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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/minestrone-soup-recipe/