Loaded Vegetables Minestrone Soup

Loaded vegetables minestrone soup is the Italian peasant classic done generously. Eight cups of beef stock, crushed tomatoes, and a small army of vegetables simmer down into a hearty, thick bowl that’s somewhere between a soup and a stew.

The secret to good minestrone is timing. Onion and garlic soften slowly in olive oil for 10 minutes to build the flavor base, then the heartier vegetables get an hour to soften and release their character. Green beans and pasta join in the last 15 minutes so they don’t turn to mush.

A generous shower of Parmigiano-Reggiano at the table is the move that lifts everything from rustic to restaurant-quality.

Pro Tips

• Use cannellini beans (white kidney) for the most authentic Italian flavor. They hold their shape better than other white beans.
• Drop a Parmesan rind into the simmer for the full hour. It melts in and adds umami depth that nothing else replicates.
• Don’t skip the slow saute of onions and garlic. This is where the flavor foundation is built.
• Minestrone tastes even better the next day. Make a big pot and reheat for lunches.

Variations

• Use vegetable broth instead of beef stock for a vegetarian version.
• Swap elbow macaroni for ditalini, small shells, or broken spaghetti for variety.
• Stir in a handful of fresh chopped spinach or kale in the last 5 minutes for a green boost.