Minestrone Soup Recipe
If you’re on the lookout for a dish that’s brimming with flavor, nourishing vegetables, and a little taste of Italy in every spoonful, let me introduce you to my favorite Minestrone Soup Recipe. This classic soup is one of those comfort foods that brings people together, whether you’re enjoying a cozy dinner on a cool night or feeding a lively crowd. Its savory broth, colorful veggies, hearty beans, and pasta create a bowl full of joy that’s as fun to make as it is to eat. Minestrone Soup Recipe is a celebration of simple ingredients, made magical with Italian herbs and just the right amount of care.
Ingredients You’ll Need
The beauty of this Minestrone Soup Recipe is how every ingredient plays a special role—whether it’s adding depth, texture, color, or sheer comfort. Don’t worry if you don’t have every veggie on the list, because this minestrone is all about adaptability and using what’s fresh and flavorful.
- Olive oil (2 tablespoons): The silky foundation that softens veggies and brings everything together.
- Yellow onion, diced (1 small): Adds aromatic sweetness that forms the base of the soup’s flavor.
- Garlic, minced (2 cloves): Delivers that signature Italian aroma and a savory kick.
- Carrots, peeled and chopped (2): Bring a lovely sweetness and heartiness to each bite.
- Celery stalks, chopped (2): Offer a slight earthiness and wonderful crunch.
- Zucchini, chopped (1): Adds tenderness and a subtle mildness to balance the texture.
- Green beans, cut into 1-inch pieces (1 cup): Give the soup pops of freshness and vibrant green color.
- Canned diced tomatoes (15 ounces): Lend acidity and the perfect tomatoey tang.
- Cannellini beans, drained and rinsed (15 ounces): Bring creaminess and protein, making the soup substantial.
- Vegetable broth (4 cups): The flavorful base that ties everything together and allows the other ingredients to shine.
- Small pasta like ditalini or elbow (1 cup): Adds satisfying chew and soaks up all that delicious broth.
- Baby spinach or chopped kale (2 cups): Sneaks in extra nutrition and color at the end!
- Dried oregano (1 teaspoon): Adds herby depth that’s unmistakably Italian.
- Dried basil (1 teaspoon): Infuses sweetness and aroma throughout each spoonful.
- Salt (1/2 teaspoon): Essential for bringing all the flavors to life.
- Black pepper (1/4 teaspoon): Adds gentle warmth and complexity.
- Tomato paste (1 tablespoon): Deepens the broth with a rich, concentrated tomato flavor.
- Grated Parmesan (optional): The classic finishing touch for a touch of creamy-salty magic on top.
How to Make Minestrone Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add your diced onions, garlic, carrots, and celery. Let them cook together for about 5–6 minutes, stirring every so often. As they soften and the onion turns slightly translucent, they’ll fill your kitchen with the most inviting scent. This flavorful base sets the stage for the rest of your Minestrone Soup Recipe.
Step 2: Add More Veggies and Seasonings
Now it’s time to pile in the zucchini and green beans, then stir in the tomato paste, oregano, basil, salt, and black pepper. Sauté this mixer for another couple of minutes, just until the veggies glisten and the seasonings are fragrant. The tomato paste will deepen in color and flavor, making the whole pot feel more vibrant and cozy.
Step 3: Build the Soup Base
Pour in the diced tomatoes, add the cannellini beans, and follow with the vegetable broth. Give everything a gentle stir so it all melds together nicely. Crank up the heat a bit to bring your soup to a gentle boil, then lower it right down to a simmer. Let it bubble peacefully for about 15 minutes—enough time for all the flavors to blend and the veggies to tenderize just right.
Step 4: Add Pasta and Greens
Raise the heat slightly and stir in the pasta. Let it simmer gently for 8–10 minutes, or until the pasta is cooked but still has a nice, firm bite. With just 2 minutes left, add in your baby spinach or chopped kale. The greens will wilt quickly, turning an appetizing deep green and adding freshness right at the end.
Step 5: Final Adjustments and Serve
This is your moment to taste the broth and adjust the seasoning as you like. Add a pinch more salt or pepper if it needs it. Ladle your Minestrone Soup Recipe into bowls while it’s nice and hot, and, if you’re feeling a little extra, shower each bowl with freshly grated Parmesan. That finishing flourish is like the cherry on top—or in this case, the cheese on soup!
How to Serve Minestrone Soup Recipe
Garnishes
I love to offer a variety of garnishes for Minestrone Soup Recipe so everyone at the table can add their personal touch. Freshly grated Parmesan is a classic, but don’t overlook a drizzle of good olive oil, some cracked black pepper, or a sprinkle of fresh basil or parsley! These bright, final touches lift every bite.
Side Dishes
This soup is a meal on its own, but pairing Minestrone Soup Recipe with a hunk of crusty bread or a garlic crostini really takes things over the top. If you want a more robust spread, serve it alongside an Italian chopped salad or a simple caprese for a well-rounded feast.
Creative Ways to Present
For a memorable presentation, ladle Minestrone Soup Recipe into large mugs for a casual gathering, or serve it in bread bowls for something a bit playful. Hosting a dinner party? Try mini servings in espresso cups as a fun starter! However you serve it, this soup always looks inviting with a pop of green and a snowcap of cheese.
Make Ahead and Storage
Storing Leftovers
This Minestrone Soup Recipe is a lifesaver when it comes to leftovers. Simply cool the soup to room temperature, transfer it to airtight containers, and refrigerate. It will keep beautifully for up to 4 days, and you’ll be so glad to have a cozy lunch or quick dinner waiting for you!
Freezing
If you want to freeze your Minestrone Soup Recipe, freeze before you add the pasta for best results, as pasta can become mushy after thawing. Ladle cooled soup into freezer-safe containers, leaving a little room for expansion, and store for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, gently warm your Minestrone Soup Recipe on the stovetop over medium heat until it’s piping hot, stirring occasionally. If the soup has thickened, just add a splash of broth or water to loosen things up. If you froze the soup, cook fresh pasta separately and add it in once the soup is hot—tastes just like new!
FAQs
Can I swap out any of the vegetables?
Absolutely! Minestrone Soup Recipe is all about flexibility. Use whatever veggies are in season or sitting in your fridge—from potatoes and peas to bell peppers or even butternut squash. Just aim for a colorful medley and adjust cooking times if necessary.
Is Minestrone Soup gluten-free?
This recipe calls for regular pasta, but you can easily use your favorite gluten-free pasta or skip it altogether. You’ll still get a hearty bowlful thanks to all the beans and veggies packed in!
How do I make this Minestrone Soup Recipe more protein-rich?
Try adding an extra can of beans or even some cooked lentils for a protein boost. You can also top each bowl with a spoonful of ricotta or more Parmesan for extra creaminess and richness.
Can I make Minestrone Soup Recipe in advance?
Yes, in fact, the flavors only get better with time! Prepare the soup a day or two head, store it in the fridge, and just add fresh pasta during reheating so it stays perfectly al dente.
What if I don’t have vegetable broth?
You can use chicken broth if you don’t need the soup to be vegetarian, or even just water in a pinch. Taste and adjust the seasoning generously if using water, as the broth adds a foundational flavor.
Final Thoughts
If you’re ready for a soul-warming, veggie-packed soup that promises flavor and comfort with every spoonful, you cannot go wrong with this Minestrone Soup Recipe. Give it a try, make it your own with seasonal veggies, and let it become a beloved go-to in your kitchen. Happy cooking, and enjoy every cozy bite!
Print
Minestrone Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Minestrone Soup recipe that is packed with a variety of vegetables, beans, pasta, and flavorful herbs. This classic Italian soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 zucchini (chopped)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
Other:
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- 2 cups baby spinach or chopped kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until vegetables begin to soften.
- Stir in zucchini, green beans, tomato paste, oregano, basil, salt, and pepper. Cook for 2 more minutes.
- Add diced tomatoes, cannellini beans, and vegetable broth. Bring to a boil, then simmer for 15 minutes.
- Stir in pasta and cook for 8–10 minutes until tender. Add spinach or kale in the last 2 minutes of cooking.
- Taste and adjust seasoning. Serve hot with Parmesan cheese.
Notes
- Feel free to swap in seasonal vegetables or chickpeas for variation.
- For a gluten-free version, use gluten-free pasta or omit it.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 6g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
