Minestrone I

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

In our house, minestrone is always made with odd lots of vegetables—three or four carrots left in the bin, two or three remaining ribs of celery, a quarter head of cabbage—whatever vegetables we have on hand. Our minestrone is always delicious and interesting and contains an abundance of healthful, colorful vegetables.


  • ¼ cup olive oil
  • 1 small yellow onion, finely chopped
  • 4 large cloves <


  1. Heat the oil in a large pot over medium-low heat. Add the onions, garlic, leek, carrots, and celery. Stir to coat the vegetables with the oil. Cover and cook, stirring occasionally, for 5 minutes, or until the vegetables have softened and released some of their moisture. Add the water and the navy pea beans. Cover, raise the heat to high, and bring to a boil. Lower the h