This hearty minestrone soup is packed with fresh veggies, tasty beans, and cozy pasta. It’s like a warm hug in a bowl, perfect for chilly days or anytime you need comfort!
I love how easy it is to make, and you can use whatever veggies you have on hand. Plus, it keeps getting better the longer it sits—leftovers are the best surprise!
Key Ingredients & Substitutions
Olive Oil: This gives the soup a lovely base flavor. If you’re out, you can use vegetable oil or even butter for a richer taste.
Vegetables: Classic veggies like onion, carrot, and celery are essential for a flavorful base. Feel free to swap in what you have! Bell peppers, peas, or even kale can be great alternatives.
Beans: Cannellini or pinto beans add protein and creaminess. If you’d prefer, black beans or kidney beans can work as substitutes without a problem!
Pasta: Ditalini or elbow pasta are perfect for minestrone. You can substitute with any small pasta like shells or even gluten-free varieties if needed.
Spinach: Fresh baby spinach brightens this dish. Kale or Swiss chard would also be great choices, providing more texture and nutrients.
How Do I Properly Sauté Vegetables for Flavor?
Sautéing vegetables is a simple but crucial technique in soups. It enhances their natural flavors and creates a great aroma. Here’s how to do it right:
- Start with a medium heat to allow the vegetables to soften without burning.
- Add the hardest vegetables first (like onion, carrots, and celery) and give them a head start of about 5-7 minutes.
- Once they’re softened, toss in garlic and cook for just a minute; garlic cooks quickly and can burn easily.
- Finish with softer veggies like zucchini and green beans and cook briefly to keep them vibrant.
Trust me, this technique makes a big difference in flavor!
How to Make Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes with juices
- 6 cups vegetable broth
- 1 (15 oz) can cannellini or pinto beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 3/4 cup small pasta like ditalini or elbow macaroni
- 2 cups fresh baby spinach leaves
- Freshly grated Parmesan cheese (optional, for serving)
- Crusty toasted bread, for serving
How Much Time Will You Need?
This hearty minestrone soup takes about 15 minutes to prep and 40 minutes to cook, totaling around 55 minutes. You’ll spend a little time chopping veggies and letting them cook to perfection. The result is a nourishing dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This combination, known as mirepoix, forms the flavorful base of your soup.
2. Add Garlic:
Once the vegetables have softened, add the minced garlic and cook for 1 minute until it becomes fragrant. This step adds a lovely aroma to your soup!
3. Cook the Veggies:
Stir in the zucchini and green beans. Cook for 3-4 more minutes until these veggies are also tender but still vibrant. You’re building layers of flavor with each addition!
4. Combine Ingredients:
Add the diced tomatoes with their juices, vegetable broth, the drained beans, oregano, and basil. Stir well to combine everything. This is where the soup starts looking like soup!
5. Simmer:
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes or until all the vegetables are tender.
6. Cook the Pasta:
Now, add the pasta into the pot and cook according to package instructions until al dente, usually about 8-10 minutes. Be sure to stir occasionally to prevent sticking!
7. Add Spinach:
Once the pasta is cooked, stir in the fresh spinach and cook just until wilted, about 1-2 minutes. This adds a great color and boosts nutrition!
8. Season the Soup:
Season your minestrone with salt and plenty of black pepper to taste. Don’t be shy—it enhances all the flavors!
9. Serve and Enjoy:
Ladle the minestrone into bowls and, if desired, sprinkle with freshly grated Parmesan cheese. Serve with crusty toasted bread on the side for dipping or enjoying with each spoonful!
Enjoy this vibrant and warming classic Italian vegetable soup that brings comfort to your table!
Can I Use Different Vegetables in My Minestrone?
Absolutely! One of the best things about minestrone is its versatility. You can use whatever vegetables you prefer or have on hand, like bell peppers, peas, or kale. Just keep in mind that cooking times may vary for different veggies.
Can This Soup Be Made Vegan?
Yes! This minestrone soup is naturally vegan if you skip the Parmesan cheese. Just be sure to use vegetable broth, and you’ll have a fully plant-based meal!
How Long Does Minestrone Soup Last in the Fridge?
Leftover minestrone soup can be stored in the fridge in an airtight container for up to 3-4 days. It also freezes well; just make sure to let it cool completely before transferring it to freezer-safe containers!
Can I Add Protein to This Recipe?
Definitely! You can add cooked chicken, turkey, or even quinoa for a protein boost. If you’re vegetarian or vegan, consider tossing in some tofu or extra legumes to make it heartier.
