Hearty Minestrone Recipe: Comforting Italian Vegetable Soup

Thought I’d share updated photos and a clear version of what I call The Ultimate Hearty Minestrone. This is an old favorite I first posted more than four years ago. Since then I’ve made it countless times and still stand by the original formula, though it’s very adaptable — more on that below.

How this recipe came to be

On a recent trip to Montreal I had an unforgettable bowl of minestrone at Da Emma. It was so full of flavor that I knew I had to recreate it at home. After several attempts I developed this version — it may not be identical to theirs, but I think it’s just as good, if not better.

Get ready for some major slicing and dicing

This soup is packed with fresh ingredients. Here’s what you’ll need:

• Butter – Salted butter works fine and is convenient.
• Olive oil – I use extra-virgin for its peppery, fruity flavor. Neutral oils like avocado oil work too.
• Onion – Chopped; white, yellow or sweet will do.
• Celery – Sliced or roughly chopped.
• Garlic – Minced or grated; fresh cloves are best.
• Green cabbage – Roughly chopped for a hearty texture that holds up while cooking.
• Kosher salt & freshly ground black pepper
• Vegetable or chicken stock – Use your favorite prepared broth or homemade chicken stock if not keeping it vegetarian.
• Plum (Roma) tomatoes – Cored and chopped; meaty and less watery.
• Russet potato – Peeled and cut into 1/4-inch cubes; Yukon Gold is an alternative.
• Canned chickpeas (garbanzo beans) – Rinsed and drained. You can use cooked dried beans if preferred.
• Zucchini – Cut into 1/4-inch cubes; no need to peel.
• Fresh green beans – Trimmed and cut into 1-inch pieces (frozen can be used if necessary).
• Fresh carrots – Cut into 1/4-inch pieces or slices for texture; frozen work in a pinch.
• Canned kidney beans – Rinsed and drained; or use cooked dried beans.
• Fresh basil leaves – Cut into thin strips.
• Fresh parsley – Chopped; preferred over dried for brighter flavor (substitute four tablespoons dried for 1/2 cup fresh).
• Fresh oregano – Chopped; if using dried, use about 2 teaspoons instead of 2 tablespoons fresh.
• Freshly grated Parmesan – Grate from a block when possible.

There’s a fair amount of prep, but you can chop as the soup simmers so it moves quickly. The results are well worth the effort.

• Melt the butter and olive oil in a dutch oven or a stockpot of at least 5 1/2 quarts.
• Set heat to medium and add the onion, celery, garlic and cabbage. Mix well and season with salt and pepper.
• Sauté for about 10 minutes, until the vegetables are translucent.
• Add the stock, tomatoes, potato and chickpeas. Bring to a boil, then lower heat and simmer for 30 minutes.

• Remove about 4 cups of the mixture (mostly solids) to a heatproof container and blend until smooth with an immersion blender. Return the blended mixture to the pot to thicken the broth. A countertop blender can be used instead if needed.
• Add the zucchini, green beans, carrots and kidney beans, bring back to a boil, reduce heat to medium-low and simmer for another 25 minutes.
• Stir in the fresh herbs, remove from heat, and adjust seasoning with salt and pepper if necessary.
• Serve immediately topped with freshly grated Parmesan and crusty bread if desired.

Notes on texture and variations

If you like a chunkier soup, slice the carrots instead of dicing them to add more texture. Blending some solids gives the broth a rich body; blend more if you want a thicker base.

• Freezing tip: potatoes can turn grainy after freezing and thawing. If you plan to freeze the soup, consider replacing the potato with turnip cubes.
• Make it heartier: add shredded rotisserie chicken, cooked small pasta, or both.
• Add bacon or sausage for extra flavor: brown the meat first, reserve the rendered fat for sautéing, and stir the cooked meat back into the soup near the end of cooking.

That’s it — a satisfying, vegetable-forward minestrone you can customize however you like. Top with cheese, add crusty bread, and enjoy.