Minestrone Soup

This classic minestrone soup bursts with the flavors of hearty vegetables, beans, and pasta simmered in a savory tomato broth, creating a comforting and nutritious meal for any occasion.

  • Yield: 4-6 servings
  • Prep Time: 15 min
  • Cook Time: 1 hr


1 large yellow onion
2 medium carrots
3 ribs celery
32oz (4 cups) vegetable broth
3 medium Yukon Gold potatoes
1 medium green zucchini
1 medium yellow zucchini
15oz cannellini beans, drained and rinsed
4 bay leaves
Salt and pepper, to taste
2 cups water
10oz short-cut pasta (ditalini, pipette, small shells, etc.)
2 medium Parmigiano Reggiano rinds, approx. 80g total (optional)


  1. Finely dice the onions, carrots, and celery and place to the side.
  2. In an 8oz stock pot, add the Olitalia EVOO and heat over medium heat for 1-2 minutes.
  3. Add in the finely diced vegetables and cook for about 15 minutes over low-medium heat or until soft. (Pro Tip: If you like your soup a little spicy, you can add a pinch of hot crushed pepper).
  4. Meanwhile, dice the potatoes and zucchini.
  5. After the vegetables have softened, add the Ciao Authentica Crushed Tomatoes, vegetable broth, potatoes, zucchini, cannellini beans, bay leaves, salt, and pepper.
  6. Pro Tip: For a richer/creamier flavor, add in 2 Parmigiano Reggiano rinds, leave them in for 20-30 minutes, then remove.
  7. Let simmer over low-medium heat for approximately 40 minutes uncovered, stirring occasionally, until the potatoes are soft to the touch.
  8. After 20 minutes of cooking, add 2 cups of water and stir.
  9. When there are 10-12 minutes remaining, add in the pasta and cook until al dente.
  10. Garnish your soup with Parmigiano Reggiano and a drizzle of Olitalia EVOO. Serve and enjoy!

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.