Minestrone Soup Recipe

Introduction

Minestrone soup is a hearty and flavorful Italian classic, perfect for cozy meals any time of the year. Packed with vegetables, beans, and pasta, it offers wholesome comfort in every spoonful. This easy recipe brings fresh ingredients together into a satisfying, nutritious bowl.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons minced garlic
• 1 14 oz can diced tomatoes
• 32 oz vegetable broth
• 2 bay leaves
• 1 tablespoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon red pepper flakes
• 1 15.8 oz can great northern beans, rinsed and drained
• 1 15.5 oz can dark red kidney beans, rinsed and drained
• ½ cup small shell macaroni
• 1 zucchini, sliced into half moons
• 2 cups baby spinach
• Salt and pepper, to taste
• Shredded Parmesan, optional garnish
• Fresh parsley, optional garnish

Instructions

1. Step 1: In a large soup pot, heat olive oil over medium heat. Add the diced onion, celery, and carrots and sauté for 3 minutes until slightly softened. Add the minced garlic and sauté for an additional 30 seconds, stirring constantly to avoid burning.
2. Step 2: Stir in the diced tomatoes, vegetable broth, bay leaves, Italian seasoning, dried parsley, and red pepper flakes. Bring to a simmer over medium to medium-low heat and cook for 20 minutes to meld the flavors.
3. Step 3: Add the great northern beans, kidney beans, shell macaroni, and sliced zucchini. Increase the heat slightly to maintain a steady simmer and cook until the pasta is tender, about 8 to 10 minutes.
4. Step 4: Just before serving, stir in the baby spinach until wilted. Season the soup with salt and pepper to taste. Serve hot, garnished with shredded Parmesan and fresh parsley if desired.

Tips & Variations

• For a gluten-free option, substitute the shell macaroni with gluten-free pasta or omit it altogether.
• Feel free to add other seasonal vegetables like green beans, potatoes, or peas for extra texture and flavor.
• To enhance the broth’s depth, consider adding a splash of red wine or a dash of soy sauce during the simmering stage.
• If you prefer a thicker soup, mash a few beans against the side of the pot and stir them back in.

Storage

Store leftover minestrone in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low to medium heat, adding a splash of broth or water if the soup has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans, but be sure to soak and cook them fully before adding to the soup to ensure they are tender and safe to eat.

What can I substitute for the small shell macaroni?

Other small pasta shapes work well, such as ditalini, elbow macaroni, or orzo. Rice or quinoa can also be used for a gluten-free alternative.

Minestrone Soup Recipe

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★★★★★

4.8 from 133 reviews

This hearty Minestrone Soup is a comforting Italian classic packed with vegetables, beans, and tender pasta in a flavorful tomato and herb broth. Perfect for a wholesome lunch or dinner, it combines fresh ingredients like zucchini, spinach, and aromatic seasonings to create a nutritious and satisfying meal that’s easy to prepare on the stovetop.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons minced garlic
• 1 zucchini, sliced into half moons
• 2 cups baby spinach

Canned and Packaged Ingredients

• 1 (14 oz) can diced tomatoes
• 32 oz vegetable broth
• 1 (15.8 oz) can great northern beans, rinsed and drained
• 1 (15.5 oz) can dark red kidney beans, rinsed and drained
• ½ cup small shell macaroni

Seasonings and Herbs

• 2 bay leaves
• 1 tablespoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon red pepper flakes
• Salt and pepper, to taste

Optional Garnishes

• Shredded Parmesan cheese
• Fresh parsley

Instructions

1. Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the diced yellow onion, celery, and carrots, sautéing for about 3 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
2. Add Broth and Seasonings: Stir in the canned diced tomatoes, vegetable broth, bay leaves, Italian seasoning, dried parsley, and red pepper flakes. Increase heat slightly and bring the mixture to a simmer over medium to medium-low heat. Let it cook for 20 minutes to develop the flavors.
3. Incorporate Beans, Pasta, and Zucchini: Add the rinsed great northern beans, kidney beans, small shell macaroni, and sliced zucchini to the pot. Raise the heat to maintain a steady simmer and cook for 8 to 10 minutes, or until the pasta is tender but not mushy.
4. Finish with Spinach and Season: Just before serving, stir in the fresh baby spinach leaves until wilted. Season the soup with salt and pepper to taste.
5. Serve and Garnish: Ladle the soup into bowls and garnish with shredded Parmesan cheese and fresh parsley if desired. Serve hot for a comforting meal.

Notes

• For a gluten-free version, substitute the pasta with gluten-free pasta or omit it entirely.
• You can add other vegetables such as green beans or potatoes for more variety.
• If you prefer a thicker soup, mash some of the beans before adding them back in.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Add a splash of lemon juice when serving for a fresh, bright flavor.

Keywords: minestrone soup, vegetable soup, bean soup, Italian soup, healthy soup, vegetarian soup, easy soup recipe, stovetop soup