Introduction
There’s something magical about a steaming bowl of Minestrone Soup that brings comfort and nourishment in equal measure. This Italian classic isn’t just another soup – it’s a celebration of fresh vegetables, hearty beans, and tender pasta coming together in a flavorful tomato broth. I’ve spent years perfecting this recipe to create a version that’s both authentic and adaptable to what you have in your kitchen. What I love most about this Minestrone Soup is how it transforms simple pantry staples into a filling, nutritious meal that’s perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 2 cups fresh spinach
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta (like ditalini or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juice and vegetable broth. Add oregano and basil.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add zucchini and both types of beans. Simmer for another 5 minutes.
- Add pasta and cook according to package directions, usually 8-10 minutes.
- Stir in fresh spinach and cook until just wilted, about 1 minute.
- Season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan cheese.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls
Recipe Notes
- The pasta will continue to absorb liquid as the soup sits. If you’re planning to have leftovers, consider cooking the pasta separately and adding it to individual bowls when serving.
- This soup is incredibly versatile – feel free to use whatever vegetables you have on hand. Green beans, cabbage, or potatoes all work great.
- For a heartier version, you can add a Parmesan rind while the soup simmers (just remember to remove it before serving).
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You may need to add a bit more broth when reheating.
- To make this recipe vegan, simply omit the Parmesan cheese or use a plant-based alternative.
Minestrone Soup
A steaming bowl of Minestrone Soup that brings comfort and nourishment in equal measure. This Italian classic isn't just another soup – it's a celebration of fresh vegetables, hearty beans, and tender pasta coming together in a flavorful tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 medium zucchini diced
- 2 cups fresh spinach
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta like ditalini or small shells
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juice and vegetable broth. Add oregano and basil.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add zucchini and both types of beans. Simmer for another 5 minutes.
- Add pasta and cook according to package directions, usually 8-10 minutes.
- Stir in fresh spinach and cook until just wilted, about 1 minute.
- Season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan cheese.