Minestrone Soup Recipe

On a chilly evening, I decided to make a big pot of Minestrone Soup, and it turned into one of the most comforting meals ever. The aroma of simmering vegetables, beans, and herbs filled my kitchen, making it impossible to wait until it was ready. Each spoonful was hearty, colorful, and bursting with rich tomato flavor, exactly what you need when craving something cozy and nourishing.

Minestrone Soup Recipe

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

210

kcal

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced

• 1 cup green beans, chopped

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) cannellini beans, drained and rinsed

• 4 cups vegetable broth

• 1 cup small pasta (like elbow or ditalini)

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 cups fresh spinach or kale, chopped

• Grated Parmesan cheese, for serving (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onion, garlic, carrots, and celery; sauté until softened.
• Stir in zucchini and green beans; cook for 3 minutes.
• Add diced tomatoes, beans, broth, and seasonings; bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Add pasta and cook until tender, about 8–10 minutes.
• Stir in spinach and let it wilt.
• Adjust seasoning to taste.
• Serve hot with grated Parmesan cheese on top.

Nutrition Information (per serving)

• Calories: 210
• Protein: 9g
• Carbohydrates: 35g
• Fat: 5g
• Fiber: 8g
• Sugar: 6g

Expert Tips and Variations

Use vegetable broth instead of chicken broth for a vegetarian version of minestrone soup, and swap pasta for quinoa if you prefer a gluten-free option. Add a Parmesan rind while simmering for extra richness, or a splash of balsamic vinegar before serving for a flavor boost. Avoid overcooking the pasta; it should be tender but not mushy. You can also toss in leftover vegetables for a creative twist every time.

How to Store and Reheat Minestrone Soup

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stove over medium heat, adding a splash of broth or water if it thickens too much.

Frequently Asked Questions