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Authentic Italian Minestrone Soup Recipe

This hearty, satisfying authentic Italian minestrone soup recipe is what you need on cold days to comfort your soul! This perfect combination never gets old.
5 from 8 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course antipasti, dinner, Soup
Cuisine Brazilian, Italian
Servings 6 servings

Ingredients
  

  • 2 medium white potatoes cubes
  • 10 green beans cubed
  • 1 onion chopped
  • 1 celery stalk without the leaves chopped
  • 1 carrot chopped
  • 2 garlic cloves minced
  • 2 teaspoons salt
  • 1 14oz can chopped plum tomatoes
  • 1 14oz can cannellini beans drained
  • 10 spring greens sliced
  • 1 liter water or unsalted vegetable broth
  • 2 bay leaves
  • 2 tablespoons olive oil

Instructions
 

  • Bring a large saucepan over medium heat. When hot, add a tablespoon of olive oil and onions with a pinch of salt. Cook, stirring occasionally for 3 minutes until the onions are softened and transparent.
  • Add carrots and celery and cook for 3 minutes, then add another tablespoon of olive oil and add garlic and bay leaves. Cook for 1 minute until fragrant.
  • Add the tomatoes in 3 parts, stirring the mixture frequently. Add water, potatoes and salt. Turn the heat to high.
  • As soon it starts boiling, reduce heat to low and simmer for 40 minutes, uncovered.
  • Add the green beans and continue simmering for a further 10 minutes.
  • Taste and check the consistency, you should have it should be a thick soup.
  • Finally, add the drained cannellini beans. Cook for 3 minutes, finish with the spring greens and serve.

Notes

Storage: Keep the minestrone leftovers in an airtight pot for up to 4 days in the fridge.
You can freeze it for up to 3 months. Thaw in the refrigerator before reheating on the stove or microwave.
Keyword beans, carrots, celery, green beans, minestrone, onions, soup, spring greens, tomatoes, vegetables, vegetarian