This time of year calls for a warming bowl of soup, and this Tuscan minestrone is ideal for chilly evenings. Loaded with seasonal vegetables, cannellini beans and rice, it’s a great way to use up leftover produce. Wrap yourself in a blanket, grab a slice of crusty bread and enjoy a comforting, wholesome meal.
To be honest, when I think of soup I sometimes prefer something more substantial, like pasta with a rich ragù or a slice of pizza. But when a steaming bowl of homemade soup is set in front of me alongside crusty bread, I immediately get why people love it during colder months. It’s inexpensive, simple to make and endlessly variable.
Minestrone Soup – the traditional recipe
Minestrone has no single traditional recipe: it’s fundamentally a peasant dish meant to use whatever vegetables are in season. A summer minestrone will differ from a winter one, and recipes vary by region and household. Sometimes tomatoes are included, but often they’re not. In Tuscany it’s common to add rice instead of pasta, which is what I do here and what I prefer.
The key is to use seasonal vegetables — they make all the difference in flavour. For winter minestrone, consider these options:
Winter Minestrone Vegetables
- Cavolo Nero – Tuscan kale, excellent in this soup
- Cabbage – any variety you like
- Onions, Carrots, Celery – the classic base to build flavour
- Spinach – adds nutrients and softness
- Green Beans – provide pleasant texture
- Leeks – can substitute for onion
- Potatoes – make the soup hearty and filling
Broccoli, cauliflower, turnips and squash are also in season in winter, though they are used less commonly in traditional Tuscan minestrone.
How To Make Tuscan Minestrone Soup – Step By Step
Begin by making a soffritto: gently sauté equal amounts of finely chopped carrot, celery and onion in olive oil (photo 1).
Top tip: This step is crucial. Cook the vegetables slowly for about 10 minutes until soft. Don’t increase the heat — slow sweating develops the flavour and prevents burning, which would spoil the soup.
When the soffritto is soft, add diced potatoes, thyme and chopped garlic. Cook for 1–2 minutes until fragrant, then pour in chicken stock (photos 2–3).
Bring the soup to a boil, then reduce to a simmer, cover and cook for 30 minutes. The potatoes should be tender; use the side of a wooden spoon to crush some of them against the pot to thicken the broth.
Add the chopped cavolo nero and savoy cabbage, cover and simmer for another 15 minutes (photo 4).
Next, place half the cannellini beans in a bowl with a spoonful of soup liquid and blend until completely smooth (an immersion blender works well). Return the puréed beans to the pot along with the remaining whole beans and the green beans (photo 5).
Finally, stir in the rice and simmer for 10–15 minutes until cooked. Taste and add salt if needed. Serve hot with crusty bread (photo 6).
Variations
Tuscan minestrone traditionally uses green seasonal vegetables and rice, often arborio rice. In Liguria, minestrone is sometimes finished with basil pesto for a delicious twist. In Milan, canned chopped tomatoes and tomato paste may be added, and you can substitute rice with small tubular pasta such as ditalini for a different texture.
Whatever version you choose, make sure you’re cosy indoors with a blanket and a good movie — rain or cold weather is the perfect excuse for a big bowl of minestrone.
Extra Tips For Making This Minestrone Soup
- Prep all the vegetables in advance to save time when cooking.
- Cut the cabbage into small to medium pieces so it’s easy to eat.
- Trim green beans and cut them into thirds for bite-sized pieces.
- If making the soup ahead, leave out the rice until serving — rice (and pasta) will absorb liquid and become mushy if stored in the soup.
- Cool the soup before refrigerating or freezing, and add rice only when reheating to serve.
More Delicious Soup Recipes To Try;
- Roasted Red Pepper Soup
- Tuscan Farro Soup with Beans
- Green Pea Soup with Leek and Zucchini
- Pappa al Pomodoro – Tomato Bread Soup
- Wild Mushroom Soup
- Roasted Tomato Soup – Creamy and Healthy
If you try this Tuscan minestrone or any other recipe, please share your experience in the comments — I love hearing from readers. Enjoy cooking and stay cosy!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make them successfully the first time.
Tuscan Minestrone Soup
By Emily
Ingredients
- 1 large carrot, finely chopped
- 1 large celery stalk, finely chopped
- 1 onion, finely chopped
- 2 medium potatoes, cut into cubes
- 2 cloves garlic, finely chopped
- 8.5 cups (2 litres) chicken stock
- 2 sprigs thyme
- 1/2 small savoy cabbage, finely chopped
- 6 leaves cavolo nero, finely chopped
- 3.5 oz (100g) green beans, trimmed and cut into thirds
- 14 oz (400g) cannellini beans, canned
- 3/4 cup (150g) arborio rice
- 1 tbsp olive oil
Instructions
- Sauté equal amounts of finely chopped carrot, celery and onion in olive oil over low–medium heat until soft, about 10 minutes.
- Top tip: Cook the soffritto slowly so the flavours develop; higher heat risks burning and will harm the soup’s taste.
- Add the diced potatoes, thyme and chopped garlic. Fry 1–2 minutes until fragrant, then add the chicken stock.
- Bring to a boil, reduce to a simmer, cover and cook 30 minutes. Crush some potatoes against the pot side to thicken the broth.
- Add the cavolo nero and savoy cabbage, cover and simmer 15 minutes.
- Purée half the cannellini beans with a spoonful of soup liquid until smooth, return to the pot with the remaining beans and the green beans.
- Stir in the rice and simmer 10–15 minutes until cooked. Add salt to taste and serve with crusty bread.
Notes
Extra Tips For Making This Minestrone Soup
- Prep vegetables ahead to speed up cooking.
- Cut cabbage into small to medium pieces for comfortable eating.
- Trim beans and cut into thirds for uniform bites.
- If making ahead, leave out the rice until serving to prevent it becoming mushy.
- Store refrigerated or frozen before adding rice; reheat and add rice when ready to serve.
Nutrition information is automatically calculated and should be used as an approximation.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- All recipes are developed using a fan (convection) oven when baking is required.
- Nutrition is estimated automatically and is a guideline only.
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