10 In Italian Inspired/ Meals

Authentic Italian Minestrone Soup

This recipe is for a classic Italian Minestrone soup that you will find all over Italy. It’s perfect on a cool night when you want a simple nice warm Rustic Italian Dinner.

Note: You can serve this 2 ways. On top of toasted bread which is what I prefer or over the Ancini di Pepe which is how my children like to have it.

Both ways we top it off with Parmigiano Cheese and a little olive oil.

When my kids were really tiny like toddlers they would call this the “Superman Soup”. I used to tell them this soup would make them strong like Superman.

A Classic Minestrone Soup

Servings 8

What you will need:

Olive Oil
Salt & Pepper to Taste
Parmigiano Grated Cheese
1 cup of dried cannelloni beans (or you can use a northern white bean)
2 Zucchini
3 Yucan Potatoes
1 Small White Onion Diced
3 Carrots Diced
1 Head of Iceberg Lettuce shredded
1 Bag of Spinach
6 to 8 cups of Chicken Stock
Optional: 1 Box of Ancini Pasta (tiny round pasta) or Toasted Italian Bread to serve it over

Preparation

If you choose to use the Pasta:
1 Box of Ancini di Pepe
Make this while the soup is on simmer via the box instructions

Steps to prepare:

1. Wash and peel and dice the zucchini, carrots, onion and potatoes

zucchini

2. Tear and shred the lettuce by hand

3. In a large dutch oven or big pot saute the onions with salt (about 3 teaspoons) in about 1/2 cup of Olive Oil

onions

4. After the onions are translucent add the cannelloni beans and add 2 cups of chicken stock. Boil for about 10 minutes giving it a stir here and there.

5. Next add the zucchini & carrots and mix together with the onions and beans

minestroneinprocess

6. Add the potatoes and mix together and add 3 more teaspoons of salt

 

7. Add 2 more cups of chicken stock

8. Then add the lettuce and mix together

9. Add the spinach and mix together

10. Pour 2 to 3 more cups of chicken stock over all the vegetables

11. Bring to a boil and then add the lid on the pot and switch to a simmer for about an hour

simmer

12. Continue to watch and stir over the next hour or so

13. During that time salt and pepper to taste

14. After an hour you can reserve some to blend into a smooth creamy soup using a hand blender for the kids and serve it over the Ancini di Pepe topped with parmigiano cheese

15. For the adults we like to take a baguette and slice it up to toast it in the oven. Then we serve the soup on top of the bread.

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10 Comments

  • Reply
    Jack Murphy
    August 13, 2013 at 4:28 am

    Hi Carrie

    Used your Minestrone recipe today and so happy I did, I would never have added lettuce or spinach to soup had I not, the soup was delicious, made my own stock to add to it, my lunch guests were very impressed, look froward to using more of your recipes for inspiration.

    kind regards

    Jack

    • Reply
      Carrie Pacini
      August 13, 2013 at 10:41 am

      Hi Jack, this is one of my favorite soups. We make it at least once every 2 weeks. Also if you like this one you will love the French Farmer Soup. It’s perfect with a glass of Pinot Nior, let me know if you get a chance to try it.

  • Reply
    Maria
    October 3, 2014 at 3:33 pm

    This was so yummy. I cooked this at the farm for the volunteers and guests and it was so good. I prepared it in the morning and by the evening it was so delicious that I feel I must thank you as it was simple and tasty.
    Thank you :)

    • Reply
      Carrie Pacini
      October 8, 2014 at 4:22 pm

      Your Welcome!

  • Reply
    John Bowtell
    September 11, 2016 at 1:16 pm

    What? An Italian minestrone without tomatoes or garlic? A good recipe but not authentic, I would also grate some parmesan over the bowl of finished soup with fresh herbs from my garden.

    • Reply
      Carrie Pacini
      December 28, 2016 at 11:21 am

      Hi John, it depends what area of Italy. Yes there are lots of Minestrone recipes that do not include tomatoes or garlic. Mostly Italian American Recipes are the tomato based style.

  • Reply
    Sharon
    August 31, 2017 at 10:59 pm

    Would I be able to use a can of cannelloni beans instead of the dry variety?

    • Reply
      Carrie Pacini
      November 3, 2017 at 6:17 am

      Hi Sharon, yes you can use a can of cannelloni beans instead of the dry.

  • Reply
    Tamara
    October 30, 2017 at 8:56 am

    Came across your site when I googled Italian bread salad. We just got back from Sicily Amalfi and Rome, so now I am planning an evening of Italian inspiration. I will definitely make your Minestrone soup as well, but will have to stay on the vegetarian side. Thanks

    • Reply
      Carrie Pacini
      November 2, 2017 at 2:18 pm

      Hi Tamara, Sounds like a fantastic trip! The minestrone is one of my favorites, I hope you like it :)

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