Minestrone Soup Cooking Recipe | Minestrone Recipe

Minestrone Soup Cooking Recipe Minestrone Recipe

Minestrone Soup Cooking Recipe | Minestrone Recipe

This popular recipe highlights the flavors of spring vegetables, which complement the taste of the pesto.

Serves 4

Preparation time: 20 minutes
Cooking time: 2 hours


  • ¼ cup (⅔ oz./20 g) dried porcini
  • 7 oz. (200 g) white haricot beans (in the pod)
  • 5 oz. (150 g) peas (in the pod)
  • 5 oz. (150 g) fava beans (in the pod)
  • 1 clove garlic
  • 1 potato
  • 1 onion
  • 2 zucchini
  • 6 cabbage leaves
  • 7 oz. (200 g) green beans
  • 6 chard, endive, or borage leaves
  • 1 carrot
  • 2 tomatoes
  • 3 tablespoons olive oil
  • Grated Parmesan
  • Grated pecorino Pesto
  • Salt


  • 1 vegetable mill or stick blender (optional)

Minestrone Soup Cooking Recipe Minestrone Recipe


Cooking Method

  • Soak the dried porcini in lukewarm water for 10 minutes, then drain and chop them.
  • Wash and shell the fresh haricot beans, peas, and fava beans (if these are large, peel them as well).
  • Peel the garlic and chop the clove finely.
  • Peel and wash all the other vegetables and cut them into small pieces.
  • Bring 8 cups (2 liters) of water to a boil in a stockpot, and add the tomatoes for a few seconds so that they will peel easily.
  • Remove with a slotted spoon and take off the skins.
  • Salt the water, then return the peeled tomatoes to the pan, together with the porcini and the rest of the vegetables.
  • Add the olive oil and cook for 2 hours over low heat.
  • Serve with Parmesan, pecorino, and pesto.

Suggested food/wine match

  • Fontanacota, Sciac-tra—Ormeasco di Pornassio DOC

Chef’s notes

Once the minestrone soup is ready; you can add pasta or rice and cook according to the packet instructions.
You can also pass the soup through a vegetable mill, or use a stick blender, to give it a smoother texture.