Name: Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 zucchini, diced; 1 small yellow squash, diced; 2 cups chopped fresh spinach or kale; 2 tablespoons olive oil; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 cup water; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup small pasta (such as ditalini); Grated Parmesan cheese for serving

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If you’re searching for the ultimate comfort in a bowl, look no further than this Minestrone Soup. Packed with vibrant vegetables, hearty beans, tender pasta, and a soul-warming broth, this Italian classic is both nourishing and deeply satisfying. Each spoonful is a celebration of texture and flavor, perfect for cozy nights or lively gatherings. Whether you’re new to homemade soups or a seasoned kitchen pro, this recipe makes it simple to bring the magic of Minestrone Soup to your table.

Ingredients You’ll Need

The beauty of Minestrone Soup lies in its blend of simple yet essential ingredients. Each component brings its own pop of color, flavor, or heartiness, making every bite a little different and utterly delicious.

Olive oil: Adds a rich base and helps soften the vegetables, enhancing their flavors.
Onion (diced): Provides a mild sweetness and aromatic foundation for the soup.
Garlic (minced): Lends a fragrant, savory depth that ties everything together.
Carrots (peeled and diced): Infuse natural sweetness and a lovely pop of orange.
Celery (diced): Brings a subtle savory crunch and classic soup flavor.
Zucchini (diced): Offers tender texture and soaks up the delicious broth.
Yellow squash (diced): Adds buttery notes and bright color to the pot.
Canned diced tomatoes: Give body, acidity, and a burst of umami to the soup.
Canned kidney beans (drained and rinsed): Add hearty protein and a creamy texture.
Canned cannellini beans (drained and rinsed): Bring mild, nutty flavor and extra protein.
Vegetable broth: Provides a savory, aromatic base that ties all the veggies together.
Water: Helps balance the richness and keeps the soup light and brothy.
Dried oregano: Infuses classic Italian herb flavor.
Dried basil: Adds sweet, fragrant undertones that elevate the soup.
Salt: Enhances all the natural flavors in every ingredient.
Black pepper: Gives a gentle kick of warmth and spice.
Small pasta (such as ditalini): Soaks up the broth and makes the soup extra satisfying.
Chopped fresh spinach or kale: Adds color, nutrients, and a fresh green finish.
Grated Parmesan cheese (optional): For a savory, cheesy flourish on top.

How to Make Minestrone Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Once it shimmers, add the diced onion and cook for 2 to 3 minutes until it softens and becomes translucent. Toss in the minced garlic, followed by the carrots and celery. Let everything cook together for about 5 minutes, stirring occasionally, until the veggies begin to tenderize and release their wonderful aromas.

Step 2: Add Squash and Zucchini

Next, stir in the diced zucchini and yellow squash. These vegetables don’t take long to cook, so just give them 3 minutes to soften and soak up the flavors of the other aromatics. This step builds layers of taste and texture, setting your Minestrone Soup up for greatness.

Step 3: Build the Broth

Pour in the canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water. Give the pot a good stir, making sure all the veggies and beans are mingling nicely. Sprinkle in the oregano, basil, salt, and black pepper. This is when your kitchen will truly start to smell like a cozy Italian trattoria!

Step 4: Simmer Gently

Bring the soup to a gentle boil, then lower the heat and let it simmer for 15 minutes. This gives all the flavors time to develop, and the vegetables become meltingly tender without losing their shape. Stir occasionally and enjoy the anticipation.

Step 5: Add Pasta

Now it’s time for the pasta! Stir in your small pasta shape—ditalini works beautifully here—and cook until it’s just tender, about 8 to 10 minutes. The pasta soaks up some of the broth and becomes delightfully chewy, making each spoonful extra satisfying.

Step 6: Finish with Greens

Add the chopped spinach or kale and let it wilt into the soup, which should take just 2 to 3 minutes. This final step brings a burst of fresh color and a heap of nutrients. Taste and adjust the seasoning if needed.

Step 7: Serve and Enjoy

Ladle your Minestrone Soup into bowls while it’s piping hot. If you like, sprinkle with grated Parmesan cheese for a creamy, salty finish. Get ready for rave reviews from everyone at the table!

How to Serve Minestrone Soup

Garnishes

A sprinkle of freshly grated Parmesan cheese is a classic topper for Minestrone Soup, but don’t be afraid to get creative! Try a handful of chopped fresh basil, a drizzle of extra-virgin olive oil, or even a pinch of red pepper flakes for a gentle heat. These garnishes make each bowl look and taste extra special.

Side Dishes

Minestrone Soup is hearty enough to stand alone, but it pairs beautifully with a crusty loaf of Italian bread, garlic knots, or a simple green salad. If you want to keep the Italian theme going, serve it with focaccia or even a slice of your favorite pizza. The soup’s bright, savory flavors complement nearly any side.

Creative Ways to Present

For a fun twist, serve Minestrone Soup in bread bowls or small mugs for a party-friendly presentation. Ladle it over a scoop of cooked rice or quinoa for an extra-hearty meal, or offer a DIY topping bar with different cheeses, herbs, and croutons so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Let any leftover Minestrone Soup cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4 days. The flavors meld and deepen as it sits, making leftovers even tastier the next day!

Freezing

Minestrone Soup freezes wonderfully. If you plan to freeze, consider holding back the pasta and greens, as they can become mushy when thawed. Simply add them fresh when reheating. Freeze in individual portions for quick, nourishing lunches or dinners.

Reheating

To reheat, pour Minestrone Soup into a pot and warm over medium heat until steaming. If the soup has thickened, just add a splash of water or broth to bring it back to your desired consistency. If you froze the soup without pasta or greens, stir them in during reheating for best results.

FAQs

Can I use different vegetables in Minestrone Soup?

Absolutely! Minestrone Soup is incredibly flexible. Swap in whatever is fresh and in season—think green beans, peas, potatoes, or even bell peppers. Frozen mixed vegetables work in a pinch, too.

Is Minestrone Soup vegan?

Yes, as long as you skip the Parmesan cheese or use a plant-based alternative, this soup is vegan. The broth is vegetable-based, and all the other ingredients are naturally plant-forward.

What kind of pasta should I use?

Small pasta shapes like ditalini, elbow macaroni, or small shells are perfect for Minestrone Soup. If you need a gluten-free option, simply use your favorite gluten-free pasta or omit it and add extra beans.

Can I make Minestrone Soup ahead of time?

Definitely! This soup tastes even better the next day as the flavors meld together. Just keep in mind that the pasta may absorb extra liquid, so you might need to add more broth when reheating.

How do I prevent the pasta from getting mushy?

If you’re planning to make Minestrone Soup ahead, cook the pasta separately and add it to each serving just before eating. This keeps the pasta perfectly al dente, even after reheating.

Final Thoughts

Minestrone Soup is the kind of dish that brings people together and warms you from the inside out. Whether you’re making it for a cozy dinner or prepping meals for the week, give this recipe a try—you might just discover your new favorite comfort food!

Minestrone Soup Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and wholesome Italian Minestrone Soup packed with fresh vegetables, beans, and pasta. This nutritious and comforting soup is easy to prepare on the stovetop and perfect for a healthy meal any day of the week. It can be customized with seasonal vegetables and made gluten-free by substituting the pasta.

Ingredients

Scale

Vegetables

1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, diced
1 small yellow squash, diced
2 cups chopped fresh spinach or kale

Pantry

2 tablespoons olive oil
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup small pasta (such as ditalini)

Optional

Grated Parmesan cheese for serving

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Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened and translucent.
Add Garlic and Base Vegetables: Stir in minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables start to soften, stirring occasionally to prevent sticking.
Add Squash Vegetables: Add the diced zucchini and yellow squash to the pot. Cook for 3 more minutes, allowing the flavors to meld and vegetables to soften slightly.
Add Liquids and Beans: Pour in the diced tomatoes along with their juices, kidney beans, cannellini beans, vegetable broth, and water. Stir in dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 15 minutes to allow the flavors to develop.
Cook the Pasta: Stir in the small pasta and cook until tender, about 8 to 10 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
Add Greens and Finish: Mix in the chopped fresh spinach or kale and cook for 2 to 3 minutes, until the greens are wilted and tender.
Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve hot, topped with grated Parmesan cheese if using.

Notes

Swap in seasonal vegetables like green beans, peas, or potatoes to customize your soup.
Frozen mixed vegetables can be used for convenience without sacrificing flavor.
For a gluten-free version, use gluten-free pasta or omit the pasta altogether, adding extra beans or vegetables instead.
This soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian