Name: Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, sliced; 1 zucchini, diced; 1 small potato, peeled and diced; 1 cup green beans, chopped; 1 (14.5-ounce) can diced tomatoes; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 cup small pasta, like ditalini or elbow; 6 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; Salt and pepper to taste; 2 cups chopped fresh spinach or kale; Grated Parmesan cheese, optional, for serving

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If you’re seeking a bowl of comfort that bursts with color, flavor, and nutritious goodness, look no further than Minestrone Soup. This cozy Italian classic is brimming with tender vegetables, robust beans, and pasta all swimming in a fragrant, herb-infused broth. Every spoonful brings a hearty medley of textures and savory depth, making it the perfect choice for a family dinner or an easy lunch that’ll leave you feeling both satisfied and nourished.

Ingredients You’ll Need

The beauty of Minestrone Soup lies in its celebration of simple, everyday ingredients that each add vibrant color, texture, and fresh taste to the pot. These staples don’t just build flavor—they come together to create a bowl that feels both rustic and special. Here’s what you’ll need (and why you need it!):

Olive oil: Forms the flavorful base for sautéing and adds a lovely, subtle richness.
Yellow onion (diced): Sweet and aromatic, it’s essential for building a savory foundation.
Garlic (minced): Adds wonderful depth and an aromatic kick that defines Italian soups.
Carrots (sliced): These bring natural sweetness and gorgeous color to every bite.
Celery (sliced): Delivers crunch and freshness, rounding out the flavor base.
Zucchini (diced): Soaks up the broth and adds a tender bite as it cooks.
Potato (peeled and diced): Adds heartiness and helps thicken the soup a tad.
Green beans (chopped): These keep every spoonful snappy and vibrant.
Diced tomatoes (14.5-ounce can): Their tangy brightness balances all the vegetables.
Cannellini beans (15-ounce can, drained and rinsed): Creamy and filling, they make this a stick-to-your-ribs soup.
Small pasta (like ditalini or elbow): Adds comforting chew and turns this into a full meal.
Vegetable broth: The liquid gold that ties everything together with deep flavor.
Dried oregano: Brings an earthy, fragrant background note.
Dried basil: Adds classic Italian herby aroma and flavor.
Dried thyme: Infuses subtle, woodsy undertones to the soup pot.
Salt and pepper to taste: Essential for bringing all the flavors to life.
Chopped fresh spinach or kale: Wilts into the soup at the end for a big pop of green and nutrition.
Grated Parmesan cheese (optional): A final flourish that makes each bite even more irresistible.

How to Make Minestrone Soup

Step 1: Sauté the Aromatics

Begin your Minestrone Soup journey by heating olive oil in a large pot over medium heat. Toss in your diced onion and let it soften for 3 to 4 minutes, stirring occasionally. This step is the secret to that mouthwatering aroma that’ll have everyone circling the kitchen, spoon in hand!

Step 2: Build the Flavor Base

Add the minced garlic, sliced carrots, and celery into the pot. Sauté everything together for another 5 minutes, allowing the vegetables to sweat and mingle, slowly layering that classic Italian flavor profile.

Step 3: Add Hearty Vegetables

In go the zucchini, potato, and green beans. Continue to cook for 5 more minutes. Let these vegetables soak up all those fragrant aromatics—this is how Minestrone Soup gets its beautiful texture and flavor complexity.

Step 4: Simmer Everything Together

Stir in the diced tomatoes, cannellini beans, small pasta, and vegetable broth. Sprinkle in the oregano, basil, thyme, plus salt and pepper. Raise the heat until your soup comes to a gentle boil, then drop it to a simmer. Let it bubble softly for 15 to 20 minutes—just until the vegetables and pasta are tender and deliciously infused with the herb-packed broth.

Step 5: Wilt in the Greens and Finish

Add the chopped spinach or kale, stirring for 2 to 3 minutes until wilted and vibrant. Taste, adjust seasoning if needed, and get ready to serve your Minestrone Soup piping hot, maybe sprinkled with a snowy drift of Parmesan cheese for the perfect finish.

How to Serve Minestrone Soup

Garnishes

There’s just something irresistible about a finishing touch. A handful of freshly grated Parmesan melts right in, adding creaminess and salty zing. Try a drizzle of extra-virgin olive oil, a little black pepper, or a scattering of chopped fresh basil to make each bowl of Minestrone Soup uniquely yours.

Side Dishes

A warm, crusty Italian bread or garlicky focaccia is a must for sopping up every last drop. If you’re in the mood for a fuller meal, serve your Minestrone Soup with a crisp green salad or roasted veggies on the side for extra color and crunch.

Creative Ways to Present

For a dinner party spin, ladle Minestrone Soup into wide, shallow bowls and top each with a swirl of pesto or a sprinkle of homemade croutons. Serving the soup family-style in a big rustic pot at the table brings an inviting, communal energy that always wows a crowd.

Make Ahead and Storage

Storing Leftovers

Store leftover Minestrone Soup in airtight containers in the refrigerator for up to 4 days. The flavors deepen as they mingle, making the next-day bowl even more scrumptious. Be sure to let the soup cool to room temperature first to keep it fresh and safe.

Freezing

Minestrone Soup freezes beautifully! Cool the soup completely, ladle into freezer-safe containers, and freeze for up to 3 months. One tip: if you know you’ll be freezing, consider cooking the pasta separately and adding it only when reheating, to prevent it from becoming overly soft.

Reheating

Reheat Minestrone Soup gently over medium heat on the stovetop, stirring occasionally and adding a splash of broth or water if it’s thickened up. For single servings, the microwave works well too. Reheating brings all those flavors back to life for a quick, satisfying meal anytime.

FAQs

Can I use different vegetables in Minestrone Soup?

Absolutely! Minestrone Soup is the ultimate fridge-cleanout recipe. Use whatever seasonal vegetables you have on hand—think bell peppers, peas, squash, or even cabbage. The charm of this soup is in its flexibility.

Is Minestrone Soup gluten-free?

It can be! Simply substitute your favorite gluten-free pasta and double-check that your broth is gluten-free. You’ll still have all the heart and soul of this Italian staple—without the gluten.

How do I make Minestrone Soup vegan?

Just skip the Parmesan cheese or use a plant-based version. All the other ingredients in this recipe are naturally vegan, so you won’t lose any depth of flavor or texture.

What kind of pasta works best?

Short shapes like ditalini, elbows, or small shells are ideal because they fit perfectly on the spoon and soak up the broth without overpowering the vegetables. But don’t be afraid to use whatever small pasta you have!

Can I make Minestrone Soup in advance?

Yes, and in fact, it tastes even better after the flavors have had time to meld in the fridge. Just remember that the pasta will continue to absorb the broth as it sits, so you may want to add a bit more liquid when reheating.

Final Thoughts

Now that you know just how easy and rewarding it is to make Minestrone Soup from scratch, I hope you’ll give it a try soon! This recipe is pure comfort, nourishing and endlessly customizable, destined to become a favorite in your kitchen. Gather up those veggies and savor the flavors of Italy at home.

Minestrone Soup Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and comforting Minestrone Soup recipe that is full of vegetables, beans, pasta, and Italian herbs. This vegetarian soup is easy to make and perfect for a cozy meal.

Ingredients

Scale

Vegetable Mixture:

2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 small potato, peeled and diced
1 cup green beans, chopped

Soup Base:

1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup small pasta, like ditalini or elbow
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
2 cups chopped fresh spinach or kale
Grated Parmesan cheese, optional, for serving

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Instructions

Prepare Vegetable Mixture: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic, carrots, and celery, sauté for 5 minutes.
Cook Vegetables: Add zucchini, potato, and green beans. Cook for another 5 minutes.
Add Remaining Ingredients: Stir in diced tomatoes, cannellini beans, pasta, and vegetable broth. Season with oregano, basil, thyme, salt, and pepper. Bring to a boil, simmer for 15–20 minutes.
Finish Soup: Stir in spinach or kale, cook for 2–3 minutes until wilted. Adjust seasoning. Serve hot, topped with Parmesan.