Go Back
To make a classic minestrone soup, gather these ingredients: - 1 tablespoon extra virgin olive oil - 1 medium onion, diced - 2 garlic cloves, finely minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes with their juices - 4 cups vegetable broth (homemade or low-sodium) - 1 can (15 oz) cannellini beans, thoroughly drained and rinsed - 1 cup small pasta (such as ditalini or elbow pasta) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Fresh ingredients bring bright flavors and textures. I always prefer fresh onions, garlic, carrots, and zucchini. They make the soup taste alive. However, canned ingredients, like diced tomatoes and cannellini beans, save time. They still provide good taste and are often great for quick meals. If you can’t find an ingredient, don’t worry! You can swap items easily. Use sweet potatoes instead of carrots for a sweeter taste. Spinach can replace zucchini if you want greens. For pasta, you can use rice or quinoa. Each swap gives a new twist to the soup while keeping it hearty and filling. For the full recipe, check the details mentioned above. To start, gather your ingredients. You will need olive oil, onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes, vegetable broth, cannellini beans, small pasta, oregano, basil, salt, and pepper. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté for 3-4 minutes until soft and see-through. 3. Mix in 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for another 5 minutes. 4. Add 1 diced zucchini and 1 cup of green beans. Cook for 3-4 minutes until tender. 5. Pour in 1 can of diced tomatoes and 4 cups of vegetable broth. Stir well. 6. Add 1 can of rinsed cannellini beans, 1 teaspoon of oregano, and 1 teaspoon of basil. Season with salt and pepper. 7. Bring the mixture to a boil, then lower the heat. 8. Add 1 cup of small pasta and cook for 10-12 minutes until al dente. 9. Taste and adjust seasoning before serving. 10. Ladle the soup into bowls and garnish with fresh parsley. - Prep Time: 15 minutes - Cooking Time: 25 minutes - Total Time: 40 minutes - Servings: 6 When you sauté, look for the onion to become soft and slightly golden. This shows it is ready for the next steps. Watch the pasta closely to avoid overcooking. It should stay firm but tender. For serving, a bowl with vibrant colors makes the dish more appealing. Add fresh parsley for a pop of green and flavor. Enjoy your hearty minestrone soup warm! To make your minestrone soup burst with flavor, use fresh herbs. Fresh basil and parsley add a bright note. You can also add a splash of balsamic vinegar for depth. A pinch of red pepper flakes gives it a nice heat. Always taste and adjust the seasoning before serving. Texture is key in a great minestrone. Start with a good sauté. This softens the onions and garlic, building a solid base. Cook your pasta just until al dente to keep it firm. Avoid overcooking the vegetables; they should remain vibrant and slightly crunchy. You want each bite to have a nice mix of soft and crisp. Serve your hearty minestrone soup in a bowl with a sprinkle of parsley on top. A slice of crusty bread makes a perfect side for dipping. For a richer taste, add grated Parmesan cheese just before eating. You could also pair it with a side salad for a complete meal. Explore the full recipe to dive deeper into making this classic dish. {{image_4}} You can easily make this minestrone soup vegan. Simply skip the Parmesan cheese. Use vegetable broth instead of chicken broth. For gluten-free options, select gluten-free pasta. This way, everyone can enjoy it! This soup thrives on fresh vegetables. In spring, add peas and asparagus. In summer, use corn and bell peppers. In fall, consider adding squash or sweet potatoes. In winter, kale or spinach works well. These swaps keep the flavors bright and fresh. You can add protein for a heartier meal. Chickpeas or lentils fit perfectly into this soup. If you prefer meat, diced chicken or sausage can work well. Just cook them before adding to the soup. These options make it filling and satisfying. For more detailed cooking instructions, check out the Full Recipe. To keep your minestrone soup fresh, use airtight containers. Glass jars or plastic containers work well. Let the soup cool completely before sealing. This helps prevent moisture build-up. Store it in the fridge if you plan to eat it within a few days. For longer storage, freezing is best. To freeze minestrone soup, portion it into smaller containers. This way, you can take out just what you need. Leave a little space in the container for expansion as it freezes. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Stir often to heat evenly. You can also use the microwave for quick reheating. In the fridge, minestrone soup lasts about 3-4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Enjoy your hearty and flavorful minestrone soup, even days later! For the complete recipe, refer to Full Recipe. Minestrone soup has roots in Italy. It started as a simple peasant dish. Cooks used what they had on hand. This meant lots of vegetables, beans, and pasta. Over time, each region in Italy added its own twist. Today, it varies widely. You can find versions with local vegetables and spices. This soup reflects Italian culture and love for fresh food. Yes, you can add meat to your minestrone. Common choices include bacon, sausage, or chicken. Just remember, meat changes the flavor and texture. Cook the meat first, then add the veggies. This way, you keep the soup hearty and rich. If you want a lighter option, try adding meat only in moderation. To thicken your minestrone soup, use a few easy tricks. One method is to blend a portion of the soup. This will create a creamy texture without adding dairy. Another option is to add more beans or pasta. They help soak up liquid and make it heartier. You can also simmer the soup longer to reduce liquid. Just keep an eye on it to avoid burning. For more detailed instructions, check the Full Recipe. Minestrone soup offers endless ways to enjoy freshness in every bowl. We reviewed key ingredients, cooking methods, and tips for flavor enhancement. You can adapt this dish to fit your diet and preferences easily. Always store soup right for long-lasting taste. Remember, making minestrone is simple and fun. Dive in and create your perfect version today!

Classic Minestrone Soup

Warm up your kitchen with this delicious Hearty Vegetable Minestrone Soup recipe! Packed with fresh veggies, tender pasta, and rich flavors, it's a comforting meal that's perfect for any day. Learn how to create this nourishing soup in just 40 minutes, and enjoy serving it with crusty bread and a sprinkle of parsley or Parmesan. Click through to explore the full recipe and bring warmth to your table!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, diced

2 garlic cloves, finely minced

2 medium carrots, diced

2 celery stalks, diced

1 medium zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14 oz) diced tomatoes with their juices

4 cups vegetable broth (homemade or low-sodium)

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

1 cup small pasta (such as ditalini or elbow pasta)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.

    Incorporate the minced garlic alongside the diced carrots and celery into the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften and the kitchen is fragrant.

      Next, add the diced zucchini and green beans to the mix, allowing them to cook for approximately 3-4 more minutes until just tender.

        Pour in the canned diced tomatoes along with their juices, followed by the vegetable broth. Stir well to combine all ingredients harmoniously.

          Introduce the rinsed cannellini beans, dried oregano, and dried basil into the pot. Season the mix with salt and freshly ground black pepper to your liking. Bring everything to a boil.

            Once boiling vigorously, reduce the heat to a gentle simmer and add the small pasta. Cook for about 10-12 minutes, or until the pasta reaches al dente texture and the vegetables are cooked through but still vibrant.

              Before serving, taste the soup and adjust the seasoning as needed to enhance the flavors. Remove the pot from heat.

                Ladle the hearty minestrone soup into bowls and generously garnish with freshly chopped parsley for a burst of color and flavor before serving.

                  - Prep Time: 15 min | Total Time: 40 min | Servings: 6

                    - Presentation Tips: For a lovely touch, serve the soup accompanied by a slice of crusty bread for dipping, and sprinkle additional parsley or a touch of grated Parmesan cheese on top for added flavor.