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Warm up with a bowl of comforting minestrone soup recipe! This beloved Italian classic, bursting with fresh vegetables, pasta, and beans, offers a taste of hearty tradition. To appreciate the tradition behind this dish, it’s interesting to learn about the history of Italian minestrone soup. It’s incredibly versatile, easy to adapt, and packed with wholesome goodness. Forget complicated cooking; this simple, step-by-step guide helps even beginner cooks create a delicious meal. Get ready to enjoy a nourishing and incredibly flavorful homemade minestrone that’s perfect for any day of the week.
Why You’ll Love This Minestrone Soup Recipe
You’re going to adore this easy minestrone soup recipe for so many reasons. It truly embodies simplicity and flavor, perfect for busy home cooks.
- Delicious and Satisfying: Every spoonful is packed with rich flavors and hearty ingredients.
- Healthy and Wholesome: It’s loaded with fresh vegetables, fiber-rich beans, and nourishing broth.
- Quick Weeknight Meal: This recipe comes together easily, making it ideal for busy evenings.
- Customizable: Adapt it to your family’s preferences or whatever vegetables you have on hand.
- Beginner-Friendly: Simple steps ensure a perfect result, even for new cooks.
- Budget-Conscious: Made with affordable pantry staples, it’s kind to your wallet.
Ingredients
Creating this delicious minestrone soup recipe starts with fresh, quality ingredients. Here’s what you need to gather for a truly authentic taste.
- 1 tablespoon olive oil
- 2 medium carrots, diced into small cubes
- 2 small zucchinis, diced into small cubes
- 1/2 large onion, diced into small cubes
- 6 celery ribs, diced into small cubes
- 2 cloves of garlic, minced
- 28 oz canned diced tomatoes, undrained
- 32 oz vegetable broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 tablespoon dried basil
- 1/2 cup small pasta (such as ditalini, elbow macaroni, or small shells)
- 2 cups water (optional, for desired thickness)
- Salt and black pepper, to taste
Notes & Substitutions
Feel free to customize your minestrone based on what’s available or your personal taste. You can easily swap vegetables like spinach, chopped cabbage, green beans, or potatoes for zucchini. If you prefer other beans, cannellini beans or chickpeas work wonderfully in this Italian vegetable soup. For pasta, any small shape will do; just ensure it cooks evenly. While vegetable broth keeps this recipe vegetarian, you can use chicken or beef broth if desired. A sprinkle of fresh parsley or a few basil leaves at the end adds a bright, fresh flavor.
Equipment
You don’t need fancy tools to make this comforting minestrone soup recipe. A few basic kitchen items will get the job done.
- Large Dutch oven or a sturdy stockpot
- Sharp knife and a reliable cutting board
- Measuring cups and spoons
- Ladle for serving the hot soup
Instructions
Follow these easy steps to prepare a delightful minestrone soup recipe that your family will love. This process simplifies the classic Italian flavors into a quick, beginner-friendly meal.
- Prep Vegetables: Start by preparing all your vegetables. Dice the carrots, zucchini, onion, and celery into uniform, small cubes. Mince the garlic cloves finely. Having everything prepped makes the cooking process smooth and efficient.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in your large Dutch oven or stockpot over medium heat. Add the diced zucchini, carrots, celery, and onions to the pot. Sauté these vegetables for about 8 to 10 minutes, stirring occasionally, until they soften and the onions become translucent. This step builds the foundational flavors for your delicious minestrone.
- Add Tomatoes & Seasoning: Stir in the entire 28-ounce can of diced tomatoes, including their juices, directly into the pot with the softened vegetables. Season generously with 1 tablespoon of Italian seasoning and 1 tablespoon of dried basil. Stir well to combine, allowing the seasonings to coat the vegetables and tomatoes.
- Incorporate Liquids & Beans: Pour in the 32 ounces of vegetable broth. Add the drained and rinsed Great Northern beans and kidney beans to the pot. Give everything a good stir to ensure all ingredients are well mixed within the liquid base of the minestrone.
- Simmer Soup Base: Bring the soup mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 10 minutes. This allows the flavors to meld beautifully and the vegetables to become tender.
- Cook Pasta: After the initial simmer, add the 1/2 cup of small pasta directly into the soup. Continue to simmer the minestrone, uncovered, for another 8 to 10 minutes, or until the pasta is cooked al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking.
- Add Garlic: During the last 2 to 3 minutes of cooking the pasta, stir in the minced garlic. Adding garlic later preserves its fresh, pungent flavor without letting it become bitter from overcooking. Let it cook just until fragrant.
- Adjust Seasoning: Taste the minestrone soup. This is your chance to adjust the flavors. Add salt and black pepper as needed until the seasoning is just right for your preference. Depending on the thickness you desire, you can also stir in 2 cups of water at this stage, bringing it to a quick simmer to warm through.
- Serve Warm: Ladle the hot minestrone soup into individual bowls. Garnish with a sprinkle of fresh Parmesan cheese or a drizzle of pesto, if desired. Serve immediately and enjoy your hearty, homemade meal.
Pro Tips & Troubleshooting
Making the best minestrone is simple with a few extra pointers. These tips help you achieve perfect texture and rich flavor every time you prepare this delightful minestrone soup recipe.
- Perfect Pasta: For the best texture, cook your pasta directly in the soup only when you’re ready to serve. If making ahead, cook pasta separately and add it to individual bowls to prevent it from getting mushy.
- Avoid Mushy Veggies: Don’t overcook your vegetables. They should be tender-crisp, retaining some bite and vibrant color.
- Layer Flavors: Take your time sautéing the aromatics (onion, carrots, celery). This crucial step builds a deep, savory base for the minestrone soup.
- Taste and Adjust: Season generously throughout the cooking process, tasting as you go. Broth and tomatoes can vary in saltiness, so adjust to your liking.
- Make Ahead: Minestrone often tastes even better the next day after the flavors have had more time to meld.
- Thickening Soup: If your minestrone soup is too thin, let it simmer uncovered for a bit longer. If it’s too thick, add a little extra broth or water until it reaches your desired consistency.
Serving, Storage, & Variations
This versatile minestrone soup recipe offers many possibilities for serving and customization. Make it your own with these ideas!
Serving Suggestions:
Serve your warm minestrone with a generous sprinkle of grated Parmesan cheese or a dollop of fresh pesto. A slice of crusty bread for dipping is absolutely essential. Consider a simple side salad to complete your meal.
Storage:
Store any leftover minestrone soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen overnight.
Reheating:
Gently reheat the soup on the stovetop over medium-low heat until warmed through. You can also microwave individual portions. Add a splash of broth or water if it’s too thick after chilling.
Freezing:
This minestrone soup recipe freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: If you cook pasta directly in the soup, it might become softer upon thawing and reheating.
Variations:
- Add Protein: Boost your minestrone with browned Italian sausage, shredded rotisserie chicken, or even small meatballs.
- Spicy Kick: A pinch of red pepper flakes added with the Italian seasoning gives it a pleasant warmth.
- Green Boost: Stir in a few handfuls of fresh kale or spinach during the last 5 minutes of cooking until wilted.
- Creamy Texture: For a richer finish, swirl in a tablespoon of pesto or a dollop of mascarpone cheese just before serving.
Nutrition
This minestrone soup recipe is not just delicious; it’s also incredibly nourishing. It’s naturally packed with an array of health benefits.
Minestrone is a fantastic source of fiber from the vegetables and beans, supporting digestive health. It provides essential vitamins and minerals, including Vitamin A, Vitamin C, and potassium, contributing to overall wellness. The Mayo Clinic provides further details on how fiber-rich foods support healthy digestion. Being largely plant-based, it’s a naturally low-fat option and easily adapted to be vegetarian or vegan. Enjoy this hearty soup knowing you’re fueling your body with wholesome ingredients.
| Calories | 200 kcal |
| Total Fat | 3g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 750mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 10g |
| Total Sugars | 8g |
| Protein | 9g |
Nutrition values are approximate per serving and may vary based on specific ingredients and preparation.
FAQ
Got questions about this classic minestrone soup recipe? We’ve got answers to help you perfect your dish.
- Can I freeze minestrone soup? Yes, you can! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
- What kind of pasta is best for minestrone? Small pasta shapes like ditalini, elbow macaroni, or small shells work best as they cook quickly and fit well on a spoon.
- Is minestrone soup healthy? Absolutely. It’s loaded with fresh vegetables, fiber-rich beans, and is a naturally low-fat, nutrient-dense meal.
- How long does minestrone last in the fridge? Properly stored in an airtight container, minestrone soup will last for 3 to 4 days in the refrigerator.
- Can I make it vegetarian/vegan? This recipe is already vegetarian and can be made vegan by ensuring your vegetable broth is vegan-certified and omitting any dairy garnishes like Parmesan cheese.
Conclusion
You now have everything you need to create the ultimate homemade minestrone soup recipe. This hearty, flavorful, and incredibly easy dish is perfect for beginners and busy parents alike. It’s a versatile meal that brings comfort and wholesome goodness to your table with minimal fuss. Don’t hesitate to make this classic Italian favorite today. We can’t wait for you to try it! Share your adaptations and how much you loved this delicious soup.
Equipment
- Dutch oven or stockpot For cooking the soup
- Sharp knife For chopping vegetables
- Cutting board For prepping ingredients
- measuring cups and spoons For accurate measuring
- Ladle For serving the soup
Ingredients
- 1 tbsp olive oil
- 2 medium carrots, diced
- 2 small zucchinis, diced
- 0.5 large onion, diced
- 6 ribs celery, diced
- 2 cloves garlic, minced
- 28 oz canned diced tomatoes (undrained)
- 32 oz vegetable broth
- 15 oz canned Great Northern beans, drained and rinsed
- 15 oz canned Kidney beans, drained and rinsed
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- 0.5 cup small pasta (ditalini, elbows, or shells)
- 2 cups water (optional, for thickness adjustment)
- Salt and black pepper, to taste
Instructions
- Dice the carrots, zucchini, onion, and celery into small cubes. Mince garlic finely.
- Heat olive oil in a Dutch oven over medium heat. Add zucchini, carrots, celery, and onions. Sauté for 8–10 minutes until soft.
- Stir in diced tomatoes (with juice), Italian seasoning, and dried basil. Mix well.
- Add vegetable broth, Great Northern beans, and kidney beans. Stir to combine.
- Bring soup to a gentle boil, reduce to simmer, and cover. Cook for 10 minutes.
- Add pasta and simmer uncovered for 8–10 minutes, or until al dente. Stir occasionally.
- Stir in minced garlic during the last 2–3 minutes. Let it become fragrant.
- Taste and season with salt and pepper. Adjust thickness by adding water if needed.
- Ladle soup into bowls. Optionally garnish with grated Parmesan or pesto.
