Zuppa di minestrone

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This recipe requires preparation in advance!

Probably Italy's most famous soup. This is my adapted, vegetarian version of Elizabeth David's recipe from Italian Food (ISBN 0140460985).

Zuppa di minestrone
Servings:Serves 6
Calories per serving:402
Ready in:14 hours 35 minutes
Prep. time:12 hours
Cook time:2 hours 35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:25th October 2012

Best recipe review



Better than anything from a tin

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Heat the oil in a deep pan and gently sauté the onions, garlic and herbs.
  2. Stir in the tomatoes and red wine and allow to bubble for a couple of minutes.
  3. Add the drained cannellini beans and the stock and boil gently (covered) for 2 hours.
  4. Add the carrots, and 15 minutes later, uncover, and add the potatoes and turnip.
  5. 10 minutes later, add the French beans, celery, cabbage and orzo.
  6. After a further 10 minutes, stir in the Parmesan and check seasoning.
  7. Serve more Parmesan separately.


Use haricot or other white beans and you can vary the vegetables. Some Italian sources say that little or no tomato should be included, so you can leave them out if desired.

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