Minestrone soup is the ultimate comfort food in a bowl!
This Italian classic is packed with colorful veggies, hearty beans, and tender pasta in a tomato-based broth.
It’s both nourishing and satisfying. Not to toot my own horn, but it would make any Italian nonna proud.
So grab a spoon and a chunk of crusty bread, and dive in!
Why You’ll Love This Minestrone Soup
Meal Prep: Minestrone is one of many soups that freeze well. So it’s great for meal prepping.
Cozy Comfort: The combination of fresh veggies, creamy beans, and tender pasta is super comforting. It’s like a big, warm hug from Nonna!
Crowd-Pleaser: From picky eaters to foodies, everyone loves minestrone! Serve with some crusty bread for a crowd-pleasing meal.
Versatile: I love how versatile this soup is. It’s like my very own “clean out the fridge” party! Swap the veggies for what you have on hand.
Ingredients
- Veggies: A colorful medley of onion, garlic, carrots, celery stalks, zucchini, yellow squash, potato, green beans, and kale or spinach.
- Olive Oil: It’s used for sautéing.
- Canned Diced Tomatoes: Canned tomatoes with their juice create a robust tomato broth.
- Cannellini Beans: Creamy and mild, these beans add protein and a satisfying texture.
- Vegetable Broth: The foundation of the soup. I use store-bought for convenience.
- Tomato Paste: The concentrated tomato flavor adds depth and a hint of sweetness.
- Spices and Seasonings: A blend of dried oregano, dried basil, bay leaf, red pepper flakes, salt, and pepper.
- Parmesan Rind and Cheese: During cooking, the rind adds an optional layer of richness. For finishing, add freshly grated Parmesan cheese on top.
- Small Pasta: It adds heartiness and texture, making each bowl more satisfying and comforting. Use any small pasta shape you like.
- Fresh Basil or Parsley and Fresh Lemon Juice: Optional, but highly recommended. These garnishes add a bright, fresh flavor.
How to Make Minestrone Soup
Who needs Olive Garden when you can have this homemade deliciousness?
It’s an easy and satisfying meal you can whip up any night.
1. Saute. In a large pot, heat olive oil over medium heat. Add diced onions and cook for about 5 minutes. Add minced garlic, carrots, and celery. Cook for another 5 minutes, stirring often.
2. Add and stir. Stir in the zucchini, yellow squash, and potato. Cook for a few minutes, then stir in the tomato paste. Add the diced tomatoes, cannellini beans, vegetable broth, water, oregano, basil, bay leaf, and red pepper flakes. Add the Parmesan rind (optional).
3. Simmer. Season with salt and pepper. Bring the soup to a simmer. Lower the heat, cover, and cook for 20-25 minutes.
4. Cook. In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
6. Add and simmer. Stir in the chopped kale or spinach and the green beans. Simmer for 5-7 minutes.
7. Remove. Remove the bay leaf and Parmesan rind.
8. Serve. Serve with freshly grated Parmesan cheese, a twist of lemon, and fresh herbs, if desired.
Tips for the Best Minestrone Soup
This classic always delights, and it’s easy enough for any weeknight. Still, I’ve included some helpful tips.
- Choose your consistency. If the soup becomes too thick, add extra water or broth to achieve your desired consistency.
- Avoid mushy pasta. To prevent the pasta from becoming mushy, cook it separately until al dente. Then, add it to individual bowls when serving.
- Go low-carb. For a low-carb version, skip the pasta. Instead, add more beans to make it extra hearty.
- Variations. Experiment with different veggies like peas or leeks. Try other beans like borlotti or other pasta shapes. You can also add Italian sausage for more depth and protein. Sometimes, I even garnish with a dollop of pesto.
How to Store
As the soup sits, the flavors get better over time! So go on, do yourself a favor, and meal prep.
Just be sure to leave out the pasta if freezing. It will turn mushy when thawing and reheating.
To Store: Transfer the cooled leftovers to an air-tight container. Refrigerate for up to 4 days. Store the pasta separately to prevent it from becoming mushy.
To Freeze: Pour the cooled soup (without pasta) into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight and add freshly cooked pasta when reheating.
To Reheat: Warm on the stovetop over medium heat until heated through. Alternatively, microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway. Add the pasta just before serving to maintain its texture.
Minestrone Soup
6
servings10
minutes40
223
kcalThis classic minestrone soup is impossible to resist! It’s loaded with delicious veggies, beans, pasta, and a delectable blend of spices and seasonings.
Ingredients
- Vegetables:
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 yellow squash, diced
1 medium potato, peeled and diced (optional)
1 (14.5 ounce) can diced tomatoes, with juice
1 (15 ounce) can cannellini beans (or kidney beans), drained and rinsed
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup kale or spinach, chopped
- Broth & Seasoning:
6 cups vegetable broth
1 cup water
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon red pepper flakes (optional)
1 Parmesan rind (optional, for extra richness)
Salt and pepper to taste
- Pasta:
1 cup small pasta (such as ditalini, elbow macaroni, or orzo)
- Finishing:
Freshly grated Parmesan cheese for serving
Fresh basil or parsley, chopped (optional)
1-2 tablespoons fresh lemon juice (optional, for a fresh kick)
Instructions
- Heat the olive oil in a large pot over medium heat. Add diced onions and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add minced garlic, carrots, and celery. Cook for another 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the zucchini, yellow squash, and potato (if using). Cook for a few minutes, then add the tomato paste. Stir well to coat the vegetables.
- Pour in the diced tomatoes (with their juice), cannellini beans, vegetable broth, water, oregano, basil, bay leaf, and red pepper flakes. If using, add the Parmesan rind.
- Season with salt and pepper, then bring to a simmer. Lower the heat, cover, and cook for 20-25 minutes, or until the vegetables are tender.
- While the soup is simmering, cook the pasta in a separate pot according to package instructions. Drain and set aside. You can also add the uncooked pasta directly to the soup during the last 10 minutes of cooking if you prefer.
- Stir in the chopped kale or spinach and the green beans. Simmer for an additional 5-7 minutes until the greens are wilted and the beans are tender.
- Remove the bay leaf and Parmesan rind (if used). Taste and adjust the seasoning, if needed, or add a splash of lemon juice. If the soup is too thick, add extra water or broth to reach your desired consistency.
- Ladle the soup into bowls, adding a generous portion of pasta to each bowl. Top with freshly grated Parmesan cheese and chopped basil or parsley, if desired. Enjoy!
