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Minestrone soup

minestrone soup

Minestrone soup shines with colorful veggies and comforting taste. Discover how this Italian classic fits perfectly into everyday life!
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Total Time 46 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 unit onion chopped
  • 2 cloves garlic minced
  • 2 units carrots diced
  • 2 units celery stalks diced
  • 1 unit zucchini diced
  • 1.5 cups green beans cut into bite-sized pieces
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups canned diced tomatoes
  • 1 cup cooked cannellini beans
  • 0.5 cup dry small pasta such as ditalini
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.25 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups baby spinach roughly chopped
  • 0.25 cup fresh parsley chopped
  • 1 tablespoon lemon juice optional

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened.
  2. Stir in the minced garlic and cook for 1 more minute, being careful not to let it burn.
  3. Add the carrots, celery, zucchini, and green beans. Sauté for about 5 minutes, allowing the vegetables to start softening.
  4. Pour in the vegetable broth, water, and canned diced tomatoes. Bring the mixture to a gentle boil.
  5. Stir in the cooked cannellini beans, dry pasta, dried oregano, dried basil, black pepper, and salt. Reduce the heat and let simmer for 15 minutes, stirring occasionally, until the pasta and veggies are tender.
  6. Add the baby spinach and cook for 2-3 more minutes, until it wilts.
  7. Turn off the heat and stir in chopped parsley and lemon juice (if using) for freshness.
  8. Serve hot with crusty bread, if desired. Garnish with extra parsley for a colorful touch.

Notes

Minestrone soup is a true Italian household staple prized for its remarkable versatility. Each bowl can be a colorful celebration of the vegetables you have on hand, making it hugely popular for family dinners or easy meal preps throughout the week. Whether you’re cooking on a chilly night or looking for a lighter spring option, this soup fits right in thanks to its adaptability and comforting flavors.

Smart swaps and ingredient tricks

Don’t worry if you’re missing an ingredient: minestrone is forgiving! Beans can be swapped for chickpeas, kidney, or black beans. If you don’t have green beans, try peas or even thinly sliced cabbage. For a gluten-free twist, use rice or gluten-free pasta. Use any leafy green—kale, Swiss chard, or even collard greens—for the spinach if you prefer deeper flavor and nutrients.

Preparation tips for perfect texture and taste

For a fatter flavor base, sauté the onion, garlic, and vegetables slowly over medium heat until they soften and start to caramelize; this helps build depth in every spoonful. Adding pasta directly to the soup means it will soak up delicious broth, but if you plan to store leftovers, cook the pasta separately and only add it to each bowl before serving. That way, the pasta won’t go mushy.
Don’t skip the final squeeze of lemon or fresh herbs—they instantly brighten the soup and make the flavors pop. Taste before serving and adjust the seasoning if needed, especially if your vegetable broth is low-sodium.

Serving and complementary ideas

This soup shines with a side of crusty bread or focaccia. Top each bowl with grated Parmesan or a drizzle of extra virgin olive oil for richness. For variation, consider adding some cooked sausage or garnish with a dollop of pesto for an herby finish. A crisp, simple green salad makes a lovely partner for contrasting flavor and texture, turning Minestrone into a complete meal.