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There’s something truly special about a pot of soup simmering on the stove, especially when it’s as forgiving and welcoming as minestrone.
This is the kind of recipe that feels like a warm hug, a nourishing bowl of comfort that somehow manages to be both rustic and vibrant all at once.
The Story in Your Soup Pot
Minestrone’s history is as rich and varied as the ingredients that go into it, born from a beautiful tradition of using what you have.
It’s a concept sometimes called ‘cucina povera,’ which translates to ‘poor kitchen,’ but really, it’s all about resourcefulness and deliciousness, not scarcity.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step in this cozy kitchen adventure. Each one plays a specific role in building the soup’s deep, harmonious flavor.
- Extra-Virgin Olive Oil: A good glug forms the flavorful foundation, adding a peppery, fruity richness that carries all the other tastes.
- Onion, Carrots, and Celery: This classic trio, often called a soffritto, is the aromatic heart of the soup, providing a sweet and savory base note.
- Garlic: Just a few cloves, minced, infuse the broth with a warm, pungent kick that is absolutely essential.
- Zucchini and Green Beans: These vegetables introduce different textures and a fresh, garden-quality flavor that lightens the entire dish.
- Crushed Tomatoes: They create the soup’s robust and slightly tangy backbone, giving the broth body and a beautiful red hue.
- Vegetable or Chicken Broth: This is the liquid canvas, the simmering medium that brings all the separate elements together into one cohesive soup.
- Kidney Beans: Drained and rinsed, these beans add a wonderful creaminess and heft, making the soup feel substantial and satisfying.
- Ditalini or Elbow Pasta: Small pasta shapes are key here, as they fit perfectly on a spoon and make every bite a complete delight.
- Paprika & Dried Rosemary: These dried herbs and spices contribute a smoky warmth and a piney, fragrant depth to the background.
- Bay Leaf & Fresh Thyme: Simmering these in the pot is like a secret handshake, imparting a subtle, complex earthiness you’d miss if it were gone.
- Parmesan Rind (Optional): If you have one stashed in the freezer, this is its moment to shine, melting into the soup and adding an incredible umami savoriness.
- Fresh Parsley & Basil: Stirred in at the very end, these fresh herbs provide a burst of color and a bright, peppery finish that wakes up all the other flavors.
Your Minestrone, Your Way
The spirit of minestrone is one of joyful improvisation, so please, view this recipe as a friendly blueprint, not a rigid set of rules.
If your crisper drawer holds a lonely potato, some spinach about to wilt, or a bell pepper, they are all absolutely welcome in the pot.
How to make Easy Minestrone Soup?
The process is a gentle, building rhythm of chopping, sautéing, and simmering that fills your kitchen with the most incredible aroma.
It’s a simple dance of steps that leads to a deeply rewarding result.
Step 1- Cook the Pasta Separately
Bring a large pot of well-salted water to a rolling boil and cook your ditalini or elbow pasta until it’s just al dente.
Drain it and set it aside; this little extra step is the secret to perfect soup leftovers, preventing the pasta from becoming bloated and mushy.
Step 2- Prep the Vegetable Chorus
While the pasta water heats, chop your onion, dice the carrots and celery, and mince the garlic.
Trim the green beans into cheerful one-inch pieces and dice the zucchini, getting all your players ready for their stage entrance.
Step 3- Sauté the Aromatic Base
Warm the olive oil in a large Dutch oven over medium heat until it shimmers, then add the onion, carrots, and celery.
Cook, stirring occasionally, until they’ve just begun to soften and smell wonderful, about five minutes, then add the garlic for one final, fragrant toss.
Step 4- Bloom the Herbs and Spices
Now, add the zucchini and green beans to the pot, along with the paprika, dried rosemary, and a generous pinch of salt and pepper.
Giving the spices a quick toast in the oil at this stage unlocks their full potential, deepening their flavor profile immensely.
Step 5- Build the Simmering Broth
Pour in the crushed tomatoes and broth, then add the thyme sprigs, bay leaf, and that precious Parmesan rind if you’re using it.
Bring everything to a lively boil, then immediately reduce the heat to a gentle, bubbling simmer and partially cover the pot for about 20 minutes.
Step 6- The Final Flourishes
Uncover the pot and stir in the kidney beans, letting them heat through for about five minutes.
Turn off the heat, then stir in the chopped parsley and fresh basil, their vibrant green color a promise of the fresh flavor they’ll bring.
Step 7- Assemble and Serve Warm
Fish out the bay leaf and any leftover thyme stems or the cheese rind.
Ladle the hot soup into bowls, add a scoop of the reserved pasta to each, and finish with a drizzle of olive oil and a sprinkle of Parmesan.
Why Cook the Pasta Separately?
It might seem like an extra dish to wash, but cooking the pasta in its own pot is a complete game-changer for your minestrone experience.
This method ensures each tiny pasta tube retains its perfect, tender-yet-firm texture, rather than dissolving into the broth and turning it starchy.
Tips
A few little nuggets of wisdom can transform a good soup into a great one, and these are the ones I rely on every single time.
- Don’t rush the initial sauté. Letting the onions, carrots, and celery soften properly builds a sweetness that forms the foundation of your soup’s flavor.
- Always taste your soup right before serving. Broths can reduce, and flavors can mellow, so a final adjustment of salt and pepper makes all the difference.
- If you’re using a leafy green like spinach or kale, stir it in during the last five minutes of cooking; it wilts perfectly without losing all its vitality.
The Art of Soup Storage
To keep your minestrone tasting its best for days, store the soup and the cooked pasta in completely separate containers in the refrigerator.
This simple separation means you can reheat a bowl of soup on the stove or in the microwave, stir in the pasta, and it will taste as fresh as the day you made it.
A Word on Beans and Proteins
While kidney beans are a classic choice, the world of legumes is your oyster. Cannellini beans or chickpeas would be a wonderful, creamy alternative.
And for a heartier, non-vegetarian version, stirring in some shredded rotisserie chicken or cooked ground turkey at the end is a simple and delicious twist.
What to Serve with Your Creation
This soup is a full meal in a bowl, truly, needing little more than a hunk of crusty bread for dipping into that glorious broth.
For a truly splendid supper, pair it with a simple, crisp salad dressed with a sharp lemon vinaigrette to cut through the soup’s richness.
Easy Minestrone Soup Recipe
Description
This hearty, healthy Italian Minestrone soup recipe is a great way to use up whatever vegetables you have on hand. Add in bite-sized pasta, fiber-rich beans, and flavorful tomato broth for a meal you’ll make again and again. It’s a vegetarian-friendly classic packed with seasonal veggies, pasta, and a rich, aromatic broth that’s as flexible as it is delicious.
ingredients
Instructions
-
Cook the pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain and set aside. -
Soften the aromatics
Heat the olive oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the onions, carrots, and celery. Raise the heat to medium-high. Cook, stirring regularly, until the veggies soften a bit, about 5 minutes. Add the garlic and cook another minute, tossing regularly. -
Cook the veggies
Add the zucchini or yellow squash, green beans, paprika, rosemary, and a generous pinch of salt and pepper. Toss to combine. -
Make the soup
Now add the crushed tomatoes, broth, fresh thyme, bay leaf, and Parmesan rind (if using). Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes. -
Finish the minestrone
Uncover the pot and add the kidney beans. Cook for another 5 minutes, then stir in the parsley and fresh basil. Just before serving, stir in the cooked pasta and simmer just until the pasta is warmed through; do not overcook. -
Serve
Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve hot with a sprinkle of grated Parmesan (if desired) and a drizzle of extra virgin olive oil on top.
Nutrition Facts
Servings 6
Serving Size 1 bowl (approx. 1.5 cups)
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.4g7%
- Sodium 620mg26%
- Potassium 820mg24%
- Total Carbohydrate 33g11%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 10g20%
- Calcium 120 mg
- Iron 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pasta reminder: Cook pasta separately and stir in just before serving to prevent it from becoming mushy in leftovers.
- Make it your own: Minestrone is meant to be flexible—swap beans, add spinach or potatoes, or omit pasta for a low-carb version.
- Make-ahead tip: Store soup and pasta separately. Add warm pasta to bowls before ladling soup over it.
- Vegan option: Skip the Parmesan rind and cheese topping.
Frequently Asked Questions
Can I make minestrone soup ahead of time?
Yes! Minestrone tastes even better the next day. Just store the pasta separately and combine when reheating to keep it from turning mushy.
What can I use instead of ditalini pasta?
You can use small pasta shapes like elbow macaroni, tubetti, or even orzo. For a grain-based option, try farro, barley, or pearl couscous.
Is minestrone soup gluten-free?
It can be! Just use gluten-free pasta or omit it entirely and add extra beans or vegetables.