vegetable minestrone with cream

vegetable minestrone with cream  plated

Recipe Information

Time 45 minutes
Servings 6 People

This creamy vegetable minestrone soup is a family favorite that has been passed down through generations. It's the perfect dish to warm you up on a cold day and is packed with nutritious vegetables. The addition of cream adds a luxurious touch, making it an ideal choice for both casual family dinners and special occasions.

The inspiration for this recipe came from my grandmother, who was known for her incredible soups. She would often make a big pot of minestrone on Sundays, and the whole family would gather around to enjoy it. This version, with its velvety creaminess, is a tribute to her culinary skills and love for her family.

Feel free to customize this recipe by adding your favorite vegetables or adjusting the seasoning to suit your taste. The possibilities are endless, and each variation brings its own unique flavor profile to this classic Italian dish.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup small pasta, such as ditalini or elbow macaroni
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups chopped fresh spinach


  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
  2. Add the garlic and cook for an additional minute, stirring frequently.
  3. Pour in the vegetable broth, diced tomatoes, cannellini beans, zucchini, green beans, basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Stir in the pasta and cook until al dente, according to the package instructions.
  5. Remove the pot from the heat and stir in the heavy cream, Parmesan cheese, and chopped spinach. Let the soup sit for a few minutes to allow the spinach to wilt.
  6. Taste and adjust the seasoning if necessary. Serve hot, garnished with additional Parmesan cheese if desired.


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