There’s something so comforting about a big, hearty bowl of Minestrone Soup—it’s warm, nourishing, and packed with fresh vegetables and bold Italian flavors. Whether you’re looking for a cozy meal on a chilly evening or a nutritious way to use up pantry staples, this soup is a winner. Trust me, once you try this homemade version, you’ll never go back to the canned stuff!
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Why You’ll Love Minestrone Soup
Versatile: Perfect for any season and adaptable to whatever veggies you have on hand. Budget-Friendly: Made with affordable, everyday ingredients. Quick and Easy: A simple one-pot recipe that comes together effortlessly. Customizable: Swap in your favorite vegetables, beans, or pasta to suit your taste. Nutritious: Loaded with fiber, protein, and vitamins for a wholesome meal.
Ingredients in Minestrone Soup
Olive Oil: The base for sautéing and building flavor. Onion, Carrots, and Celery: The classic aromatic trio that adds depth. Garlic: A must for a rich, savory taste. Zucchini: Adds a fresh, slightly sweet flavor. Green Beans: A crisp, colorful addition. Diced Tomatoes: The foundation of the broth, giving it a rich tomato flavor. Vegetable Broth: The liquid base that ties everything together. Kidney Beans and Cannellini Beans: Provide protein and a creamy texture. Pasta: Small pasta shapes like ditalini or elbow macaroni work best. Italian Seasoning: A blend of herbs that enhances the soup’s flavor. Salt and Pepper: Essential for seasoning to taste. Spinach or Kale: A nutrient-packed green for added freshness. Parmesan Cheese (Optional): For a savory, cheesy finish.
Instructions
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Add the Base Ingredients: Pour in the diced tomatoes, vegetable broth, kidney beans, and cannellini beans. Stir in the zucchini, green beans, and Italian seasoning.
Simmer the Soup: Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
Cook the Pasta: Stir in the pasta and continue to cook until tender, about 8-10 minutes.
Finish with Greens: Add the spinach or kale and let it wilt into the soup for the last 2-3 minutes of cooking.
Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with grated Parmesan if desired.
How to Serve Minestrone Soup
With Crusty Bread: Perfect for soaking up the flavorful broth. With a Side Salad: A simple green salad adds a refreshing contrast. Topped with Parmesan: A sprinkle of cheese takes the flavor up a notch. With a Drizzle of Olive Oil: Adds a silky richness to each spoonful.
Additional Tips
Make It Vegan: Skip the Parmesan and ensure your pasta is egg-free. Use Gluten-Free Pasta: Swap in your favorite gluten-free pasta variety. Prep Ahead: Chop all the veggies in advance for a quicker cooking process. Storage Tips: Store leftovers in an airtight container for up to 5 days in the fridge. Freezing Instructions: Freeze in portioned containers for up to 3 months. Reheat gently on the stove.
FAQ
Q1: Can I add meat to this soup?
A1: Yes! Cooked Italian sausage or shredded chicken are great additions.
Q2: What’s the best pasta for minestrone?
A2: Ditalini, small shells, or elbow macaroni work best.
Q3: Can I use canned beans?
A3: Absolutely! Just be sure to drain and rinse them first.
Q4: How do I keep the pasta from getting mushy?
A4: Cook it separately and add it to each bowl before serving.
Q5: Can I make this in a slow cooker?
A5: Yes! Cook on low for 6-8 hours and add the pasta in the last 30 minutes.
Q6: Is this soup freezer-friendly?
A6: Yes, but for best texture, freeze it without the pasta and add fresh pasta when reheating.
Q7: What can I use instead of zucchini?
A7: Yellow squash, bell peppers, or mushrooms make great substitutes.
Q8: How can I make it spicier?
A8: Add a pinch of red pepper flakes or a splash of hot sauce.
Q9: Can I use fresh tomatoes instead of canned?
A9: Yes! Blanch, peel, and chop fresh tomatoes for a more natural taste.
Q10: What’s the best way to reheat this soup?
A10: Reheat on the stove over medium heat, stirring occasionally.
This Minestrone Soup is the ultimate comfort food—nutritious, flavorful, and endlessly customizable. It’s a must-have in your recipe collection, and once you try it, you’ll find yourself making it on repeat
Print
Minestrone Soup
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Minestrone Soup is the ultimate one-pot meal—filled with fresh vegetables, beans, pasta, and a flavorful broth. It’s easy to customize with what you have on hand, making it perfect for a cozy weeknight dinner. Healthy, comforting, and delicious!
Ingredients
- 2 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups chicken stock (or vegetable broth for vegetarian)
- 1 (14.5-oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 large russet potato, peeled and cubed (1/2-inch)
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 3/4 cup small pasta (ditalini, shells, or elbow macaroni)
- 1 medium zucchini, diced
- 1/3 cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- 2 tbsp fresh basil, chopped (optional)
Instructions
- Sauté the vegetables: Heat the butter and 2 tbsp olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened (6-8 minutes). Stir in garlic and cook for 1 minute until fragrant.
- Build the broth: Pour in chicken stock, then add tomatoes, tomato paste, beans, potatoes, salt, sugar, thyme, oregano, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Purée for creaminess: Scoop out 1 cup of beans, veggies, and broth, and blend until smooth. Set aside.
- Cook the pasta & zucchini: Add pasta and zucchini to the pot. Bring back to a boil, then reduce heat and cook, stirring occasionally, until pasta is al dente and zucchini is tender (about 15 minutes).
- Finish the soup: Stir in the purée, remaining 1 tbsp olive oil, cheese, and basil (if using). Taste and adjust seasoning as needed.
- Serve warm, topped with extra cheese. Enjoy!
Notes
- Make it vegetarian by using vegetable broth instead of chicken stock.
- For extra protein, add cooked chicken or ground turkey.
- Storage: Keeps well in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg