.
I will definitely try to make it with that shape of pasta! I've always made it with Conchigliette because they tend to hold the soup/sauce like little cups, and sometimes hold other ingredients 🙂 It's very nice and we usually make it like a soup, this looks like a stew almost. I love that look, and I absolutely want to try this recipe and have it the authentic way! Grazie amico!
Hello, my favorite Italian Chef.
Too thick for me.
Thank you for sharing ir with us (despite all the work!)
Would Angel Hair a valid pasta shape for Minestrone?
But that doesn't look like soup ,just add water
Pumpkin? Is this in any original Italian Minestrone? I hear about this for the first time. Why so reserved with the celery? Is it too German to suppose celery makes a soup? Just a small celery stalk, why so stingy? I have to cook this tomorrow.❤
I used to use ditalini for my minestrone, but I tried some toasted fregula sarda and I loved it. I use it every time now.
Another great recipe!
Excellent recipe! Freezing some for a later meal is always in my game plan👍😊
Looks amazing Vincenzo! I always trust your recipes.
I just made the same thing for lunch. The wife also baked a lovely olive ciabatta bread to go with it. So good.
Literally everything the body needs in one pot and delicious. Bravo sir. ❤
7 mins in I was getting nervous thinking, “he’s gonna season that right?” 😜
Budget? Really? Unless you have all of this laying around in your kitchen, you just made a very expensive soup. I came make a less expensive soup using the steak on my refrigerator
such a beautiful dish, the colors are amazing
🥦 in minestrone 😮
I gotta be honest I've never seen that😮
Waiting for the chilli jam now
Joking- your a genius, love what you do 😊
❤
Oh Vincenzo, it may be summer here in Victoria Australia, but you just warmed my heart!
Delicious. I love love love minestrone with pasta 🤤🤤🤤🤤
Were the beans and lentils pre-cooked?
Ciao Vincenzo 👋🏻 grazie per le tue recette facili! Saluti da Monaco di Baviera 🍻
would Swede work in this Minestrone? You say you can use any veggies you want so I guess it would be alright with you Vincenzo 🙂
We will have also minestrone tonight. I do it like you but I put the tomato before water then beans then water and pasta. Brocoli at last as I want it crunch. Greetings Patricia
Thanks for this. I made it today with a couple of variations. I only had dry green lentils, and I put them in earlier, and in lieu of broccoli i used spinach and zucchini. I also started the soffritto off with diced bacon. And my pot was getting too full so I left out the pasta. Anyway, it turned out great, and the point is you make allowances to accommodate the ingredients you have on hand. But you do provide inspiration too!
Mi dispiace ma il meglio minestrone è il genovese col pesto 😊
Looks delicious Vincenzo, gonna make this. 😋
Minestrone can also be called use all the veggies that may go bad soup.
What about using vegetable stock instead of water?