Minestrone Soup Recipe

Minestrone soup recipe
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Picture this: a chilly evening, cozy socks, and a steaming bowl of comforting minestrone soup. There’s something magical about this classic Italian dish that makes it perfect for any season. Packed with colorful vegetables, hearty beans, and tender pasta, it’s like a warm hug in a bowl.

What I love about minestrone is its versatility. It’s the kind of soup that welcomes whatever you have in your kitchen, it’s perfect for using leftover veggies or pantry staples. Plus, it’s a great way to sneak in extra nutrients while satisfying even the pickiest eaters.

Whether you’re looking for a quick weeknight dinner or something to share with family, this soup is a winner.

And the best part? It’s budget-friendly, easy to make, and tastes even better the next day. Let’s dive into why this recipe deserves a spot on your table.

Why You’ll Love It

Minestrone soup isn’t just delicious; it’s also super nutritious and adaptable. Here are a few reasons why you’ll love this recipe:

  • Healthy and filling: Packed with fresh vegetables, protein-rich beans, and whole-grain pasta, it’s a meal that leaves you satisfied without feeling heavy.
  • Customizable: Don’t have zucchini? Swap it for green beans or broccoli. Gluten-free? Use rice or gluten-free pasta instead.
  • Great for meal prep: Make a big batch and store it in the fridge or freezer for quick lunches or dinners.
  • Kid-friendly: With its mild flavors and fun pasta shapes, even kids will happily dig in!

Ingredient List

Here’s what you’ll need to make this hearty minestrone soup:

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup pasta (small shapes like ditalini or macaroni work best)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Optional Toppings:

  • Grated Parmesan cheese
  • Fresh basil leaves
  • A drizzle of olive oil

This simple ingredient list comes together to make a delicious, hearty soup that’s sure to become a family favorite. Ready to cook? Let’s get started!

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Kitchen Tools Needed

Before we start cooking, gather these tools to make the process smoother:

  • A large soup pot or Dutch oven
  • A wooden spoon or ladle for stirring
  • A cutting board and a sharp knife for chopping vegetables
  • A measuring cup and measuring spoons for accuracy
  • A colander to rinse the beans
  • A grater (if you’re adding Parmesan as a topping)

Having these tools ready will make preparing your minestrone soup quick and stress-free!


Cooking Instructions

1. Sauté the Aromatics:

  • Heat the olive oil in your soup pot over medium heat.
  • Add the diced onion, garlic, carrots, and celery.
  • Sauté for 5–7 minutes until the vegetables are softened and fragrant.

2. Add the Vegetables and Seasoning:

  • Stir in the zucchini, green beans, dried oregano, and basil.
  • Cook for another 3 minutes, letting the flavors come together.

3. Pour in the Liquid:

  • Add the diced tomatoes (with their juices) and vegetable broth.
  • Stir well and bring the mixture to a boil.
  • Once it’s boiling, reduce the heat to a simmer.

4. Add the Beans:

  • Stir in the kidney beans and cannellini beans.
  • Let everything simmer for 10 minutes to allow the flavors to meld.

5. Cook the Pasta:

  • Add the pasta to the pot and cook according to the package instructions (usually 7–10 minutes).
  • Stir occasionally to prevent sticking.

6. Taste and Adjust:

  • Season with salt and pepper to your liking.
  • If the soup seems too thick, you can add a splash of water or more broth to reach your desired consistency.

7. Serve and Enjoy:

  • Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, or a drizzle of olive oil for extra flavor.
  • Serve with crusty bread on the side for dipping!

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pot of minestrone soup

Tips and Tricks for Success

  • Don’t overcook the pasta: Add the pasta toward the end to keep it from becoming too soft or mushy. If you plan to store leftovers, cook the pasta separately and add it to each serving.
  • Use fresh herbs if possible: Fresh basil or parsley sprinkled on top enhances the flavor and makes the dish feel extra special.
  • Make it your own: Feel free to swap out veggies based on what you have at home. Spinach, kale, or even sweet potatoes make great additions.
  • Double the recipe: This soup freezes beautifully, so make a double batch and save some for busy nights. Let it cool completely before transferring to freezer-safe containers.
  • Add a protein boost: If you want to make it heartier, add cooked chicken, turkey, or even ground beef.

With these simple tips, your minestrone soup will turn out perfect every time!

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Ingredient Substitutions and Variations

  • Vegetables: No zucchini? Use yellow squash, broccoli, or even bell peppers. Got spinach or kale? Stir it in during the last few minutes of cooking for added greens.
  • Beans: If you don’t have kidney or cannellini beans, try black beans, chickpeas, or lentils.
  • Pasta: Gluten-free pasta or small grains like quinoa can replace regular pasta. For a low-carb option, skip the pasta altogether.
  • Broth: Use chicken broth if you’re not vegetarian, or add a splash of tomato juice for a richer flavor.
  • Herbs: Substitute dried herbs with fresh ones (triple the amount), or add a sprinkle of Italian seasoning.
  • Protein: Add cooked ground turkey, sausage, or shredded chicken to make it extra filling.

Minestrone soup is so forgiving, get creative with what you have on hand!

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Serving Suggestions

  • Bread Pairing: Serve with warm crusty bread, garlic bread, or buttery dinner rolls for dipping.
  • Salad Side: Pair it with a light green salad tossed in balsamic vinaigrette for a balanced meal.
  • Cheese: Grate some Parmesan or Pecorino Romano on top for extra richness.
  • Add a Twist: Serve with a dollop of pesto or a drizzle of olive oil for a gourmet touch.
  • Hearty Meal: Add a side of roasted vegetables or baked potatoes for a more filling dinner.

This soup pairs wonderfully with almost any side dish, making it a versatile crowd-pleaser.

minestrone soup recipe

Storage and Reheating Instructions

  • Refrigerating: Store leftover soup in an airtight container in the fridge for up to 4 days.
  • Freezing: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. To avoid mushy pasta, freeze the soup without it and add freshly cooked pasta when reheating.
  • Reheating: Reheat in a pot on the stove over medium heat until warmed through. Add a splash of water or broth if the soup is too thick. For individual servings, microwave in a microwave-safe bowl, stirring every minute until hot.

Proper storage ensures your minestrone soup tastes just as good the next day—or even better!

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FAQ

1. Can I make minestrone soup in a slow cooker?
Yes! Sauté the aromatics first, then add everything (except pasta) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta during the last 20–30 minutes of cooking.

2. How can I make it vegan?
This recipe is already vegan if you skip the Parmesan cheese topping. Just double-check that your pasta and broth are vegan-friendly.

3. How do I keep the pasta from getting soggy in leftovers?
Cook the pasta separately and add it to individual servings when reheating. This keeps it from soaking up too much liquid.

4. Can I use canned vegetables?
Absolutely! Just be sure to drain and rinse canned vegetables like green beans, and adjust the cooking time since canned veggies are already soft.

5. Can I make it spicy?
Yes! Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.

This FAQ section should answer any lingering questions and help you enjoy your minestrone soup to the fullest!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Minestrone soup recipe

Minestrone Soup

What I love about minestrone is its versatility. It’s the kind of soup that welcomes whatever you have in your kitchen—perfect for using up leftover veggies or pantry staples. Plus, it’s a great way to sneak in extra nutrients while satisfying even the pickiest eaters.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Equipment

  • A large soup pot or Dutch oven
  • A wooden spoon or ladle for stirring
  • A cutting board and sharp knife
  • A measuring cup and measuring spoons
  • A colander
  • A grater (if you’re adding Parmesan as a topping)

Ingredients
  

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 cup pasta small shapes like ditalini or macaroni work best
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Optional Toppings:

  • Grated Parmesan cheese
  • Fresh basil leaves
  • A drizzle of olive oil

Instructions
 

Sauté the Aromatics:

  • Heat the olive oil in your soup pot over medium heat.
  • Add the diced onion, garlic, carrots, and celery.
  • Sauté for 5–7 minutes until the vegetables are softened and fragrant.

Add the Vegetables and Seasoning:

  • Stir in the zucchini, green beans, dried oregano, and basil.
  • Cook for another 3 minutes, letting the flavors come together.

Pour in the Liquid:

  • Add the diced tomatoes (with their juices) and vegetable broth.
  • Stir well and bring the mixture to a boil.
  • Once it’s boiling, reduce the heat to a simmer.

Add the Beans:

  • Stir in the kidney beans and cannellini beans.
  • Let everything simmer for 10 minutes to allow the flavors to meld.

Cook the Pasta:

  • Add the pasta to the pot and cook according to the package instructions (usually 7–10 minutes).
  • Stir occasionally to prevent sticking.

Taste and Adjust:

  • Season with salt and pepper to your liking.
  • If the soup seems too thick, you can add a splash of water or more broth to reach your desired consistency.

Serve and Enjoy:

  • Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, or a drizzle of olive oil for extra flavor.
  • Serve with crusty bread on the side for dipping!

Notes

Nutritional Value (Per Serving, Approximate)

  • Calories: 250–300 kcal
  • Protein: 10–12 g
  • Carbohydrates: 40–45 g
  • Fiber: 10 g
  • Fat: 6–8 g
  • Sodium: 800–900 mg (depending on broth and canned beans used)
  • Vitamins and Minerals: High in Vitamin A, Vitamin C, Iron, and Potassium
This soup is packed with nutrients from the vegetables and beans, making it a healthy and satisfying option for any meal! If you adjust the ingredients, the nutritional values may vary slightly.
 
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword Italian soups, minestrone soup recipe, quick soup recipes

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