What is minestrone soup made of?

Minestrone soup is made from a medley of vegetables, beans, pasta or rice, and a savory broth. Common ingredients include onions, garlic, carrots, celery, potatoes, zucchini, spinach, kidney beans, and tomatoes. It’s a flexible recipe designed to use seasonal produce and pantry staples, making it both economical and hearty. Herbs and spices like basil, oregano, and black pepper bring depth, while parmesan cheese often finishes the dish with added richness.

What is the secret ingredient in minestrone soup?

The secret ingredient in minestrone soup is anything that adds umami depth and richness—often a parmesan rind or Worcestershire sauce. These hidden enhancers don’t overpower the soup but subtly elevate every flavor. Some cooks also use a spoonful of pesto or tomato paste to build complexity. It’s not one secret, but the layering of flavors that transforms it from simple to extraordinary.

Why is it called minestrone soup?

The name “minestrone” comes from the Italian word minestrare , meaning “to serve.” Originally, it referred to a simple soup course. Over time, it became associated with thick vegetable-based soups served across Italy. It reflects the dish’s purpose: a large, hearty, and nourishing bowl meant to be shared. Its humble roots and regional adaptability make it a cornerstone of Italian home cooking.

How to make minestrone soup Jamie Oliver?

Jamie Oliver’s version of minestrone soup is based on flexibility and seasonal ingredients. He starts with a soffritto of onion, carrot, and celery, then adds vegetables like leeks, greens, and beans. Sometimes he uses rice instead of pasta. The soup is slow-cooked for depth and often finished with fresh herbs, a drizzle of olive oil, or a spoonful of pesto. His method encourages creativity with what’s already in your pantry.

Minestrone Soup: Nourishing Comfort in Every Hearty Spoonful

Description

Minestrone soup is a hearty, healthy Italian classic packed with vegetables, beans, and pasta. Discover the secrets to this rich and cozy dish.

Ingredients

- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 2 cups water
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce (vegetarian if needed)
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup small pasta (such as ditalini, orzo, or tiny shells)
- 1/4 cup grated parmesan cheese (optional)
- 1 rib celery, chopped
- 1 large carrot, peeled and diced
- 1 zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups baby spinach (or frozen spinach, kale, etc.)

Optional for serving:

- Extra grated parmesan cheese
- Chopped fresh parsley
- Crusty bread

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Instructions

In a large pot, heat the olive oil over medium-high heat.
Add chopped onion and garlic; cook for about 2 minutes until the onion becomes translucent.
Stir in the carrot, celery, and zucchini. Cook for 1 minute to coat with flavor.
Add the crushed tomatoes, vegetable broth, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper. Stir to combine.
Bring to a simmer, then cover and reduce heat to maintain a gentle simmer for 20 minutes.
Add the diced potato and green beans. Simmer for an additional 5 minutes.
Stir in the pasta and cook until just tender, about 1 to 2 minutes less than the package instructions.
Remove from heat. Stir in the spinach and parmesan cheese if using. Adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with extra parmesan and parsley if desired. Pair with warm crusty bread.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American