How to make Minestrone

Why cooks start here

Minestrone is cooked the way Lombardy and Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Minestrone is a hearty Italian soup, celebrated in regions like Lombardy and Emilia-Romagna. It's a dish that brings together a variety of vegetables, beans, and pasta, simmered in a flavorful broth. The use of good olive oil, added generously, and salt measured by hand, reflects the simplicity and authenticity of Italian home cooking. This version captures the essence of a family meal, where the focus is on fresh ingredients and straightforward preparation. The soup should taste rich and comforting, with the flavors of onion, garlic, and ripe tomatoes mingling with the earthiness of beans and the subtle sweetness of carrots and zucchini. Finished with a sprinkle of Parmigiano-Reggiano, it offers a satisfying balance of textures and tastes.