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Minestrone soup served in a white bowl with a spoon picking up a bite.
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5 from 1 vote

Minestrone Recipe

There's something undeniably comforting about a steaming bowl of Minestrone Soup. This Italian classic isn't just a soup—it's a celebration of fresh vegetables, herbs, and beans all combined with a rich, tomato-infused broth. Each bite has the perfect balance of textures and flavors, making this soup both satisfying and nutritious!
Author: Nikki Lee
Servings: 6
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • ⅔ cup celery diced
  • 1 cup carrots peeled and diced, about 2 carrots
  • 1 ¼ cups zucchini chopped in half moon pieces, about 1 small zucchini
  • 4 garlic cloves minced
  • 8 cups vegetable broth
  • 2 14.5 ounce cans petite diced tomatoes
  • 2 tablespoons fresh parsley or 2 teaspoons dried
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon dried basil or 1 tablespoon fresh
  • ½ teaspoon coarse ground pepper
  • ¼ teaspoon dried rosemary
  • 1 ⅓ cup small pasta like small shells or ditalini
  • 1 15 ounce can white beans
  • 1 15 ounce can kidney beans
  • 2 cups fresh spinach
  • 1 cup frozen green beans thawed
  • grated parmesan and chopped parsley and basil optional for garnish

Instructions

  • In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots and zucchini and cook until the onions are translucent, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds. 
  • Pour in the vegetable broth, diced tomatoes, parsley, oregano, salt, basil, pepper, and rosemary. Bring to a boil and then add the pasta, white and kidney beans, spinach, and green beans. Keep the heat on medium until the pot reaches a simmer and then reduce the heat to keep a simmer. 
  • Cook until the pasta is al dente (or your desired pasta tenderness).
  • Serve with fresh parmesan cheese and more fresh parsley or basil, if desired.

Notes

Storage: Store in an airtight container for up to 4 days. The flavors actually improve after a day as everything melds together.
Freeze: Freeze in portion-sized, freezer-safe containers for up to 3 months. For best results, slightly undercook the pasta if you know you'll be freezing.
Reheating: Warm gently on the stovetop, adding a splash of broth if needed to loosen, as the pasta will absorb liquid during storage.
    • To build flavors from the beginning of the cooking process, be sure to properly sauté your mirepoix (onions, celery, carrots) until the onions are translucent! 
    • Taste before serving and adjust salt and pepper. The final seasoning can vary based on your vegetable broth's salt content.
    • Once everything is added, maintain a gentle simmer to allow flavors to meld without making vegetables mushy. Avoid letting the minestrone come to a rolling boil!
    • Remember that pasta continues cooking in the hot broth, so remove from heat when pasta is still slightly firm.
    • If you prefer, you can cook the pasta separately and spoon into the soup. I like to do this if I know I am going to have plenty of leftovers. It keeps the pasta al dente when serving.

Nutrition

Calories: 167kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1671mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4458IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg

Find it online:

www.soulfullymade.com/minestrone-soup-recipe/