The minestrone is one of those dishes that feel like home, with changing seasons and simple cooking using what’s available. It’s perfect hot in winter, but also great warm or cold when temperatures rise because it’s light, nutritious, and always customizable.
In this recipe, I’ll show you how to make it exactly as I’ve always made it, starting with sweating the onion and allowing the vegetables to release all their flavor, with the option to choose three cooking methods:
– in a traditional pot, for those who love classic gestures
– in a pressure cooker, when you want to cut down on time
– or with an Instant Pot, practical and very convenient without sacrificing results.
The quantities are intentionally flexible because minestrone is never a rigid recipe: it’s a dish that adapts, adjusts, and builds up little by little, following the season and what you have in the fridge. A true comfort food, without complications.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The quantities are indicative.
You can easily use frozen vegetables, as I often do: absolute convenience and zero waste.
- 1/2 onion
- 1 tomato
- 4 tablespoons extra virgin olive oil
- to taste salt
- 3.5 oz green beans
- 3.5 oz beans (fresh, dried already cooked or frozen)
- 3.5 oz zucchini
- 1 potato
- a few basil leaves
- to taste water
- pasta or rice (optional)
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Ladle
Steps
Put about 4 tablespoons of oil in the pressure cooker.
Add the chopped onion and let it sweat.
Add the diced tomato, all other vegetables, and basil.
Cover with water:
just over the level of the vegetables if you need to add pasta or rice
slightly below the level of the vegetables if you want it without
Close the lid.
When the valve starts to whistle, lower the heat and move to the smallest burner.
Cook for about 20 minutes, then turn off.
Let all the steam escape before opening.
Adjust with salt.
If needed, add pasta or rice and cook directly in the uncovered pot.Put about 4 tablespoons of oil in the pot.
Sweat the chopped onion gently.
Add the tomato, all vegetables, and basil.
Cover with water:
just over the level of the vegetables if you need to add pasta or rice
slightly below the level of the vegetables if you want it without
Bring to a boil, then lower the heat.
Cover and cook for 50-60 minutes, stirring occasionally.
Adjust with salt.
If you want, add pasta or rice in the last minutes and cook normally.Minestrone can also be prepared with an Instant Pot, following the same initial steps as the traditional version.
Set the Sauté function and pour in the oil.
Add the chopped onion and gently let it sweat.
Add the diced tomato and let it flavor.
Add all the vegetables (fresh or frozen) and basil.
Pour in the water:
just above the level of the vegetables if you plan to add pasta or rice
slightly below the level if you prepare it without grains.
Close the lid, valve on Sealing, and cook with Pressure Cook (High Pressure) for 15 minutes.
At the end of cooking, let it naturally release for about 10 minutes, then let out the remaining steam, open, and adjust with salt.
If you wish to add pasta or rice, activate the Sauté function again and cook in the open pot for the necessary time.Minestrone is great as is, but I love it with:
bread croutons
a drizzle of raw olive oil
a sprinkle of Parmesan (if you don’t want it vegan)
Notes
The vegetables can vary based on the season or what you have at home.
If the minestrone gets too dry, just add a bit of hot water.
It’s even better the day after.
Storage
In the fridge: up to 3 days, in a sealed container
In the freezer: up to 2 months, better without pasta or rice
Variants
With dried legumes: soak them first and slightly extend the times
Creamier: blend a part and put it back in the pot
What Could Go Wrong (and How to Avoid It)
Too much water: the minestrone turns watery
Adjust with the water level: just over the vegetables if you add pasta, slightly below if not.
Vegetables too soft:
Do not overcook, especially in the pressure cooker.
Flat taste:
Do not skip the initial sweating of the onion and add a drizzle of raw oil at the end.
Overcooked pasta:
Add it only at the end of cooking and check often.
FAQ – Vegetable Minestrone
Can I use only frozen vegetables?
Yes, absolutely. The minestrone turns out great even with frozen vegetables, especially if of good quality. It’s a practical and waste-free solution that I often use.
The minestrone is one of those simple dishes that never tire. It’s economical, versatile, and adapts to any season and dietary style. With few ingredients and zero stress, you bring to the table something genuine, that truly feels like home.
I often make it in large quantities and keep it ready for days when I don’t feel like cooking… and I thank myself every time.
