Minestrone Recipe: How to Make and Serve Minestrone Soup
Written by MasterClass
Last updated: Jun 25, 2022 • 2 min read
A good minestrone recipe is one that allows for flexibility and seasonality. Here’s how to build your own version of the comforting, family-favorite soup with the veggies you have at hand.
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What Is Minestrone Soup?
Minestrone soup is a classic Italian dish of pasta, beans, and vegetables simmered in a tomato-based broth. Like other soups and stews in this genre, such as white bean soup, Italian wedding soup, and pasta e fagioli, minestrone is endlessly customizable. Traditionally a vegetable soup, some minestrone recipes may include meat, such as Italian sausage.
What Vegetables Are Best With Minestrone Soup?
Minestrone soup is best when it includes vegetables that will hold their shape during cooking. (There are exceptions: Squash turns melty-tender when braised in soup.) The vegetables you choose will dictate your cooking time, so try to cut them into equal sizes, and add longer-cooking veggies first. Try minestrone soup with:
- Alliums, like shallots, onions, leeks, and garlic
- Carrots
- Celery
- Dark leafy greens like kale, baby spinach, chard, or dandelion greens
- Fennel
- Green beans
- Legumes like lentils or chickpeas
- Sweet potatoes
- Summer or winter squash, like zucchini, butternut squash, or pumpkin
What to Serve With Minestrone Soup
The best minestrone soup is light enough to serve as a hearty lunch, and rich enough to be the main course at dinner. It all depends on how you serve it.
- Garlic bread: Bread is a natural pairing for minestrone. Any crusty bread will work, but garlic bread is especially delicious.
- Green salad: Round out your meal with a green salad, dressed with an acidic vinaigrette. Or keep things simple with a squeeze of lemon juice, a drizzle of olive oil, and some flaky sea salt.
- Roasted chicken: Minestrone is a great vehicle for leftover roasted chicken, so it stands to reason that the two work well together on the same evening. The bright acid from the tomato broth complements the salty, savory flavors of roasted meat.
How to Store Minestrone Soup
Store leftover minestrone in an airtight container in the refrigerator for up to five days. Reheat on the stovetop for best results and adjust seasoning as needed. Alternatively, store minestrone in a sealed container in the freezer for up to three months.
Minestrone Soup Recipe
makes
prep time
20 mintotal time
50 mincook time
30 minIngredients
- 1
In a large, heavy-bottomed pot like a stockpot or a Dutch oven, heat the olive oil. Add the onion, garlic, and red pepper flakes, and sauté over medium heat until aromatic, 3–5 minutes.
- 2
Add the diced carrots and celery and season with salt and pepper. Sauté 3–5 more minutes.
- 3
Add tomato paste and dried herbs and stir to combine. Cook until tomato paste darkens, then add the diced zucchini.
- 4
Add the diced tomatoes and broth and season with salt and pepper. Bring to a boil over medium-high heat, then reduce to a rolling simmer.
- 5
Allow the soup to reduce slightly and the flavors to meld. Taste frequently, adjusting seasoning as needed.
- 6
Add drained beans and dry pasta to the cooking liquid. Cook, stirring occasionally, until pasta is al dente, about 8–10 minutes.
- 7
Ladle into serving bowls and garnish with a drizzle of olive oil, fresh herbs, and grated cheese.
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