This minestrone soup is a warm hug in a bowl, filled with tasty vegetables, beans, and pasta. Perfect for any day when you need something cozy and hearty!
I love how you can throw in whatever veggies you have on hand. It’s like a clean-out-the-fridge party, and you get a delicious soup as a bonus! 🎉
Making this soup is super easy—just chop, stir, and let it simmer. Serve it with some crusty bread, and you’ve got a meal that’s both filling and comforting.
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing veggies. You can use other oils like avocado or canola. When I make it, I often add a drizzle of flavored oil for an extra kick!
Beans: Cannellini beans are classic in minestrone, but kidney or chickpeas work too. Don’t have canned beans? Cook dried beans ahead of time to add in.
Veggies: The beauty of minestrone is flexibility! If you’re missing something, swap in what you have. Peas, bell peppers, or even sweet corn are great additions.
Pasta: While I love small pasta like ditalini, any shape can work. Gluten-free pasta is also fine if you need that option. Just adjust cooking time as needed.
Greens: Spinach or kale is ideal for this soup. You can substitute with Swiss chard or even arugula for a different flavor. Just remember, they all wilt down nicely!
How Do You Get All the Veggies to Cook Just Right?
Getting those veggies perfectly tender is key to a great minestrone. Here’s how to do it: Start by sautéing onion and garlic which build the soup’s flavor base.
- Cook at medium heat and don’t rush; give them about 3-4 mins to soften.
- Add heartier veggies like carrots and celery next, letting them cook until they’re just starting to soften.
- Finally, toss in more delicate vegetables and greens towards the end—this way they won’t overcook and lose flavor or texture.
With these tips, you’ll have a deliciously balanced minestrone every time!
Minestrone Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium zucchini, diced
- 1 medium potato, diced (optional)
- 1 cup green beans, cut into 1-inch pieces (optional)
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup small pasta (elbow macaroni or ditalini)
- 2 cups fresh spinach or kale, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful minestrone soup will take about 15 minutes to prep and 30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish. It’s a perfect hands-on recipe for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook it until it becomes soft and translucent, about 3-4 minutes. This is where the soup starts to gain its wonderful flavor!
2. Add the Veggies:
Next, toss in the minced garlic, sliced carrots, and celery. Stir these together for another 4-5 minutes until they soften up a bit. Stirring occasionally will help them mix and cook evenly!
3. Mix in More Ingredients:
Now add in your diced zucchini (and the optional potato and green beans, if you’re using them). Cook for just another 2 minutes to get them slightly tender before moving on.
4. Create the Soup Base:
Pour in the can of diced tomatoes, along with their juices, then add the vegetable broth, oregano, basil, salt, and pepper. Bring everything to a boil, watching it bubble with joy!
5. Let It Simmer:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This step helps all the flavors mingle and the veggies to get tender.
6. Pasta Time:
Add the white beans and the small pasta to the pot. Stir well and let it cook uncovered until the pasta is al dente, which should take about 8-10 minutes. You might want to taste a piece of pasta to check for doneness!
7. Stir in the Greens:
Add the chopped spinach or kale and let it cook for another 2-3 minutes until the greens wilt down and brighten up the soup.
8. Season to Taste:
Now, give your soup a taste and adjust the seasoning with more salt and pepper if needed. It should be perfectly seasoned for you!
9. Serve and Enjoy:
Finally, ladle your delicious minestrone soup into bowls, garnish with chopped fresh parsley, and serve it hot! It pairs beautifully with some warm, crusty bread for dipping. Enjoy every spoonful!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables can make for a quick and easy alternative. Just toss them in during the cooking process with the same cooking times, and they’ll thaw and cook perfectly in the soup.
How Do I Store Leftover Minestrone Soup?
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months! Just make sure to leave some space in the container as soup expands when frozen.
Can I Make This Soup Vegan?
Yes, this recipe is already vegan as it uses vegetable broth and no animal products. Just make sure any additional garnishes or bread served alongside are also vegan-friendly!
What Can I Substitute for Small Pasta?
If you don’t have small pasta on hand, you can use any other pasta shape you like! Just be mindful of the cooking time; larger pasta may take longer to cook, so adjust accordingly.
