Minestrone Soup Recipe

Minestrone Soup is a hearty Italian vegetable soup that’s loaded with beans, pasta, and a rich tomato broth. It’s comforting, flavorful, and perfect for a cozy meal. Serve it with some crusty bread, and you’ve got yourself a satisfying and wholesome dish!

Why You’ll Love This Recipe

This minestrone soup is the ultimate comfort food. It’s packed with a variety of vegetables, beans, and pasta, creating a perfect balance of textures and flavors. The rich tomato-based broth is seasoned with oregano, thyme, and a touch of red pepper flakes, giving it depth and warmth. The addition of fresh greens and lemon juice adds brightness, making this soup a truly satisfying and wholesome meal. It’s perfect for meal prep, as it only gets better as it sits, and it’s the ideal dish for a chilly day.

Ingredients

For the Soup:

• 4 tablespoons extra-virgin olive oil, divided

• 1 medium yellow onion, chopped

• 2 medium carrots, peeled and chopped

• 2 medium ribs celery, chopped

• ¼ cup tomato paste

• 2 cups chopped seasonal vegetables (e.g., zucchini, green beans, or squash)

• 4 cloves garlic, pressed or minced

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

• 4 cups (32 ounces) vegetable broth

• 2 cups water

• 1 teaspoon fine sea salt

• 2 bay leaves

• Pinch of red pepper flakes

• Freshly ground black pepper, to taste

• 1 cup whole grain orecchiette, elbow, or small shell pasta

• 1 (15-ounce) can Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans

• 2 cups baby spinach, chopped kale, or chopped collard greens

• 2 teaspoons lemon juice

• Freshly grated Parmesan cheese, for garnishing (optional)

Instructions

1. Prepare the Vegetables:
   Heat 3 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook for 7-10 minutes, stirring occasionally, until the vegetables are soft.

2. Add Garlic and Herbs:
   Add garlic, oregano, thyme, and your seasonal vegetables (like zucchini or green beans). Cook for another 2 minutes, stirring to release the aroma of the herbs.

3. Add Liquids and Seasoning:
   Pour in the diced tomatoes with their juices, vegetable broth, and water. Stir in salt, bay leaves, and red pepper flakes, and season with freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.

4. Simmer:
   Once boiling, partially cover the pot and reduce the heat to simmer gently for 15 minutes to let the flavors meld together.

5. Add Pasta, Beans, and Greens:
   Stir in the pasta, beans, and greens (spinach, kale, or collard greens). Continue simmering uncovered for 20 minutes, or until the pasta is al dente and the greens are tender.

6. Finish the Soup:
   Remove the pot from heat and take out the bay leaves. Stir in lemon juice and the remaining 1 tablespoon of olive oil. Adjust salt and pepper to taste.

7. Serve:
   Serve the soup hot, garnished with freshly grated Parmesan cheese, if desired.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

• Servings: 6

Variations

• Vegetable Substitutes: Feel free to use any seasonal vegetables you have on hand, such as squash, green beans, or peas.

• Beans: You can swap Great Northern beans for cannellini beans, kidney beans, or chickpeas.

• Pasta: If you prefer gluten-free, use gluten-free pasta like rice or quinoa pasta.

Storage and Reheating

• Storage: Leftover minestrone soup can be stored in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth if the soup has thickened.

FAQs

1. Can I make this soup ahead of time?
   Yes! Minestrone soup tastes even better after a day or two as the flavors continue to meld. It’s perfect for meal prep!

2. Can I freeze this soup?
   Yes, you can freeze minestrone soup for up to 3 months. Let it cool completely before transferring to an airtight container or freezer bag.

3. Can I use a different type of pasta?
   Absolutely! Feel free to use any pasta you like. Just adjust the cooking time depending on the pasta type.

4. Can I add meat to this soup?
   Yes! You can add cooked sausage, ground beef, or even chicken for a non-vegetarian version.

Conclusion

This Minestrone Soup is a hearty and comforting dish that’s perfect for any occasion. Packed with vegetables, beans, and pasta, it’s not only nutritious but also full of flavor. Serve it with some crusty bread or a side salad for a complete meal that will warm you up from the inside out. Whether you’re making it for dinner or meal prepping for the week, this classic Italian soup will always hit the spot!

Minestrone Soup Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Minestrone Soup recipe features a hearty Italian vegetable soup filled with beans, pasta, and a rich tomato broth. Packed with seasonal vegetables, fresh herbs, and a touch of lemon, this comforting soup is perfect for a cozy meal or meal prep. With just a few simple ingredients and 1 hour of your time, you’ll have a delicious, wholesome bowl of minestrone soup that’s sure to satisfy.

• Author: Chef Sarah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: soup
• Method: Boiling, Chilling
• Cuisine: American

Ingredients

For the Soup:

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 medium ribs celery, chopped

¼ cup tomato paste

2 cups chopped seasonal vegetables (e.g., zucchini, green beans, or squash)

4 cloves garlic, pressed or minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

4 cups (32 ounces) vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

Pinch of red pepper flakes

Freshly ground black pepper, to taste

1 cup whole grain orecchiette, elbow, or small shell pasta

1 (15-ounce) can Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans

2 cups baby spinach, chopped kale, or chopped collard greens

2 teaspoons lemon juice

Freshly grated Parmesan cheese, for garnishing (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Vegetables:
2. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook for 7-10 minutes, stirring occasionally, until the vegetables are soft.
3. Add Garlic and Herbs:
4. Add garlic, oregano, thyme, and your seasonal vegetables (like zucchini or green beans). Cook for another 2 minutes, stirring to release the aroma of the herbs.
5. Add Liquids and Seasoning:
6. Pour in the diced tomatoes with their juices, vegetable broth, and water. Stir in salt, bay leaves, and red pepper flakes, and season with freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
7. Simmer:
8. Once boiling, partially cover the pot and reduce the heat to simmer gently for 15 minutes to let the flavors meld together.
9. Add Pasta, Beans, and Greens:
10. Stir in the pasta, beans, and greens (spinach, kale, or collard greens). Continue simmering uncovered for 20 minutes, or until the pasta is al dente and the greens are tender.
11. Finish the Soup:
12. Remove the pot from heat and take out the bay leaves. Stir in lemon juice and the remaining 1 tablespoon of olive oil. Adjust salt and pepper to taste.
13. Serve:
14. Serve the soup hot, garnished with freshly grated Parmesan cheese, if desired.

Notes

• Vegetable Substitutes: Feel free to use any seasonal vegetables you have on hand, such as squash, green beans, or peas.
• Beans: You can swap Great Northern beans for cannellini beans, kidney beans, or chickpeas.
• Pasta: If you prefer gluten-free, use gluten-free pasta like rice or quinoa past