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Minestrone Soup

Minestrone Soup

Minestrone soup is a hearty, vegetable-packed Italian soup made with a medley of seasonal vegetables, beans, and pasta, all simmered in a flavorful tomato-based broth.
This nutritious one-pot meal is perfect for a cozy lunch or dinner and can be easily customized to suit any dietary preference.
Whether you enjoy it fresh, meal prep for the week, or freeze leftovers, this classic soup is a must-try!
Equipment I Have Used
Large Pot (6-quart) For cooking the soup
wooden spoon for stirring
Cutting board for chopping vegetables
Chef’s Knife – For slicing and dicing
Measuring Cup Set – For liquids and broth
Measuring Spoon Set – For seasonings
Ladle (for serving)
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 Servings
Calories 320 kcal

Equipment

  • 1 Large Pot (6-quart) – For cooking the soup
  • 1 wooden spoon for stirring
  • 1 Cutting board – for chopping vegetables
  • 1 Chef’s Knife – For slicing and dicing
  • 1 Measuring Cup Set – For liquids and broth
  • 1 Measuring Spoon Set – For seasonings
  • 1 Ladle (for serving)

Ingredients
  

Vegetables:

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 medium zucchini diced
  • 1 cup green beans chopped
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 cup water

Legumes & Pasta:

  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1/2 cup small pasta ditalini, elbow, or shells

Seasonings & Additions:

  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups spinach or kale chopped
  • 1/4 cup grated Parmesan cheese optional

Instructions
 

Step 1: Sauté the Aromatics

  • Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery.
    Sauté for 5–7 minutes until the vegetables are soft and fragrant.

Step 2: Add the Tomatoes and Broth

  • Stir in the diced tomatoes (with juices), vegetable broth, and water. Mix well and bring to a gentle simmer.

Step 3: Add Beans and Vegetables

  • Add the drained beans, zucchini, and green beans to the pot. Stir in the oregano, basil, thyme, bay leaf, salt, and black pepper. Simmer for 15 minutes.

Step 4: Cook the Pasta

  • Add the pasta to the soup and cook for 8–10 minutes, or until tender. Stir occasionally to prevent sticking.

Step 5: Add the Greens

  • Turn off the heat and stir in the spinach or kale. Let the soup sit for a few minutes to allow the greens to wilt.

Step 6: Serve and Enjoy

  • Remove the bay leaf and ladle the soup into bowls. Garnish with grated Parmesan cheese if desired. Serve warm with crusty bread.

Notes

  • Make It Gluten-Free: Use gluten-free pasta or replace it with rice or quinoa.
  • Make It Vegan: Omit Parmesan cheese or use a plant-based alternative.
  • Storage Tip: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Thicker Soup: Mash some of the beans or blend a portion of the soup before adding pasta.
  • More Protein: Add shredded chicken, sausage, or ground turkey for extra heartiness.
Keyword Minestrone Soup