It is a thick vegetable soup that varies by region and season, incorporating whatever fresh vegetables are available. The addition of pork (like pancetta or sausage) and staples such as bread, rice, or pasta makes it a hearty meal that can be enjoyed any time of year.

And while we usually consider minestrone a fall or winter soup it is also a delicious summer soup, minus the meats, because of all the fresh vegetables available either in your garden or at the farmer’s markets.

The roots of minestrone can be traced back to ancient times, supposedly to the Roman era. They crafted a simple soup using basic ingredients like onions, garlic, carrots, and lentils, which they would boil together. This early version laid the groundwork for what would evolve into the minestrone we know today.

Over the centuries, minestrone has adapted and transformed, influenced by the ingredients available in different regions and the culinary traditions of various cultures. The introduction of ingredients like potatoes and tomatoes probably during the 40’s when meat was scarce significantly enriched the texture of the soup.

Each family may have its own recipe, passed down through generations, making it not only a meal but also a cherished family tradition. This recipe is one of my Nonna Giovanna’s who had a farm in New Jersey and grew many vegetables. We had it often in the summer when I was growing up and spent my summers there.

If you’re looking to make a classic minestrone or want to experiment with your own variations, it’s a great way to utilize fresh produce and create a comforting meal.

TUSCAN RICE MINESTRONE

(A Good Summer Soup)

In a large saucepan heat the oil. Add the onion, garlic, celery and carrots and cook for 8 – 10 minutes over medium-low heat. Stir often so as not to burn. Add the cabbage, tomatoes, potato and mix all together. Pour over all this enough stock or water to cover all the vegetables. Bring to a boil. Lower heat to medium and cook for about 15 minutes. In another pot bring 4 cups of lightly salted water to a boil. Add the rice and cook until almost done. Drain and stir into the pot with the vegetables. Add the parsley. Cook over low heat for about 5 minutes. Do not let boil. Taste for salt and pepper and serve hot or cold.

NOTE: Instead of stock and chopped tomatoes you can add one 28 oz can of San Marzano peeled tomatoes. Crush the tomatoes by squeezing in your hand before adding to the soup pot. I make this soup often in the summer and mostly because of the availability of fresh vegetables. However, I leave out the potato, which my Nonna likely added due to meat shortages.