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minestrone soup

Minestrone soup brings colorful veggies, beans, and pasta together in one healthy, comforting bowl. Try this easy Mediterranean recipe!

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Total Time 1 1

Servings: 6 servings

Course: Soup

Cuisine: Italian Mediterranean

Calories: 210

Ingredients Method Notes

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced
2 medium carrots diced
2 stalks celery diced
1 medium zucchini diced
1 cup green beans chopped
1 can (400g) diced tomatoes undrained
6 cups vegetable broth
1 can (400g) cannellini beans drained and rinsed
0.75 cup small pasta like ditalini or elbow
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 teaspoon dried basil
0.5 teaspoon sea salt
0.25 teaspoon black pepper
2 cups baby spinach roughly chopped

Method

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until fragrant.
Add the carrots, celery, zucchini, and green beans. Cook while stirring occasionally for about 7 minutes, until the vegetables begin to soften.
Pour in the diced tomatoes and their juices. Stir well to combine all ingredients.
Add the vegetable broth, cannellini beans, dried oregano, thyme, basil, salt, and black pepper. Mix thoroughly and bring to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes until all vegetables are tender.
Add the pasta to the soup. Continue cooking uncovered for about 10 minutes, until the pasta is al dente.
Stir in the baby spinach and cook just until it wilts, about 2 minutes. Taste and adjust seasoning if necessary.
Serve hot, garnished with a drizzle of olive oil and some fresh herbs if desired. Enjoy your classic minestrone soup!

Notes

Minestrone soup is a beautiful example of comforting Italian cuisine, famous for its hearty combination of vegetables, beans, and pasta. Its true magic lies in its enormous versatility: you can use almost any combination of seasonal vegetables you have on hand, making it a wonderful way to avoid food waste and keep your meals creative.

Practical tips for perfect minestrone

Cut vegetables evenly: This ensures that everything cooks at the same rate, giving your soup a pleasing texture in every spoonful.
Feel free to substitute: Out of cannellini beans? Try kidney beans or chickpeas! No green beans? Swap them for peas or spinach at the end.
For a thicker soup: Lightly mash some of the beans in the pot before adding the pasta, which naturally thickens the broth.
If making ahead, keep the pasta separate and add it just before serving to avoid overcooking and sogginess.

Boosting flavor and technique

For deeper flavor, allow your mirepoix (onion, carrot, celery) to sauté until they're golden before adding other ingredients. A parmesan rind (removed before serving) simmered with your soup can also impart incredible umami. Fresh herbs like basil or parsley stirred in at the end brighten the final bowl!

Serving suggestions and variations

Minestrone pairs perfectly with crusty bread or a side salad for a full meal. Looking for protein? Top each bowl with a sprinkle of grated parmesan or serve with grilled sausages. In summer, try adding fresh corn or diced tomatoes. For a gluten-free option, use gluten-free pasta or diced potatoes instead. However you make it, minestrone soup is a nutritious, satisfying choice for lunch or dinner, and it only gets better as leftovers!

Minestrone soup classic dish