Ahhh, Minestrone Soup—the ultimate hearty Italian vegetable soup 🍅🥕🥔 Beans, pasta, and veggies in a rich tomato broth. Here’s a classic, flexible recipe that’s perfect year-round.
Classic Minestrone Soup
Ingredients (serves 6–8)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 potato, diced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp dried Italian herbs (oregano, thyme, or a blend)
- 1 bay leaf
- 1 (15 oz) can cannellini or kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini, elbow, or small shells)
- Salt & black pepper, to taste
- Optional garnish: grated Parmesan, fresh parsley, or basil
Instructions
1. Sauté the base
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
2. Add potatoes, zucchini, and tomatoes
- Stir in diced potatoes and zucchini.
- Add canned tomatoes with juices.
3. Simmer
- Pour in broth, add bay leaf and Italian herbs.
- Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
4. Add beans and pasta
- Stir in beans and pasta.
- Simmer 8–12 minutes, or until pasta is al dente.
5. Season & serve
- Remove bay leaf.
- Taste and adjust with salt and pepper.
- Serve hot, topped with Parmesan and fresh herbs.
Tips
- Flexible veggies: Add spinach, green beans, cabbage, or peas—seasonal changes work beautifully.
- Make ahead: Soup tastes even better the next day; add pasta only when reheating.
- Creamy variation: Stir in a splash of cream or a dollop of pesto before serving.
- Protein boost: Add cooked chicken or sausage for a heartier meal.
This is cozy, healthy, and endlessly customizable—perfect for weeknight dinners or batch cooking.
I can also give a slow-cooker minestrone version that’s hands-off and even richer in flavor.
Do you want me to do that?
