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Hearty Minestrone Soup

5 from 1 vote
Oshrit Abergil – @oshritabergil
The ultimate Italian winter delight is this traditional hearty minestrone soup.
Servings: 6


  • Pot with a lid / Dutch Oven / Crockpot / Instant Pot


  • 2 onions, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 cup pumpkin, diced
  • 3 celery sticks with the leaves, chopped
  • 2 tomatoes, peeled and chopped
  • 1 cup crushed tomatoes
  • ½ bunch parsley/cilantro, chopped (optional)
  • 4 heaping tablespoons tomato paste
  • 1 heaping tablespoon salt
  • ½ teaspoon ground black pepper
  • 7 ounces/200 grams pasta/noodles
  • 4 tablespoons olive oil
  • 3 quarts/3 liters boiling water or vegetable stock/broth


  • Heat up the oil in a pot and fry the onions until golden. Add the tomatoes and fry for a minute. Add the rest of the vegetables and mix well. Add the spices, tomato paste and crushed tomatoes and fry for 5 minutes.
  • Pour in the boiling water and cook over high heat for 10 minutes. Lower the heat to medium-low, cover with a lid and cook for an hour.
  • Raise the heat to medium-high, add the pasta and cook for 12 minutes. Remove from the stovetop and add the chopped cilantro/parsley.


Frequently Asked Questions

Can I bake the soup in a Dutch oven instead of using the stovetop?
Absolutely! We recommend baking your soups to get the best flavors, and the longer you bake – the better the soup will come out. Ideally, you want to bake the soup for 4-5 hours in a 300 °F (150 °C) oven. If you want to speed things up, bake at 350 °F (175 °C) for 90 minutes.

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