Minestrone soup is one of those dishes that fill your soul. Hearty with loads of fresh vegetables that take us back to our Nonni’s dinner table. And Minestrone soup can be made with any preferred seasonal vegetables. It’s common for Italians to start a meal with a cup of broth or soup. But if you would rather have a bowl of this minestrone soup then you can’t forget dessert. Pair it with a delicious Caramel Whiskey Tiramisu.

minestrone soup

how to make minestrone soup


  • 1 lb white beans
  • 8 C water
  • 6 cloves of garlic, minced
  • 3 cloves of garlic, whole
  • 4 sage leaves
  • 1/2 head celery, diced
  • 1 yellow onion, diced
  • 6 L carrots, peeled and diced
  • 3 oz pancetta, diced
  • 1/2 white cabbage, roughly chopped
  • 1 can whole tomatoes, roughly chopped
  • 1 bundle parsley, roughly chopped
  • 4 C vegetable broth
  • salt & pepper, to taste
  • extra virgin olive oil
ingredients for minestrone soup


Rinse the white beans, and then soak in a large pot of water overnight. Replace the water with clean water the following day. Then add salt, three cloves of garlic, and sage leaves. Bring the beans to a boil and remove any foam from the surface. Reduce the heat to a low simmer, cover, and let cook for 40 minutes. Take off the heat, and let the beans rest for 15 minutes. Set aside, and reserve two cups of bean broth.

Heat a small pot on medium to low heat and add the vegetable broth. Bring to a low simmer. In a second large pot render the pancetta in olive oil until golden brown. Then add the minced garlic, onions, salt, and pepper. Saute until translucent in color. Next add the cooked beans, vegetable broth, and two cups of bean broth.

With an immersion blender, emulsify until smooth. Place the bean mixture through a strainer, adding the liquid back to the pot. (Set aside the solids for a dip or spread.) Turn the pot on medium heat, then add the celery, carrots, cabbage, tomatoes, parsley, and two cups of water. Cook for around 20 minutes.

Pour the soup into desired bowls and drizzle with extra virgin olive oil and freshly cracked black pepper. Enjoy with a loaf of fresh bread. Buon Appetito!

notes for minestrone soup

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Julia Child once said, “Always start out with a larger pot then what you think you need.” And you will most likely need two large post for this recipe. Our favorites include Le Creuset and All-Claud soup pots.

minestrone soup


Hi there, 
We are Elise and Evan and we're so glad you are here! Cheffing up tasty bites and sips is our love language and we are very happy to share these recipes with you. We both have valuable restaurant experience and have learned a thing or two about making tasty bites and sips. Through Carnelian Cooks we are sharing all of our tips and tricks! Please provide a comment or feedback below on any recipes that you give a try. 

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