Minestrone – Traditional Italian Vegetable Soup

 

Minestrone – Traditional Italian Vegetable Soup

Prep 30 min, Cook 50 min, Serves 6

Ingredients

150 g carrots, diced

100 g celery, diced

250 g potatoes, diced

150 g onion, diced

250 g squash, diced

300 g cauliflower florets

150 g leek, sliced

300 g fresh tomatoes, diced

150 g zucchini, diced

150 g green beans

150 g green peas

100 g spinach or kale (optional)

100 g red bell pepper, diced (optional)

1 bouquet garni (parsley, rosemary, bay leaf)

50 ml extra virgin olive oil

as needed water

to taste sea salt & black pepper

Instructions

1 Prepare all vegetables and cut them into similarsized pieces so they cook evenly.

2 Heat olive oil in a large pot over low heat. Add celery, carrots, onion, and leek. Cook gently for 10 minutes until soft but not browned.

3 Add the bouquet garni, squash, cauliflower, potatoes, green beans, and bell pepper if using. Pour in enough water to cover the vegetables.

4 Bring to a boil, then reduce to a gentle simmer. Cook 25–30 minutes until the vegetables are tender.

5 Add tomatoes, zucchini, peas, and spinach or kale. Add a splash more water if the soup looks too thick.

6 Season with salt and black pepper. Simmer 10 more minutes.

7 Remove the bouquet garni. Serve hot with a drizzle of olive oil and freshly cracked pepper.

Beginner Tips

• Cut evenly: Uniform pieces = even cooking and better texture.
• Start low & slow: Gentle sautéing builds sweetness without burning.
• Don’t rush the simmer: Minestrone tastes better when vegetables soften slowly.
• Add tender veggies last: Zucchini, peas, spinach cook fast keep them bright.
• Adjust thickness: Add water if too thick, simmer longer if too thin.
• Taste at the end: A final pinch of salt or a drizzle of olive oil makes a big difference.