minestrone_soup

Minestrone Soup Recipe – A Cozy, Flavor-Packed Classic

ByJulia Child

Some recipes just feel like a hug in a bowl, and minestrone soup is definitely one of them. This Italian favorite is colorful, hearty, and somehow manages to taste even better the next day. It’s packed with vegetables, beans, pasta, and a savory tomato-based broth that warms you from the inside out.

The beauty of minestrone is its flexibility. You can use seasonal vegetables, swap in different beans, or even make it gluten-free by using rice or gluten-free pasta. Whether you’re making it for a weeknight dinner, meal prepping for busy days, or just craving something nourishing, this recipe will quickly become a kitchen regular.

Time & Servings

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6 bowls

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • Salt and black pepper, to taste
  • 2 cups fresh spinach or kale, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Sauté the aromatics – In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
  2. Add garlic and veggies – Stir in the garlic, zucchini, and green beans. Cook another 2–3 minutes until fragrant.
  3. Build the broth – Pour in the diced tomatoes with their juice, vegetable broth, cannellini beans, kidney beans, oregano, basil, thyme, and a pinch of salt and pepper. Stir well.
  4. Simmer – Bring the soup to a gentle boil, then lower heat and simmer for 15 minutes. This helps the flavors mingle.
  5. Add pasta – Stir in the pasta and cook until al dente, usually about 8–10 minutes. If the soup thickens too much, add a splash more broth or water.
  6. Finish with greens – Stir in the spinach (or kale) right before serving so it stays bright and fresh. Taste and adjust seasoning.
  7. Serve – Ladle into bowls, top with Parmesan if you like, and enjoy warm.

Storage Tips

  • Refrigerator: Store cooled soup in an airtight container for up to 4 days.
  • Freezer: Minestrone freezes well for up to 3 months — just skip adding the pasta before freezing. Add freshly cooked pasta when reheating.
  • Reheat: Warm gently on the stove over medium-low heat. If it’s too thick, add a little broth or water.

Nutrition Breakdown (Per Serving)

  • Calories: 280
  • Protein: 11g
  • Carbs: 49g
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 820mg
  • Fiber: 11g
  • Sugar: 9g

(Values are approximate and depend on exact ingredients.)

Recipe Notes

  • Vegetable swaps: Use whatever’s in season — cabbage, leeks, peas, or even sweet potatoes work beautifully.
  • Make it vegan: It’s already vegetarian, but skip the Parmesan or use a dairy-free cheese.
  • Protein boost: Add cooked Italian sausage, shredded chicken, or chickpeas for extra heartiness.
  • Broth choice: Vegetable broth keeps it light, but chicken broth gives it a richer flavor.

Extra Tips to Make It Perfect

  • Don’t overcook the pasta — it will keep cooking in the hot soup.
  • If you want more depth of flavor, sauté a tablespoon of tomato paste with the veggies before adding the broth.
  • For a silky broth, mash a few beans before adding them to the pot.
  • A splash of red wine while sautéing the veggies can add a nice richness.

How to Serve

  • With crusty bread for dipping — ciabatta or sourdough is perfect.
  • As a starter for an Italian dinner night.
  • With a fresh green salad for a light yet satisfying meal.
  • In a thermos for an easy work lunch.

Kitchen Tools Needed

  • Large soup pot or Dutch oven
  • Wooden spoon for stirring
  • Sharp knife and cutting board
  • Ladle for serving
  • Measuring cups and spoons

FAQs

Yes. Sauté the onion, carrots, and celery first, then add all ingredients except pasta and greens to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add pasta and greens in the last 30 minutes.

Cook the pasta separately and add it to individual servings. This way it stays firm.

It can be! Use gluten-free pasta or substitute with rice or quinoa.

Sure — just add extra vegetables or a bit of cooked meat if you like.

Mash a portion of the beans or add an extra handful of pasta to absorb more liquid.

Final Thoughts

Minestrone soup is the kind of recipe you can make without measuring too carefully — and it still turns out delicious. It’s forgiving, flexible, and perfect for using up vegetables that are hanging out in your fridge. Whether you serve it as a light lunch or a cozy dinner, it’s always satisfying. The best part? It tastes even better the next day, which makes it a smart choice for meal prep.

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