Minestrone Soup

Minestrone Soup is the epitome of comfort food, perfect for cozy nights or a healthy meal. This Italian classic is not only delicious but also incredibly versatile. Packed with fresh vegetables, nutritious beans, and pasta in a savory tomato broth, it’s a bowl of warmth that satisfies both the body and soul. Whether you’re looking for a weeknight dinner or a meal prep option, this Minestrone Soup fits the bill!

Ingredients:

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 zucchini, diced

1 yellow squash, diced

2 carrots, diced

1 (14.5 oz) can diced tomatoes

1 (15 oz) can kidney beans, drained and rinsed

2 celery stalks, diced

1 (15 oz) can cannellini beans, drained and rinsed

1 cup fresh spinach or kale, chopped

6 cups vegetable broth

1 cup small pasta (like ditalini or elbow)

1 teaspoon dried basil

½ teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper, to taste

Freshly grated Parmesan cheese, for serving

Directions:

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables are softened.

Add Zucchini and Squash: Stir in the diced zucchini and yellow squash. Cook for an additional 3–4 minutes, allowing the flavors to meld.

Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Season with dried basil, oregano, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes.

Add Beans, Pasta, and Greens: Stir in the kidney beans, cannellini beans, pasta, and chopped spinach or kale. Continue to simmer until the pasta is tender, which should take about 10 minutes.

Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for an extra layer of flavor.

Serving Tips:

Toppings: Elevate each bowl with a sprinkle of freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, or a handful of fresh basil or parsley for a burst of flavor and color.

Bread Pairing: Minestrone Soup is perfect when served with crusty bread or garlic bread on the side for dipping.

Texture Tip: If you like a thicker soup, mash some of the beans with a fork before adding them to the pot. This will create a heartier texture without additional ingredients.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a little broth if needed to reach your desired consistency.

Freezing: Minestrone Soup freezes well for up to 3 months. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Leave about an inch of space for expansion, and label with the date.

Reheating Frozen Soup: Thaw in the refrigerator overnight, then warm on the stove over low to medium heat. For the best texture, add fresh greens and pasta if you froze the soup with these ingredients, as they can become mushy upon reheating.

Related Recipes:

• Cheesy Garlic Green Beans
• Best Homemade Potato Soup
• Homemade Tomato Soup

FAQs:

Conclusion:

This Minestrone Soup recipe brings a taste of Italy to your kitchen. With its rich flavors and hearty ingredients, it’s not just a meal; it’s a warm embrace in a bowl. Perfect for family dinners, meal prep, or even cozy gatherings with friends, this soup is sure to become a favorite. Try it today and savor the comforting goodness of homemade Minestrone Soup!

📖 Recipe:

Minestrone Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This hearty Minestrone Soup recipe is an Italian classic, loaded with fresh vegetables, beans, pasta, and a savory tomato broth. Perfect for a cozy night or a healthy meal, this soup is versatile, delicious, and easy to make. Ideal for family dinners, it’s a flavorful dish that satisfies all.

---

Ingredients

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 yellow squash, diced

1 (14.5 oz) can diced tomatoes

6 cups vegetable broth

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1 cup fresh spinach or kale, chopped

1 cup small pasta (like ditalini or elbow)

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon dried thyme

Salt and black pepper, to taste

Freshly grated Parmesan cheese, for serving

---

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until softened.
2. Add Zucchini and Squash: Add diced zucchini and yellow squash, cooking for an additional 3–4 minutes.
3. Add Tomatoes and Broth: Stir in diced tomatoes, vegetable broth, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Add Beans, Pasta, and Greens: Add kidney beans, cannellini beans, pasta, and chopped spinach or kale. Simmer until pasta is tender, about 10 minutes.
5. Serve: Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

Storage: This soup keeps well in the refrigerator for up to 5 days. It also freezes well for up to 3 months; consider leaving out the pasta if freezing, adding it fresh when reheating.

Customization: Feel free to swap in seasonal vegetables or add protein like sausage or chicken.

Gluten-Free Option: Substitute the pasta with gluten-free pasta or rice.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 6 servings
• Calories: 220 kcal