Pre-Roman peasant origin — early forms predate the tomato (added after Columbian exchange, 16th–17th century). The name «minestrone» («big minestra», big soup) is documented from the 16th century. Each Italian region has its own version: Genoese adds pesto on top, Milanese uses rice and pancetta, Tuscan keeps the bread for ribollita the next day.
A hearty embrace of seasonal vegetables and beans in a cozy broth, perfect for any chilly day. Each bowl is a canvas for creativity.
Thick vegetable soup with whatever's in season — carrot, celery, zucchini, cabbage, tomato — plus borlotti or cannellini beans and a small handful of short pasta or rice. Broth is barely there; the spoon should stand close to upright. Drizzled with raw olive oil and grated Parmigiano at the table. Not a clear soup; if it pours like broth, it cooked too short.
Build it dry first. Soffritto — carrot, celery, onion in olive oil — cooks 20 minutes before any liquid touches the pot. Beans go in early so they break down and thicken the broth (a few mashed against the pot wall is the move); pasta or rice goes in last 15 minutes only, or it bloats and turns to glue overnight. Parmigiano rind dropped in during cooking is the cheat that adds savory depth.
Variations
Minestrone alla genovese (with pesto); minestrone alla milanese (with rice); minestrone con pasta (Naples); ribollita is the Tuscan stale-bread cousin; soupe au pistou is the French Riviera version.
- ·Includes pasta and beans
- ·Finished with Parmesan cheese
On the Palate
Where Minestrone sits in the Italian flavor cloud
Ingredients
Serves 6
How it's made
5 steps · 57 min
- 110 min
In a large pot, heat olive oil over medium heat until shimmering. Add chopped onions, carrots, and celery. Sauté until the onions are translucent and the vegetables are fragrant.
Watch outSweat the soffritto until the onion turns clear and glossy and smells sweet — no color, no rush, this is where the depth is born.
- 25 min
Add diced potatoes, chopped cabbage, and minced garlic to the pot. Stir for a couple of minutes until the garlic is aromatic.
- 330 min
Pour in chopped tomatoes and enough water to cover the vegetables. Season with thyme and rosemary. Bring to a simmer and cook until the vegetables are tender.
Watch outBring it to a lazy simmer, not a hard boil, and cook until a fork slides through the potato and vegetables clean.
- 410 min
Stir in chickpeas and fava beans. Continue to simmer until the beans are heated through and the flavors have melded together.
Watch outOnce the beans are in and warm, press a few against the side of the pot — the broth should thicken and cloud slightly as their starch dissolves.
- 52 min
Serve hot with a sprinkle of grated Parmesan cheese on top for added richness.
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