Minestrone
This seems like the perfect moment to share my Minestrone recipe with you, and a little background.
My love of cooking, especially soup, goes back to watching my mom and my grandmother cook while I sat on a stool and chatted with them. My mom always said that cooking a pot of Minestrone helped her quiet herself, focus on the ingredients, and gain perspective on a situation. I think it was her 1980s version of meditation!
Marcus Apicius’s De Re Coquinaria, a cookbook dated to c. 30 CE (AD), has a soup recipe made with many of the ingredients in modern versions of Minestrone - basically, whatever vegetables are on hand!
Makes 4 to 6 servings
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
½ medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 medium ribs of celery, diced
1 medium zucchini, diced
1 to 2 cups chopped butternut squash
½ teaspoon dried thyme
1 large can (28 ounces) whole plum tomatoes with their liquid, chopped
4 cups (32 ounces) vegetable broth
2 bay leaves
1 can (15 ounces) black beans or cannellini beans, rinsed and drained
2 cups chopped Savoy cabbage, kale, or collard greens
Salt and freshly ground pepper to taste
STIR-INS + TOPPINGS
Red pepper flakes
Pasta (bean, gluten-free, or traditional)
Parsley
Parmesan cheese or nutritional yeast (vegan)
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and salt and pepper. Cook, stirring often, until the onions are translucent, about 7 minutes.
Add the butternut squash and thyme. Cook for 2 minutes.
Add the broth, chopped tomatoes, their juices, and the bay leaves.
Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to a simmer, partially cover the pot, and cook until the vegetables are crisp-tender, about 10 minutes.
Add the zucchini and beans, and continue to simmer for another 10 to 15 minutes, uncovered.
Meanwhile, make the pasta, if using, according to the package instructions in a separate pot (otherwise the pasta will absorb the broth). Add pasta to each bowl.
Turn off the heat, stir in the greens, and season to taste with salt and pepper, or red pepper flakes.
To serve: Divide between bowls and garnish with parsley and Parmesan.
Copyright Lisa Roberts FOOD 2026