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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine Italian
Servings 8 servings


  • 1/3 pound (150 g) cauliflower
  • 1 large onion
  • 1/2 pound (200 g) pinto beans
  • 1/2 pound (200 g) green peas
  • 3/4 pound (300 g) tomato
  • 1/3 pound (150 g) leek
  • 2 stalks of celery
  • 1/2 pound (200 g) pumpkin
  • 2 medium zucchinis
  • 40 g sliced, chopped smoked bacon
  • 1 clove garlic
  • 4-5 basil leaves
  • 2-3 tablespoon oil
  • Parmesan rinds unused
  • 1 bunch parsley
  • salt
  • pepper


  • If you choose dried pinto beans, you should put to soak the night before they are to be prepared, and pre-cook them before adding them to your minestrone soup. By canned pinto beans please quit this step.
  • Cut your vegetables first. Cut potatoes, cauliflower, pumpkin and zucchini into ½ inch cubes, slice the leek in half lengthwise than slice the leeks into thin rings, cut tomatoes into small pieces.
  • Grate your carrots, celery and garlic, or you can even use a hand-held blender, than put a small amount oil in a large pot, and sauté your veggie puree gently. Italian cuisine traditionally prefer vegetable puree than chopped vegetables. Use no vegetables chopped into large chunks, but pureed vegetable mix – as most Italian recipe follows. Cook until most of the liquid has evaporated, then add bacon and continue to sauté for some minutes.
  • Add all your chopped vegetables, green peas and pinto beans. Pour just enough water to cover it and salt to taste.
  • Save your Parmesan rinds and plop them into your minestrone. It’s a really planful way of reusing! Cover with lid and continue simmering your vegetable mix for about 5 minutes more until soft.
  • Before serving: add chopped parsley and basil leaves, spice with pepper and pour in a small amount of extra virgin olive oil.