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minestrone soup

minestrone soup

Minestrone soup brings comfort and flavor to your routine—packed with vegetables and light beans. Try this easy Italian classic!
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Total Time 51 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon olive oil
  • 1 unit onion chopped
  • 2 clove garlic minced
  • 2 unit carrot diced
  • 2 unit celery stalks diced
  • 1 unit zucchini diced
  • 1 cup green beans chopped
  • 4 cup vegetable broth
  • 2 cup water
  • 1 can diced tomatoes about 400g
  • 1 cup cooked white beans cannellini or other
  • 1 cup pasta small, whole-grain suggested
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt or to taste
  • 0.25 teaspoon black pepper
  • 2 cup baby spinach roughly chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
  2. Add the diced carrots and celery. Cook, stirring occasionally, for 4-5 minutes, until they begin to soften.
  3. Incorporate the zucchini and green beans. Stir and cook for another 2-3 minutes.
  4. Pour in the vegetable broth, water, and canned diced tomatoes (with their juice). Mix well to combine all ingredients.
  5. Add the cooked white beans, dried oregano, dried basil, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
  6. Reduce the heat to a simmer. Cover and cook for 15 minutes to allow flavors to meld.
  7. Stir in the pasta. Simmer uncovered for about 10 minutes, or until the pasta and vegetables are tender.
  8. Add the chopped baby spinach. Cook for 2 more minutes until wilted. Adjust the seasoning with more salt and pepper if needed.
  9. Serve the minestrone soup hot, optionally topped with grated cheese or fresh herbs.

Notes

The minestrone soup stands out as a versatile icon of Italian cuisine, evolving with the seasons and what’s fresh in your pantry. It’s the perfect comfort dish for chilly evenings and one of those rare soups that taste even better the next day!

Diverse ingredient swaps and flavor boosters

If you’re missing a vegetable from the list, feel free to improvise. Try adding kale or cabbage in place of spinach, or use chickpeas instead of white beans for a hearty texture. Whole-wheat pasta or even rice can stand in for traditional pasta if you’re feeling adventurous. For a richer flavor, toss in a parmesan rind while the soup simmers, removing it just before serving.

Cooking tips for best texture and taste

To avoid mushy vegetables, add softer veggies like zucchini and spinach towards the end of cooking. If you’re prepping this soup in advance, cook the pasta separately and add it right before serving to prevent it from absorbing too much broth. Taste and adjust the seasoning after the soup has simmered — vegetables and beans can mellow out saltiness.

Serving and presentation ideas

Serve your minestrone piping hot with a drizzle of extra virgin olive oil, a sprinkle of fresh herbs like basil or parsley, and a shower of grated Pecorino or Parmesan cheese. Pair it with crusty bread or a side salad for a complete, satisfying meal. Want to make it even heartier? Add cooked Italian sausage or shredded rotisserie chicken for a protein boost.

Creative variations

Minestrone easily adapts to vegan or gluten-free needs: just skip the cheese and use gluten-free pasta. If you love spicy food, a pinch of chili flakes will add just the right kick. Each pot of minestrone becomes a personal expression — don’t hesitate to make it yours, savoring every comforting spoonful!