Almost always the word soup or minestrone is associated with a healthy and dietary dish but a little sad …… for me it is absolutely not like that!

The vegetable soup reminds me of my grandmother who made it very often and I loved it. Nice “thick” and with hidden Parmesan crusts inside !!

What has always fascinated me about his minestrone was the fact that it didn’t matter which and how many vegetables he had: he used what he had and the result was always exceptional.
Obviously, however, I will show you very specific vegetables and quantities of the original grandmother’s recipe.

What makes the real difference regardless of the vegetables you choose to use is to follow his advice, and add a secret but very important ingredient!

I assure you that your children will also go crazy for minestrone, and then don’t forget there is the hunt for the parmesan crust!

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time1 Hour
  • CuisineItalian


3.5 ounces potato
2 ounces borlotti bean
1 tomato
2 carrots (medium size)
1 stick celery
2 ounces peas (fresh peas shelled)
3.5 ounces beet
1 clove garlic
2 ounces green beans
1 sprig parsley
1 l vegetable broth
2 tablespoons extra-virgin olive oil
1 shallot (small)
1 tablespoon pesto sauce
q.s. salt




Preparation of vegetables

Rinse potatoes under running water, brush and cut into small pieces
Shell beans.
Wash tomato and cut into small pieces.
Clean carrots, cut ends and slice.
Shell peas.
Wash celery stalk, remove filaments and slice, do the same with chard
Rinse green beans, remove ends and cut into 3-4 cm pieces.
Wash parsley, chop together with garlic.

soup preparation

Heat broth.
In a large saucepan, put oil and chopped shallots
Turn on the heat and sauté over low heat until golden.
Combine vegetables, a teaspoon of chopped garlic and parsley and cook for 4-5 minutes over high heat. Stir continuously. Combine vegetable broth and a pinch of coarse salt.
Cook over low heat for 45 minutes.
After the time, adjust salt and add pesto.
Mix so that everything is amalgamated.
Serve with a drizzle of raw oil and grated Parmigiano Reggiano.


If you have a cook your soup in a clay pot: this type of pot has the power to spread the heat evenly.

Do you lack the time? The pressure cooker can be an excellent ally. Cook until the pot whistles and from that moment calculate 15-20 minutes of further cooking;

A good Italian Vegetable Minestrone is best the day after preparation

What makes this soup special is that in Italy, especially in Liguria, we enrich it with basil pesto

Serve it with warm croutons.

During the last few minutes of cooking, my grandmother put previously cleaned crusts of Parmesan cheese in the minestrone to cook, which partially melted with the heat and it was always a feast for those who found them on their plate!


It is possible to keep the minestrone in an airtight container in the refrigerator for up to 3 days. If you want to freeze the soup, freeze only when it is completely cold.

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You could find a lot of italian recipes! Go to the home page Some examples below ORIGINAL BOLOGNESE recipe Slow Cooker Italian RIBOLLITA Spinach & cheese CANNELLONI SEAFOOD PASTA recipe How to Make Four Cheese Gnocchi

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