International Cuisine > Italian Cuisine > Soups & Stews (Italian) > Minestrone Soup Recipe

Classic Minestrone Soup

A hearty and flavorful Italian vegetable soup, perfect for a comforting and nutritious meal. This recipe showcases the best of seasonal vegetables in a rich tomato broth.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 2 cloves, minced Garlic
  • 28 ounces Canned Diced Tomatoes
  • 6 cups Vegetable Broth
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 Bay Leaf
  • 1/2 cup Small Pasta (Ditalini or Elbow)
  • 15 ounces, rinsed and drained Canned Kidney Beans
  • 15 ounces, rinsed and drained Canned Cannellini Beans
  • 1 medium, chopped Zucchini
  • 5 ounces, chopped Spinach
  • to taste Salt
  • to taste Black Pepper
  • for serving Grated Parmesan Cheese
  • for garnish Fresh Parsley

Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Add Tomatoes and Broth

Stir in the diced tomatoes, vegetable broth, oregano, basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add Pasta and Beans

Add the pasta, kidney beans, and cannellini beans to the pot. Cook until the pasta is tender, about 8-10 minutes.

Add Remaining Vegetables

Stir in the zucchini and spinach. Cook until the spinach is wilted and the zucchini is slightly tender, about 5 minutes.

Season and Serve

Season with salt and pepper to taste. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley.

Nutrition Facts Estimated per 100g of product

Calories: 50-60 kcal
Protein: 2-3 g
Fat: 1-2 g
Carbohydrates: 8-10 g
Fiber: 2-3 g
Please note that these values are estimates and may vary based on specific ingredients used.

Other Important Considerations for Nutrition

This soup is a great source of vitamins, minerals, and fiber due to the variety of vegetables. To reduce sodium, use low-sodium vegetable broth and rinse canned beans thoroughly. Adding a drizzle of extra virgin olive oil before serving can enhance the flavor and provide healthy fats.

← Classic Margherita Pizza: A Taste of Italy Classic Mushroom Risotto →

FAQ

  • Can I use other vegetables in this soup?

    Yes, minestrone is very adaptable! Feel free to add other vegetables like potatoes, green beans, peas, or kale, depending on what you have on hand.
  • Can I make this soup ahead of time?

    Absolutely! Minestrone tastes even better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days.
  • Can I freeze minestrone soup?

    Yes, but be aware that the pasta may become a bit soft after thawing. It's best to freeze the soup before adding the pasta, and then cook the pasta separately when reheating.
  • Can I make this recipe vegan?

    Yes! Simply omit the Parmesan cheese topping. You can also use a vegan Parmesan alternative.