The Most Vibrant & Flavorful Italian Minestrone Recipe

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato puree

Fresh tomatoes add brightness, while puree is cost-effective.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta boosts fiber, while rice is a budget-friendly option.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas offer protein, while pinto beans are often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier, while seasoned water is economical.

Chop the onion.

Chop the garlic into small pieces.

Chop one regular carrot and one purple carrot into pieces.

Chop celery sticks to the same size as the carrots, optionally using a couple of celery leaves for extra flavor.

Chop the pumpkin into slightly coarse pieces.

Chop the leek.

Remove the stems from the kale and chop the leaves into large pieces.

Cut the cauliflower in half and separate it into small florets.

Cut the broccoli into small, even-sized pieces.

Turn on the stove and sauté the onion, garlic, carrots, celery, and leek for about 10 minutes until softened.

Add the pumpkin, cauliflower, and broccoli to the pot and mix everything together.

Add the canned tomatoes to the pot.

Pour in 1 liter and 200 ml of chicken broth, or use vegetable broth for a vegetarian version.

Add a piece of rosemary and a bay leaf, then close the lid and let it boil for about 25–30 minutes.

Add borlotti beans, pasta, and kale to the pot and mix well to combine all ingredients.

Season with salt and black pepper.

Remove the bay leaf and rosemary after cooking.

Close the lid again and check occasionally, tasting and adjusting salt as needed.

After 10–15 minutes of boiling with the beans, pasta, and kale, check if everything is cooked.

Serve in a plate and add cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary