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Minestrone Soup

Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Minestrone soup is a classic Italian vegetable soup, brimming with seasonal vegetables, beans, and pasta in a flavorful tomato-based broth. It's hearty, healthy, and endlessly customizable, making it a comforting meal for any time of the year.

Minestrone Soup

For the Soup
 2 tbsp olive oil
 1 medium onion (diced)
 2 cloves garlic (minced)
 2 medium carrots (sliced into rounds)
 2 celery stalks (chopped)
 1 medium zucchini (diced)
 1 medium potato (peeled and diced)
 1 cup green beans (trimmed and cut into 1-inch pieces)
 1 can diced tomatoes (14 oz)
 4 cups vegetable broth (or chicken broth for added richness)
 1 can kidney beans or cannellini beans (14 oz, drained and rinsed)
 1 cup small pasta (like ditalini, macaroni, or orzo)
 1 tsp dried oregano
 1 tsp dried basil
 ½ tsp salt (adjust to taste)
 ¼ tsp ground black pepper
 ¼ tsp red pepper flakes (optional, for heat)
For Garnish
 Fresh basil leaves
 Grated Parmesan cheese
 A drizzle of olive oil
Sauté the Vegetables
1

 

  1. Heat the Oil:
    • In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Cook the Aromatics:
    • Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
  3. Add Garlic:
    • Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Build the Soup Base
2

 

  1. Add Vegetables:
    • Add the zucchini, potato, and green beans to the pot. Stir to combine.
  2. Add Liquids:
    • Pour in the diced tomatoes and vegetable broth. Stir well.
  3. Season the Broth:
    • Add oregano, basil, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil.
Simmer the Soup
3

 

  1. Cook Until Tender:
    • Reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes and green beans are tender.
Add Beans and Pasta
4

 

  1. Stir in Beans:
    • Add the drained kidney or cannellini beans and stir to combine.
  2. Cook the Pasta:
    • Stir in the small pasta and cook for 8-10 minutes, or until the pasta is al dente. Add more broth or water if the soup thickens too much.
Serve
5

 

  1. Ladle the Soup:
    • Serve the soup hot in bowls.
  2. Garnish:
    • Top each bowl with grated Parmesan, fresh basil leaves, and a drizzle of olive oil for extra flavor.
Pro Tips
6

 

  • Make It Vegan: Skip the Parmesan cheese or use a vegan alternative.
  • Make It Gluten-Free: Substitute regular pasta with gluten-free pasta or cooked quinoa.
  • Storage: Minestrone soup can be stored in the fridge for up to 3 days. For best results, cook the pasta separately and add it when reheating to prevent it from becoming mushy.
Serving Suggestions
7

 

  • Pair with a slice of crusty bread or garlic bread for dipping.
  • Serve with a side salad for a complete and wholesome meal.

Nutrition Facts

0 servings

Serving size