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Authentic Italian Minestrone Soup

Authentic Italian Minestrone Soup

Prep Time 30 mins
Cook Time 2 hrs
Course Soup
Cuisine Armenian


  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped (about 1 cup)
  • 3 medium celery ribs chopped
  • 2 medium carrots peeled and chopped (about ⅔ cup)
  • 4 minced garlic cloves
  • 2 14-ounce cans stewed tomatoes
  • 1 zucchini cut lengthwise and sliced
  • 3 cups diced new yellow potatoes
  • ½ cup dried white beans or one 15-ounce can, drained
  • ½ cup dried garbanzo beans or one 15-ounce can, drained
  • ½ cup dried kidney beans or one 15-ounce can, drained
  • ½ cup frozen cut green beans
  • 1 Parmesan cheese rind
  • cup pearl barley
  • 1 cup Ditalini pasta
  • 2 quarts vegetable broth
  • 2 quarts water
  • 3 cups chopped kale
  • cup fresh Italian flat-leaf parsley leaves chopped
  • ¼ cup fresh basil leaves chopped
  • 1 teaspoon marjoram
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • teaspoon ground black pepper
  • 1 teaspoon salt
  • freshly grated Parmesan cheese


  • Warm 3 tablespoons of the olive oil in a large soup pot over medium-high heat. Add the onion, carrots and celery; cook, stirring often, until softened. Add the garlic and cook a minute more.
  • Add all of your dried seasonings, including salt, pepper, marjoram, oregano and stir until fragrant.
  • Stir in the canned stewed tomatoes and use your hands or a wooden spoon to break them up a bit.
  • Add the dried beans, pearl barley and diced potatoes. Then pour in 4 quarts of vegetable broth and 4 quarts of water. (If your dried beans are old, you may want to pre-cook them first. You can also use canned beans.) Add a bay leaf and then raise the heat to high and bring pot to a full boil.
  • Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1½ hours. If using canned beans, simmer for only 10 minutes.
  • Stir in the pasta and continue simmering, uncovered, until the pasta is tender, about 10 minutes.
  • Then add your frozen green beans and simmer for 5 more minutes. Finish the soup by adding the rest of your "greens": sliced zucchini, kale, flat-leaf parsley and basil. Simmer a couple of minutes more.


Serve a bowl of soup with a topping of freshly grated parmesan cheese.
Keyword stew
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