Minestrone Soup

Introduction

Minestrone Soup is a classic Italian vegetable soup that has been enjoyed for centuries. It’s hearty, colorful, and nourishing, made with a medley of seasonal vegetables, beans, pasta (or rice), and herbs simmered in a rich tomato-based broth. What makes minestrone so special is its versatility—you can adapt it based on what’s in your pantry or what’s in season, which is exactly how Italians traditionally prepared it.

This soup is not only warm and comforting but also packed with fiber, protein, and nutrients, making it a complete meal in a bowl. Whether you’re serving it for a weeknight dinner or as a starter for a larger Italian feast, Minestrone Soup is timeless, wholesome, and full of flavor.

Why I Love This Recipe

I love Minestrone Soup because it’s the kind of dish that feels like a hug in a bowl. The mix of vegetables keeps every spoonful different, while the beans and pasta make it hearty and filling. It’s budget-friendly, easy to prepare, and a great way to use up vegetables you already have on hand.

What really makes me adore this soup is how customizable it is. You can make it vegetarian, vegan, gluten-free, or meaty with just a few swaps. And it always tastes even better the next day, as the flavors deepen overnight.

Why It’s a Must-Try Dish

• Wholesome & nourishing – full of vegetables, fiber, and protein.
• Customizable – adapt with seasonal vegetables or pantry staples.
• Comfort food – cozy, hearty, and perfect for chilly days.
• Budget-friendly – makes a big pot that feeds the whole family.
• Classic Italian flavor – rustic, traditional, and soul-warming.

Recipe Details

• Cuisine: Italian
• Course: Soup / Main Dish
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8 bowls
• Calories: ~250 per serving

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium potato, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini, elbow, or shells)
• 1 cup green beans, chopped into 1-inch pieces
• 2 cups chopped spinach or kale
• 2 tsp dried Italian herbs (oregano, thyme, basil)
• 1 bay leaf
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional, for serving)
• Fresh parsley, chopped (for garnish)

Simple Cooking Directions

1. Sauté onion, carrot, celery, and garlic until softened.
2. Add zucchini, potato, diced tomatoes, broth, beans, and seasonings. Simmer until vegetables are tender.
3. Add pasta and green beans; cook until pasta is al dente.
4. Stir in spinach or kale and simmer briefly.
5. Serve hot with Parmesan and fresh parsley.

Step-by-Step Preparation Method

Step 1: Sauté Vegetables

• Heat olive oil in a large soup pot over medium heat.
• Add onion, carrots, and celery. Cook 5–6 minutes until softened.
• Stir in garlic and cook for 1 minute.

Step 2: Build the Base

• Add zucchini, potato, diced tomatoes (with juices), broth, beans, herbs, and bay leaf.
• Bring to a boil, then reduce heat to low and simmer 20 minutes.

Step 3: Cook Pasta & Green Beans

• Add pasta and green beans to the pot. Simmer until pasta is just al dente, about 8–10 minutes.

Step 4: Add Leafy Greens

• Stir in spinach or kale and cook for another 2–3 minutes until wilted.
• Remove bay leaf. Taste and adjust seasoning with salt and pepper.

How to Serve

• Serve hot in bowls, topped with grated Parmesan cheese and fresh parsley.
• Pair with crusty bread, garlic breadsticks, or a side salad.
• Great as both a main course or a starter.

Additional Recipe Tips

• Don’t overcook pasta—it will continue to absorb liquid in the soup.
• Add more broth if the soup becomes too thick.
• For extra depth of flavor, add a Parmesan rind while simmering.
• Drizzle with extra virgin olive oil before serving for richness.

Variations

1. Meaty Minestrone – Add cooked pancetta, sausage, or shredded chicken.
2. Gluten-Free – Use gluten-free pasta or rice instead.
3. Vegan – Skip Parmesan and use nutritional yeast for a cheesy flavor.
4. Seasonal Twist – Add butternut squash, corn, or peas depending on the season.

Freezing & Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze without pasta for up to 2 months (add pasta when reheating).
• Reheat: Warm gently on the stovetop, adding extra broth if needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Sharp knife and cutting board
• Ladle for serving

Conclusion

Minestrone Soup is the definition of rustic Italian comfort food—nutritious, hearty, and endlessly adaptable. With fresh vegetables, beans, pasta, and herbs simmered together, this soup offers warmth and satisfaction in every bite. Whether served as a weeknight dinner or a starter for a special meal, it’s a recipe that never goes out of style.

Print Recipe

Minestrone Soup

Author: admin Cuisine: Italian Courses: Soups & Drinks

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6 Calories: 250 per serving

Description

Minestrone Soup is a classic Italian vegetable soup that has been enjoyed for centuries. It’s hearty, colorful, and nourishing, made with a medley of seasonal vegetables, beans, pasta (or rice), and herbs simmered in a rich tomato-based broth.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium potato, diced
• 1 can (14 oz)
• 6 cups vegetable broth (or chicken broth)
• 1 can (15 oz)
• 1 can (15 oz)
• 1 cup small pasta (like ditalini, elbow, or shells)
• 1 cup 1 green beans, chopped into 1-inch pieces
• 2 cups chopped spinach or kale
• 2 tsp dried Italian herbs (oregano, thyme, basil)
• 1 bay leaf
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional, for serving)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Sauté Vegetables : Heat olive oil in a large soup pot over medium heat.Add onion, carrots, and celery. Cook 5–6 minutes until softened.Stir in garlic and cook for 1 minute.
2. Step 2: Build the Base : Add zucchini, potato, diced tomatoes (with juices), broth, beans, herbs, and bay leaf.Bring to a boil, then reduce heat to low and simmer 20 minutes.
3. Step 3: Cook Pasta & Green Beans : Add pasta and green beans to the pot. Simmer until pasta is just al dente, about 8–10 minutes.
4. Step 4: Add Leafy Greens : Stir in spinach or kale and cook for another 2–3 minutes until wilted.Remove bay leaf. Taste and adjust seasoning with salt and pepper.

Keywords: Minestrone Soup