1861-1900 - Italian immigrant families in American urban communities

Minestrone

Name: Minestrone
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup green beans, chopped; 1 (14 oz) can diced tomatoes; 6 cups vegetable or chicken broth; 1 cup cooked cannellini beans or kidney beans; 1/2 cup small pasta shells or ditalini; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Grated Parmesan cheese for serving (optional)

Minestrone is a thick Italian-style soup combining vegetables, beans, and pasta or rice in a savory broth. In the United States post-Civil War period, it became emblematic of Italian-American immigrant food, adapted with regional ingredients to nourish families in new communities.

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Difficulty

Medium

Prep time

20 minutes

Cook time

1 hour

Total time

1 hour 20 minutes

Servings

6 servings

Region

New York City Italian immigrant tenement and red-sauce restaurant kitchens

Era introduced

1861-1900

Introduced by

Italian immigrant families in American urban communities

Recipe tools

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The Story

Minestrone entered American kitchens during the late 19th century as Italian immigrants brought their culinary traditions to new settlements. The hearty soup, filled with seasonal vegetables, beans, and grains or pasta, served as an economical and nutritious meal for immigrant families adapting to life in the U.S. Its flexible recipe reflects local produce and pantry availability.

Ingredients

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 (14 oz) can diced tomatoes
6 cups vegetable or chicken broth
1 cup cooked cannellini beans or kidney beans
1/2 cup small pasta shells or ditalini
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

Equipment

Large pot
Skillet
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Heat olive oil in a large pot over medium heat.
Add onion and garlic; saute until translucent.
Add carrots, celery, zucchini, and green beans; cook for 5 minutes.
Stir in diced tomatoes, broth, oregano, and basil; bring to a boil.
Reduce heat and simmer for 30 minutes until vegetables are tender.
Add cooked beans and pasta; simmer until pasta is cooked al dente, about 10 minutes.
Season with salt and pepper to taste.
Serve hot, sprinkled with Parmesan if desired.

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Minestrone

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Ingredients

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