Classic Minestrone Soup
Late Winter Goodness
This Classic Minestrone Soup recipe proves that simple pantry staples, like canned tomatoes, beans, potatoes, dried seasonings, and pasta, can create something deeply comforting and delicious. A quick sauté of onion, carrot, celery, and tomato paste builds the base before everything simmers together in one pot for the kind of soup that tastes like you spent all afternoon on it without much fuss.
This particular batch of minestrone came from the heart. My aunt has not felt much like cooking for herself lately (who does?) and when you live alone it can be easy to skip meals.
My cousins have been worried about her not eating enough so it was Tipsy to the rescue! There was an immediate offer from me to make a few meals she could tuck into the freezer and easily heat up whenever she wanted.
I know she loves this minestrone, so it went straight to the top of the list. I also made her my Classic Beef Stew, which has always been a favorite of hers.
Many of you might know my aunt from her famous Boo Boo Barb spaghetti sauce that so many of you make. Taking a little care of the woman who fed all of us for years just felt right.
Lots of Leftovers
And in true fashion, this soup made far more than I anticipated. Even after portioning containers for her freezer, there was plenty left at home.
Mr. Tipsy happily took care of that situation by eating four very generous bowls over the course of two days. I am not talking about dainty one cup servings.
I mean FULL mixing bowl size portions. He disappears into the basement to listen to his records and enjoy his lunch.
From upstairs I can hear him carrying on about how great the soup is between bites. If that is not a seal of approval, I do not know what is.
Some Souped Up History
Minestrone itself has roots in Italy and has been made for centuries as a way to use up whatever vegetables and beans were available. Rather than being a strict recipe, it has always been more of a method, changing with the seasons and the cook’s pantry.
Traditionally built around vegetables, beans, and sometimes pasta or rice, it was considered “cucina povera,” or peasant cooking. This was meant to stretch simple ingredients into a nourishing meal.
That adaptability is exactly what makes it so timeless and affordable. Whether you use fresh vegetables in the summer or canned vegetables in the colder months, minestrone remains a hearty, practical, and satisfying bowl of comfort.
A Parmesan Rind?!
A Parmesan rind is one of those small additions that makes a big difference in a pot of soup. As it simmers, the rind slowly releases a salty, nutty depth that enriches the broth without making it heavy or cheesy.
It adds that subtle savory backbone that makes people say, “what is in this?” without being able to put their finger on it. If you do not normally save your rinds, stores like Whole Foods Market often sell small containers of Parmesan rinds specifically for tossing into soups and sauces.
This makes it easy to keep a few on hand for recipes like this.
Yes, Anchovy
Anchovy sauce is another quiet ingredient in this soup. It does not make the broth taste fishy, it simply deepens it.
Anchovies are naturally rich in umami, which is that savory fifth taste that gives foods a meaty, satisfying depth. Just a couple of tablespoons melt into the soup and it also rounds out the tomatoes and beans in a way that feels almost restaurant level.
If you do not have anchovy sauce, which you can order online or find at most Asian grocery stores, you can also substitute Worcestershire sauce since it is also made with anchovies and delivers a similar savory boost.
A Paste Sauté
Sautéing the tomato paste is one of the most important steps in building flavor. When tomato paste is added straight into liquid, it can taste sharp and slightly metallic.
Cooking it with the onion, carrot, and celery allows the natural sugars to caramelize and the paste to darken. This will deepen the flavor and removes that raw edge.
Just a few minutes in the pot transforms it from bright red and acidic to rich and slightly sweet, creating a fuller, more developed base for the entire soup.
Classic Minestrone Soup
Classic Minestrone Soup is a hearty, pantry friendly dish built with sautéed onion, carrot, and celery, rich tomato paste cooked until golden, and diced tomatoes with garlic and basil for deep flavor. Cannellini beans, sliced potatoes, and tender pasta. Simmer this with Italian seasoning, anchovy sauce, and a Parmesan rind to create a layered, cozy broth. It is the perfect meatless meal for Lent or for that in between stretch of winter and spring when you want something warm, simple, and satisfying.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 tablespoons tomato paste
- 2 28 ounce cans diced tomatoes with garlic and basil
- 10 cups water
- 2 15 ounce cans cannellini beans, drained
- 2 15 ounce cans sliced potatoes, drained
- 1 cup canned green beans, drained
- 1 cup canned corn, drained
- 1 cup small pasta
- 2 tablespoons anchovy sauce or Worcestershire sauce
- 1 Parmesan rind
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon Italian seasoning
- Black pepper to taste
- A pinch of celery salt
- Salt to taste if needed
- Grated Parmesan for serving
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in tomato paste and sauté with the vegetables until it darkens slightly and turns golden, about 2 to 3 minutes.
- Add diced tomatoes and water. Bring to a simmer. Simmer 30 minutes.
- Stir in beans, sliced potatoes, green beans, corn, anchovy sauce, Parmesan rind, garlic powder, onion powder, Italian seasoning, black pepper, and celery salt. Simmer at least one hour. Or longer. Make sure the lid is on so you are not evaporating out the liquid.
- You can also add all this to the slow cooker and slow cook 6 to 8 hours on low.
- Add pasta and cook until tender. Remove Parmesan rind. Taste and adjust salt if needed. I personally cook and store the pasta separately as I feel like it sucks up too much of the broth. If you want the soup more stew-like, you can add the pasta to the pot to cook.
- Serve hot with grated Parmesan on top.
- Make a big pot. It tastes even better the next day.