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Farmers’ Market Minestrone

Scott Phillips

Servings: 6

The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.This version is in bianco, which is to say, white, or without tomato. Feel free to add a couple of diced peeled plum tomatoes, if you like.


  • 1/4 cup extra-virgin olive oil
  • 3 medium celery ribs, cut into 1/4-inch pieces
  • 2 medium carrots, cut into 1/4-inch pieces
  • 2 medium cloves garlic, minced
  • 1 medium red onion, cut into 1/4-inch pieces
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 small eggplant, cut into 1/2-inch pieces
  • 1 large red potato, cut into 1/2-inch pieces
  • 1 medium yellow squash, cut into 1/2-inch pieces
  • 1 medium zucchini, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • Kernels from 1 ear fresh corn
  • 6 to 8 cups Roasted Vegetable Broth or store-bought lower-salt vegetable or chicken broth
  • 1 cup dried tubetti or small pasta shells
  • 1/2 oz. (1/2 cup) finely grated Parmigiano-Reggiano; more for serving
  • 1/4 cup thinly sliced fresh basil

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 550
  • Carbohydrates (g): 39
  • Fiber (g): 6
  • Protein (g): 9


  • Warm the oil in a 5-quart heavy-duty pot over medium-low heat. When it’s warm—not hot—add the celery, carrots, garlic, onion, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.
  • Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring often (the potato tends to stick to the bottom of the pot), until the vegetables are tender but still hold their shape, 15 to 20 minutes.
  • Add the corn and 6 cups of the broth; bring to a boil. Turn the heat down to low, partially cover, and simmer gently for 10 minutes. Return to a boil and stir in the pasta. Simmer, stirring once or twice, until the pasta is al dente or even a little bit more tender; cooking time will depend on the shape and brand of pasta you use. Add more broth to thin the soup, if you like. Season to taste with salt and pepper.
  • Remove from the heat and stir in the Parmigiano and basil. Let cool to warm or room temperature before serving; the soup will thicken as it cools. Serve with additional grated Parmigiano at the table.


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Reviews (3 reviews)

  • CKova | 08/29/2021

    Absolutely delicious. When this recipe first came out, I made it three weeks running. I have made it many times the past several years, and decided to revisit it today. This may not be traditional, but I brown a pound of beef and often include it, but have made it without meat too. I love how flexible it is, allowing different veggies and/or amounts and it is still so good. Now I need to go start chopping for my mise!

  • cozette | 10/09/2014

    Hands down, the best minestrone I have ever tasted! The Roasted Vegetable Broth makes it. I added some Rancho Gordo cranberry beans and did add the pasta as called for in the recipe so it could absorb all those wonderful flavors. My husband, who is a meat and potatoes guy, loved it.

  • vbak | 09/01/2014

    I have not made minestrone before, and this was delicious! I used the veggie broth recipe for the base. I didn't cook the pasta in the soup, nor did I add the potato and corn because I'm a type 2 kind of girl. I cooked the pasta separately and added to the hubs bowl. We loved this. VERY filling. I couldn't finish my bowl of minestrone.

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