Classic Tuscan Minestrone soup – a classic Italian soup loaded with fresh, seasonal vegetables. Serve with Parmesan for topping and crusty Italian bread.
As a food blogger, I’m often (sometimes daily!) offered copies of new cookbooks coming to market. I don’t always accept those copies because to tell you the truth, not everything coming out is appealing to me.
It seems that many cookbooks of late are not much more than a collection of recipes on the latest food fad and many of those just don’t interest me. Plus, I’m running out of bookcases!
So yes, I’ve become quite selective about the cookbooks I collect these days. I now agree to give a look only to those that have a strong appeal to the way I like to cook and that I think will be interesting to my readers.
Soup of the Day, by Ellen Brown
When I was recently asked to review Soup of the Day by Ellen Brown, I immediately took that opportunity! Soups are one of my favorite things to make. The variety is practically endless and they span every cuisine in the world.
In Soup of the Day, Brown includes 150 recipes, including this Classic Tuscan Minestrone, covering everything from a classic New England Clam Chowder to French Onion Soup to recipes for Salmon Congee and Ukrainian Sorrel Soup. Also included in this beautifully produced book are recipes for making basic stocks, perfect garnishes, and breads to accompany the recipes.
As always, I don’t recommend anything to you readers that I have not tried and enjoyed myself. It wasn’t easy to choose one soup to make first because I wanted to start at the front cover and cook my way to the index but I finally settled on the classic Tuscan Minestrone. And I’m here to tell you that it is utterly delicious.
The list of ingredients may look long, but it is not complicated. This recipe can be easily executed by even the most novice cook and will be enjoyed by the entire family. I served it with Brown’s recipe for Crispy Herbed Breadsticks, also included in the book, which were just as delicious as the soup itself.
How to Make Classic Tuscan Minestrone
Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent.
Add the cabbage and cook, stirring, for 1 additional minute. I used savoy cabbage, but any green cabbage is perfectly fine.
Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf, and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
About the Parmesan rind – as I said, it’s optional but I do highly recommend it. It gives your soup a really lovely flavor. If you don’t happen to have a Parm rind hanging out in your fridge, ask the deli at your grocery store. They just might give you one (or two or three) for the asking.
Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
While the soup simmers, bring a large pot of salted water to a boil over high heat and cook the pasta according to the package directions. Drain. Add the cooked pasta to the soup pot and season the soup to taste with salt and pepper.
Serve immediately. Pass grated Parmesan separately.
More Soup Recipes on Never Enough Thyme:
- Italian Sausage, White Bean, and Spinach Soup
- Black & White Bean Soup
- Turkey Mushroom and Potato Soup
- Chicken Tortilla Onion Soup
- Lentil and Sausage Gumbo Soup
Minestrone Recipes from Other Bloggers:
- Spring Minestrone Soup from Simply Recipes
- Sunday Minestrone from Dinner: A Love Story
- Lentil Minestrone Soup from A Year of Slow Cooking
- Minestrone Verde from Eats Well With Others
- Minestrone Soup with Farro from The Italian Dish
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- 1 medium onion, diced
- 1 large carrot, peeled and sliced
- 1 celery rib, sliced
- 3 garlic cloves, minced
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh parsley
- 3 tblsp. chopped fresh basil
- 1/4 cup olive oil
- 5 cups vegetable stock
- 28 oz. canned diced tomatoes
- 2 tsp. dried Italian seasoning
- 1 bay leaf
- 1 Parmesan rind (optional)
- 1 small zucchini, diced
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1/4 lb. tender green beans, trimmed, cut into 3/4” pieces
- 1/4 lb. small shell shaped pasta
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan, for garnish
- Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside.
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 1 additional minute.
- Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
- Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
- While the soup simmers, bring a large pot of salted water to a boil over high heat and cook the pasta according to the package directions. Drain. Add the cooked pasta to the soup pot and season the soup to taste with salt and pepper.
- Serve immediately. Pass grated Parmesan separately.
From "Soup of the Day" by Ellen Brown.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 12mgSodium: 1043mgCarbohydrates: 38gFiber: 8gSugar: 8gProtein: 14g
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Note: I received a review copy of the book Soup of the Day but was not otherwise compensated for this post. All opinions expressed here are strictly my own.