Italian Minestrone Soup
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Italian Minestrone Soup
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This Italian minestrone soup is the ultimate comfort food—hearty, nourishing, and brimming with fresh vegetables. Slowly cooked to perfection, it begins with a soffritto base, followed by vegetables like pumpkin, potatoes, and broccoli, which release their natural sweetness as they simmer gently. The beans, lentils, and Ditalini pasta add texture, creating a beautifully balanced dish. The real magic lies in the Parmigiano rind, which infuses the broth with a rich, savory creaminess. Finished with rosemary and parsley for a fragrant touch, this minestrone is satisfying yet budget-friendly—perfect for warming up any day of the week!
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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
Instructions
- Place a large pot over medium heat and pour in a generous amount of EVOO.
- 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.
- Add a splash of water to prevent the soffrito from burning. Cover with a lid and allow it to cook for 10 minutes.
- 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.
- Cover the pot with a lid and let it cook for 10–15 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the pasta and cook it for 2–3 minutes less than the package instructions. Stir to prevent it from sticking.
- 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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