There’s something truly special about a steaming bowl of Minestrone Soup: it’s like wrapping yourself in a warm, flavorful blanket, filled with vibrant veggies, tender beans, and a comforting broth. Whether you crave something light yet deeply satisfying, or need a soul-soothing, crowd-pleasing meal, Minestrone Soup delivers—and then some! Each spoonful packs a parade of colors, textures, and tastes that transform everyday ingredients into an Italian classic you’ll make again and again.
Ingredients You’ll Need
Gathering your ingredients for Minestrone Soup is a joy in itself. Each veggie and herb brings something unique to the table—fresh crunch, savory depth, or bright, garden-fresh flavor. Don’t be intimidated by the list; it’s all about simple, foolproof elements coming together for one unforgettable pot of goodness.
- Olive oil: The base for sautéing, adding richness and a fruity aroma.
- Onion: Gives sweetness and depth that sets the stage for everything else.
- Carrots: Add subtle sweetness and cheerful color to every bite.
- Celery: Offers gentle crunch and an earthy undertone that rounds out the flavors.
- Garlic: A must for savory complexity and unmistakable Italian flair.
- Zucchini: Soaks up the broth and lends a pleasant, mild flavor.
- Yellow squash: Brightens the soup with its buttery notes and sunshine hue.
- Green beans: Bring pop and a fresh, crisp texture.
- Diced tomatoes (canned): The backbone of the broth, providing tang and body.
- Vegetable broth: The liquid gold that ties everything together; homemade or store-bought, both work beautifully.
- Cannellini beans: Creamy and hearty, these power up the soup with plant-based protein.
- Dried oregano: Classic Italian herb, infusing herbal warmth and depth.
- Dried basil: Brings sweet, summery notes even in the dead of winter.
- Dried thyme: A subtle, woodsy accent that elevates the entire pot.
- Salt: Essential for balancing and enhancing all the flavors.
- Black pepper: Adds just the right amount of heat and bite.
- Small pasta (ditalini or elbow): Cheerful bites that make the soup more substantial.
- Fresh spinach or kale: Stirred in at the end for color and a burst of leafy goodness.
- Parmesan cheese: For serving; a sprinkle on top creates irresistible savory magic.
- Fresh parsley: Finishing touch, bringing freshness and pretty flecks of green.
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a big pot over medium heat. Toss in the onion, carrots, and celery—this is your flavor trio, and it’s the foundation of every classic Minestrone Soup. Cook them gently for about 5–6 minutes, stirring often, until they’re softened and aroma fills your kitchen.
Step 2: Add the Garlic
Once your veggies are getting soft and glossy, stir in the minced garlic. Cook for just about 1 minute—keep an eye (and a nose!) on it so it doesn’t burn. This step is quick but crucial, infusing the whole soup with garlicky goodness.
Step 3: Cook the Remaining Vegetables
Now, pile in your diced zucchini, yellow squash, and chopped green beans. Sauté for another 3 minutes, so they start to soften but stay vibrant—this means your Minestrone Soup will be hearty and pretty, not mushy.
Step 4: Build the Broth
It’s time for the magic! Pour in the diced tomatoes (juices and all) and all that lovely vegetable broth. Stir in the cannellini beans, dried oregano, basil, thyme, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and let the soup simmer for about 20 minutes. This gives the flavors time to become best friends.
Step 5: Add Pasta
Stir in your pasta of choice, and let it cook right in the pot with the soup. The pasta soaks up the flavor while helping the broth thicken just slightly. Keep an eye on it—about 8–10 minutes is all it takes for perfect, tender bites.
Step 6: Add Greens and Finish
Just before serving, stir in the fresh spinach or kale. The greens wilt in just a minute or two, turning a gorgeous, glossy green. Taste and adjust seasoning as needed. Now, ladle your Minestrone Soup into bowls, ready for finishing touches!
How to Serve Minestrone Soup
Garnishes
A generous sprinkle of grated Parmesan brings a burst of umami, making each mouthful pop. Finish with fresh parsley for an herbal kick and a pretty contrast. If you like a little extra zing, add a drizzle of good olive oil or a squeeze of fresh lemon right before serving.
Side Dishes
Serve your Minestrone Soup with thick slices of crusty bread, a warm focaccia, or even garlic toast for dunking. You can also pair it with a crisp green salad dressed simply with olive oil and balsamic vinegar to round out your Italian feast.
Creative Ways to Present
Try ladling Minestrone Soup into big mugs for a cozy meal on the couch, or offer it as a starter in small cups at dinner parties. For a rustic touch, serve straight from your Dutch oven at the table, letting everyone help themselves (and go back for seconds!).
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before popping it into airtight containers. Minestrone Soup keeps well in the fridge for up to 4 days, and some say it tastes even better the next day as all those flavors meld and deepen.
Freezing
Minestrone Soup is an excellent freezer-friendly meal! Simply store cooled soup (minus the pasta if possible) in freezer-safe containers for up to 3 months. Pasta can become mushy after freezing, so consider cooking and adding it fresh when you reheat.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, adding a little extra broth or water if it’s thickened up. If you’ve frozen your soup, thaw overnight in the fridge before reheating for best texture and flavor.
FAQs
Can I use different vegetables in my Minestrone Soup?
Absolutely! Minestrone Soup is the ultimate “use what you have” recipe. Swap in potatoes, cabbage, bell peppers, or even frozen veggies for a twist—just keep the proportions similar for balanced flavor and texture.
Is Minestrone Soup vegan?
Yes, as written, this recipe is vegan if you skip the Parmesan or use a plant-based alternative. All the richness comes from the vegetables, beans, and herbs, so you won’t miss out on flavor!
Can I use different beans?
Definitely! Minestrone Soup welcomes kidney beans, chickpeas, or even lentils. It’s a great way to personalize the soup and use up pantry staples, so don’t be afraid to experiment.
How do I make Minestrone Soup gluten-free?
Simply choose a gluten-free pasta or omit the pasta altogether and toss in extra beans or diced potatoes. You’ll still get all the comfort and heartiness, minus the gluten.
Can I make Minestrone Soup in advance for meal prep?
Yes, this soup is perfect for meal prep! Cook as directed, let it cool, and portion into containers. For the best texture, add pasta just before eating, especially if you’re storing the soup for a few days.
Final Thoughts
If you’re searching for a recipe that nourishes both body and soul, look no further than Minestrone Soup. It’s easy, adaptable, and downright delicious—so grab those veggies and get your soup pot ready. You’re about to fall in love with a new Italian favorite!
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Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting Italian vegetable soup, this Minestrone Soup is packed with nutritious ingredients like beans, vegetables, and pasta in a flavorful broth. It’s a versatile and satisfying dish perfect for any time of the year.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Soup Base:
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach or kale
Serving:
- 1/4 cup grated Parmesan cheese for serving
- fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened. Stir in garlic.
- Add Ingredients: Add zucchini, yellow squash, and green beans; cook briefly. Pour in tomatoes and broth. Stir in beans, herbs, salt, and pepper.
- Simmer: Bring to a boil, then simmer for 20 minutes. Add pasta and cook until tender.
- Finish: Stir in spinach until wilted. Serve hot with Parmesan and parsley.
Notes
- You can swap cannellini beans with kidney beans or chickpeas.
- For a gluten-free version, use gluten-free pasta or omit the pasta and add more beans.
- Minestrone is very flexible—use any seasonal vegetables you have on hand.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
