This soup is wholesome, filling, and incredibly versatile. You can use whatever vegetables you have on hand, making it perfect for reducing food waste. It’s also budget-friendly, easy to prepare, and great for meal prep since it tastes even better the next day. Whether you’re looking for a cozy dinner or a healthy lunch, minestrone delivers both comfort and nourishment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion, chopped garlic cloves, minced carrots, diced celery stalks, diced zucchini, chopped potatoes, diced canned diced tomatoes tomato paste vegetable broth canned kidney beans, drained and rinsed canned cannellini beans, drained and rinsed green beans, chopped small pasta (such as ditalini or elbow) dried oregano dried basil salt black pepper fresh spinach or kale grated parmesan cheese (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic, carrots, and celery, and cook for a few minutes until fragrant.
Add zucchini and potatoes, stirring to combine. Mix in the tomato paste and cook for another minute to deepen the flavor.
Pour in the diced tomatoes and vegetable broth. Add oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
Add the beans and green beans, and continue simmering for another 10 minutes until the vegetables are tender.
Stir in the pasta and cook according to package instructions until al dente.
Add spinach or kale and cook for a few minutes until wilted. Taste and adjust seasoning if needed.
Serve hot, topped with grated parmesan cheese if desired.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is about 15 minutes, and cooking time is approximately 40 minutes, making the total time around 55 minutes.
Variations
You can swap out vegetables based on the season, such as using butternut squash in the fall or peas in the spring. For added protein, include cooked chicken or ground turkey. To make it gluten-free, replace the pasta with rice or a gluten-free alternative. You can also add pesto at the end for extra flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pasta may absorb liquid, so you might need to add extra broth when reheating.
To freeze, store the soup without pasta for best results and freeze for up to 3 months. Reheat on the stove over medium heat until warmed through, adding liquid as needed.
FAQs
Can I make minestrone soup ahead of time?
Yes, it actually tastes better the next day as the flavors have more time to develop.
Can I use canned vegetables instead of fresh?
Yes, but fresh vegetables provide better texture and flavor.
What type of pasta works best?
Small pasta shapes like ditalini, elbow, or small shells work best.
How do I make it vegan?
Simply skip the parmesan cheese or use a plant-based alternative.
Can I add meat to this soup?
Yes, cooked sausage, chicken, or ground beef can be added for extra protein.
Why is my soup too thick?
The pasta absorbs liquid over time. Add more broth to reach your desired consistency.
Can I freeze minestrone soup with pasta?
It’s better to freeze it without pasta, as pasta can become mushy when thawed.
What beans can I use instead?
You can substitute with chickpeas, black beans, or any white beans you prefer.
How can I enhance the flavor?
Adding fresh herbs, a splash of lemon juice, or a spoonful of pesto can elevate the taste.
Is minestrone soup healthy?
Yes, it’s packed with vegetables, fiber, and nutrients, making it a very healthy meal option.
Conclusion
Minestrone soup is a timeless, comforting dish that’s as flexible as it is delicious. With its rich flavors and nourishing ingredients, it’s perfect for any time of year. Whether you stick to the classic version or customize it to your taste, this soup is sure to become a staple in your kitchen.
This Minestrone Soup recipe is a hearty and healthy Italian classic made with fresh vegetables, beans, and pasta simmered in a rich tomato broth. Perfect for a comforting meal, this easy homemade minestrone is nutritious, budget-friendly, and ideal for meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, chopped
2 potatoes, diced
1 can diced tomatoes
2 tbsp tomato paste
6 cups vegetable broth
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1 cup green beans, chopped
1 cup small pasta (ditalini or elbow)
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
2 cups fresh spinach or kale
Grated parmesan cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent.
Stir in garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
Add zucchini and potatoes, then mix in tomato paste and cook for 1 minute.
Pour in diced tomatoes and vegetable broth. Add oregano, basil, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add beans and green beans. Simmer another 10 minutes until vegetables are tender.
Stir in pasta and cook until al dente according to package instructions.
Add spinach or kale and cook until wilted.
Taste, adjust seasoning, and serve hot with parmesan cheese if desired.
Notes
Use seasonal vegetables for best flavor and freshness.Add pasta just before serving to avoid it becoming too soft.A spoonful of pesto or a squeeze of lemon juice enhances the flavor.
