Minestrone Soup

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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This Minestrone Soup is a hearty, veggie-packed classic that's perfect for any season. Bursting with flavors and loaded with wholesome ingredients, it's a comforting dish you can whip up in no time.

Ingredients for Minestrone Soup

Olive oil is our starting point for sautéing and infusing the soup with a rich base. Onion and garlic bring aromatic depth, while carrots and celery add a sweet, earthy balance. Zucchini and green beans contribute freshness and texture. The star of the show, diced tomatoes, gives the soup a tangy, vibrant kick. Vegetable broth serves as a flavorful and cohesive liquid base. Kidney beans and cannellini beans offer protein and heartiness, essential for a complete meal. Dried oregano and basil add herbal notes, while salt and black pepper enhance overall flavor. Small pasta shells make it filling, and fresh spinach adds a slight bitterness and color. Finally, grated Parmesan cheese tops it off with a savory finish.

Tips & Tricks

  • If you prefer a thicker soup, mash some of the beans before adding them to the pot.
  • For a gluten-free version, substitute the pasta with gluten-free noodles or rice.
  • Make it spicy by adding a pinch of red pepper flakes with the spices.

Serving Suggestions

This Minestrone Soup pairs wonderfully with a slice of crusty bread or a simple side salad. For a more substantial meal, consider serving it with a grilled cheese sandwich. A light white wine complements the flavors nicely.

Frequently Asked Questions

Can I freeze Minestrone Soup?
Yes, you can! It freezes well for up to three months. Just avoid adding the pasta before freezing, as it can become mushy. Add it when reheating instead.
What other vegetables can I add?
Feel free to toss in whatever you have on hand — bell peppers, potatoes, or peas would be great additions.

Minestrone Soup Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Toss in the chopped onions and minced garlic, letting them cook until the onions turn translucent and the aroma fills your kitchen.

Add the diced carrots and celery to the mix. Cook these for about 5 minutes until they start to soften, stirring occasionally to ensure they don't stick.

Next, stir in the diced zucchini and green beans. Let them cook for around 3 minutes, just enough to bring out their bright colors and flavors.

Pour in the can of diced tomatoes and the vegetable broth. Then add the drained and rinsed kidney beans and cannellini beans. Sprinkle in the dried oregano, basil, salt, and pepper. Give everything a good stir and bring it to a boil.

Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This allows the flavors to meld beautifully together, creating a rich, unified taste.

After simmering, stir in the pasta shells. Cook them in the soup for another 10 minutes, or until they're al dente. This way, they soak up all the delicious flavors.

Finally, add the fresh spinach and cook for another 2 minutes until it's just wilted. The bright green leaves add color and a boost of nutrients.

Serve the soup hot, topped with a generous sprinkle of grated Parmesan cheese for that perfect finishing touch.

Why You'll Love This Recipe

  • Packed with fiber-rich beans and vegetables, keeping you full and satisfied.
  • Flexible — easily adapt ingredients based on what you have.
  • Simple yet flavorful, perfect for family dinners or meal prep.
  • Great for using up leftover veggies, reducing waste.

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (28 oz) can diced tomatoes
4 cups vegetable broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 cup small pasta shells
2 cups fresh spinach
1/4 cup grated Parmesan cheese, for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent.
2. Add carrots and celery, and cook until they begin to soften, about 5 minutes.
3. Stir in zucchini and green beans, and cook for another 3 minutes.
4. Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil.
5. Reduce heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
6. Stir in pasta and cook for another 10 minutes, or until pasta is al dente.
7. Add fresh spinach and cook for an additional 2 minutes until wilted.
8. Serve hot, topped with grated Parmesan cheese.

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