Classic Minestrone

  • Recipe By
  • Published Jan 2nd
  • Ready In1h 15m
  • Servings4
  • Calories320
This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Classic Minestrone Ingredients

The following are the ingredients needed to make delicious Classic Minestrone for 4 servings:

  • 3 tablespoons olive oil
  • 1 leek, sliced
  • 2 carrots, chopped
  • 1 zucchini, thinly sliced
  • 4 ounces green beans, cut into 1 inch pieces
  • 2 stalks celery, thinly sliced
  • 1 1/2 quarts vegetable stock
  • 1 pound chopped tomatoes
  • 1 tablespoon chopped fresh thyme
  • 1 (15 ounce) can cannellini beans, with liquid
  • 1/4 cup elbow macaroni
  • salt and ground black pepper to taste

Classic Minestrone Cooking Instructions

  • Prep15m
  • Cook1h
  • Ready In1h 15m

To cook Classic Minestrone, you need about 15 minutes of preparation time. The time needed to cook this Classic Minestrone is about 1 hour , and you can serve your Classic Minestrone within 1 hour 15 minutes . The following are the steps to cook Classic Minestrone easily:

  1. 1 Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
  2. 2 Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
  3. 3 Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts

Per Serving: 320 calories; 12 grams of fat; 44.5 grams of carbohydrates; 12 grams of protein; 0 milligrams of cholesterol; 471 milligrams of sodium.

  1. Feb 1st 2007

    Read the reviews and added more canned tomatoes as well as garlic. Yummy! Will make it again.

  2. Jan 15th 2007

    This is a great recipe. Like others I added a bit more... spinach, carrots, zucchini, and italian seasoning instead of the thyme. I also added just a few tablespoons of tomato puree and ca ...

  3. Dec 28th 2006

    I took the advice of the other reviews and added 8 tablespoons of tomato puree, some garlic and a little fresh oregano that I had on hand. I have to tell you this minestrone soup is fabulou ...

  4. Oct 6th 2006

    This is a fantastic fail-safe recipe, you really can't go wrong no matter how you make it or how you change it! Unfortunately, I had to give it only 4 stars because my husband didn't like it ...

  5. Dec 12th 2005

    Once you taste this soup all others will pale in comparison. (i.e resturant, can, etc) The first time I made it we were stationed overseas so I had to subsitute some fresh veggies for canne ...

  6. Dec 2nd 2005

    I made this soup for a family gathering. I scaled it to serve 20 people and it turned out very well. I'm a strict vegetarian so I had to make something good to impress the meat-eaters of t ...

  7. Mar 11th 2003

    I was expecting this to be a lot better, judging by all the positive reviews. It was rather bland. I followed the recipe to the letter (as I always try to do before rating a recipe), and cam ...

  8. Aug 9th 2002

    This recipe is awesome. My husband is a vegetarian so I'm always looking for new and good meatless recipies. This soup is very easy to make and it truly is wonderful. I have made it at least ...

  9. Mar 28th 2002

    Great soup -- everyone who tries it demands the recipe. Improved by adding a clove of garlic IMO. Also like to add some shredded cabbage.