The older I become, the less that I use written recipes in my cooking.
But thank goodness, I’m not to old to try new things! Such as cooking in an Instant Pot. Fun, fun, fun is how I sum up this cooking appliance. The speed of cooking is mind-blowing, plus no flavor is lost at ALL!
But back to using recipes from memory:
To my mother, I give credit. To my nonna, I give credit. Neither of them ever used written recipes to guide them in their kitchens. They were fabulous cooks and just knew in their bones . . . intuitively . . . how to prepare delicious foods from their simple taste sensibilities as well as their experience and knowledge from watching their own mothers and nonnas that preceded them.
It has taken me years to get to this point.
I don’t want to ever be or sound arrogant or proud in my cucina, but I hope to somehow and in some way arrive to the point of my talented, yet humble Italian ancestors in their cooking abilities. There’s no guarantee for me to know if I’ve ever reached that point other than to observe and experience the pleasure of my family and guests as they eat and feel satisfaction in their tummies after any of the meals that I have prepared for them.
I have been making Italian minestrone soup for years. And I even lost the original recipe that I created. But I know the recipe . . . in my heart and long-term memory . . . just like my mother and my Nonna.
The truth is, every Italian minestrone soup recipe that you read will have a similar base of fresh vegetables, tomatoes, and herbs that simmer in a delicious broth!
I used my Instant Pot for this batch of soup and am providing you ‘step-by-step’ photo instructions.
First, turn on the Instant Pot to ‘sauté’ and add about 4 tablespoons of extra virgin olive oil and about ¼ cup of butter (we like a richer flavor and most Northern Italians cook with butter combined with olive oil).
Pour the olive oil into the pot:
Add the chopped onions and minced garlic:
Add the carrots:
Add the celery:
Add 4 – 8 oz. of chopped pancetta:
Gently stir all of these ingredients and sauté for about 3 – 5 minutes.
Enjoy the wonderful aroma!
Then turn the Instant Pot on “Keep Warm” and turn heat setting to “Less”.
Add the chopped zucchini:
Add the green beans:
Add the potatoes:
Add the slivers of spinach:
Add the cabbage:
Add the tomatoes (San Marzano tomatoes are the best):
Add 1 bunch of Italian parsley, stems removed and chopped:
Add the cannellini, garbanzo and kidney beans:
Add a large chunk of Parmigiano cheese and the sage. Then fill up the Instant Pot with chicken or vegetable broth, about 2 inches below the top.
Place the lid on the Instant Pot, press the button ‘soup’ and let the pot do it’s thing for 30 minutes minimum, up to an hour. Carefully open the lid so that the steam releases ‘away’ from your face so that you don’t get burned. Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’.
When serving, garnish with Italian parsley and pass freshly-grated Parmigiano cheese around for your guests to help themselves and top their bowls of this delicious soup.
It’s been overwhelming to read all of the positive reviews of this delicious minestrone recipe! I’m so grateful that I could share this recipe with you and add to your culinary journey!
Every now and then one of you’ll write to me and tell me about the results and experiences of one of my recipes in your lives and the tummies of others that you serve with love.
Here are just a few of your email letters to me:
In August, Pat wrote and said: “I just finished making this amazing soup in my instant pot, and it is fabulous!!”
In January 2018, Pat wrote again, “I have cooked this recipe for Classic Italian Minestrone Soup several times since I saw the recipe on www.italianbellavita.com. This soup is amazing, and the fact that the recipe can be done in the Instant Pot makes it even more appealing. This is my favorite Minestrone recipe; I can’t say enough good things about it!! Thank you Roz Corieri Paige for your delicious recipe. Looking forward to trying them all!
In December, Chris wrote to me after preparing this Minestrone Soup for 80 people, yes you read that correctly, 80 people at her church dinner and get-together. After family, my church friends would be my greatest honor to cook or bake for. Chris wrote to me afterward and said,
“Hi Roz!
I need to make about 80 servings, so I’ll multiply by 8 or so to fill my bathtub.., I am half Italian myself, and love to cook… I have a recipe I have used for years, but yours sounded too good not to make! Thank you! I’ll let you know how it goes – it will be made on Wednesday for a Thursday Lenten supper.”
and after her church’s Lenten supper, Chris wrote back and said,
“Obviously, we had some soup left over, as we had prepared two soups (both 80 servings worth), but your minestrone was VERY well received, and I am still getting compliments on it. Thank you for your posts with those great recipes! This one has been ‘saved’, and I have your blog in my favorites…”
What an honor! I ‘m glad that you made so many parishioners happy in their tummies, Chris!
On Pinterest, Stephanie commented: This soup turned out amazing!
Jim from Australia wrote:
Made it last week-end (being winter in Australia). Tasted absolutely fabulous. Next day it was even better. Will certainly be making it again before winter finished. Well done.
Zerrin said:
This is honestly my favorite food prep recipe! I cook this at least once a week and freeze portions in little containers to take to work! I used to know a little Italian lady who used to live and cook a lot in our court as a kid and honestly, one taste of your recipe and it has brought me back to my childhood! Have also made this for dinner for the family and they all fell in love! Thank you for sharing this <3<3<3
.
Classic Italian Minestrone Soup
Ingredients
- ½ cup olive oil plus ½ stick (4 oz.) high-quality butter (which Northern Italians cook with alongside olive oil for a more rich, deeper flavor)
- 4 - 5 large cloves of garlic, minced
- 1 onion (preferably sweet, such as Vidalia), diced
- 4 - 8 oz. diced pancetta] (I use 8 oz.) {If vegetarian, do not include [pancetta}
- 3 carrots, cleaned and diced/sliced pancetta
- 2 stalks celery plus its flavor-filled leaves, cleaned and diced/sliced
- 1 cup fresh green beans, cut up into ½" pieces
- 2 cans (14.5 oz) imported Italian diced tomatoes (San Marzano
- OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have some on hand
- 2 Idaho potatoes, cut into chunks about ¼" thick
- 1 zucchini, diced with skin left on
- 1-½ cups fresh spinach or swiss chard, chopped
- 1 cups fresh cabbage, chopped
- 1 can cannellini beans, drained and rinsed well
- 1 can dark red kidney beans, drained and rinsed well
- 1 can garbanzo beans, drained and rinsed well
- 4 - 6 cups water or homemade vegetable or chicken broth
- 1 'bunch' of Italian parsley, stems removed and chopped (makes about 1 cup)
- 1 big chunk of parmesan rind
- 1 Tbsp. freshly-diced sage
- freshly cracked salt and pepper to taste
- 1 cup tubular (ditalini) pasta
- Optional - 1 teaspoon dried Italian seasoning
- freshly grated Parmesan cheese for serving
Instructions
- Follow the step-by-step photo instructions provided on the blog post while you read these directions.
- Turn on the Instant Pot to ‘sauté’.
- Pour the extra virgin olive oil and butter into the pot (we like a richer flavor and most Northern Italians cook with butter combined with olive oil).
- Add the chopped onions and minced garlic.
- Add the carrots.
- Add the celery.
- Add the chopped pancetta.
- Gently stir all of these ingredients and sauté for about 5 minutes.
- Enjoy the wonderful aroma!
- Then turn the Instant Pot on “Keep Warm” and turn heat setting to “Less”.
- Add the chopped zucchini.
- Add the green beans.
- Add the potatoes.
- Add the slivers of spinach.
- Add the cabbage.
- Add the tomatoes.
- Add the parsley.
- Add the cannellini, garbanzo and kidney beans.
- Add a large chunk of Parmigiano cheese, then fill up the Instant Pot with chicken or vegetable broth, about 2 inches below the top.
- Place the lid on the Instant Pot, press the button ‘soup’ and let the pot do it’s thing for 30 minutes.
- Enjoy a nice cup of coffee or tea . . . or a glass of wine while the soup cooks!
- Carefully open the lid so that the steam releases ‘away’ from your face so that you don’t get burned.
- Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’.
- When serving, garnish with Italian parsley and pass freshly-grated Parmigiano cheese around for your guests to help themselves and top their bowls of this delicious soup.
Notes
If you enjoyed this recipe, please share it with others on Pinterest and Instagram! Thank you for sharing the love! https://www.italianbellavita.com/2017/01/classic-italian-minestrone-soup/
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Looks really good Roz – good shots of the process
Thanks Larry. It’s also great to freeze (without the potatoes and pasta though, since they get mushy).
Hi Roz,
Just joined your group last week. I just made your Classic Italian Minestrone Soup and followed your directions completely except for the Instant Pot which I don’t have. It turned out the best minestrone soup I ever made. Thanks for the great recipe.
What a great looking minestrone soup, Roz! I love what a rind of Parm does for soups like this.
You’re right Susan…..adding that chunk of Parm does wonders for soup!
Ciao,
Roz
HI Roz! WE love your minestrone soup- love the fact you made it with our favorite ingredient – Pancetta!! We can imagine the flavor of the broth in this one. and the 3 beans added – sounds even more amazing – it has to be good! Thanks for the recipe!
Thanks Liz and Anna – we certainly enjoy it and the beauty of minestrone is that you can add so many diverse ingredients — and these are our favorites!
Ciao,
Roz
Yes, so true! What was learnt in the kitchen by the side of a good cook is invaluable. Love the look of the minestrone. I don’t have an instant pot but it sounds like a great investment.
The nice thing about this minestrone recipe and really any recipes, is that an Instant Pot is not required. I had purchased one last year and wanted to try it out with minestrone. It did cook super fast, that’s for sure. You’re right Marcellina, nothing can replace learning how to cook from our mothers and grandmothers!
Ciao,
Roz
Absolutely scrumptious!
Thank you so much Zaza! How have you been lately? I hope that you’re having a great start to 2017!
Ciao,
Roz
This minestrone looks incredible! I love a good minestrone but have only made is a couple of times and it’s the one soup that I feel like I need a recipe. I love this one!
Everyone has his/her version of this classic, heartwarming soup, and yours looks so inviting, Roz. I never heard of that insta-pot of yours. Is it like a pressure cooker?
surely delicious and an absolute tummy warmer. I love soup weather xo
How much pancetta and parsley do you put in the Minestrone Soup? They are not listed in the ingredients. Do I add sage instead of the parsley? I love minestrone, but have never made my own. Sounds wonderful!
Not sure if I missed it, but how many servings does this wonderful recipe make? I need to make a lot for a church supper….
Christine,
This big batch will serve about 8 – 10 people depending on how big the servings are. Buon Appetito!
Ciao,
Roz
I do not have the same kind of pot as you do, I have just regular pots so how long would I cook this for in a regular pot? And…. for the life of me I can’t find how many people this serves.
Hi Jayne,
I’m sorry that I didn’t include the number of people that this pot of minestrone serves. Depending on how much soup and how hungry people are, it safe to say that this will serve 8 to 10 people.
Without this particular pot, I would cook this on a very low simmer in a large heavy pot for 1 hour. Add the pasta to cook in the hot soup for another 15 minutes. Taste to feel the texture of the pasta. Stop cooking immediately when the pasta has a gentle toughness left in it. As you know this is what Italians call ‘al dente’ (to the tooth)….don’t cook the pasta to a soft point, it will turn into mushy, broken pasta. If you prefer, you can also cook your pasta in a separate pot as directed by the package instructions, again to al dente, and then add to the hot soup.
Your leftover minestrone (if you have any) will have the pasta soaking up a lot of the liquid of the soup . . . just add more water or tomato juice and let simmer to ‘blend’ into the leftover minestrone. If you need to, add some tomato paste with your water or tomato juice to maintain a nice tomato base.
I hope that this is very helpful. Please write to me as you go along and I’ll be happy to continue to answer your questions.
PS: If you have a slow cooker (crock pot, etc.), then you can follow the original instructions for the Instant Pot.
PSS: I have been happy to share with you and all of my readers how things turned out for you. If you like I can also add your photo, keeping your name anonymous.
Ciao,
Roz
This recipe looks wonderful! Just wondering why it’s on Pinterest listed as a “vegan” soup?. I’m not sure how it works when you post a recipe , if you have control over where it gets shared or not, just giving you a heads up?. Looks amazing! I’m definitely going to try it!
Hi Casey,
I don’t know how Pinterest listed this as a ‘vegan’ soup. I know that I certainly never indicated it as being vegan either here on my blog or on any of my boards on Pinterest. I don’t even have a vegan board to pin it to! So someone else must have got that ball rolling. Go figure, huh! Please eliminate the parmesan cheese and the pancetta if you are vegan. And thank you for stopping by with the kind heads up. Let me know what you think of this minestrone someday too please!
Ciao,
Roz
Hi Roz,
Making this for the first time, and like Carol, I did not see the pancetta in the ingredient list (and therefore didn’t buy any). Our family is actually vegetarian though (in fact, this recipe came up in a search for vegetarian meals.). Can this be made without the pancetta and still taste good?
Hi Jen,
Thank you for the heads up about my typo. I really appreciate your help.
Great question about the pancetta! Yes, the soup will still be very delicious without the pancetta. Most minestrones are prepared without pancetta anyway; it’s just a way of taking things over the top, but not necessary. Do taste your soup as it is cooking to add a bit of salt here and there whenever a flavor boost is necessary. This is a very personal preference though.
I would love to know how it turns out for you.
FYI, Parmesan is made using animal rennet (from a calf’s stomach), so it is also non-vegetarian.
Fitz,
Thanks for the information. Adding parmesan is simply my family’s thing, but it is certainly not for everyone, especially vegetarians. People can add or delete any ingredient that they want; that’s one reason why cooking is so much fun and rewarding.
I appreciate the addition of your thoughts.
Ciao,
Roz
Thank you for your real Italian recipe. I married your recipe with the old fashioned way my Mother prepared minestrone -likely not authentic, however hearty and with small bits of beef rather than pancetta. Also, took into account my husbands tastes (no spinach) My Mom always had a rich, beef broth so I roasted short rib bones/marrow and had about 3/4 cup of shredded beef from the bones for a stock. I also had large Colavita Rigatoni #31 C and used instead with fresh rosemary from the garden. Pasta is a big dietary indulgence, so its easier to portion control this pasta. Still had to watch crusty bread.
Hi there,just came across this recipe. Looks amazing, Would it be possible to substitute the canned beans with dried soaked beans? How does it affect cooking time? thank you.
Hi Rhea, I replied to you directly to your email, but just in case you didn’t see it, I’m replying back to you here as well. Yes, by all means use soaked dried beans. Once soaked the cooking time should be the same.
Ciao,
Roz
This recipe using my instant pot. When the instant pot was full to overfowing, I had to switch to a large stove top pot.
I had thought it would fit when it said for instant pot.
Soup is still delicious.
,I had the same problem since I have a6qt ip. I also put it my heavy duty soup pot and let it simmer for an hour
And then tossed in the pasta. It is a wonderful soup and will continue make.
i have been making minestrone soup for years and this recipe was the BEST! thanxs for sharing
Thank you so much for an authentic minestrone recipe. I am overjoyed to be able to make the soup i grew up on.
Hi Roz,
I’m in the process of making this recipe in my 8 Quart InstantPot, but I’m concerned about the measurements listed here. I got through adding the spinach and cabbage and the ingredients are already at the 14 cup mark on the side of my pot. I’ve always read that you shouldn’t fill your InstantPot (or any electric pressure cooker) more than 2/3 of the way up….which on my pot is the 12 cup mark. I haven’t even added the tomatoes, beans or broth yet and I am beyond that point!
For my purposes, I took half of the ingredients out and added half of the tomatoes, beans and broth and saved the other half to make a second batch. As it turns out, splitignthe recipe in half is the exact amount to fill my 8Quart InstantPot safely. What size pot are you using in this recipe??
I saw a couple other comments of people overflowing their pots, so it seems I am not the first person to have this issue. Aside from the wonky measurements, I have faith this soup will be delicious! I’ll update once it’s finished. Thank you.
Jaime and everyone,
One of my ‘problems’ when I cook is that I normally don’t use recipes. Then I guesstimate how much I used to write it down and share with everyone. Looks like I was way off the mark with the ingredient amounts for this delicious minestrone.
I have made the ingredient amount adjustments so that the minestrone recipe fits better for the largest size Instant Pot. If these amounts are still too much for your pot, then simply remove what you don’t need and make 2 batches as Jaime did. Remember that this freezes beautifully! Just don’t put the pasta noodles in whatever you freeze! They will thaw out in a very mushy state and that’s not good with pasta that is always the best cooked to ‘al dente’. When you thaw out the frozen minestrone, cook some pasta in fresh clean, boiling water, drain, and then add to the newly heated minestrone.
Thanks for all of your kind comments and for keeping me on my toes in my recipe writing.
Roz
From Pat via email: Hi again Roz, Just sending what I was attempting to post. I was trying to write a review under the recipe, but it didn’t work. I also checked the blog, but wasn’t sure if I would be leaving my comment in the right place.
“I have cooked this recipe for Classic Italian Minestrone Soup several times since I saw the recipe on http://www.italianbellavita.com. This soup is amazing, and the fact that the recipe can be done in the Instant Pot makes it even more appealing. This is my favorite Minestrone recipe; I can’t say enough good things about it!! Thank you Roz Corieri Paige for your delicious recipe. Looking forward to trying them all!
Sounds delicious… I wonder about the cooking time though. Most IP recipes call for 6 minutes more or less.
I just made a batch, and it was 6 min. and things were almost perfect. I added the beans after to heat through,and they were fine.
So is 30 minutes really needed? I like the recipe, and came across it after I made mine.
Thanks – I will give this a try.
Hi Michael,
Great question! Yes, do set your timer on 30 minutes because you will be using the “Soup” setting that cooks slower than the faster setting of “High Pressure” that you are referring to . . . even then, you’ll need to cook for 15 minutes on that higher setting. The “Soup” setting allows all of the ingredients to marry wonderfully together for the intense flavor you will enjoy. I hope to hear from you soon after you prepare this amazing minestrone!
Ciao,
Roz
Fri, May 4, 2018 at 11:20 AM, JoAnne wrote:
I want to make tyour minestrone soup, I do not have an insta-pot can I just use my big pot on the stove instead, also my son is vegetarian what can I substitute the pancetta with?
Thanks
JoAnne
Hope to hear from you soon want to make this for dinner tonight.
Hi Joanne,
I am so glad to hear that you want to make my minestrone recipe! I hope you love as so many people have! I can’t stop eating it!
Oh yes, of course, do make this with a big pot on the stove. Just cook it a little bit longer and when you add the pasta, remember to not overcook, say about 5 minutes because the pasta continues to cook while hot/warm and you don’t want the pasta to be mushy when served. Al dente’ (a little firm to the tooth) is what you want.
For your son, you’ll need to eliminate the pancetta altogether. It does provide a depth of flavor, but for vegetarians, it has to be removed. I don’t know of any other substitute for anything meat-related. I’m sorry, but I know it will still be yummy for all!
Please snap a photo and I’ll share it with your thoughts here on the blog and keep your name anonymous.
Let me know!
I’m going to make this in an instant pot but have a question regarding step #23 Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’. Should the instant pot be on at this point? Or is the pasta just going to cook in the soup with the residual heat?
Hi MJ,
I have the Instant Pot OFF and the pasta cooks in the residual heat. If we leave the pot on, then it overcooks the pasta and far too quickly. I like to cook pasta at a normal pace soaking in the delicious broth as much as possible. Try it, experiment with it, and let me know what you think. I don’t know what size pot you have, but mine is larger and I use amounts that work for mine. If you have the smallest size, then just adjust amounts of ingredients as you go along. You’re a great cook MJ and will know by eyeballing the pot just how much is going to work or be too much.
Just to update I did make this and it came out fantastic. Everyone who I allowed to try it, LOL, really liked it. Want to make a couple comments about the recipe. I use an 8qt instant pot and had to use about 8 cups of broth to cover everything. Found that some of the canned beans disappeared during the cooking process. I wonder if it would better off just adding the canned beans after the cooking process is finished? I made the pasta separate and added after pressure cook time, just let it sit in the soup for a while before serving. Wouldn’t it make sense to saute the panchetta first then add vegetables? I would think that would allow the panchetta to render and crisp up a bit and then have that flavor carry over to the veggies. Doing it per the recipe, the panchetta just kinda boiled in the water released by the veggies. Thinking doing the panchetta first would lend more flavor. Otherwise this recipe is a hit! Interested in what you think about my suggestions.
Hi MJB! I am totally in favor of your suggestions, especially that of sautéing the pancetta first (but I’d also add the rendered fat from that process since it is loaded with flavor). I agree about the green beans, so I’d add them at the very end as well. Yes, using a larger Instant Pot is a good idea. I’m glad the recipe was a hit, I tell you with some freshly grated parmesan on top, I think this is one of the best soups! Thank you so very much MJB, for writing back to me with your suggestions and your positive comments! Shoot me a photo the next time and I’ll share it with everyone!
Ciao,
Roz
Roz,
I was referring to the canned beans. the green beans were fine. I would assume that adding the canned beans (red and cannellini) after cooking is completed would not be an issue? Canned beans seem to be already cooked. Although since the garbanzo beans in the can are still pretty hard they could hold up to the cooking. Have you tried chicken broth or vegetable broth? I went the chicken broth route this first time, wondering how different it would be with vegetable broth? I’ll let you know how things turn out next time.
Just to update. Second go round I reduced the amount of olive oil and butter to just a couple tablespoons and sauteed half of the panchetta then added veggies to the oil, butter, panchetta and it’s rendered fat. I have to say this really added some fantastic flavor to the soup. I added the garbanzo beans prior to pressure cooking and added the red and cannellini beans after the cooking. This ended up much better as the beans held up and did not disintegrate. Stayed with chicken broth, didn’t have the courage to try veg broth since it came out so well with the chicken broth. Served with grated cheese. I also decided to try a drizzle of extra virgin olive oil to each serving which added a richness that was just amazing. I highly recommend the drizzle. This is just a fantastic soup.
Hi MJB! Do you have any photos that I can share? I am going to take your recommendations for my next batch. Time to make some since we’re on ’empty’ in the soup department! I’m so glad that you enjoyed the flavor base of this soup; I totally agree that it makes a world of difference in flavor. I’ll add the beans afterwards too, since we don’t like overcooked beans (well, overcooked anything for that matter and the Instant Pot can really overcook if we’re not careful). I’ve never tried the final olive oil drizzle, but I have heard and read about it many times. Thank you for the tip! I’ll use it! Cheers my friend! Send me some photos sometime, please!
Ciao,
Roz
I married your recipe with the old fashioned way my Mother prepared minestrone -likely not authentic, however hearty and with small bits of beef rather than pancetta. Also, took into account my husbands tastes (no spinach) My Mom always had a rich, beef broth so I roasted short rib bones/marrow and had about 3/4 cup of shredded beef from the bones for a stock. I also had large Colavita Rigatoni #31 C and used instead with fresh rosemary from the garden. Pasta is a big dietary indulgence, so its easier to portion control this pasta. Still had to watch crusty bread.
This recipe looks really good! How many servings does it make? What size instant pot do you use. I have 6 quart and looks like it might be to small. Thank you.
Hi Laura, I bought the original size Instant Pot and it was quite full of ingredients. These amounts will work in that size, but you can always add more. If it overflows with too much ingredients than just scoop some out and run another batch since it cooks so fast! (or cook on the stove). PS: Yes, this is a very yummy minestrone recipe. There have been so many people make it and write back to me about it. Let me know. Take a photo if you’d like me to share it here too.
Ciao,
Roz
Laura,
I forgot to mention the amount of servings in my last message to you. You can safely feed 8 people with this minestrone recipe. It all depends on the size of the bowl and serving that people want though.
Thanks,
Roz
Laura,
I know that I have already written back to you, but I just wanted to see how your version of the minestrone in the Instant Pot turned out. I checked and I did, in fact, prepare this soup in a 6 quart Instant Pot.
Thanks for getting back to me,
Roz
La Bella Vita Cucina
Couldn’t fit in my 6qt Instant Pot so I cooked on stove. It was excellent! Even better then next day.
That’s fantastic Laura. I agree, everything is better the next day! I’m sorry that your 6-quart was not big enough. Our trusty stove top pots never fail us though.
Roz
I just finished making this .It took me about 3 hrs to prep all the veggies,so I think next time I’m going to use my food processor to do a lot of the veggies.Btw, no instant pot so I made it stovetop It just barely fit in my pot, but it did fit I find’ t have pancetta,so skipped. I’m wondering if I can sub bacon? I thought I’d pan fry it and pour it, grease and all in the pot when the soup is finished?
I would go ahead and substitute the bacon, yes indeed my friend! However, I don’t think that I would pour the grease into into your soup pot. Pancetta doesn’t produce that high level of grease. It really is a base point to add at the beginning so that the flavors blend with all of the other ingredients. I know you did a fabulous job . . . this recipe is so easy even if it takes a bit of time to chop up the ingredients . . . a step that I personally love to do while chatting with family or friends. Please email your photo and your thoughts. Remember to add salt to your level of preference at the end. Sprinkle lots of freshly grated parmesan on top for a special treat!
There is sage in the ingredients; When do you add the sage?
Hi Joann,
Oh I’m sorry, my mistake! I recommend adding the sage at the same time that you add the chunk of parmesan cheese.
Thank you and I do hope you enjoy this delicious minestrone.
Ciao,
Roz
I made this last week in a pot on my stovetop, using only 4 oz of pancetta – this week I went to an Italian deli and got myself some thick-sliced pancetta fresh off the “stick” and cubed it myself. MUCH fresher and fattier/tastier and I’m thinking I’ll freeze the other 4 oz. for next month’s batch! This is the greatest soup I’ve ever made, and I’m not that great of a cook!!
Joni.
That is fantastic! I’m sure you’re a better cook then you give yourself credit for! Thanks for writing and letting everyone know how your batch of this minestrone turned out! Next time, if you shoot a photo of it, I’ll share it here on the blog post!
Ciao,
Roz
Hi Roz,
What is “…..Scale 1X or 2X or 3X…..”
I see is about quantity, but I meant, how do I have to use that scale? it is related about how many guest? or portions?
Thank you in advance,
Carolina
Hi Carolina,
Thanks for asking a great question. I thought it was the recipe card software’s option to increase the font size! LOL! Turns out when you click on 2X or 3X, it automatically doubles or triples all of the ingredient portions for you. How cool is that? I think it is in an update since I never saw it until recently. It just comes with the software. Hope you like it!
PS: Let me know what you think of the minestrone soup, please!
Ciao,
Roz
Made it last week-end (being winter in Australia). Tasted absolutely fabulous. Next day it was even better. Will certainly be making it again before winter finished. Well done.
Thanks so very much Jim for your gracious compliment of my minestrone recipe! Having many friends in Australia, I hope that this hearty soup is helping you stay a bit warmer during your winter season. A bit on the hot side here right now, so I am looking forward to cooler temps to prepare this soup again!
Be well!
Roz
This is honestly my favorite food prep recipe! I cook this at least once a week and freeze portions in little containers to take to work! I used to know a little Italian lady who used to live and cook a lot in our court as a kid and honestly, one taste of your recipe and it has brought me back to my childhood! Have also made this for dinner for the family and they all fell in love! Thank you for sharing this <3<3<3
Ciao Zerrin,
I am truly over the moon, filled-with-joy-happy that you enjoy my minestrone recipe as much as you said in your message to me. This makes this old Italian mama just beam with happiness! I hope that your family and you continue to enjoy it for years to come! Please do snap a photo the next time and it would be my pleasure to share your results and thoughts with our community (cuz it’s your community too).
Thank you for taking the time to write to me, I appreciate it so much.
Cheers and salute’!
Roz
This was delicious! My kids asked for seconds! Thank you so much. Made it with the potato instead of noodles.
Thanks for sharing! Roz
Lexi
I’m SO happy that my minestrone made you smile! And your kids! WOW! What an ultimate compliment for them to ask for seconds! I bet the addition of potatoes is extraordinary Lexi! Thanks for letting me know!
Ciao,
Roz