Minestrone Soup Recipe
If you’re hunting for a cozy, veggie-packed bowl of comfort with deep Italian roots, you absolutely have to try this Minestrone Soup. Loaded with garden vegetables, hearty beans, and tender pasta all swimming in a robust, herby tomato broth, it’s a dish overflowing with color and flavor in every ladle. Whether you’re after a soul-warming supper or a make-ahead crowd-pleaser, Minestrone Soup is that magical, nourishing classic you’ll come back to again and again!
Ingredients You’ll Need
What makes Minestrone Soup so universally adored is its simplicity — every ingredient here serves a tasty purpose, from building a flavorful foundation to bringing bursts of color and freshness. Even better, these kitchen staples easily come together for one remarkable pot of soup!
- Olive oil: Adds richness and helps sauté the vegetables, sealing in extra flavor.
- Onion: Forms the aromatic base, giving depth and sweetness as it sautés.
- Carrots: Bring natural sweetness and their signature vibrant color to the pot.
- Celery: Adds subtle savoriness and crunch, balancing the soup’s texture.
- Garlic: Gives a punch of warmth and classic Italian flair.
- Zucchini: Softens beautifully and soaks up all those rich flavors.
- Green beans: Add fresh, brilliant color and a lovely pop when you bite in.
- Diced tomatoes (with juice): The core of the broth, providing bright acidity and deep red hue.
- Kidney beans: Deliver creamy texture and hearty protein that makes the soup satisfying.
- Cannellini beans: Lend a buttery taste and help create a rich, filling base.
- Vegetable broth: The flavorful liquid that ties all ingredients together; use a good-quality broth for the best results.
- Small pasta (ditalini or elbow): Offers substance and fun bite-sized shape that kids love.
- Spinach or kale: Adds freshness, color, and a nutrition boost right at the finish line.
- Dried oregano: Brings Italian herbal brightness that’s quintessential for Minestrone Soup.
- Dried basil: Adds a subtly sweet, peppery note that complements the tomatoes.
- Dried thyme: Great for its earthy depth, helping round out the soup’s flavors.
- Bay leaf: Infuses the broth with a gentle aromatic backbone — just don’t forget to remove it!
- Salt: Balances all the flavors and unlocks the natural sweetness in the veggies.
- Black pepper: Adds just enough mild heat to keep each spoonful interesting.
- Grated Parmesan cheese (optional): Gives a savory, salty finish if you’d like a hint of creaminess.
- Fresh parsley (for garnish): Adds a sprinkle of color and bright freshness when serving.
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a sturdy soup pot over medium heat. Toss in the onion, carrots, and celery. Stir them around and enjoy as their gorgeous aroma fills your kitchen. After about 5 minutes, when the veggies are softened and the onion looks a bit translucent, you’re ready for the next flavor layer.
Step 2: Add More Veggies
Now, mix in the garlic, zucchini, and green beans. Cook these for another 2 minutes, just enough to mellow the garlic and give your zucchini and beans a quick head start. Everything should look bright and smell irresistible at this point!
Step 3: Build the Broth
Pour in the diced tomatoes (juice and all), kidney beans, cannellini beans, and vegetable broth. Sprinkle in the oregano, basil, thyme, bay leaf, salt, and black pepper. Give it a big stir! Bring the whole pot to a gentle boil, then lower the heat and let it simmer (uncovered) for 20 minutes. This is where the flavors meld and every ingredient shines.
Step 4: Add Pasta
Stir in your small pasta of choice right into that gorgeous bubbling broth. Simmer until the pasta is just al dente — about 8 to 10 minutes. Be sure not to overcook, as the pasta will continue softening even after the soup is off the heat.
Step 5: Leafy Greens & Final Touches
With just a couple minutes left, toss in your chopped spinach or kale. Stir, simmer for 2 minutes more until the leaves wilt, and then fish out the bay leaf. Taste the broth: feel free to add an extra pinch of salt or a grind of pepper to suit your preferences. Ladle into bowls, then top with a snowy heap of Parmesan and a fresh sprinkle of parsley.
How to Serve Minestrone Soup
Garnishes
A little finish goes a long way! Try showering your Minestrone Soup with a generous helping of grated Parmesan for salty depth, and a handful of freshly chopped parsley for a green pop. If you want a boost of heat, a pinch of red pepper flakes or drizzle of good olive oil is always welcome.
Side Dishes
A crusty loaf of Italian bread (or any hearty sourdough) is a nonnegotiable for dunking and savoring every bit of broth. Minestrone Soup also cozies up beautifully to a simple green salad or a classic Caprese with ripe tomatoes and creamy mozzarella for a complete meal.
Creative Ways to Present
If you’re serving guests, ladle Minestrone Soup into wide, shallow bowls and finish with Parmesan curls and a swirl of basil pesto. You can also set up a DIY topping bar with extra herbs, roasted garlic, or mini croutons — perfect for family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers keep so well, making this Minestrone Soup ideal for meal prepping. Cool completely, then transfer to airtight containers and store in the refrigerator for up to 4 days. The flavors actually get even better as they mingle together overnight.
Freezing
For longer storage, freeze Minestrone Soup in individual portions in freezer-safe containers. Leave a little space at the top for expansion, and for best results, freeze without the pasta (add freshly cooked pasta when reheating so it doesn’t get mushy). The soup will keep in the freezer for up to 3 months.
Reheating
Simply reheat leftovers on the stovetop over medium heat until hot and steaming. If the soup seems thick, add a splash of broth or water. For microwaving, heat in intervals and stir well in between to ensure even warmth throughout.
FAQs
Can I make Minestrone Soup gluten-free?
Absolutely! Just swap the regular pasta for your favorite gluten-free pasta, or even add extra beans or diced potatoes instead for a hearty feel without the gluten.
What vegetables can I substitute?
Minestrone Soup is famous for its flexibility. You can use nearly any vegetables in season — try sweet potatoes, peas, bell peppers, or even shredded cabbage, depending on what you have on hand.
Can I add meat to this soup?
Definitely! Brown some Italian sausage or pancetta at the very start (before the onion) for a richer, heartier version of Minestrone Soup, or simply stir through leftover cooked chicken at the end if you’d like extra protein.
Is Minestrone Soup good for meal prep?
It’s one of the best! You can make a big pot at the start of the week, and enjoy ready-to-go lunches or dinners. Just store the soup and pasta separately if you’re aiming for al dente bites all week long.
How can I make this soup vegan?
This Minestrone Soup is already vegetarian, and to make it vegan, simply omit the Parmesan cheese or use your favorite plant-based Parmesan alternative for garnish. The soup is plenty flavorful as is!
Final Thoughts
There’s something truly special about a bubbling pot of Minestrone Soup — it’s nourishing, flexible, and brimming with Italian comfort. Gather your ingredients, invite some friends, and enjoy a big helping of homemade goodness. Trust me, your kitchen (and your heart) will be glad you did!
Print
Minestrone Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Minestrone Soup recipe that is packed with a variety of vegetables, beans, and pasta in a flavorful broth. This classic Italian soup is perfect for a cozy dinner or a nourishing lunch.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Additional Vegetables and Beans:
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Broth and Seasonings:
- 6 cups vegetable broth
- 1 cup small pasta, such as ditalini or elbow
- 2 cups chopped spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened.
- Add Vegetables: Stir in garlic, zucchini, and green beans; cook briefly.
- Combine Ingredients: Add tomatoes, beans, broth, seasonings. Simmer for 20 minutes.
- Cook Pasta: Stir in pasta, cook until al dente.
- Finish Soup: Add spinach or kale, simmer briefly. Adjust seasoning, remove bay leaf.
- Serve: Garnish with Parmesan and parsley. Enjoy hot!
Notes
- This soup is versatile—use your favorite seasonal veggies.
- For a heartier option, add cooked Italian sausage.
- To make it vegan, omit Parmesan or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
