Minestrone Soup Recipe

This comforting Minestrone Soup is the ultimate cozy, veggie-packed meal that’s as nourishing as it is delicious. Bursting with fresh vegetables, hearty beans, and tender pasta, all simmered in a rich tomato broth, it’s a one-pot wonder that comes together with minimal effort. Whether you’re cleaning out your fridge or craving something warm and satisfying, this Italian classic is the perfect answer for a quick and wholesome weeknight dinner.

Why You’ll Love This Recipe

• One-Pot Simplicity: Everything comes together in a single pot, making cleanup a breeze.
• Nutrient-Rich: Packed with colorful vegetables and fiber-rich beans for a healthy, filling meal.
• Customizable: Easy to adjust with what you have on hand—great for using up leftover produce.
• Meal Prep Friendly: Makes a big batch and tastes even better the next day.

Ingredients You’ll Need

Here’s what goes into this hearty, delicious soup and why each ingredient matters:

• Onion and Garlic: The aromatic base that brings deep flavor to every spoonful.
• Carrots and Celery: Classic soup veggies that add sweetness and crunch.
• Zucchini: Adds a lovely tender bite and soaks up the tomato flavor beautifully.
• Green Beans: For a pop of color and freshness.
• Diced Tomatoes: The foundation of the broth—choose good quality canned tomatoes for a richer flavor.
• Tomato Paste: Concentrates the tomato flavor and thickens the soup slightly.
• Cannellini Beans: Creamy and mild, they add protein and heartiness.
• Red Kidney Beans: For contrast in color and texture, plus more plant-based protein.
• Vegetable Broth: Keeps it vegetarian and provides a flavorful base.
• Pasta: Small shapes like ditalini or elbow macaroni work best. Add near the end so it doesn’t overcook.
• Spinach or Kale: For a final touch of green and a boost of nutrients. Stir in right before serving.
• Italian Seasoning: A blend of herbs that infuses the broth with unmistakable Mediterranean flavor.
• Salt and Black Pepper: Essential for seasoning—taste and adjust as needed.
• Olive Oil: Adds richness and helps develop the base flavors when sautéing.

Variations

Want to make this Minestrone your own? Here are some easy tweaks:

• Gluten-Free: Swap the pasta for a gluten-free variety or skip it and add quinoa or rice instead.
• Meaty Version: Stir in cooked Italian sausage or shredded chicken for an added protein boost.
• Extra Veggies: Add bell peppers, potatoes, or corn for even more variety.
• Spicy Twist: A pinch of red pepper flakes or a splash of hot sauce will bring some heat.
• Seasonal Swaps: Use whatever veggies are in season—this soup is super flexible.

How to Make Minestrone Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté for about 5–7 minutes until the veggies are softened and fragrant.

Step 2: Add the Veggies and Tomatoes

Stir in the zucchini, green beans, diced tomatoes, and tomato paste. Mix well to coat the vegetables in the tomato base.

Step 3: Add Broth and Beans

Pour in the vegetable broth, then add the cannellini and kidney beans. Sprinkle in the Italian seasoning, and bring everything to a gentle boil.

Step 4: Simmer

Reduce heat and let the soup simmer uncovered for 15–20 minutes to allow the flavors to meld and the veggies to become tender.

Step 5: Cook the Pasta

Stir in the pasta and cook until al dente, about 8–10 minutes, depending on the shape used. Stir occasionally to prevent sticking.

Step 6: Finish with Greens

Once the pasta is cooked, stir in spinach or kale. Let it wilt for 2–3 minutes, then remove from heat.

Step 7: Taste and Serve

Taste for salt and pepper, adjust as needed. Serve hot with a sprinkle of grated Parmesan if desired.

Pro Tips for Making the Recipe

• Cook Pasta Separately for Make-Ahead: To avoid mushy pasta in leftovers, cook it separately and add to bowls when serving.
• Deglaze the Pot: After sautéing veggies, a splash of broth or wine can lift those flavorful bits off the bottom.
• Don’t Overcook the Greens: Add them right at the end to keep their color and nutrients intact.
• Use a Parmesan Rind: Toss one into the pot while the soup simmers for a subtle umami boost (remove before serving).

How to Serve

Minestrone is super satisfying on its own, but here are a few pairing ideas to make it a full meal:

Garnishes:

Top with freshly grated Parmesan cheese, a drizzle of good olive oil, or a sprinkle of fresh basil or parsley.

Sides:

Serve with crusty bread, garlic toast, or a warm focaccia to soak up the broth.

Salads:

A simple mixed greens salad with vinaigrette makes a light, refreshing side.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day!

Freezing

Minestrone freezes well—just skip the pasta before freezing. Store in freezer-safe containers for up to 3 months. Add fresh-cooked pasta when reheating.

Reheating

Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup has thickened too much.

FAQs

Can I use canned vegetables instead of fresh?
Yes, in a pinch you can use canned vegetables, but drain them well and add them later in the cooking process so they don’t get too soft.

What type of pasta works best in Minestrone?
Small shapes like ditalini, elbow macaroni, or small shells work perfectly because they don’t overwhelm the other ingredients and cook quickly.

Can I make this soup in a slow cooker?
Absolutely. Just add everything except the pasta and greens to the slow cooker and cook on low for 6–8 hours. Add the pasta and greens during the last 30 minutes.

Is Minestrone Soup vegan?
Yes, as long as you stick with vegetable broth and skip the cheese garnish. It’s naturally vegan-friendly!

Final Thoughts

Minestrone Soup is everything you want in a dinner: warm, hearty, comforting, and ridiculously easy to make. It’s the kind of recipe you can turn to again and again—flexible, forgiving, and always satisfying. So grab your favorite pot and get cooking—you’re going to love every spoonful.

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