I love preparing Italian Minestrone with fresh, vibrant ingredients. I start by sweating yellow onion, carrots, celery, and garlic in extra virgin olive oil. Then, potatoes and tender cannellini beans are mixed into a robust broth with diced tomatoes and green beans, lending a unique texture that keeps me coming back for more.

Jump to Recipe

I’ve always been intrigued by Italian classics and Giada’s version of Minestrone Soup really delivers. I got hooked on this recipe because it’s not just any Italian Minestrone, its thick, chunky texture making every bite unpredictable and satisfying.

I start by heating up 2 tbsp extra virgin olive oil in a large pot and tossing in a chopped medium yellow onion, 2 diced carrots and 2 chopped celery stalks until they’re softened. Then, I add 3 minced garlic cloves and stir in 2 medium peeled and cubed potatoes, some diced zucchini and 1 cup of green beans cut into 1-inch pieces.

Once everything gets a quick sauté, I mix in a can of diced tomatoes including the juice and a can of cannellini beans. Pouring in 6 cups of chicken or vegetable broth along with a bay leaf, salt and freshly ground pepper really makes it shine.

This recipe feels like a modern take on those traditional, chunky Italian soups that so many of us crave.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it fills my kitchen with a wonderful aroma as garlic and veggies cook in the olive oil. Second, I really dig how the potatoes and cannellini beans make it so hearty and satisfying. Third, blending some of the beans in the broth gives it an unexpectedly creamy texture that is just amazing when you take the first spoonful. Also, its simplicity makes me feel like i can easily tweak it if i feel like adding my own twist.

Ingredients

Print Recipe (No Advertisments)

Extra Virgin Olive Oil: Healthy fat that adds richness and smooth flavor in soup.
Yellow Onion: Offers natural sweetness and fiber for body fullness.
Carrots: Add sweetness and extra fiber and brighten up the dish color.
Garlic: Boosts flavor and gives an aromatic punch that livens up soup.
Cannellini Beans: Supply protein and fiber making soup hearty and filling.
Zucchini: Contributes a mild taste while adding low calorie crunch and vitamins.
Broth: Essential liquid that ties all flavors together while making soup wholesome.
Potatoes: Add heartiness and carbohydrates for a comforting texture in every spoonful.

Ingredient Quantities

2 tbsp extra virgin olive oil

1 medium yellow onion, chopped

2 carrots, peeled and diced

2 celery stalks, chopped

3 garlic cloves, minced

2 medium potatoes, peeled and cubed

1 small zucchini, diced (about 1 cup)

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, with their juice

1 can (15 oz) cannellini beans, drained and rinsed

6 cups chicken or vegetable broth

1 bay leaf

Salt and freshly ground black pepper, to taste

1/2 cup small pasta (like ditalini or elbow, optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat the olive oil in a large pot over medium heat and add the chopped yellow onion, diced carrots and celery; cook until they soften a bit, about 5 minutes.

2. Toss in the minced garlic and let it cook for about 1 minute until it smells really good.

3. Add the cubed potatoes, diced zucchini and cut green beans to the pot and stir them in for a couple minutes.

4. Stir in the can of diced tomatoes with their juice and the rinsed cannellini beans until everything gets mixed evenly.

5. Pour in the 6 cups of chicken or vegetable broth and drop in the bay leaf, then season with salt and freshly ground black pepper. Bring the mixture to a simmer.

6. Let the soup simmer for about 20 to 25 minutes until the vegetables are tender.

7. Remove the bay leaf and using a ladle, blend some of the beans with a bit of broth and stir it back into the soup so it gets a creamy texture.

8. If you’re using the pasta, add the 1/2 cup now and let it cook for another 8 to 10 minutes until the pasta is cooked through.

9. Give it a taste and adjust the salt and pepper if needed.

10. Serve the soup warm and enjoy it with a slice of crusty bread if you like.

Equipment Needed

1. Large pot (for cooking and simmering the soup)
2. Chef’s knife (for chopping vegetables)
3. Cutting board (for cutting all the veggies)
4. Vegetable peeler (to peel the carrots and potatoes)
5. Wooden spoon (for stirring the ingredients)
6. Measuring cups and spoons (to measure oil, broth, and other ingredients)
7. Can opener (to open the cans of tomatoes and beans)
8. Colander (for rinsing the cannellini beans)
9. Ladle (for blending a bit of the soup and for serving)
10. Stove (to heat the pot and cook the soup)

FAQ

Q: Can I use vegetable broth instead of chicken broth? A: Yeah, you totally can use vegetable broth if you want a meatless version, and it still tastes great.

Q: How long should I simmer the soup? A: Simmer it for around 30 to 40 minutes so that all the veggies get tender and the flavors really mix well.

Q: Is it okay to add other vegetables? A: Sure, you can toss in things like spinach or peas towards the end, just be careful not to overcook them.

Q: Can I leave out the pasta for a gluten free version? A: Yes, you can skip the pasta or use a gluten free variety if needed, the soup will still be delicious.

Q: Can I make this soup ahead of time? A: Absolutely, you can make it in advance and simply reheat it. If you're adding pasta, add it during reheating so it doesn't get too mushy.

Giada De Laurentiis’ Classic Minestrone Soup Recipe Substitutions and Variations

Extra virgin olive oil: If you dont have extra virgin olive oil, you can use avocado oil or grapeseed oil for a similar richness
Diced tomatoes: Instead of canned, you can use about 2-3 fresh tomatoes that are peeled and diced
Cannellini beans: You can experiment with white kidney beans or even chickpeas, though theyll give a slightly different texture
Small pasta: For a gluten-free twist, substitute with quinoa or even a rice alternative that holds up well in soups

Pro Tips

1. Take your time sautéeing the onions, carrots, and celery – let em really sweat and get softer instead of rushin’ it. If the garlic cooks too fast, it can get bitter which really messes up the overall taste.
2. Give the blending step a try, but only blend a little bit of the beans with some broth. This trick gives the soup a creamy texture without turnin’ it into a complete mash – balance is key!
3. If you can, use homemade broth instead of store-bought. It definitely boosts the flavor and gives you more control over the saltiness, ’cause some broths can really vary in taste.
4. For an extra zing, consider tossin’ in a pinch of red pepper flakes or a splash of lemon juice at the end. It might sound simple, but that little tweak can seriously brighten up the soup.

Giada De Laurentiis' Classic Minestrone Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

165

kcal

Equipment: 1. Large pot (for cooking and simmering the soup)
2. Chef’s knife (for chopping vegetables)
3. Cutting board (for cutting all the veggies)
4. Vegetable peeler (to peel the carrots and potatoes)
5. Wooden spoon (for stirring the ingredients)
6. Measuring cups and spoons (to measure oil, broth, and other ingredients)
7. Can opener (to open the cans of tomatoes and beans)
8. Colander (for rinsing the cannellini beans)
9. Ladle (for blending a bit of the soup and for serving)
10. Stove (to heat the pot and cook the soup)

Ingredients

2 tbsp extra virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
3 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 small zucchini, diced (about 1 cup)
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, with their juice
1 can (15 oz) cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1 bay leaf
Salt and freshly ground black pepper, to taste
1/2 cup small pasta (like ditalini or elbow, optional)

Directions

Heat the olive oil in a large pot over medium heat and add the chopped yellow onion, diced carrots and celery; cook until they soften a bit, about 5 minutes.
Toss in the minced garlic and let it cook for about 1 minute until it smells really good.
Add the cubed potatoes, diced zucchini and cut green beans to the pot and stir them in for a couple minutes.
Stir in the can of diced tomatoes with their juice and the rinsed cannellini beans until everything gets mixed evenly.
Pour in the 6 cups of chicken or vegetable broth and drop in the bay leaf, then season with salt and freshly ground black pepper. Bring the mixture to a simmer.
Let the soup simmer for about 20 to 25 minutes until the vegetables are tender.
Remove the bay leaf and using a ladle, blend some of the beans with a bit of broth and stir it back into the soup so it gets a creamy texture.
If you're using the pasta, add the 1/2 cup now and let it cook for another 8 to 10 minutes until the pasta is cooked through.
Give it a taste and adjust the salt and pepper if needed.
Serve the soup warm and enjoy it with a slice of crusty bread if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.