Can I change the vegetables?
Yes — minestrone is defined by the technique, not the vegetables. Use whatever is in season: courgettes and green beans in summer, squash and leeks in autumn, kale and roots in winter.
Italian · dinner
Minestrone di Verdure
#italian#soup#dinner#vegetarian#chef:marco
70m
Total time
6
Servings
300
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
6
Produce
- 1 white onion, diced
- 2 carrot, diced
- 2 celery stalks, diced
- 2 medium potato, diced
- 1 courgette, diced
- 200 g cavolo nero or savoy cabbage, roughly chopped
- 2 cloves garlic
- 3 sprigs fresh thyme
Pantry
- 240 g canned borlotti beans, drained
- 1.5 L vegetable stock or water
- 4 tbsp extra-virgin olive oil
- to taste fine salt and black pepper
Sauce
- 150 ml tomato passata
Dairy
- 1 piece parmigiano reggiano rind (optional)
Pasta
- 100 g small pasta (ditalini or similar)
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
Why add the parmesan rind?
The rind releases proteins and glutamates that enrich the stock over the simmer. It doesn't melt — remove it before serving. Save parmesan rinds in the freezer specifically for soups.
When do I add the pasta?
Cook the pasta separately in salted water and add it to each bowl when serving. Adding it to the pot makes it absorb all the broth by the next day.
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