Italian Minestrone Soup

Minestrone soup is a classic Italian dish that warms the soul and delights the palate. This hearty vegetable soup is filled with nutritious ingredients and flavors, making it perfect for any season. Whether you are preparing a cozy dinner or looking for a nourishing one-pot meal, this recipe for Italian Minestrone Soup is sure to become a favorite.

Why make this recipe

Italian Minestrone Soup is not only delicious, but it is also packed with vitamins and minerals from the variety of vegetables used. It is a fantastic way to enjoy a wholesome and filling meal. Additionally, this soup is easy to customize, allowing you to use whatever vegetables you have on hand. It’s a great way to clean out your fridge while enjoying a hearty dish that the whole family will love.

How to make Italian Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until transparent.
3. Stir in minced garlic, carrots, and celery; cook for about 5 minutes.
4. Add zucchini, green beans, and vegetable broth. Bring to a boil.
5. Stir in diced tomatoes, cannellini beans, pasta, and oregano.
6. Reduce heat and simmer until pasta is cooked, about 10 minutes.
7. Season with salt and pepper.
8. Serve hot, garnished with fresh basil.

How to serve Italian Minestrone Soup

Serve the soup hot, garnished with fresh basil leaves for a pop of color and flavor. You can also add a sprinkle of grated Parmesan cheese if desired. Pair the soup with crusty bread or a side salad for a complete meal.

How to store Italian Minestrone Soup

To store leftover minestrone soup, let it cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion when it freezes.

Tips to make Italian Minestrone Soup

• Feel free to customize the vegetables based on what you have on hand or what’s in season.
• For a heartier soup, add more beans or even some cooked sausage.
• If you want a thicker soup, you can blend a portion of it and then mix it back into the pot.
• Adjust the seasoning according to your taste. Fresh herbs can also enhance the flavor.

Variation

You can make a more Mediterranean version by adding ingredients like spinach, kale, or even some diced bell peppers. For a vegan option, ensure there are no dairy products, and you can use other types of beans as substitutes.

FAQs

1. Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer a non-vegetarian version, but it may change the flavor slightly.

2. What type of pasta works best in this soup?
Small pasta shapes like ditalini, elbow, or small shells work best because they fit well into the soup and cook quickly.

3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just be sure to store it properly as mentioned above.

Italian Minestrone Soup

A hearty Italian vegetable soup packed with nutritious ingredients, perfect for any season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 250 kcal

Ingredients

  

Base Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 cup green beans, chopped

Liquid Ingredients

• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed

Pasta & Seasoning

• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• to taste Salt and pepper

Garnish

• as needed Fresh basil For garnish

Instructions

 

Preparation

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until transparent.
• Stir in minced garlic, carrots, and celery; cook for about 5 minutes.

Cooking

• Add zucchini, green beans, and vegetable broth. Bring to a boil.
• Stir in diced tomatoes, cannellini beans, pasta, and oregano.
• Reduce heat and simmer until pasta is cooked, about 10 minutes.
• Season with salt and pepper.

Serving

• Serve hot, garnished with fresh basil leaves.

Notes

This soup can be customized with seasonal vegetables. For a heartier meal, add more beans or sausage. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.

Keyword Healthy Soup, Italian Recipe, Minestrone Soup, vegetable soup