If you have a craving for a hearty, wholesome, and irresistibly comforting bowl, this Minestrone Soup Recipe is exactly what you need. Bursting with colorful vegetables, tender beans, and flavorful herbs simmered to perfection, it captures the essence of classic Italian home cooking. Each spoonful offers a perfect balance of textures and tastes that warm you up from the inside out, making it a go-to for cozy dinners or anytime you want something both nourishing and delicious.
Ingredients You’ll Need
Each ingredient in this Minestrone Soup Recipe plays an essential role, combining simplicity and freshness to build layers of flavor that truly sing. From the aromatic vegetables to the tender beans and pasta, everything comes together to create a dish that’s as vibrant as it is satisfying.
- 2 tablespoons olive oil: This forms a fragrant base, gently sautéing the veggies for richness and depth.
- 1 medium yellow onion (diced): Adds sweetness and a savory foundation when softened.
- 2 carrots (peeled and diced): Bring a touch of natural sweetness and bright color.
- 2 celery stalks (diced): Offer an aromatic crunch that balances the softer textures.
- 3 garlic cloves (minced): Impart a warm, pungent essence that enhances every bite.
- 1 zucchini (diced): Adds a fresh and tender element to the soup’s body.
- 1 medium russet potato (peeled and diced): Creates a comforting, starchy backdrop that thickens the broth slightly.
- 1 teaspoon dried oregano: Brings earthy, herbal warmth that’s quintessentially Italian.
- 1 teaspoon dried basil: Offers a sweet, aromatic fragrance that complements the tomatoes beautifully.
- 1/2 teaspoon dried thyme: Gives subtle, woodsy notes to enrich the herbal profile.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle heat to brighten the flavor without overpowering.
- 1 (15-ounce) can diced tomatoes (with juices): Provide acidity, juiciness, and vibrant color.
- 1 (15-ounce) can kidney beans (drained and rinsed): Bring hearty protein and a creamy texture that’s satisfying.
- 1 (15-ounce) can cannellini beans (drained and rinsed): Add smoothness and mild flavor for balance.
- 1 cup green beans (trimmed and cut into 1-inch pieces): Offer a fresh snap and beautiful green contrast.
- 6 cups vegetable broth: The flavorful liquid that carries all the ingredients together.
- 1 cup small pasta (like ditalini or elbow): Adds a comforting bite and helps make the soup more substantial.
- 2 cups chopped fresh spinach or kale: Introduce vibrant color and a burst of leafy goodness.
- Salt and pepper to taste: Essential to bring out all the flavors in perfect harmony.
- Freshly grated Parmesan cheese for serving (optional): Provides a savory, cheesy finish that elevates the whole bowl.
How to Make Minestrone Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, then sauté them for about 5 to 7 minutes until they turn tender and fragrant. This step releases the natural sweetness and builds the soup’s aromatic foundation that’s irresistible.
Step 2: Incorporate Garlic and Additional Veggies
Next, toss in the minced garlic, diced zucchini, and peeled, diced potato. Cook for another 3 to 4 minutes to soften the vegetables and let the garlic infuse its mouthwatering aroma into the mix.
Step 3: Season with Herbs and Spices
Sprinkle the dried oregano, basil, thyme, and optional red pepper flakes into the pot. Stir and cook for about a minute until the herbs release their lively, fragrant notes, awakening the senses and elevating the base flavors beautifully.
Step 4: Add Tomatoes, Beans, and Broth
Pour in the canned diced tomatoes with their juices, kidney beans, cannellini beans, green beans, and vegetable broth. Stir everything together, bringing the mixture to a boil to meld all those flavors and start softening the beans and vegetables.
Step 5: Simmer the Soup
Once boiling, reduce the heat to let the soup gently simmer uncovered for 20 to 25 minutes. This allows all the vegetables to become tender and the flavors to deepen into a rich, comforting broth.
Step 6: Cook the Pasta
After simmering, stir in your choice of small pasta and cook for 8 to 10 minutes until al dente. This step transforms the soup into a filling meal with delightful bites of tender pasta throughout.
Step 7: Add Greens and Final Touches
Finally, fold in the chopped fresh spinach or kale, cooking for another 2 to 3 minutes until wilted and vibrant. Season the soup generously with salt and freshly ground pepper according to your taste, giving the last flavor adjustments before serving.
How to Serve Minestrone Soup Recipe
Garnishes
Topping your bowl with a sprinkle of freshly grated Parmesan cheese takes the Minestrone Soup Recipe up a notch. The salty, nutty cheese melts slightly into the hot soup, enriching each spoonful with an irresistible finish. A few fresh basil leaves or a drizzle of extra virgin olive oil makes for lovely garnishes as well.
Side Dishes
This soup shines as a standalone meal, but pairing it with crusty bread or a warm, herbed focaccia is a classic way to round out the experience. A simple green salad with a light vinaigrette echoes the soup’s fresh flavors and adds a crisp contrast.
Creative Ways to Present
Serve the soup in rustic ceramic bowls to echo its homestyle charm. For a fun twist, ladle it into hollowed-out mini loaves of bread for edible bowls. You can also enrich the dish with a dollop of pesto or a squeeze of fresh lemon juice to brighten each serving beautifully.
Make Ahead and Storage
Storing Leftovers
Let your leftover Minestrone Soup Recipe cool completely before transferring it to airtight containers. It will keep well in the fridge for up to four days, making it perfect for quick, nourishing meals throughout the week without any fuss.
Freezing
This soup freezes wonderfully. Portion it out into freezer-safe containers or bags, leaving some space for expansion, and store for up to three months. Just be mindful that pasta can absorb liquid and become mushy, so consider adding fresh pasta when reheating if you like.
Reheating
Reheat Minestrone Soup Recipe gently on the stovetop over medium-low heat, stirring occasionally until hot. You can add a splash of vegetable broth or water to loosen it up if it thickened in storage. For microwave reheating, cover and heat in short intervals, stirring in between.
FAQs
Can I make Minestrone Soup Recipe vegan?
Absolutely! This recipe is naturally vegetarian, but to make it vegan, simply skip the Parmesan cheese or use a vegan alternative. The soup’s richness from the beans and vegetables ensures it remains hearty and satisfying without any animal products.
What can I substitute if I don’t have fresh spinach or kale?
If fresh greens aren’t on hand, frozen spinach or kale also work well. Just add them a little earlier during cooking so they have time to thaw and blend into the soup’s texture without any issues.
Is it okay to use different beans?
Yes! Minestrone Soup Recipe is wonderfully flexible. You can swap kidney and cannellini beans for chickpeas, navy beans, or any canned beans you prefer. Just make sure to drain and rinse canned beans well before adding.
Can I use homemade vegetable broth?
Homemade vegetable broth is actually fantastic for this soup, lending a fresh and personalized flavor. Use your favorite broth recipe or store-bought options; just ensure it’s flavorful enough, as it’s the liquid backbone of the dish.
What pasta shapes work best in Minestrone Soup Recipe?
Small-shaped pasta like ditalini, elbow macaroni, or small shells work perfectly because they fit nicely on the spoon and cook evenly in the broth. You can also try orzo or small whole wheat pasta for a nutritious twist.
Final Thoughts
This Minestrone Soup Recipe is simply a treasure in any kitchen—easy to make, wonderfully nutritious, and endlessly comforting. Whether you’re new to cooking or a seasoned pro, this soup invites you to enjoy a bowl full of warmth and vibrant flavor. I wholeheartedly encourage you to give it a try and make it your own; once you do, it might just become your favorite weeknight meal.
Print
Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Minestrone Soup is a hearty and comforting Italian vegetable soup packed with fresh vegetables, beans, and pasta in a flavorful broth. Perfect for a nutritious meal, it’s easy to prepare on the stovetop and can be customized with seasonal vegetables or gluten-free pasta for dietary needs.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 medium russet potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups chopped fresh spinach or kale
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Canned Goods and Pasta
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
Liquids & Seasoning
- 6 cups vegetable broth
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.
- Add garlic and additional vegetables: Stir in minced garlic, diced zucchini, and peeled diced potato. Cook for another 3–4 minutes to start softening these vegetables.
- Incorporate herbs and spices: Add 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon thyme, and 1/4 teaspoon red pepper flakes (optional). Cook for 1 minute to release their aromas.
- Add tomatoes, beans, green beans, and broth: Pour in the canned diced tomatoes with juices, drained kidney beans, cannellini beans, green beans, and 6 cups of vegetable broth. Stir to combine well.
- Simmer the soup: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until all vegetables are tender.
- Cook the pasta: Stir in 1 cup of small pasta and cook for 8–10 minutes until the pasta is al dente.
- Add greens: Stir in 2 cups of fresh chopped spinach or kale, cooking an additional 2–3 minutes until the greens have wilted.
- Season and serve: Season with salt and pepper to taste. Serve hot, optionally topped with freshly grated Parmesan cheese.
Notes
- Vegetables can be swapped based on seasonal availability or preference.
- Use gluten-free pasta for a gluten-free variation.
- Adding a Parmesan rind during simmering enriches flavor — remove it before serving.
