What’s better than a bowl of hearty, cozy minestrone soup on a chilly day? One that comes with the Martha Stewart stamp of approval, of course! Known for her culinary wisdom, Martha’s version honors those Italian roots while being flexible enough to work with whatever’s hanging out in your fridge. Think of it as a pantry clean out you can make ahead of time for the whole week. It’s hearty, healthy and endlessly customizable—a soup that’s just as nutritional as it is big on flavor. Plus, Martha shares her key tips to make sure every slurp is satisfying. Here’s how to make it.
A classic Italian soup that embraces ‘bigness’
Martha Stewart herself explains that the word minestrone in Italian “generally means bigness,” a fitting description for this beloved Italian dish packed so many hearty ingredients. You’ll find different versions of it throughout Italy, but they all include the same basic ingredients: leafy greens, veggies and tender beans.
But no matter how you tweak it, one element stays the same: the sofrito. This classic Italian flavor base of onions, celery and carrots sets the stage for a soup that feels both rustic and elevated.
Make this minestrone soup your own—Or go full Martha
One of the best things about this recipe is its flexibility. Have a surplus of zucchini or kale? Toss them in! Or add leftover pasta or rice to soak up those flavors.
Want to stick to Martha’s more authentic version? Grab dried cannellini beans and soak them overnight for a creamier, melt-in-your-mouth texture. While you can easily simplify your recipe with canned beans, Martha shows how taking the extra step with dried beans can elevate your soup to gourmet status.
Pro tips from Martha herself
Want to take your minestrone to the next level? Martha suggests a few secret ingredients. Add an end piece of prosciutto (or store-bought prosciutto) for a subtle smoky depth. She also throws in a Parmesan rind for that unmistakable umami kick. Don’t forget a bay leaf for an extra layer of aroma.
For the finishing touch, top your soup with a drizzle of olive oil, a dollop of pesto, freshly grated Parmesan and a sprinkle of torn basil. Trust us, you’ll feel like you’re dining at an Italian trattoria.
Martha Stewart’s classic minestrone soup recipe
Martha describes this dish as “the peasant soup from all your ingredients in your pantry.” Here’s her official recipe below:
Ingredients:
- ⅓ cup extra-virgin olive oil
- 1 large celery stalk, minced
- 1 medium carrot, peeled and minced
- 1 cup onion, peeled and minced
- ¾ cup canned cannellini beans
- 1 medium leek, white and pale-green parts only, sliced ¼ inch thick
- 3 garlic cloves, minced
- 2 large celery stalks, sliced ¼ inch thick
- 2 carrots, peeled, sliced ¼ inch thick
- 1 large red potato, cut into ½-inch pieces
- 1 medium zucchini, sliced ¼ inch thick
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz.) whole peeled plum tomatoes, crushed and juice reserved
- 1 bunch Tuscan kale, tough stems removed, leaves cut into ½-inch strips
- 2 cups savoy cabbage, cored and thinly sliced
- 4 cups vegetable stock
- 1 rind Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
- 4 oz. prosciutto ends (optional)
- 1 dried bay leaf
- ¼ tsp. red pepper flakes
- Coarse salt and freshly ground black pepper
Directions:
- Total Time: 1 hour, 15 minutes
- Yield: 8 servings
- Heat the oil in a large stockpot over medium-low heat until shimmering. Add celery, carrot and onions, and cook. Stir often, until deep golden brown, about 30 minutes.
- Add leek and garlic to sofrito and cook, stirring often, until soft, about four minutes. Raise heat to medium-high, then add sliced celery and carrots along with the potato, zucchini and green beans. Cook, stirring often, until vegetables are golden, about five minutes.
- Stir in tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf and red pepper flakes. Season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for one hour.
- Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
- Ladle soup into bowls and top with pesto and grated cheese, if desired.
Storage notes: Minestrone soup can be refrigerated in an airtight container up to three days. Thin it with water, if necessary, before reheating over gentle heat.
