There’s something magical about a soup that’s as hearty as it is wholesome, and minestrone fits the bill perfectly. This Italian classic has a way of filling both your stomach and your soul, with a vibrant medley of fresh vegetables, tender beans, and pasta simmered in a rich, tomatoed broth.
It’s the perfect way to make use of seasonal produce, whether you’re savoring the last zucchini of summer or diving into the hearty root vegetables of winter.
The beauty of minestrone is its versatility. This recipe is a nod to its humble roots, designed to be satisfying yet endlessly adaptable.
Packed with fiber-rich veggies and plant-based protein, it’s also a powerhouse for those looking to eat healthier without sacrificing flavor—did you know a diet high in vegetables can reduce the risk of heart disease by up to 30%?
Why I Love This Recipe (And You Will Too)
- It’s a Clean-Out-the-Fridge Hero: Whenever I have odds and ends of vegetables, this soup transforms them into a masterpiece. You’ll love how flexible it is for your busy life.
- A Cozy Weeknight Staple: With a mix of pantry staples and fresh ingredients, this recipe makes weeknight cooking feel like a breeze—and leftovers taste even better.
- Family-Friendly and Fun: My kids love picking their favorite toppings, like a sprinkle of Parmesan or a swirl of pesto, and it’s a great way to sneak in more veggies.
- Healthy Comfort Food: It’s warm, filling, and guilt-free, making it my go-to for when I want something hearty that won’t weigh me down.
Minestrone Soup Recipe
Equipment
- Large Pot
- Wooden Spoon
- Measuring Spoons
- Knife
- Can Opener
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 2 medium carrots chopped
- 2 celery ribs thinly sliced
- Freshly ground black pepper
- 1 28-ounce can diced tomatoes
- 1 teaspoon sea salt plus more to taste
- 1½ cups cooked white beans or kidney beans drained and rinsed
- 1 cup chopped green beans
- 2 bay leaves
- 1 teaspoon dried oregano
- 3 garlic cloves grated
- 4 cups vegetable broth
- ¾ cup small pasta elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- 1 teaspoon dried thyme
- Red pepper flakes
- Grated Parmesan cheese optional, for serving
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, carrots, celery, salt, and pepper. Cook for 8 minutes, stirring occasionally.
- Add garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Stir in pasta and cook, uncovered, for 10 minutes until the pasta is tender.
- Season to taste and serve with parsley, red pepper flakes, and Parmesan if desired.
