The History and Recipe of Minestrone Soup

The History and Recipe of Minestrone Soup

Minestrone is a hearty vegetable soup that has its origins in Italy. It is a staple of Italian cuisine and has been enjoyed for centuries. In this blog post, we will explore the history of minestrone and provide a recipe for making it at home.

History of Minestrone

The word "minestrone" comes from the Italian word "minestra," which means soup. Minestrone was originally a simple peasant soup made from whatever vegetables were available. It was often thickened with bread or pasta and sometimes included meat or cheese. Over time, as the recipe spread throughout Italy, regional variations emerged, and minestrone became a more complex dish.

In the early 20th century, minestrone began to gain popularity outside of Italy. It was introduced to the United States by Italian immigrants, and soon became a popular dish in Italian-American communities. Today, minestrone is enjoyed all over the world and is a favorite in many households.

The history of Minestrone soup can be traced back to ancient Rome, where it was known as "puls." It was a type of porridge made from grains, vegetables, and sometimes meat. The recipe was simple and adaptable, and it was a staple food of the Roman army.

As time went on, the recipe for puls evolved, and it became a popular dish among the peasants of Italy. The soup was made with whatever vegetables were in season, and often included beans or grains for added protein. The soup was hearty and filling, making it a perfect meal for the working class.

In the 16th century, the recipe for Minestrone began to be documented in Italian cookbooks. At this point, the soup was still a simple peasant dish, but it was gaining popularity among the wealthy as well. As Italian cuisine spread throughout Europe, so did the popularity of Minestrone.

In the 19th and 20th centuries, Minestrone became a favorite dish of Italian immigrants in the United States. It was an inexpensive and easy way to feed a large family, and it reminded them of the traditional dishes they had left behind in Italy. Today, Minestrone is enjoyed all over the world, and there are countless variations of the recipe, depending on the region and the season.

Recipe for Minestrone

Here is a simple recipe for making minestrone at home:


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup small pasta (such as elbow macaroni or ditalini)
  • 1/4 cup grated Parmesan cheese


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.

  2. Add the carrots, celery, zucchini, and yellow squash to the pot and sauté for another 5 minutes.

  3. Add the can of diced tomatoes, drained kidney beans, vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.

  4. Add the pasta to the soup and let it cook for about 10 minutes, or until the pasta is tender.

  5. Ladle the soup into bowls and top with grated Parmesan cheese.