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This time of year just calls for hearty soups and this Tuscan minestrone soup is perfect for those chilly nights. It’s packed full of fresh vegetables, beans and rice plus it’s a great way to use up leftover veggies. Curl up with a blanket, a big bowl of soup and stay cosy!
If I’m honest when I think of soup I think meh…I’d rather EAT something, like gimme a bowl of pasta with a rich, flavourful ragu or a slice of pizza.
But whenever a big bowl of homemade soup is plonked down in front of me with a few slices of crusty bread I LOVE IT and understand why people are so obsessed with eating soup during the colder months. (Also, you’ll note there’s a lot of eating in this soup!)
I mean let’s face it soup is cheap, easy and there are so many variations!
Minestrone Soup – The Traditional Recipe
When it comes to minestrone soup there is no traditional or set recipe because it’s meant for using up the vegetables that are in season. If you make minestrone in the summer it will be different from when you make it in the winter.
In Italy, it also depends on region and even the household, pretty much like all Italian food. Sometimes tomatoes are added although you’ll be surprised to hear most of the time they’re not. Also, rice is often added instead of pasta which I’ve done here and love it.
The thing to remember is to use seasonal veg, if it’s in season it tastes 100x better. Here’s a list of vegetables to use at this time of year;
Winter Minestrone Vegetables
- Cavolo Nero – Tuscan kale and one of my favourites for this soup
- Cabbage – your favourite kind
- Onions, Carrots, Celery – this is always used as a base for the soup to give it extra flavour
- Spinach – makes you big and strong like Popeye
- Green Beans – gives great texture
- Leeks – you could use them instead of onion
- Potatoes – hearty and delicious
These are the most common vegetables that are found in a winter Italian minestrone soup. Broccoli, cauliflower, turnips and squash are also in season at this time of year but are not commonly used.
How To Make Tuscan Minestrone Soup – Step By Step
First make a sofritto by sauteing equal amounts of finely chopped carrots, celery and onion with a little olive oil (photo 1).
Top Tip: This is an important part and the only part of the soup you need to pay extra attention with. You need to saute the veggies slowly for around 10 minutes until they are soft. Don’t be tempted to turn up the heat because the flavours won’t really develop and it’s more likely to burn which will ruin the flavour of the soup.
Once the veggies are soft add the chopped potatoes, thyme and chopped garlic. Fry everything for 1-2 minutes until the garlic and thyme are fragrant then add the chicken stock (photos 2-3).
Bring the soup to a boil then turn down to simmer and cover for 30 minutes. The potatoes should be cooked through at this point. Using the side of a wooden spoon crush some of the potatoes against the side of the pot.
Add the chopped cavolo nero and savoy cabbage, cover again and simmer for 15 minutes (photo 4).
Next, put half of the cannellini beans in a bowl with a spoonful of soup liquid and blitz until completely smooth, add to the soup along with the other half of cannellini beans and green beans (photo 5).
Finally, add the rice and simmer for 10-15 minutes, add salt if needed and serve with some crusty bread (photo 6).
Variations
Tuscan minestrone soup is made with seasonal green vegetables and rice, preferably arborio rice. If you go up north to Liguria they top theirs with basil pesto (so delicious and definitely worth trying).
In Milan, they add canned chopped tomatoes, tomato paste and rice. You can sub the rice for small tubular pasta called Ditalini which is just as good.
No matter what way you choose to eat minestone just make sure you’re tucked up all cosy inside with a blanket and a great movie. It’s the best way to deal with a rainy day which btw I love! Why are people always hatin’ on the rain? Being cosy is my favourite thing ever!
Extra Tips For Making This Minestrone Soup
- Make sure to cut the cabbage into small to medium chunks so they are easier to eat.
- I cut the green beans into 3 after removing the top and tails.
- If you want to make this soup in advance follow all the steps apart from adding the rice. Only do this when serving as it will soak up a lot of moisture and turn mushy this goes for pasta too.
- You can store this soup in the fridge or freezer but again do this before adding the rice.
More Delicious Soup Recipes To Try;
- Roasted Red Pepper Soup
- Tuscan Farro Soup with Beans
- Green Pea Soup with Leek and Zucchini
- Pappa al Pomodoro – Tomato Bread Soup
- Wild Mushroom Soup
- Roasted Tomato Soup – Creamy and Healthy
If you’ve tried this Tuscan Minestrone Soup or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Tuscan Minestrone Soup
Ingredients
- 1 large carrot, finely chopped
- 1 large celery stalk, finely chopped
- 1 onion, finely chopped
- 2 medium sized potatoes, cut into cubes
- 2 cloves garlic, finely chopped
- 8.5 cups (2 litres) chicken stock
- 2 sprigs thyme
- 1/2 small savoy cabbage, finely chopped
- 6 leaves cavolo nero, finely chopped
- 3.5 oz (100g) green beans, trimmed and cut into 3
- 14 oz (400g) cannellini beans, canned
- 3/4 cup (150g) arborio rice
- 1 tbsp olive oil
Instructions
- Saute equal amounts of finely chopped carrots, celery and onion with the olive oil on a low to medium heat until soft (around 10 minutes).
- Top Tip: This is an important part and the only part of the soup you need to pay extra attention with. You need to saute the veggies slowly for around 10 minutes until they are soft. Don't be tempted to turn up the heat because the flavours won't really develop and it's more likely to burn which will ruin the flavour of the soup.
- Once the veggies are soft add the chopped potatoes, thyme and chopped garlic. Fry everything for 1-2 minutes until the garlic and thyme are fragrant then add the chicken stock.
- Bring the soup to a boil then turn down to simmer and cover for 30 minutes. The potatoes should be cooked through at this point. Using the side of a wooden spoon crush some of the potatoes against the side of the pot.
- Add the chopped cavolo nero and savoy cabbage, cover again and simmer for 15 minutes.
- Next, put half of the cannellini beans in a bowl with a spoonful of soup liquid and blitz until completely smooth using an immersion blender or use a regular blender, add to the soup along with the other half of cannellini beans and green beans.
- Finally, add the rice and simmer for 10-15 minutes, add salt if needed and serve with some crusty bread.
Notes
Extra Tips For Making This Minestrone Soup
- To speed things up prep all the veg in advance.
- Make sure to cut the cabbage into small to medium chunks so they are easier to eat.
- I cut the green beans into 3 after removing the top and tails.
- If you want to make this soup in advance follow all the steps apart from adding the rice. Only do this when serving as it will soak up a lot of moisture and turn mushy this goes for pasta too.
- You can store this soup in the fridge or freezer but again do this before adding the rice.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love soups like this, wholesome and a meal in a bowl. Deliciously warming and excellent that you can use leftover veggies.
Such a great soup for a cool night!!!
This is the wonderful looking soup. Just how it should be, chunky, and full of flavour. Just what you need as the colder weather comes in.
I’m with you, I could live on soup and bread alone. Thanks for explaining about all the variations of minestrone – I always wondered!
No problem Pam, thanks for stopping by!
Oh this soup looks perfect for a cool fall day! YUM
Thanks so much Cindy!