Nonna’s Minestrone Soup Recipe

Introduction

Nonna’s Minestrone Soup is a comforting, hearty classic filled with fresh vegetables, beans, and tender pasta. This rustic Italian favorite is perfect for cozy dinners and brings warmth and wholesome flavors to any table.

Ingredients

• 3 tablespoons olive oil
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 3/4 cup onion, diced
• 1 1/2 cups Yukon Gold potatoes, peeled and diced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 6 cups vegetable broth, low-sodium (chicken broth can also be used)
• 1 cup pasta sauce or crushed tomatoes
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can great northern beans, drained
• 1/2 cup small pasta shells
• 1/2 cup Parmesan cheese, grated

Instructions

1. Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onions, and potatoes, then sauté for 5 minutes until they begin to soften.
2. Step 2: Stir in the oregano, basil, thyme, salt, pepper, and minced garlic. Sauté for another minute until fragrant.
3. Step 3: Pour in the vegetable broth, drained beans, and pasta sauce. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
4. Step 4: Add the small pasta shells and continue simmering for about 8 minutes, or until the pasta is al dente and the vegetables are tender.
5. Step 5: Turn off the heat and stir in the grated Parmesan cheese. Serve hot, with extra Parmesan and crusty bread if desired.

Tips & Variations

• For a richer flavor, substitute a portion of the vegetable broth with chicken broth.
• Use gluten-free pasta shells to make this soup gluten-free.
• Add chopped spinach or kale in the last few minutes of cooking for extra greens.
• Fresh herbs can replace dried for a brighter, fresher taste—add them at the end to preserve their flavor.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens during storage, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, by using vegetable broth and skipping the Parmesan cheese or substituting it with a vegan alternative, this soup is fully vegetarian and vegan-friendly.

Can I freeze Nonna’s Minestrone Soup?

This soup freezes well, but pasta may become softer after thawing. To maintain texture, you can cook the pasta separately and add it when serving after reheating.

Nonna’s Minestrone Soup Recipe

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4.6 from 120 reviews

Nonna’s Minestrone Soup is a hearty and comforting Italian vegetable soup packed with fresh vegetables, beans, pasta, and fragrant herbs, all simmered together to create a rich and flavorful meal perfect for warming up on chilly days.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables and Herbs

• 3 tablespoons olive oil
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 3/4 cup onion, diced
• 1 1/2 cups Yukon Gold potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Liquids

• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 cup pasta sauce or crushed tomatoes

Beans and Pasta

• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) can great northern beans, drained
• 1/2 cup small pasta shells

Cheese

• 1/2 cup grated parmesan cheese

Instructions

1. Prepare and Sauté Vegetables: Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add chopped carrots, celery, diced onions, and peeled diced Yukon Gold potatoes. Sauté the vegetables for about 5 minutes until they begin to soften.
2. Add Herbs and Garlic: Stir in the dried oregano, dried basil, dried thyme, salt, black pepper, and minced garlic. Continue to sauté for an additional minute to release the flavors of the herbs and garlic.
3. Simmer Soup Base: Pour in 6 cups of low-sodium vegetable broth along with the drained red kidney beans, great northern beans, and 1 cup of pasta sauce or crushed tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
4. Cook Pasta: Add 1/2 cup of small pasta shells to the simmering soup. Cook for about 8 minutes or until the pasta is al dente and the vegetables are tender. Be careful not to overcook the pasta.
5. Finish and Serve: Turn off the heat and stir in 1/2 cup of grated parmesan cheese until melted and incorporated. Serve the minestrone hot, topped with additional parmesan cheese if desired, alongside crusty bread for a complete and satisfying meal.

Notes

• Use low-sodium broth to control the saltiness of the soup.
• Chicken broth can be substituted for vegetable broth for added flavor.
• Pasta can be substituted with gluten-free pasta shells for gluten-free diets.
• For a vegetarian version, ensure pasta sauce and broth contain no animal products.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This soup freezes well; reheat gently to avoid overcooking the pasta.

Keywords: minestrone soup, Italian soup, vegetable soup, healthy soup, vegetarian soup, easy dinner, bean soup, pasta soup, homemade minestrone