# Minestrone

**URL:** <https://boards.straightdope.com/t/minestrone/613192>\
**Category:** Cafe Society\
**Created:** [February 17, 2012, 10:32pm UTC](https://boards.straightdope.com/t/minestrone/613192 "2012-02-17T22:32:22Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\
**Post date:** [February 17, 2012, 10:32pm UTC](https://boards.straightdope.com/t/minestrone/613192/1 "2012-02-17T22:32:22Z")

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To me, minestrone has a unique taste that’s easily identifiable, apart from the vegetables. Yet, when I look at online recipes I don’t see any seasoning that all the recipes have in common. So what distinguishes minestrone from any other vegetable/noodle soup?

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**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\
**Post date:** [February 18, 2012, 1:25am UTC](https://boards.straightdope.com/t/minestrone/613192/2 "2012-02-18T01:25:11Z")

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Italian type seasoning?

For me, the biggest plus with minestrone (flavor wise and nutrition wise) is the presence of two different beans: garbanzo and kidney. And the diced zucchini is a bonus.

In my book, minestrone is more than just “soup.” It’s flavorful, high protein and fiber, low fat, and delicious!

When I make it, I use V-8 as the stock, and make sure I add diced tomatoes as well. The tomato pieces in the soup give it part of its character.

I want a bowl of minestrone now…  
~VOW