If you’re looking for a cozy, nourishing meal that warms you from the inside out and packs in a burst of veggies and flavor in every spoonful, this Minestrone Soup is just what your kitchen (and soul) needs! Brimming with colorful vegetables, hearty beans, and little pasta shapes bobbing about in a savory herbed broth, this classic Italian soup is a weeknight hero and a celebration of whatever’s fresh in your fridge. Whether you follow the recipe to the letter or toss in your own market finds, Minestrone Soup is the ultimate comfort food – whatever the season.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble ingredients come together to create a soup that’s brimming with flavor, color, and heartiness. Each item plays a big part in making your Minestrone Soup vibrant, satisfying, and totally irresistible!
- Olive oil: Adds a rich, velvety base and helps bring out the flavors of the vegetables as they sauté.
- Onion: Sweet and aromatic, it forms the backbone of the soup’s flavor profile.
- Garlic: A must for any Italian soup; it adds depth and a savory pop.
- Carrots: Their natural sweetness balances the acidity of tomatoes.
- Celery: Gives a subtle earthiness and a lovely crunch.
- Zucchini: Mild and tender, it soaks up the herby broth beautifully.
- Potato: Makes the soup extra filling and lightly thickens the broth.
- Diced tomatoes (with juice): Infuse the soup with a fresh, tangy brightness that ties everything together.
- Kidney beans: Hearty and creamy, they provide extra protein and a gorgeous color contrast.
- Cannellini beans: Soft and buttery, these beans up the comfort factor.
- Green beans: Bring a crunchy pop and a beautiful vibrant green hue.
- Vegetable broth: The flavorful base that lets all your veggies shine.
- Dried oregano, basil, and thyme: This classic Italian trio delivers the herbs that truly define Minestrone Soup.
- Salt and pepper: Essential for making every other flavor sing.
- Small pasta (such as ditalini or elbow): Adds fun texture and makes the soup hearty enough for a meal.
- Spinach or kale: Toss in leafy greens for color, flavor, and a big nutritional boost right at the end.
- Grated Parmesan (optional): Finish with a flourish of nutty cheese for added richness – totally worth it!
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onion and let it soften and turn slightly golden for about 3–4 minutes. This step lays down a sweet, flavor-packed foundation for the Minestrone Soup. Next, stir in the garlic, carrots, and celery; give them a few minutes to mingle and release their delicious scents – your kitchen will already smell amazing!
Step 2: Build the Vegetable Medley
Now, it’s time for the stars of the show! Add in the zucchini, potato, diced tomatoes with their juices, kidney beans, cannellini beans, and chopped green beans. Everything goes into the pot for a rainbow mix that gives Minestrone Soup its signature hearty texture. The variety of vegetables and beans create layers of flavor and color that make this soup utterly irresistible.
Step 3: Simmer the Soup
Pour in the vegetable broth, then sprinkle with dried oregano, basil, thyme, plus salt and pepper to taste. Stir everything together, crank the heat to bring it just to a boil, then turn it down and let the soup gently simmer for 20–25 minutes. This gives all the vegetables time to soften, the flavors to meld, and the broth to get rich and savory.
Step 4: Add the Pasta
It’s pasta time! Stir in your chosen small pasta shapes. Let them cook right in the soup so they soak up all those wonderful flavors, usually 8–10 minutes or until they’re just tender. You’ll notice the broth thickens a bit as the pasta cooks, making your Minestrone Soup perfectly hearty and satisfying.
Step 5: Wilt in the Greens
Just before you’re ready to serve, stir in the chopped spinach or kale and let it wilt – it’ll only take a minute or two. The greens add a fresh pop of color and an extra nutritional punch. Give your Minestrone Soup a final taste and adjust the seasonings if needed. Ladle into bowls and get ready to dive in!
How to Serve Minestrone Soup
Garnishes
A big bowl of Minestrone Soup is made even more delightful with the right garnishes. Classic freshly grated Parmesan lends a salty, nutty finish – just a little sprinkle goes a long way. For plant-based friends, drizzle on good olive oil or add a dash of chili flakes for extra warmth and color. Fresh herbs, like chopped basil or parsley, brighten every spoonful.
Side Dishes
For a cozy meal, serve Minestrone Soup with a crusty loaf of Italian bread, a side of garlic toast, or a soft focaccia to soak up that flavorful broth. A crisp green salad with a tangy vinaigrette balances out the heartiness, while a simple tomato bruschetta makes a vibrant starter.
Creative Ways to Present
Try serving Minestrone Soup in big mugs for an easy, handheld dinner, or pour it into individual ramekins for an elegant appetizer. For a fun family night, set out little bowls of toppings—like extra cheese, lemon wedges, or pesto—for everyone to customize their own.
Make Ahead and Storage
Storing Leftovers
Leftover Minestrone Soup only gets better as the flavors deepen! Let it cool completely, then ladle into airtight containers and refrigerate for up to 4 days. If the soup thickens as it sits, just add a splash of broth or water when you reheat it to get your favorite consistency back.
Freezing
This soup is perfect for the freezer. For best results, freeze Minestrone Soup before adding the pasta (since pasta can get overly soft when frozen and thawed). Cool the soup first, transfer to freezer-safe containers, and label with the date. Thaw in the fridge overnight or reheat straight from frozen on the stove.
Reheating
To reheat Minestrone Soup, pour it into a pot and gently warm over medium heat, stirring occasionally. If you’re microwaving, use a microwave-safe container and cover loosely – heat in one-minute intervals, stirring in between. Don’t forget to check and adjust the seasoning before serving!
FAQs
Can I use different vegetables in Minestrone Soup?
Absolutely! Minestrone Soup is famous for its adaptability. Feel free to swap in whatever vegetables you have on hand—think squash, sweet potatoes, peas, or even corn. The key is to use a variety of colors and textures for a truly satisfying result.
What’s the best type Soup
Small pasta shapes like ditalini, elbow, or small shells work beautifully, since they’re just the right size for scooping with a spoon. Feel free to use gluten-free pasta or whole wheat, or even leave out the pasta altogether if you prefer a lighter version of Minestrone Soup.
Is Minestrone Soup vegan?
The base recipe is vegetarian, and it becomes fully vegan simply by skipping the Parmesan topping or using a dairy-free alternative. Double-check that your vegetable broth is vegan-friendly, and you’re all set!
Can I make Minestrone Soup in advance?
Definitely. In fact, Minestrone Soup tastes even better the day after it’s made as the flavors have more time to develop. Just hold off on adding the pasta until you reheat to keep it from turning mushy.
How can I make Minestrone Soup more hearty?
For extra heartiness, add an extra can of beans or increase the potato. Some folks also love tossing in a cup of cooked quinoa or brown rice. Serve with lots of bread and some cheese on top for an even cozier meal.
Final Thoughts
If you’re craving something wholesome, easy, and endlessly customizable, you can’t go wrong with Minestrone Soup. Gather up those veggies, simmer up a big pot, and watch how quickly it disappears from the table. Try it once and you’ll see why this classic is a beloved favorite in so many homes!
Print
Minestrone Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Minestrone Soup recipe that is packed with vegetables and beans in a flavorful broth. This classic Italian soup is perfect for a cozy meal any time of the year.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 medium potato, peeled and cubed
Additional Ingredients:
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup green beans, trimmed and chopped
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups chopped spinach or kale
- Grated Parmesan for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, carrots, and celery. Cook for 5 minutes.
- Add Vegetables and Beans: Add zucchini, potato, diced tomatoes, kidney beans, cannellini beans, green beans, and vegetable broth. Season with oregano, basil, thyme, salt, and pepper. Simmer for 20–25 minutes.
- Cook Pasta: Stir in pasta and cook for 8–10 minutes. Add spinach or kale in the final minutes until wilted.
- Adjust and Serve: Taste and adjust seasoning. Serve hot, topped with grated Parmesan if desired.
Notes
- Minestrone is versatile; feel free to use your choice of vegetables and beans.
- For a gluten-free version, opt for gluten-free pasta or omit it.
- Leftovers can be refrigerated for up to 4 days; add extra broth when reheating if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
