Uncle Larry Adventures

Italian Classics · Lombardy

More italian soup recipes

Minestrone Classico

Classic Italian minestrone: soffritto, seasonal vegetables, cannellini beans and small pasta simmered into a thick, spoon-standing soup.

Minestrone Classico

The garden in a pot

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Classic Italian minestrone: soffritto, seasonal vegetables, cannellini beans and small pasta simmered into a thick, spoon-standing soup.

Prep
25 min
Cook
1 hr
Total
1 hr 25 min
Serves
8 servings

Ingredients

  • 1 onion, 2 carrots, 2 celery ribs, diced
  • 2 zucchini and 1 cup green beans, chopped
  • 1 potato, diced
  • 1 14-oz can tomatoes
  • 2 cups cooked cannellini beans
  • 8 cups vegetable stock
  • 1 cup ditalini pasta
  • Parmigiano rind, olive oil, salt

Instructions

  1. 01

    Build the soffritto. Sweat onion, carrot and celery in olive oil for 12 minutes until sweet.

  2. 02

    Layer the vegetables. Add the hard vegetables first, then the soft ones, cooking a few minutes between each.

  3. 03

    Simmer with the rind. Add tomatoes, stock and a Parmigiano rind and simmer 40 minutes.

  4. 04

    Pasta last. Add the beans and pasta and cook until just tender. Finish with olive oil off the heat.

Larry’s rule: Keep every Parmigiano rind in the freezer. That rind is the difference between soup and great soup.

Nutrition (estimated, per serving)

Serving
1 serving (about 450 g)
Calories
310 calories
Protein
15 g
Carbs
48 g
Fat
8 g
Saturated fat
2 g
Fibre
9 g
Sugar
6 g
Sodium
950 mg
Cholesterol
5 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/minestrone-classico).

Before you cook

What to know about Minestrone Classico

What it is

Minestrone Classico is a soup recipe rooted in Lombardy's rich northern Italian cooking. This version makes 8 servings in 1 hr 25 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: build the soffritto, then layer the vegetables, then simmer with the rind. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 onion, 2 carrots, 2 celery ribs, diced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 zucchini and 1 cup green beans, chopped — supports the dish's balance, texture and regional character.
  • 1 potato, diced — supports the dish's balance, texture and regional character.
  • 1 14-oz can tomatoes — supplies acidity, sweetness and the recipe's tomato base.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why the soffritto is cooked longer than you think

Onion, carrot and celery need 10 to 15 minutes over gentle heat to go soft and sweet. Rush it and the soup tastes sharp and thin no matter how long it simmers afterwards. This is the base of the whole pot; give it the time.

Larry’s rule: Soffritto slow, everything else follows.

More questions Larry gets asked →

Questions Larry gets asked

How long does minestrone classico take to make?
About 1 hr 25 min start to finish — roughly 25 min of prep and 1 hr of cooking. That yields 8 servings.
What do you need to make minestrone classico?
8 ingredients, starting with 1 onion, 2 carrots, 2 celery ribs, diced, 2 zucchini and 1 cup green beans, chopped, 1 potato, diced. The full list with quantities is on this page.
How do you start minestrone classico?
Build the soffritto: Sweat onion, carrot and celery in olive oil for 12 minutes until sweet.
How do you know when minestrone classico is done?
Pasta last. Add the beans and pasta and cook until just tender. Finish with olive oil off the heat.
What is the most common mistake with minestrone classico?
Keep every Parmigiano rind in the freezer. That rind is the difference between soup and great soup.
Can you make minestrone classico ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Italian Wedding Soup

Tiny meatballs, little pasta and greens in golden broth.

Try this recipe

Bruschetta al Pomodoro

Charred bread rubbed with garlic and piled with summer tomato.

Next watch

Are You Not Entertained

Roman armor, a packed colosseum, and an uncle who negotiated his way onto the sand for the catering.

Quick answer

How do you know when Italian sausage is done?

Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.