Recipe Ideas

Minestrone Soup Recipe

There’s nothing quite as comforting as a hearty bowl of minestrone soup during the chilly months. With an array of vegetables, beans, and pasta, this minestrone Soup Recipe brings together the best of seasonal produce. Perfect for both family dinners and entertaining guests, it’s a dish that warms both body and soul. Whether you’re a seasoned cook or new to the kitchen, this soup is a celebration of flavors you won’t want to miss.

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Minestrone Soup Recipe Final Dish Presentation

My grandmother used to make this soup every Sunday, filling her home with the inviting aroma of simmering vegetables and herbs. It was more than just a meal; it was a time for family stories and laughter around the table. Even on busy days, she somehow found time to prepare this nourishing soup with love and care, and her secret ingredient was always a good measure of patience. It’s a tradition I cherish and continue with my own family, and now I’m excited to share it with you.

Why You’ll Love This Recipe

This recipe is a versatile, one-pot wonder that’s easy to customize. Packed with nutrients, it’s both hearty and healthy. You’ll appreciate the simplicity of using fresh or pantry-ready ingredients, making it ideal for busy weeknights. It’s budget-friendly and can be prepared in advance for meal planning. Plus, the vibrant colors and robust flavors will undoubtedly tickle your taste buds.

Ingredients Notes

For the best flavors, opt for fresh, in-season vegetables like zucchini, carrots, and celery. Canned tomatoes are a quick and convenient option, but if you have fresh tomatoes, they add a wonderful depth. For beans, canned kidney beans work great, but feel free to experiment with others like cannellini or chickpeas. Don’t forget a good-quality vegetable broth for the base, and if you’re not dairy-free, a sprinkle of Parmesan brings it all together.

Minestrone Soup Recipe ingredients

Recipe Steps

Step 1

Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and sauté until they become translucent, about 5 minutes. Stir occasionally to avoid burning.

Step 2

Add minced garlic and cook for another minute until fragrant. Then, incorporate chopped zucchini and continue to cook for an additional 3 minutes.

Step 3

Stir in canned tomatoes and their juice, and bring the mixture to a simmer. Add the vegetable broth, bay leaves, parsley, and thyme. Season with salt and pepper to taste.

Step 4

Add kidney beans to the pot and let the soup simmer uncovered for about 15 minutes. This will help the flavors meld together beautifully.

Step 5

In the last 10 minutes, add pasta to the pot. Cook until the pasta is tender, then remove from heat. Discard bay leaves and serve the soup hot with bread or a side salad.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions and thaw overnight in the refrigerator before reheating. When reheating, add a splash of water or broth to restore the soup’s consistency.

Variations & Substitutions

For a gluten-free version, swap the regular pasta for gluten-free alternatives. Add spinach or kale for extra nutrients, or turn up the heat with a dash of chili flakes. You can also replace vegetable broth with chicken broth if preferred.

Serving Suggestions

This soup is perfect for a cozy dinner at home. Serve it with a piece of crusty bread or a side of garlic bread. It pairs excellently with a light green salad and a simple vinaigrette. It’s also a great choice for a potluck or as a hearty starter for a dinner party.

frequently asked questions

Can I use other types of beans? Absolutely! This minestrone soup is versatile, so feel free to use beans that you prefer or have on hand, such as black beans or navy beans.

How do I make this recipe vegetarian? This recipe is already vegetarian, but to keep it vegan, simply omit any cheese you might use as a topping. The rich combination of vegetables and beans provides plenty of flavors.

What can I use instead of zucchini? If zucchini is not available, you can substitute with yellow squash, or for a slightly different taste, try Green Beans or eggplant instead. These swaps will still deliver a delicious result.

Frequently Asked Questions

Can I make this minestrone soup ahead of time?
Yes, you can absolutely make this minestrone soup ahead of time. Prepare the soup up to the point of adding the pasta, then cool and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup, add the pasta, and cook until tender. This method prevents the pasta from absorbing too much liquid and becoming mushy.

What ingredient substitutions can I make in this minestrone soup?
You have several substitution options! For the beans, cannellini beans or chickpeas work well in place of kidney beans, using the same amount. If you don’t have zucchini, yellow squash or even chopped green beans can be used as a 1:1 substitute. For gluten-free eaters, use gluten-free pasta, following package instructions for cooking time. If you prefer a richer flavor, chicken broth can be used instead of vegetable broth.

How do I know when the vegetables are cooked perfectly in the minestrone soup?
The vegetables are perfectly cooked when they are tender-crisp, meaning they offer a slight resistance when pierced with a fork but are not overly soft. The carrots, celery, and onions should be translucent and softened after the initial sauté. The zucchini should be tender after about 3 minutes of cooking. The pasta should be al dente, with a slight bite, when added towards the end.

Can I double or scale up this minestrone soup recipe for a larger crowd?
Yes, you can easily double or scale up this minestrone soup recipe. Use a larger pot to accommodate the increased volume. Keep in mind that the cooking time may slightly increase, especially during the simmering stage. Ensure all vegetables are evenly cooked by stirring occasionally. Adjust seasoning as needed based on taste.

What are the nutritional benefits of this minestrone soup?
This minestrone soup is packed with nutritional benefits! The vegetables provide essential vitamins and minerals, such as Vitamin C from tomatoes and Vitamin A from carrots. Beans are an excellent source of protein and fiber, contributing to a feeling of fullness and aiding digestion. The vegetable broth adds hydration and further enhances the overall nutritional profile.

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Minestrone Soup Recipe

Minestrone Soup Recipe

A hearty and flavorful Minestrone soup packed with fresh vegetables and herbs.
Prep : 10 Total : 25 minutes

Ingredients
  

Main Ingredients

  • 2 cups vegetable broth low-sodium
  • 1 cup diced tomatoes canned with juice
  • 1 large carrot sliced
  • 1 cup zucchini diced
  • 1 half onion chopped
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 1 cup cannellini beans rinsed and drained
  • 1 cup pasta small, like ditalini or small shells

Instructions
 

Preparation Steps

  • In a large pot, heat a splash of oil over medium heat. Add the onions, garlic, and carrot, and sauté until softened.
  • Add the vegetable broth, tomatoes, zucchini, basil, and beans. Bring to a boil.
  • Reduce the heat and simmer for about 30 minutes.
  • Add the pasta and cook until tender, about 10 minutes. Serve hot.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.

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