Minestrone Soup Recipe, How To Make This Italian Dish At Home

Magical Minestrone Soup. A classic dish from the heart of Italy, made with whatever vegetables and legumes are in season. This hearty soup has been around for centuries, feeding families and filling bellies. So let's dive into the history of minestrone soup and learn how to make this delicious dish.

Minestrone soup dates back to ancient Rome, where it was originally called "puls." This dish was a simple soup made with grains, vegetables, and beans, which were boiled in water to create a thick, nourishing stew. It was a staple dish for Roman soldiers, providing them with the energy and sustenance they needed to conquer their enemies.

Over the centuries, the recipe for minestrone evolved, incorporating different vegetables and legumes depending on what was available in each region. The dish eventually made its way to Italy, where it became a popular dish for families and communities to share. It was a dish that could be made with whatever was in the pantry, making it a cost-effective way to feed a large group of people.

Today, minestrone soup is still a beloved dish in Italy and around the world. It's a perfect example of the Mediterranean diet, which emphasises the use of fresh, whole ingredients to create delicious and healthy meals.


  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 can of diced tomatoes
  • 1 can of cannellini beans
  • 1 cup of chopped kale
  • 6 cups of vegetable broth
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese, for serving


  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
  • Add the chopped carrots and celery to the pot, and cook for another 5 minutes.
  • Add the chopped zucchini and diced tomatoes, along with their juice, to the pot. Stir to combine.
  • Add the cannellini beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
  • Add the chopped kale to the pot, and let it cook for 5 more minutes.
  • Season the soup with salt and pepper to taste.
  • Serve the minestrone soup hot, topped with freshly grated Parmesan cheese.