There’s nothing quite as comforting and soul-satisfying as a warm bowl of homemade minestrone soup, and this Minestrone Soup Recipe is my absolute favorite way to enjoy those vibrant garden vegetables melded together with hearty beans and just the right touch of pasta. It’s a colorful, nutritious bowl of goodness that fills your kitchen with the most inviting aromas and never fails to bring everyone back for seconds. Whether you’re new to making soup or a seasoned pro, this recipe strikes a perfect balance between simplicity and depth of flavor, making it a must-have in your recipe collection.
Ingredients You’ll Need
The magic of this Minestrone Soup Recipe lies in its straightforward ingredients, each bringing a unique layer of taste, texture, or color to the bowl. Fresh veggies add crispness and sweetness, beans give that creamy heartiness, while herbs and broth unite everything into a harmonious, cozy soup.
- 2 tablespoons olive oil: Adds richness and helps soften the vegetables without overpowering their natural flavors.
- 1 medium yellow onion (chopped): Brings a sweet and savory base to the soup when gently sautéed.
- 2 cloves garlic (minced): Infuses aromatic depth and boldness in every spoonful.
- 2 medium carrots (sliced): Offer a subtle sweetness and lovely orange hue.
- 2 celery stalks (sliced): Provide an earthy crunch that balances the other veggies.
- 1 zucchini (chopped): Adds a tender bite and fresh flavor.
- 1 cup green beans (cut into 1-inch pieces): Contribute crispness and vibrant green color.
- 1 can (15 oz) diced tomatoes (with juice): Impart a tangy brightness and luscious red tone.
- 1 can (15 oz) kidney beans (drained and rinsed): Pack a hearty protein punch and mellow texture.
- 1 can (15 oz) cannellini beans (drained and rinsed): Creamy beans that elevate the soup’s body and flavor.
- 4 cups vegetable broth: The flavorful base that brings all elements together.
- 1 cup small pasta (such as ditalini): Classic minestrone pasta that adds a satisfying bite.
- 1 teaspoon dried oregano: Earthy herb that enhances the Italian essence.
- 1 teaspoon dried basil: Sweet and aromatic, perfect for layering flavors.
- 1/2 teaspoon dried thyme: Subtle floral notes that deepen the complexity.
- Salt and black pepper to taste: Essential seasonings to balance and highlight all ingredients.
- 2 cups chopped spinach or kale: Adds a nutritious pop of green with a slight bitterness to contrast the sweet veggies.
- Freshly grated Parmesan cheese (optional, for serving): A savory finishing touch that melts beautifully on top.
How to Make Minestrone Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Once shimmering, toss in the chopped onion and let it soften for about 3 to 4 minutes until it turns translucent. This step builds a fragrant foundation for the soup, drawing out that natural sweetness from the onions.
Step 2: Add Garlic, Carrots, and Celery
Next, stir in the minced garlic, sliced carrots, and celery. Continue cooking for around 5 minutes, stirring occasionally. The garlic releases its scent, while the carrots and celery start to tenderize, adding layers of texture and depth to the broth.
Step 3: Incorporate the Main Vegetables and Beans
Now it’s time to add your chopped zucchini, green beans, diced tomatoes with their juice, kidney beans, and cannellini beans. Pour in the vegetable broth and sprinkle in the oregano, basil, thyme, salt, and pepper. Stir everything to combine and bring the mixture to a rolling boil. This is where the ingredients begin their magic, melding flavors and aromas.
Step 4: Simmer Until Tender
Reduce the heat and let the soup simmer gently for 15 to 20 minutes. This slow simmer allows each vegetable to soften perfectly while blending the herbs and broth into a harmonious taste. Keep an eye on the pot, giving it an occasional stir to prevent any sticking.
Step 5: Cook the Pasta and Add Greens
Once your vegetables are tender, stir in the small pasta and cook for an additional 8 to 10 minutes until the pasta is al dente. Finally, toss in the chopped spinach or kale and cook for 2 to 3 minutes until wilted. This last step ensures the greens retain their vibrant color and vital nutrients without overcooking.
Step 6: Final Seasoning and Serve
Give your soup one last taste. Adjust the seasoning with more salt or pepper if needed, then serve the Minestrone Soup Recipe hot, optionally topped with freshly grated Parmesan cheese to add a luxurious umami kick.
How to Serve Minestrone Soup Recipe
Garnishes
Simple garnishes can elevate your Minestrone Soup Recipe to new levels of deliciousness. A sprinkle of freshly shredded Parmesan adds salty creaminess that beautifully contrasts the vegetables. You can also try fresh basil leaves or a drizzle of good-quality extra virgin olive oil for added aroma and flavor. A dash of chili flakes works wonders if you love a touch of heat.
Side Dishes
This soup pairs so wonderfully with a variety of sides. A crusty artisan bread or garlic bread is perfect for dunking. For a light meal, serve alongside a crisp green salad tossed with a zesty vinaigrette. If you want to turn it into a heartier feast, a grilled cheese sandwich or roasted veggie plate complements the soup’s vibrant taste beautifully.
Creative Ways to Present
To impress guests or just make mealtime fun, serve Minestrone Soup Recipe in hollowed-out bread bowls for a rustic, cozy touch. You can also ladle the soup into colorful ceramic bowls to brighten up your table setting. Garnish each bowl with a tiny basil sprig or a Parmesan crisp for that extra wow factor that feels special yet approachable.
Make Ahead and Storage
Storing Leftovers
Minestrone soup tastes even better the next day once the flavors have settled, so storing leftovers in an airtight container in the refrigerator is ideal. It will keep well for up to 4 days, making it a fantastic option for quick weekday lunches or dinners.
Freezing
Good news if you want to save some for later: this Minestrone Soup Recipe freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers or heavy-duty zip-top bags. It will keep fresh in the freezer for up to 3 months. Remember to thaw overnight in the fridge before reheating for best results.
Reheating
When reheating, do so gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, simply add a splash of vegetable broth or water to loosen it back to a comforting consistency. Avoid microwaving for too long at once to prevent the pasta from becoming mushy.
FAQs
Can I use different types of beans in this Minestrone Soup Recipe?
Absolutely! Feel free to swap kidney or cannellini beans for garbanzo beans, black beans, or any other beans you prefer. Each will bring its own texture and flavor twist, so go with what you love or have on hand.
Is this Minestrone Soup Recipe gluten-free?
It can be easily made gluten-free by substituting the regular small pasta with gluten-free pasta. Just be sure to cook the pasta to al dente and check your broth ingredients if you have dietary restrictions.
How long does this soup keep fresh in the refrigerator?
Stored properly in a sealed container, the soup will maintain its flavor and freshness for about 4 days in the fridge. Reheat only the portion you plan to eat to avoid repeated cooling and warming.
Can I make this Minestrone Soup Recipe vegan?
Yes, this recipe is naturally vegan when you skip the Parmesan cheese. You can also experiment with nutritional yeast sprinkled on top for a cheesy flavor without dairy.
What’s the best way to thicken Minestrone Soup Recipe if it’s too watery?
If your soup is thinner than you’d like, you can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, adding a tablespoon of tomato paste or blending a small portion of the soup to stir back in adds body without altering flavor.
Final Thoughts
If you’re searching for a soul-warming, wholesome dish that’s packed with vibrant veggies, hearty beans, and comforting pasta, this Minestrone Soup Recipe is an absolute winner. It’s easy to prepare, endlessly adaptable, and perfect for sharing with family and friends any time of the year. Trust me, once you try it, this soup will quickly become one of your go-to’s for nourishing, delicious meals that make everyone feel right at home.
Print
Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and nutritious Italian Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful herb-infused vegetable broth. Perfect as a warming main course, this vegetarian soup is easy to prepare and can be customized to suit gluten-free diets. Serve it hot with a sprinkle of Parmesan cheese for added richness.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 2 cups chopped spinach or kale
Beans and Canned Goods
- 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 Pasta
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini)
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Optional
- Freshly grated Parmesan cheese (for serving)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering to create a flavorful base for the soup.
- Sauté the aromatics: Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, then stir in the minced garlic, sliced carrots, and celery, cooking for an additional 5 minutes to build depth in flavor.
- Add vegetables and broth: Mix in the chopped zucchini, green beans, diced tomatoes with their juice, kidney beans, cannellini beans, and vegetable broth. Stir well to combine all ingredients.
- Season and simmer: Stir in dried oregano, basil, thyme, salt, and black pepper. Bring the soup to a rolling boil, then reduce heat and let it simmer gently for 15 to 20 minutes until all the vegetables are tender and the flavors meld.
- Cook the pasta: Add the small pasta to the simmering soup and cook for 8 to 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate greens: Stir in the chopped spinach or kale and cook for 2 to 3 minutes until the greens are wilted and tender, enhancing the soup’s nutritional profile.
- Final seasoning and serving: Taste and adjust seasoning with more salt and pepper if needed. Serve the soup hot, topped with freshly grated Parmesan cheese for an optional savory finish.
Notes
- You can substitute other types of beans such as garbanzo (chickpeas) or black beans for variety.
- To make the recipe gluten-free, use gluten-free pasta alternatives.
- This soup tastes even better the next day as flavors continue to develop.
- Minestrone freezes well; reheat gently before serving.
