Traditional Minestrone Soup

Name: Traditional Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 1 zucchini, diced; 1 potato, peeled and diced; 1 (14.5 oz) can diced tomatoes; 6 cups vegetable broth; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can cannellini beans, drained and rinsed; 1 cup green beans, chopped; 1/2 cup elbow macaroni; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; 1/4 cup grated Parmesan cheese

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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Traditional Minestrone Soup is your go-to dish for a comforting, hearty meal that’s packed full of veggies and rich flavors. It’s perfect for chilly nights or when you want something nourishing and satisfying. Let's dive into this classic Italian soup that brings warmth and goodness to your table.

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Ingredients for Traditional Minestrone Soup

Olive oil: Provides a flavorful base for sautéing the vegetables, adding a touch of richness to the soup.

Onion and garlic: These aromatics form the foundation of flavor, offering sweetness and depth.

Carrots and celery: Classic soup vegetables that add texture and a hint of natural sweetness.

Zucchini and potato: Add bulk and heartiness to the soup, making it more filling.

Diced tomatoes: The canned variety brings acidity and a slight sweetness, tying the flavors together.

Vegetable broth: Acts as the soup’s base, providing a savory and flavorful liquid.

Kidney beans and cannellini beans: These beans add protein and a creamy texture, making the soup more substantial.

Green beans: Provide a fresh crunch and a pop of green color.

Elbow macaroni: Makes the soup heartier, turning it into a complete meal.

Oregano and basil: Essential herbs that infuse the soup with classic Italian flavors.

Parsley and Parmesan cheese: Fresh parsley adds brightness, while Parmesan adds a salty, umami finish.

Tips & Tricks

If you prefer a thicker soup, mash a few of the beans or potatoes against the side of the pot.
Feel free to swap in any pasta you have on hand if you don't have elbow macaroni.
For a richer flavor, let the soup sit for a few hours or overnight to allow the flavors to deepen.
Keep an eye on the pasta as it cooks; you want it tender, not mushy.

Serving Suggestions

Pair this minestrone with a crusty loaf of rustic bread to soak up the delicious broth. A side salad with a light vinaigrette complements the heartiness of the soup beautifully. For a touch of elegance, serve with a glass of light red wine, like a Chianti.

Frequently Asked Questions

Can I use chicken broth instead of vegetable broth?: Yes, chicken broth can be used, but it will change the flavor slightly and it won't be vegetarian anymore.
How can I make this soup gluten-free?: Simply use gluten-free pasta or skip the pasta altogether for a lighter version.
How long does this soup keep?: Stored in an airtight container, it should keep in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

Traditional Minestrone Soup Recipe Walkthrough

Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing them until the onions are translucent and aromatic, about 5 minutes.

Add the sliced carrots, chopped celery, diced zucchini, and diced potato to the pot. Stir occasionally and let them cook for about 5 minutes, allowing the vegetables to soften slightly.

Next, pour in the canned diced tomatoes and vegetable broth. Give it a good stir and bring everything to a boil.

Once boiling, add in the kidney beans, cannellini beans, and green beans. Lower the heat to a simmer and let it cook for about 10 minutes to let the flavors meld.

Stir in the elbow macaroni, dried oregano, and dried basil. Continue to simmer for another 10 minutes, or until the pasta is tender.

Season the soup with salt and pepper to taste. Just before serving, stir in the fresh parsley for a burst of freshness.

Serve the soup hot, garnished with a generous sprinkle of grated Parmesan cheese for that extra savory kick.

Why You'll Love This Recipe

Loaded with vegetables, making it wholesome and nutritious.
Simple and straightforward to prepare with everyday ingredients.
Perfect balance of flavors with just the right amount of herbs.
Great way to use up leftover vegetables in your fridge.
It’s a complete meal in one bowl with beans and pasta.

Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 zucchini, diced

1 potato, peeled and diced

1 (14.5 oz) can diced tomatoes

6 cups vegetable broth

1 (15 oz) can kidney beans, drained and rinsed

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

1 cup green beans, chopped

1/2 cup elbow macaroni

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until onions are translucent.

2. Add sliced carrots, chopped celery, diced zucchini, and diced potato. Cook for about 5 minutes, stirring occasionally.

3. Stir in canned diced tomatoes and vegetable broth. Bring to a boil.

4. Add kidney beans, cannellini beans, and green beans. Reduce heat to a simmer and cook for 10 minutes.

5. Stir in the elbow macaroni, dried oregano, and dried basil. Simmer for an additional 10 minutes, or until the pasta is tender.