There’s something truly magical about a big pot of Minestrone Soup simmering on the stove. It’s more than just a soup; it’s a hug in a bowl, a celebration of fresh vegetables, and a taste of Italian comfort. This isn’t your average minestrone – we’re building layers of flavor with a rich vegetable broth, perfectly cooked pasta, and a generous sprinkle of Parmesan cheese. Whether you’re looking for a hearty weeknight meal, a light lunch, or a way to use up leftover veggies, this recipe is a winner. Get ready to experience the ultimate Minestrone!
Why You’ll Love This Recipe
- Packed with Nutrients: Loaded with vitamins and fiber from a rainbow of vegetables.
- Budget-Friendly: Uses affordable ingredients and is a great way to reduce food waste.
- Customizable: Easily adapt the vegetables to your preferences and what’s in season.
- Hearty & Satisfying: A filling and flavorful meal that will keep you warm and content.
- Freezer-Friendly: Perfect for meal prepping and enjoying later.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup zucchini, chopped
- 1 cup spinach, chopped
- 1/2 cup small pasta (ditalini, elbow macaroni, or orzo)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes, vegetable broth, water, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add green beans and zucchini and simmer for another 10 minutes.
- Stir in pasta and cook according to package directions, usually about 8-10 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan cheese.
Expert Tips
- Don’t overcook the pasta: It will continue to cook in the hot soup, so slightly undercook it initially.
- Use fresh herbs if possible: Fresh basil and parsley add a vibrant flavor.
- Add a Parmesan rind: Simmering a Parmesan rind in the broth adds depth of flavor. Remove before serving.
- For a thicker soup: Mash some of the vegetables with a potato masher before serving.
- Boost the protein: Add a can of cannellini beans or chickpeas for extra protein.
Storage
Refrigerator: Store leftover Minestrone Soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months. The pasta may become slightly softer after thawing, but the soup will still be delicious.
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Minestrone Soup
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
This vegetarian minestrone soup is hearty, fresh, and full of flavor. A classic Italian vegetable soup made with beans, pasta, and herbs – perfect with crusty bread.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, grated
1 (28-ounce) can diced tomatoes
1 1/2 cups cooked white beans or kidney beans, drained and rinsed
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cup small pasta (elbows, shells, or orecchiette)
1/2 cup chopped fresh parsley
Red pepper flakes, to taste
Grated Parmesan cheese, optional, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, salt, and black pepper. Cook 8 minutes, stirring occasionally, until vegetables begin to soften.
2. Add garlic, diced tomatoes, white beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer 20 minutes.
3. Stir in pasta and cook uncovered for 10 minutes, until pasta is tender.
4. Remove bay leaves, adjust seasoning, and serve hot topped with parsley, red pepper flakes, and Parmesan if desired.
Notes
Minestrone is very versatile – use seasonal vegetables or any beans you prefer.
For a vegan version, skip the Parmesan cheese or substitute with vegan Parmesan.
Soup thickens as it sits; add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 7g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg