Minestrone soup is a warm hug in a bowl! Packed with colorful veggies, beans, and pasta, it’s hearty and healthy. Each spoonful is a mix of comfort and nutrition.
I love that it’s so easy to make! Just toss in whatever veggies you have and let it simmer. Plus, it warms you up like a cozy blanket on a chilly day. 🥣
Key Ingredients & Substitutions
Olive Oil: Use extra virgin olive oil for its rich flavor. If you want a different taste, avocado oil or canola oil works fine too.
Beans: Cannellini and kidney beans add protein and creaminess. If you prefer, you can substitute them with black beans or chickpeas.
Vegetables: The beauty of minestrone is its flexibility! If you don’t have zucchini or green beans, throw in bell peppers, spinach, or any leftover veggies. Just keep the ratios similar.
Pasta: Ditalini or elbow macaroni is traditional, but feel free to swap in whole grain or gluten-free pasta if needed.
Broth: Vegetable broth is great, but if you’re not vegetarian, chicken broth adds a lovely depth of flavor. You can even use water when in a pinch, just season well!
What’s the Best Way to Cook the Vegetables for Flavor?
The key to a flavorful minestrone is in how you prepare the vegetables. Start by sautéing them in olive oil to let their natural flavors develop. It’s important to cook them in the right order – onions and garlic first to build a strong flavor base, followed by harder veggies to soften up before adding softer ones.
- Heat the olive oil until shimmering, then add the onion and cook until it’s soft and slightly golden.
- Add garlic just until fragrant, being careful not to let it burn.
- Next, add carrots and celery to build that aromatic layer, followed by your other vegetables like zucchini and peas.
- This method allows each veggie to shine, making your soup tastier overall.
Enjoy a wholesome bowl of minestrone soup packed with nutrients and flavors!
How to Make Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 3/4 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups chopped kale or spinach, stems removed
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This minestrone soup takes about 15 minutes of prep time and 30 minutes of cooking time. In total, you’ll need around 45 minutes before you can enjoy your warm, delicious soup!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, add the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
2. Add Garlic & Veggies:
Next, add the minced garlic to the pot and sauté for 1 minute until it becomes fragrant. Then, stir in the sliced carrots and celery. Cook these veggies for another 5 minutes until they start to soften a bit.
3. Mix in More Veggies:
Now, it’s time to add the diced zucchini, trimmed green beans, and frozen peas. Cook this mixture for about 3 more minutes, letting the vibrant colors come together.
4. Pour in Liquids:
Pour in the can of diced tomatoes with their juices and the vegetable broth. Stir well to combine all the ingredients.
5. Add Beans & Seasoning:
Stir in the rinsed cannellini beans and kidney beans. Season everything with dried oregano, basil, thyme, and sprinkle some salt and black pepper to taste. Bring the soup to a gentle boil.
6. Simmer the Soup:
Once boiling, reduce the heat to a simmer. Let it cook uncovered for about 15 minutes until the vegetables are tender and full of flavor.
7. Cook the Pasta:
Add your small pasta to the pot and cook according to the package instructions, usually around 8-10 minutes until al dente.
8. Add Greens:
After the pasta is cooked, stir in the chopped kale or spinach. Let them cook for another 2 minutes just until they’re wilted and vibrant.
9. Final Touches:
Before serving, taste your soup and adjust any seasonings as needed. It’s all about your personal taste!
10. Serve and Enjoy:
Serve the soup hot, and don’t forget to top each bowl with a generous sprinkle of freshly grated Parmesan cheese. Enjoy the warmth and comfort of your homemade minestrone soup!
Can I Use Different Vegetables in This Soup?
Absolutely! Minestrone soup is very adaptable. You can swap in any vegetables you have on hand, such as bell peppers, spinach, or even corn. Just make sure to chop them to similar sizes for even cooking!
How Can I Make This Soup Vegan?
This recipe is already vegan-friendly! Just ensure that the vegetable broth you use is labeled vegan. The added Parmesan cheese can be omitted or replaced with a vegan cheese alternative, or nutritional yeast for a cheesy flavor without dairy.
Can I Make This Soup in a Slow Cooker?
Yes! To make minestrone in a slow cooker, follow the sautéing steps for the onion and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
How Should I Store Leftovers?
Store any leftover minestrone soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it gently on the stovetop or in the microwave. You might need to add a splash of broth or water to loosen it up as the pasta absorbs liquid over time.
