Try this classic minestrone soup on a chilly day

Minestrone soup recipe

This minestrone soup recipe is a delicious version of the classic Italian vegetable soup. This soup recipe is particularly satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavour to its herb-flecked tomato broth, and starchy beans make it nice and thick. You can try tossing in some green beans for texture, and, as a final finishing touch, I top it off with fresh basil and a sprinkle of Parmesan cheese. It’s super easy and flavourful, and all you need is crusty bread to make it a meal.

Minestrone soup served with crusty bread

Ingredients (Serves 6)

  • 4 tablespoons extra virgin olive oil 
  • 1 medium brown onion, chopped 
  • 2 medium carrots, peeled and chopped 
  • 2 stalks of celery, chopped 
  • ¼ cup tomato paste 
  • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green bean or any vegetables you have at home) 
  • 4 cloves garlic, minced 
  • ½ teaspoon dried oregano 
  • ½ teaspoon dried thyme 
  • 1 can diced tomato 
  • 4 cups vegetable broth 
  • 2 cups water 
  • 1 teaspoon fine sea salt 
  • 2 bay leaves 
  • Pinch of black pepper 
  • 1 can mixed beans 
  • 1 cup fresh basil  
  • 2 teaspoons lemon juice 
  • Freshly grated Parmesan cheese, for garnishing (optional) 


  1. Heat up 3 tablespoons of the olive oil in a large stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook and stir until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. 
  2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. 
  3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, pepper and bay leaves.  
  4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer. 
  5. Cook for 15 minutes, then remove the lid and add beans and basil leaves. Continue simmering, uncovered, for 10 minutes. 
  6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and the remaining tablespoon of olive oil. Taste and season with more salt and pepper.
  7. Garnish bowls of soup with grated Parmesan. Serve with pasta, toasted Turkish bread or anything you would like.

We hope you enjoy winter warming soup. We’re sure it will be a favourite with all of the colourful ingredients. If you’d like to see more of the food that we serve at our centres, you can book a tour or send us a message.

Written By

Vivian, CEEC Chef

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