Why You’ll Love This Recipe
Minestrone is the perfect soup to enjoy on a chilly evening or as a satisfying lunch. It’s full of vibrant vegetables, protein-packed beans, and comforting pasta. The rich broth is flavored with garlic, herbs, and tomatoes, providing layers of savory depth in every spoonful. This soup is naturally customizable—add or remove vegetables based on what’s in season or what you have on hand. It’s a flexible, easy-to-make dish that works as a light meal on its own or as a side to a larger Italian feast.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) kidney beans, drained and rinsed (or white beans)
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- 1/2 cup small pasta (like ditalini, elbow macaroni, or farfalle)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground thyme
- Salt and pepper, to taste
- 2 cups spinach or kale, chopped (optional)
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Fresh parsley or Parmesan cheese for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Sauté the vegetables:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the garlic, carrots, celery, zucchini, and green beans to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the tomatoes and broth:
- Stir in the diced tomatoes with their juice, and cook for another 2 minutes to allow the flavors to meld.
- Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, or until the vegetables are tender.
3. Add the beans and pasta:
- Add the kidney beans (or white beans), chickpeas (if using), and the small pasta of your choice. Stir in the dried oregano, basil, thyme, and season with salt and pepper.
- Simmer the soup for another 10-12 minutes, or until the pasta is cooked al dente.
4. Add greens and final seasonings:
- If using spinach or kale, stir it into the soup during the last few minutes of cooking, letting it wilt into the soup.
- Stir in the fresh lemon juice to brighten up the flavors. Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve with crusty bread for the perfect meal.
Servings and timing
- Servings: 6-8
- Total time: 40-45 minutes
- Prep time: 10 minutes
- Cook time: 30-35 minutes
Variations
- Add meat: If you prefer a non-vegetarian version, you can add ground beef, sausage, or pancetta to the soup. Brown the meat before adding the vegetables for extra flavor.
- Use different vegetables: Minestrone is a highly customizable soup. You can add other vegetables like potatoes, bell peppers, or peas depending on what you have available.
- Use other beans: Feel free to swap in different beans like cannellini, navy beans, or black beans to change up the flavor.
- Make it gluten-free: Use gluten-free pasta to make this soup gluten-free. You can also skip the pasta entirely and add extra beans or vegetables to make it more filling.
- Vegan version: This recipe is naturally vegan, but if you want to add more flavor depth, you can stir in a splash of coconut milk or use nutritional yeast as a cheese substitute.
Storage/Reheating
- Storage: Store leftover Minestrone Soup in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen as it sits, making it a great make-ahead meal.
- Freezing: Minestrone freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it on the stovetop. You may need to add a bit more broth to restore its consistency after freezing.
- Reheating: Reheat on the stovetop over medium heat, adding a little more broth or water if needed to thin the soup to your desired consistency.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can substitute frozen vegetables for fresh ones. Just add them directly to the soup, but keep in mind that frozen vegetables may cook faster, so adjust the cooking time accordingly.
Can I skip the pasta to make it low-carb?
Yes, you can omit the pasta for a low-carb version of this soup. You could substitute the pasta with more beans or vegetables like cauliflower or zucchini noodles for added texture.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Brown any meat (if using) in a skillet, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
How can I make Minestrone Soup thicker?
To thicken the soup, you can blend a portion of it with an immersion blender or in a regular blender, then stir it back into the soup for a creamier texture. Alternatively, you can add more potatoes or beans.
Is Minestrone Soup gluten-free?
Minestrone soup can be made gluten-free by using gluten-free pasta or omitting the pasta altogether. Ensure that the broth you use is also gluten-free if necessary.
Conclusion
Minestrone is a delicious and nutritious soup that’s perfect for any occasion. Whether you’re looking for a cozy meal to warm you up on a cold day or a light yet hearty dinner, this vegetable-packed soup has everything you need. Full of fresh ingredients, savory herbs, and a rich broth, Minestrone is a versatile and satisfying dish that can be made with whatever you have on hand. It’s easy to make, incredibly flavorful, and always comforting—sure to be a staple in your soup repertoire!
PrintTasty Minestrone
Minestrone is a classic Italian vegetable soup filled with fresh vegetables, beans, and pasta, all simmered in a flavorful broth. It’s versatile, hearty, and nutritious, perfect for a cozy meal or a crowd-pleasing dinner.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) kidney beans, drained and rinsed (or white beans)
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- 1/2 cup small pasta (like ditalini, elbow macaroni, or farfalle)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground thyme
- Salt and pepper, to taste
- 2 cups spinach or kale, chopped (optional)
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Fresh parsley or Parmesan cheese for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
- Add garlic, carrots, celery, zucchini, and green beans. Sauté for 5-7 minutes until vegetables begin to soften.
- Stir in diced tomatoes with their juice, cooking for 2 minutes. Pour in vegetable broth and bring to a boil. Reduce to a simmer and cook for 10 minutes until vegetables are tender.
- Add kidney beans (or white beans), chickpeas (if using), pasta, oregano, basil, thyme, and salt and pepper. Simmer for another 10-12 minutes until pasta is al dente.
- Stir in spinach or kale (if using) and cook until wilted, 2-3 minutes. Add lemon juice for extra brightness and taste. Adjust seasoning as needed.
- Serve with fresh parsley or Parmesan cheese and a slice of crusty bread.
Notes
- If using frozen vegetables, add them directly to the soup but reduce the cooking time slightly as they cook faster than fresh vegetables.
- For a low-carb version, omit the pasta and add extra beans or vegetables like cauliflower or zucchini noodles.
- Use gluten-free pasta to make the soup gluten-free, and ensure the broth is gluten-free if needed.
- For a richer flavor, add ground meat like sausage or pancetta at the beginning, sautéing it with the vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
