The Italian Minestrone

When I was a kid my mum used to cook Minestrone…for me this recipe is related to beautiful memories and cozy evenings at home 🙂 Plus it’s time now for warm recipes, to properly start this Autumn! 


  • 2 carrots
  • 2 courgettes
  • 3 potatoes
  • 1 can cannellini beans
  • handful of cherry tomatoes 
  • 1 teaspoon turmeric
  • 1 teaspoon pink Himalayan salt 
  • 1 teaspoon cumin seeds (if you like them)
  • water (more or less 0.5lt, the water needs to cover the veggies)


  1. Chop all the veggies into chunks
  2. Place the chopped potatoes into a bowl full of fresh water and leave them  for 30 minutes or more (this process helps getting rid of a substance that is naturally part of potatoes which is solanine) 
  3. After that, place carrots, courgettes and potatoes in a pot and cover with fresh water. Let it boil and continue cooking until soft. Stir gently from time to time. Add salt, turmeric, cumin and herbs if you like to add them.
  4. Add the tomatoes and the cannellini beans when the other veggies are almost cooked
  5. When the veggies reach the desired consistency, quite creamy
  6. Let it cool down a bit and serve 
  7. The day after, consistency and taste are even better!!!

Why we like it:

  • Minestrone is wonderful if you add some plain rice at the moment of serving it, mix all together and you get a creamy dense soup that is divine 
  • You can add the flavors you prefer in terms of herbs and the veggies you like the most! For instance: celery, peppers, onions…
  • It’s a warm winter meal, filling yet not heavy.