(Norsk versjon / Norwegian version: Italiensk Minestrone Suppe )

With shivering fall fast approaching, it is time to dust off the dust of the hearty, filing, tasty soups. I do hope we avoid those dreary autumn storms for a while, but with this recipe up my sleeve, I will be well prepared.


Let us whip up a large pot of Italian Minestrone soup:

Italian Minestrone Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

A healthy, filling and flavourful soup.


  • 3 tablespoons olive oil
  • 1 leek, sliced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 5 potatoes, diced
  • 5 carrots, sliced
  • 2 green quash, halved and sliced
  • 1 chili, chopped (remove the seeds if you want a mild version of the soup, add more if you like it more fierce)
  • 2 liters beef stock (use vegetable stock if you prefer the veggie version)
  • 2 tins chopped tomatoes
  • 250 grams pasta (cooked as per instructions on the packaging) (use gluten free pasta if you are allergic to gluten, or skip it)
  • 2 tins white beans, or bean mix if you prefer, rinsed in cold water. (Remember to water the beans overnight if you use dried beans. I can never remember to do that, so I use the tinned stuff instead)
  • 2 tablespoons fresh rosemary, chopped
  • Salt, pepper, sugar to taste

To serve:

  • 5 tablespoons parmesan, grated.
  • 2 tablespoons fresh parsley, chopped
  • crisp bacon
  • good bread



Heat olive oil in a large pot, add onions and garlic and sauté for a couple minutes. Add potatoes and vegetables, and sauté for 4-5 minutes on medium heat. Add stock and tomatoes and bring to a boil. Simmer til cooked, approx. 10 minutes.

Add cooked pasta, rinsed tinned beans and rosemary. Bring to the boil. Add salt, pepper and sugar to taste.

Slow cooker:

Put all ingredients except pasta, beans and squash in the slow cooker. Cook on low for 5 hours. Add Beans and squash and cook for 30 mins more on low. Cook the pasta separately and add right before serving.

To serve:

Drizzle over chopped, fresh parsley and parmesan and serve with good bread (try a homebaked Focaccia). Some bacon bits on top are also nice. Or you can add sausage bits or beef if you want more protein.

The soup is fabulous to freeze, but leave the pasta out if you do. There is nothing wrong in serving the pasta on the side.



22 thoughts on “Italian Minestrone Soup

    1. Imagine coming in from a day out in typical autumn weather, rainy, windy, cold – and have this soup warm you up from the inside. 🙂 That is a good feeling fer sure 🙂

      Liked by 1 person

      1. I can see why it’s a favorite! My big ol’ Italian family would love you 🙂

        Since I’ve been making this soup from the time I was old enough to hold a spoon, I’ll tell you my own favorite method: first, render some chopped pancetta in the pot (regular bacon’s ok). Pull the solids out when the crisp and save them. Saute the veggies briefly in the rendered fat, the add water, not stock. I really find that stock mutes veggie flavors in this dish,

        Also, I add the beans with the water and let them simmer until they break open and create a natural thickener. If you’re lucky enough to have the rind of a Parmessan cheese, throw that in also. It provides great flavor, and you won’t have to grate cheese on at the end if you like looking at the pure soup colors. Right at the end, garnish with the crisped bacon bits in each bowl.

        But that’s just me (and my family, lol). Minestrone is like many peasant originated dishes: there are endless variations, and they’re all wonderful. I really enjoyed reading about yours!


        Liked by 1 person

  1. Hi Olive, how did the Libby’s pumpkin puree work out? I have a suggestion for another cheese to use in your Italian dishes, it’s Pecorino Romano, an “aged” cheese. Costco imports to it to US from Italy under it’s Kirkland label. It’s sheep’s milk, has a “nutty” flavor, I think. (Anyway, my 50% Italian tastebuds love it.) The “thing” about imported Italian cheese is that it does not mold. I remember having Romano stored in our frig for a long time, it never molded! Hope you don’t mind my recommending a cheese. B

    Liked by 1 person

    1. Hi again, I havent tried libbys yet, have been quite busy here. Was thinking of going to the store with the imported goods tomorrow.

      I LOVE pecorino! I get it here in Denmark 🙂 Thanks for the tip!


    2. Hi again, I went to that store today. They did not have Libby’s, but I did find Mississippi Belle Pure Pumpkin. Hpoing that will do the trick 🙂

      Oh and I found strawberry Poptarts 😀 SCORE!!! *giggles*

      Liked by 1 person

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