The word “Minestrone” comes from the word “Minestra,” which means dish up and serve. There are variations ranging from thick and dense to more of a broth. It was originally known as Cucina Povera – or cuisine for the poor. A peasant may have killed a rabbit, or another type of meat used the bones as broth and cooked up a soup made with beans and available vegetables.
When tomatoes and potatoes were introduced to Italians from South America during the Middle ages, they also went into the minestrone soup.
My recipe below includes fresh onions, garlic, tomatoes, carrots, zucchini, celery, green beans, kidney, cannellini beans (white kidney), and orzo (optional). One of the other elements that the siblings mentioned was their secret infusion of herbs, that they use regularly in their recipes. I’d love to know what’s in that mixture, but it’s their little secret. It’s almost certain to include basil, oregano, thyme, rosemary, basil or sage.
You can save the water from steamed or boiled vegetables to use for the broth or purchase an organic broth that’s low in salt.
Fresh vegetables are always best for flavor and nutrition but if none is available, use frozen or canned.
This is THE most delicious minestrone soup recipe I’ve ever tasted
It’s vegetarian although feel free to throw a bone in there if you want.
Enjoy my recipe for Sardinian Style Minestrone Soup with some freshly grated Parmesan, freshly baked bread, and an excellent Sardinian Cannonau wine or Chianti. Eat like a Sardinian and live a long healthy and enjoyable life!
- 1 Tbsp extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic, crushed
- 1 stalk celery diced
- ¾ cup fresh green beans stems cut off and chopped into 2-inch pieces
- 2 small zucchini diced into small cubes
- 6-8 cups vegetable broth
- 1 can cannellini beans drained (may substitute great northern or white kidney)
- 1 can kidney beans drained
- 1 28 oz can tomatoes, chopped
- 2 carrots diced
- 4 Tbsp mixture of fresh Italian parsley chopped basil, oregano, thyme, rosemary, basil, and sage or your own concoction. (or 2 Tbsp dried)
- salt and pepper fresh, ground
- Bag of baby spinach leaves (8oz)
- 4 oz Italian Orzo Pasta or any small shape (optional)
- salt and pepper to taste
- red crushed pepper to taste (optional)
- Parmesan grated
- Heat the olive oil in a large, heavy soup pot
- Saute the onion, celery, garlic, green beans and zucchini in the oil for about five minutes until the onions begin to become translucent. (don't brown)
- Add the stock with the drained cans of beans, tomatoes, carrot and all the herbs.
- Bring to a boil and then reduce the heat and simmer the soup for about 20 minutes.
- Season to taste with salt and pepper.
- Add the washed spinach leaves and add to the pot. Also, add the pasta and simmer for another 20 minutes until the soup has reduced slightly and has a good consistency.
- Serve with a grating of Parmesan cheese and more black pepper if desired.