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Vegetable Minestrone

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This classic vegetable minestrone is the perfect thing to keep you warm on these cold winter nights.


1 tablespoon of olive oil
1 small diced onion
4 sliced stalks of celery
8 slices carrots
1 sliced zucchini
1 sliced yellow squash
½ pound of trimmed and sliced green beans
2 finely minced cloves of garlic
8 cups of vegetable stock
28 ounce can of diced tomatoes
three 15 ounce cans each of strained chick peas, cannellini and northern beans
1 tablespoon of dry oregano
1 tablespoon of fry basil
1 pound of cooked ditalini pasta
6 slices of white bread
1 cup of shredded gruyere cheese
2 tablespoons of melted unsalted butter
Kosher salt and fresh cracked pepper to taste


  1. In a large pot on high heat with olive oil add in the onions and sauté for 6 to 8 minutes or until browned.
  2. Once they are brown add in the sliced celery, carrots, zucchini, squash, green beans, garlic and vegetable stock and simmer over low heat.
  3. Next add in the tomatoes, beans, oregano, and basil and continue to simmer over low heat until the vegetables are tender.
  4. Adjust the seasonings of the soup with salt and pepper.
  5. Croutons: sprinkle some of the gruyere cheese onto a slice of white bread and then add a slice on top. Butter the outside of the white bread and cook in a Panini maker or over low heat in a sauté pan until crispy and brown.
  6. Cut the grilled cheese into small squares, like croutons.
  7. To Serve: Pour the soup along with a few tablespoons of the cooked ditalini pasta into a bowl and add in some of the grilled cheese crouton squares.

Download Recipe PDF | Recipe created by Chef Billy Parisi

Vegetable Minestrone

Vegetable Minestrone

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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