Why Make This Recipe
Minestrone soup is a classic dish that brings comfort and warmth to any meal. This hearty Italian soup is packed with vegetables, beans, and pasta, making it not just filling but also a great source of nutrients. It’s perfect for chilly days and a fantastic way to use up leftover vegetables. Plus, it’s easy to make and can be ready in less than an hour!
How to Make Minestrone Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup small pasta (like ditalini or macaroni)
- Grated Parmesan cheese (for serving)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and zucchini; cook for an additional 2 minutes.
- Add the diced tomatoes, vegetable broth, kidney beans, green beans, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Stir in the spinach and pasta, and cook until the pasta is al dente, about 10 minutes.
- Serve hot, topped with grated Parmesan cheese.
How to Serve Minestrone Soup
Minestrone soup is best served hot. Ladle the soup into bowls and sprinkle some grated Parmesan cheese on top for added flavor. Pair it with a slice of crusty bread for a complete meal. It’s perfect for lunch or dinner!
How to Store Minestrone Soup
If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. You can also freeze the soup for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat on the stove.
Tips to Make Minestrone Soup
- For extra flavor, try using homemade vegetable broth.
- Feel free to add any seasonal vegetables you have on hand, like bell peppers or peas.
- Adjust the seasoning to your taste, adding more herbs or spices if desired.
Variation
You can easily customize minestrone soup by using different types of beans, such as cannellini or black beans. For a heartier version, add diced potatoes or even cooked sausage. If you want a gluten-free version, simply substitute the pasta with a gluten-free alternative.
FAQs
Can I make minestrone soup in advance?
Yes! Minestrone soup tastes even better the next day as the flavors meld together.
Can I use fresh tomatoes instead of canned?
Absolutely! If you prefer fresh tomatoes, you can use about 4-5 medium tomatoes, diced.
Is minestrone soup vegan?
Yes, this recipe is vegan as it uses vegetable broth and doesn’t include any meat or dairy items. Just remember to omit the Parmesan cheese or use a vegan alternative when serving!
Minestrone Soup
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty Italian soup packed with vegetables, beans, and pasta, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup small pasta (like ditalini or macaroni)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and zucchini; cook for an additional 2 minutes.
- Add the diced tomatoes, vegetable broth, kidney beans, green beans, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Stir in the spinach and pasta, and cook until the pasta is al dente, about 10 minutes.
- Serve hot, topped with grated Parmesan cheese.
Notes
Minestrone soup tastes even better the next day. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
