It’s soup season, and one of the most satisfying Italian soups is minestrone, which can be made in many ways.... This is a recipe which I pieced together after watching various Italian grandmothers make minestrone. A very important tip which I learned from my mother-in-law, is to add a little extra liquid up front, then cook uncovered for 30 minutes to concentrate the flavors.

How to make Homemade Minestrone Soup

One of the great things about this delicious soup is that it’s very easy to put together. Here’s how you do it.

Take a large saucepan and sauté the onion in the oil on a medium to low heat for about two minutes. Then add the tomatoes and salt and cook for five minutes. After that, pour in the broth, and add your carrots, celery, cabbage and greens. Cook uncovered for another 30 minutes.

The final ingredients to add to the soup are the beans. Don’t drain them because you’ll want to include the cooking liquid in the jar. Cover and cook on low for one hour.

Let the soup stand for 30 minutes before serving. We like to serve it with grated cheese on top and a slice of fresh buttered einkorn bread. Mmm!

Why Use jovial Beans?

You can use any garbanzo, kidney and borlotti beans for this recipe, but we recommend jovial beans. First off, jovial Chickpeas, Kidney Beans and Borlotti Beans are 100% organic. Secondly, jovial Beans contain no additives or preservatives besides salt. Thirdly, all of our beans are sourced from Italy where they are cooked to perfection. Lastly, jovial beans are made in a certified gluten free facility. You’ll love the taste of our beans in your minestrone soup!

Serves 6

Homemade Italian Minestrone Three Bean Soup