Minestrone Soup Recipe

A hearty Italian vegetable soup perfect for all seasons.

Minestrone soup is a traditional Italian dish that has been loved for centuries. This comforting and flavorful soup is packed with a variety of vegetables, beans, and pasta or rice, making it a complete meal in itself. Whether you're serving it as a starter or as the main course, Minestrone soup is sure to please even the pickiest of eaters.

What sets Minestrone apart from other soups is its versatility. You can make it with whatever vegetables are in season, which means it's perfect for any time of the year. It's also a great way to use up leftover vegetables. Minestrone is known for its rich, hearty flavor that comes from simmering all the ingredients together to create a deliciously blended soup.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 4 cups vegetable broth
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup green beans, cut into 1-inch pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 2 cups fresh spinach leaves, roughly chopped
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Nutrition

Calories: ~250 calories

Instructions

1. Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and cook until they are soft and translucent, about 5 minutes.
2. Add Hearty Vegetables: Add the carrots and celery to the pot and cook for another 5 minutes until they begin to soften. Stir in the zucchini and yellow squash.
3. Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Stir well to combine.
4. Add Beans and Seasonings: Add the red kidney beans, cannellini beans, green beans, oregano, basil, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
5. Cook the Pasta: In a separate pot, cook the pasta according to the package instructions until it is al dente. Drain and set aside.
6. Final Simmer: Add the cooked pasta to the soup pot, along with the chopped spinach. Simmer for another 5-10 minutes until the spinach is wilted and all the flavors are well combined. Remove the bay leaf.
7. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Garnish with fresh basil or parsley if desired.

Enjoy your hearty Minestrone soup! This dish is perfect for family dinners, casual get-togethers, or even as a make-ahead meal for busy weekdays. Minestrone soup keeps well and the flavors only get better the next day, making it an excellent option for leftovers. To store, simply let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze Minestrone for up to 3 months, just be sure to store it in a freezer-safe container.

A few tips for making the best Minestrone soup: Feel free to customize the vegetables based on what you have on hand or what’s in season. Adding a Parmesan rind to the pot while the soup simmers can also deepen the flavor. For a heartier version, consider adding some cooked sausage or chicken. Don't forget to taste and adjust the seasoning at the end—sometimes a little extra salt or a splash of vinegar can really brighten up the flavors.

If you’re looking for a gluten-free version, simply swap out the pasta for a gluten-free variety or use rice instead. For a vegan option, omit the Parmesan cheese or use a vegan cheese substitute. No matter how you choose to prepare it, Minestrone soup is a versatile and delicious dish that is sure to become a staple in your culinary repertoire.