There’s something so comforting about a big bowl of minestrone soup. This Italian vegetable soup is a symphony of fresh flavors, hearty vegetables, and tender pasta, all simmered in a rich, flavorful broth. It’s perfect for a cozy weeknight dinner and is sure to become a family favorite.
Enjoy a vibrant, homemade minestrone soup, bursting with garden-fresh vegetables and a delicious blend of herbs.
Recipe Details
- Flavor Profile: A savory and satisfying blend of vegetables, herbs, and a touch of tomato, with a subtly sweet depth of flavor from the vegetables.
- Textures: Tender vegetables, soft pasta, and a rich, slightly chunky broth.
- Total Time: About 1 hour and 15 minutes, with about 30 minutes of active cooking time.
- Difficulty: Beginner-friendly. This soup is easy to make, even for those new to cooking.
What You’ll Need
This minestrone soup starts with a base of fresh vegetables, including carrots, celery, and zucchini, that infuse the broth with their natural sweetness. It also includes hearty beans providing a protein boost, and is enhanced with Italian herbs and a touch of tomato. A simple pasta adds substance, and a sprinkle of Parmesan cheese (optional) adds a final layer of flavor.
Ingredient Notes
- Olive Oil – Use good-quality extra-virgin olive oil for the best flavor.
- Onion – Yellow onion adds a classic base flavor to the soup.
- Carrots – Adds sweetness and color to the soup.
- Celery – Contributes a fresh, slightly bitter note.
- Zucchini – Adds a mild, tender texture.
- Garlic – Fresh garlic is essential for that unmistakable aroma.
- Vegetable Broth – Choose a good-quality broth to build flavor. Low-sodium is a great option.
- Diced Tomatoes – Canned diced tomatoes add body and a bright tang.
- Cannellini Beans – These creamy white beans add protein and a satisfying texture.
- Italian Seasoning – A blend of herbs adds that classic Italian flavor.
- Pasta – Small pasta shapes like ditalini or small shells work wonderfully.
- Parmesan Cheese (optional) – Freshly grated Parmesan cheese adds a salty, savory finish.
Add-ins and Substitutions
- Spice it up: Add a pinch of red pepper flakes to the soup while it simmers for a touch of heat.
- Add greens: A handful of fresh spinach or kale added in the last few minutes of cooking will add nutrients to this healthy soup.
- Make it heartier: Add small amounts of cut green beans, potatoes, or other vegetables you enjoy.
How to Make Hearty Homemade Minestrone Soup
This minestrone soup recipe is simple, straightforward, and bursting with flavor. Here’s how to make it:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
- Add the zucchini and garlic to the pot and cook for 2 minutes more, until fragrant.
- Pour in the vegetable broth and diced tomatoes (with their juices). Stir well.
- Season with Italian seasoning, salt, and pepper. Bring the soup to a simmer.
- Add the cannellini beans and pasta to the pot.
- Simmer the soup for about 15 minutes, or until the pasta is cooked through and the vegetables are tender.
- Taste and adjust seasonings as needed. If desired, stir in a splash of olive oil just before serving.
- Serve hot, garnished with freshly grated Parmesan cheese, if desired.
Pro Tip: Don’t overcook the pasta! It will continue to absorb liquid as it sits, so aim for perfectly cooked pasta in the soup.
Recipe Tips
- Prep your vegetables: Chop all your vegetables before you start cooking. This makes the cooking process smoother and easier.
- Simmering is key: The gentle simmering helps to meld the flavors together and allows the vegetables and pasta to cook perfectly.
- Salt to taste: Don’t be afraid to season the soup throughout the cooking process. Taste and adjust the salt and pepper as needed.
- Don’t skip the garlic: It’s key for that fresh, aromatic taste.
- Serve immediately: While this soup can be reheated, the pasta may become very soft. For the best texture, serve minestrone as soon as it’s ready.
FAQs
- Can I use other types of beans? Yes, you can use other types of beans like kidney beans or chickpeas.
- Can I make this soup in a slow cooker? While this recipe is not designed for a slow cooker, you can adapt it by following the first few steps on the stovetop and then transferring everything to the slow cooker to simmer on low for 4–6 hours. Add the pasta in the last 30 minutes of cooking.
- How do I store minestrone soup? Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days.
- Can I freeze minestrone soup? Yes, you can freeze minestrone soup. Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2–3 months. When ready to serve, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Serving Suggestions
- Crusty bread: A slice of warm, crusty bread is the perfect accompaniment to this soup for dipping and soaking up the broth.
- Side salad: A simple green salad with a light vinaigrette makes a refreshing pairing.
- Grilled cheese: A classic, comforting combination, especially on a chilly day.
- Fresh herbs: Sprinkle fresh parsley or basil on top of the soup before serving.
- Lemon wedges: A squeeze of fresh lemon juice adds brightness and additional flavor.
Make This Recipe in Advance
The broth of this minestrone soup actually tastes better the next day, as the flavors meld together. You can prepare all the vegetables ahead of time and store them separately. The soup itself can be made a day in advance, but add the pasta just before serving so it doesn’t become too soft.
Print
Hearty Homemade Minestrone Soup
- Total Time: 1 hour
- Yield: 6-8 servings 1x
Description
A comforting and flavorful Italian vegetable soup with fresh vegetables, herbs, pasta, and a rich broth.
Ingredients
2 tablespoons olive oil
1 cup carrots diced
1 onion diced
1 cup celery diced
3 cloves garlic minced
1 (15.5 ounce can) canned red kidney beans drained and rinsed
6 cups vegetable broth
1 (large 28 ounce can) canned diced tomatoes with juices
1 ½ teaspoons Italian seasoning
4 ounces ditalini pasta
1 cup frozen chopped spinach
Instructions
In a large stockpot over medium heat, add olive oil. Saut diced carrots, onions, celery, and minced garlic for 3 minutes, or until tender.
Stir in kidney beans, vegetable stock, diced tomatoes, and seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add pasta and cook for another 10 minutes, or until tender.
With 2 minutes remaining, add spinach and heat until warmed.
Notes
Prep your vegetables: Chop all your vegetables before you start cooking. This makes the cooking process smoother and easier.
Simmering is key: The gentle simmering helps to meld the flavors together and allows the vegetables and pasta to cook perfectly.
Salt to taste: Don’t be afraid to season the soup throughout the cooking process. Taste and adjust the salt and pepper as needed.
Don’t skip the garlic: It’s key for that fresh, aromatic taste.
Serve immediately: While this soup can be reheated, the pasta may become very soft. For the best texture, serve minestrone as soon as it’s ready.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: Approximately 200-250 per serving (Estimate)
- Fat: Approximately 8-10g per serving (Estimate)
- Carbohydrates: Approximately 30-35g per serving (Estimate)
- Protein: Approximately 8-10g per serving (Estimate)
