Minestrone Soup

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Minestrone Soup: A Hearty Classic for Every Table

Minestrone soup is more than a meal—it’s a celebration of seasonal vegetables simmering together in a savory, tomato-rich broth. This rustic Italian soup brings comfort, warmth, and plenty of flavor to your kitchen. Whether you’re looking for a nourishing weeknight dinner, a light lunch, or a dish to share with family and friends, minestrone soup offers both nutrition and tradition in every spoonful.

What Makes Minestrone Unique

What sets minestrone apart from other vegetable soups is its adaptability. At heart, it’s a vibrant medley built from what’s on hand. Cannellini beans lend protein and substance, while pasta adds body and tenderness. The combination of aromatics, greens, and legumes creates a satisfying texture and a nutrition boost. Italian herbs—like basil and oregano—thread the flavors together into a harmonious balance, while a Parmesan rind infuses a subtle richness.

This flexibility means you can change up the vegetables to suit the season or clear out your fridge. Have extra green beans or a lone leek? Toss them in. Want to make it heartier? Add potatoes or even Italian sausage. Craving something lighter? Skip the pasta or swap it for extra leafy greens.

Key Reasons to Love Minestrone

• Meal Prep Friendly: Minestrone soup keeps well, and its flavors deepen after a day or two in the fridge. Make a big batch and have meals ready all week.
• Nutrient-Rich: With fiber-rich beans, a full spectrum of vegetables, and leafy greens, it packs vitamins, minerals, and plant-based protein.
• Customizable: Tailor it to your pantry and taste. Whether you’re vegan, avoiding gluten, or simply using up what’s on hand, minestrone flexes to fit.
• One-Pot Wonder: Most of the cooking happens in a single pot. Minimal fuss for maximum reward.
• Crowd-Pleasing Comfort: It’s familiar, filling, and ideal for gatherings. Serve with crusty bread for a complete meal.

Essential Ingredients for Minestrone Soup

The beauty of minestrone lies in its layered produce and pantry ingredients. Here’s a classic combination:

How to Make Minestrone Soup

There’s an uncomplicated pleasure in making minestrone. With good ingredients and a little time, it’s easy to build layers of flavor.

1. Prep the Vegetables

Chop everything before you start. Dice the onion, slice the carrots and celery, cube the potatoes, and cut green beans into bite-sized lengths. Rinse the kale or spinach and tear into pieces.

2. Start with Aromatics

Heat olive oil in a large soup pot over medium. Add onion, sauté for five minutes until soft and golden. Stir in garlic, carrots, and celery. Cook for another five minutes; let the mix become fragrant and slightly sweet.

3. Build the Base

Add the diced potatoes, zucchini, and yellow squash. Stir to combine. Mix in tomato paste, letting it toast for a minute. Pour in diced tomatoes (with their juice) and vegetable broth, then add drained cannellini beans, bay leaf, herbs, and red pepper flakes. If using, toss in the Parmesan rind.

4. Simmer to Perfection

Season the pot with salt and black pepper. Bring soup to a simmer—gentle bubbles, not a rolling boil. Cover and simmer on low for 20-25 minutes. The vegetables should become tender, and the flavors begin to meld.

5. Cook Pasta Separately

To keep pasta from soaking up too much liquid or turning mushy, cook it separately (al dente). Drain, then set aside. This ensures a pleasant bite and lets you control the soup’s thickness.

6. Finish With Greens

Five to seven minutes before serving, add chopped kale or spinach and green beans to the simmering pot. They’ll cook quickly, keeping their color and nutrients. Taste, and adjust salt or seasoning as needed.

7. Remove and Discard

Once the veggies are tender and the greens wilted, take out the bay leaf and Parmesan rind (if used).

8. Serve With Style

To serve, ladle the soup into bowls and add a scoop of cooked pasta to each. Gently mix. Top with a shower of fresh Parmesan, torn basil or parsley, and a squeeze of lemon juice for brightness. Pair with warm, crusty bread.

Tips for Outstanding Minestrone

• Right Consistency: If the soup thickens, stir in extra broth or water. Minestrone is personal—make it as chunky or brothy as you like.
• Pasta Wisdom: Only mix pasta into bowls right before serving. If left in the main pot, it’ll absorb liquid and lose texture.
• Low-Carb Options: Skip the pasta for a lighter soup; add extra beans or simply load up on more leafy greens.
• Flavor Boosts: Toss in a spoonful of pesto or a swirl of chili oil as a finishing touch.
• Choose Your Veggies: Use what you have—swap in sweet potatoes, add cabbage, or stir in frozen peas.
• Protein Add-Ons: For omnivores, cooked Italian sausage makes a hearty, flavorful addition.

Storing and Reheating Minestrone

This soup tastes even better the next day. Here’s how to store and reheat it:

• Refrigerate: Cool the soup, then transfer to an airtight container. Refrigerate for up to four days. Store the pasta in a separate container to maintain its bite.
• Freeze: To freeze, leave out the pasta. Divide cooled soup among freezer-safe containers, leaving extra space for expansion. Freeze up to three months.
• Reheat: Thaw overnight in the refrigerator. Gently reheat soup on the stove over medium heat or microwave in a covered bowl, stirring occasionally. Cook fresh pasta and add just before serving.

Minestrone: An Everyday Tradition

Minestrone soup isn’t just a recipe—it’s an invitation to enjoy the best of the season’s produce, share a meal, and savor a timeless classic. It can be altered to suit what’s on hand, whether that means swapping vegetables or adjusting the seasoning.

The warmth and generosity of minestrone endure through every bowl. Whether you enjoy it as a simple supper or a starting course for a festive gathering, it brings the garden, the kitchen, and the table together in true Italian spirit.

Serve it hot, finish with bright herbs, and let every bite remind you how good comfort food can be—humble, hearty, and homemade.

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Minestrone Soup

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4.6 from 1 votes

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Course: Main Course / Cuisine: Italian

Prep Time 10 minutes

Cooking Time 40 minutes

Servings 6 servings

Calories 223 cal

This classic minestrone soup is impossible to resist. It is loaded with delicious veggies, beans, and pasta. It also has a delectable blend of spices and seasonings.

Ingredients

• 3 garlic cloves, minced
• 1 cup small pasta (such as ditalini, elbow macaroni, or orzo)
• 1 large onion, diced
• Salt and pepper to taste
• 2 celery stalks, sliced
• 1 bay leaf
• 2 tablespoons olive oil
• Freshly grated Parmesan cheese for serving
• 1-2 tablespoons fresh lemon juice (optional, for a fresh kick)
• Fresh basil or parsley, chopped (optional)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 medium carrots, sliced
• 1 Parmesan rind (optional, for extra richness)
• 1 cup water
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 cup kale or spinach, chopped
• 1 tablespoon tomato paste
• 1 (15 ounce) can cannellini beans (or kidney beans), drained and rinsed
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes, with juice
• 1 zucchini, diced
• 1 medium potato, peeled and diced (optional)
• 1 yellow squash, diced
• 6 cups vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat. Add diced onions. Cook for about 5 minutes, stirring occasionally. Wait until the onions are softened and translucent. Add minced garlic, carrots, and celery. Cook for another 5 minutes, stirring often. Let the vegetables begin to soften.
2. Stir in the zucchini. Add the yellow squash and potato (if using). Cook for a few minutes. Add the tomato paste. Stir well to coat the vegetables.
3. Pour in the diced tomatoes with their juice. Add the cannellini beans. Add the vegetable broth and water. Add the oregano, basil, bay leaf, and red pepper flakes. Add the Parmesan rind if using.
4. Season with salt and pepper. Bring to a simmer. Lower the heat. Cover and cook for 20-25 minutes. Cook until the vegetables are tender.
5. While the soup is simmering, cook the pasta in a separate pot. Follow the package instructions. Drain the pasta and set it aside. You can also add the uncooked pasta directly to the soup during the last 10 minutes of cooking if you prefer.
6. Stir in the chopped kale or spinach. Add the green beans. Simmer for an additional 5-7 minutes. Cook until the greens are wilted and the beans are tender.
7. Remove the bay leaf and Parmesan rind (if used). Taste the soup. Adjust the seasoning if needed. Add a splash of lemon juice. If the soup is too thick, add extra water or broth to reach your desired consistency.
8. Ladle the soup into bowls. Add a generous portion of pasta to each bowl. Top with freshly grated Parmesan cheese. Add chopped basil or parsley, if desired. Enjoy!