Classic Minestrone Soup Recipe

Minestrone soup is a hearty, flavorful, and versatile Italian dish that’s perfect for any season. Packed with fresh vegetables, beans, and pasta, this comforting soup is a meal in itself. Whether you’re looking for a light lunch or a satisfying dinner, this easy minestrone soup recipe has got you covered.

What Is Minestrone Soup?

Minestrone is a traditional Italian vegetable soup, often made with beans, pasta, and seasonal vegetables. Its beauty lies in its adaptability—it’s a great way to use up leftover veggies or customize the recipe to your preferences. This version balances hearty ingredients and vibrant flavors for a satisfying bowl every time.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under an hour, making it perfect for weeknights.
  • Healthy: Packed with vegetables, fiber-rich beans, and nourishing ingredients.
  • Customizable: Adapt it to your pantry by swapping vegetables or making it gluten-free.
  • Comforting: A warm and hearty meal that hits the spot.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups (1 liter) vegetable broth
  • 1 can (15 oz) kidney or cannellini beans, drained and rinsed
  • 1 cup (120 g) small pasta (e.g., elbow or ditalini)
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • Salt and pepper, to taste
  • Grated Parmesan and fresh basil, for garnish (optional)

Step-by-Step Instructions

Preparing the Vegetables

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté diced onion, minced garlic, carrots, and celery until softened, about 5 minutes.

Building the Soup Base

  1. Add zucchini, green beans, diced tomatoes, vegetable broth, dried basil, and oregano.
  2. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes to let the flavors meld.

Adding the Pasta and Beans

  1. Stir in the drained beans and pasta.
  2. Cook until the pasta is tender, approximately 8-10 minutes. Stir occasionally to prevent sticking.
  3. Season with salt and pepper to taste.

Serving

  1. Ladle the soup into bowls and garnish with grated Parmesan and fresh basil, if desired.
  2. Serve hot with crusty bread or a side salad for a complete meal.

Storing and Freezing

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat over medium heat on the stove, adding a splash of vegetable broth to adjust the consistency.

Freezing Instructions

  • Allow the soup to cool completely before transferring it to freezer-safe containers.
  • Freeze for up to 3 months. When reheating, thaw in the fridge overnight and warm on the stove. Consider cooking the pasta separately if you plan to freeze the soup to avoid a mushy texture.

Recipe Variations

  • Gluten-Free: Substitute pasta with gluten-free options or rice.
  • Low-Carb: Replace pasta with spiralized zucchini or skip it altogether.
  • Protein Boost: Add cooked chicken or turkey for a heartier meal.
  • Spicy: Add a pinch of red pepper flakes for a kick of heat.

FAQs

Can I use fresh tomatoes instead of canned?

Yes! Use about 2 cups of peeled and chopped fresh tomatoes.

What pasta works best for minestrone soup?

Small pasta shapes like ditalini, elbow macaroni, or orzo are ideal.

Can I make this soup vegan?

Absolutely. Simply skip the Parmesan garnish or use a vegan alternative.

Minestrone soup is a timeless classic that’s as delicious as it is nutritious. With its wholesome ingredients and easy preparation, it’s a recipe you’ll want to make again and again. Give it a try and let us know how you customize it to make it your own!

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Classic Minestrone Soup Recipe


  • Author: Julia Childley
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

A hearty and wholesome Italian vegetable soup, Minestrone is packed with fresh vegetables, beans, and pasta, making it a perfect one-pot meal for any day. It’s easy to prepare, customizable, and brimming with comforting flavors.


Ingredients

Vegetables and Base:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups (1 liter) vegetable broth

Add-ins:

  • 1 can (15 oz) kidney or cannellini beans, drained and rinsed
  • 1 cup (120 g) small pasta (e.g., elbow or ditalini)

Seasonings and Garnish:

  • 1 tsp dried basil
  • ½ tsp dried oregano
  • Salt and pepper, to taste
  • Grated Parmesan and fresh basil, for garnish (optional)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Prepare Soup Base: Stir in zucchini, green beans, diced tomatoes, vegetable broth, basil, and oregano. Bring to a boil, then reduce heat to simmer for 15 minutes.
  3. Cook Pasta and Beans: Add the drained beans and pasta. Cook for 8-10 minutes or until the pasta is tender. Stir occasionally.
  4. Season and Serve: Season with salt and pepper. Serve hot with optional grated Parmesan and fresh basil.

Notes

  • For a gluten-free version, use gluten-free pasta or substitute with rice.
  • If freezing, consider cooking the pasta separately to avoid it becoming mushy.
  • Add a splash of vegetable broth when reheating leftovers to restore the desired consistency.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: ~200 per serving (varies depending on pasta and toppings)
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