Imagine a pot simmering with vibrant colors and enticing aromas, as each ingredient melds into a warm, savory embrace—this is the essence of Italian Minestrone Soup.
It’s a comforting classic, surprisingly easy to make, perfect for those cozy evenings when you crave a taste of Italy at home.
As the vegetables soften and flavors deepen, you’ll witness a simple transformation into something wonderfully nourishing.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Chef’s knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 cup small pasta shells
- 2 cups fresh spinach, chopped
- Salt to taste
- Grated Parmesan cheese for serving (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Italian Minestrone Soup, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Spend this time reading through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Prep Work (15 minutes)
- Dice the onion and zucchini, slice the carrots and celery, peel and dice the potato, and mince the garlic.
- Trim and cut green beans, chop the fresh spinach.
- Open and drain the cannellini beans, and open the can of diced tomatoes.
- Cooking (45 minutes)
- 0:00 – Heat the Pot & Sauté (5 minutes)
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until soft and translucent.
- 5:00 – Cook Carrots & Celery (5 minutes)
- Stir in carrots and celery, cook for about 5 minutes.
- 10:00 – Add Zucchini & Potato (5 minutes)
- Add zucchini and potato, cook for an additional 5 minutes.
- 15:00 – Add Tomatoes & Broth (5 minutes)
- Pour in diced tomatoes and vegetable broth, bring to a boil.
- 20:00 – Add Beans & Seasoning (20 minutes)
- Reduce heat to a simmer and add cannellini beans, green beans, oregano, basil, and pepper.
- Simmer for 20 minutes, stirring occasionally.
- 40:00 – Cook Pasta (10 minutes)
- Add pasta shells and cook until tender, about 10 minutes.
- 50:00 – Add Spinach & Adjust Seasoning (5 minutes)
- Stir in fresh spinach and salt, cook until spinach is wilted.
- Remove from heat.
- Resting Time (5 minutes)
- Let the soup rest for 5 minutes to allow flavors to meld.
- Serving
- Serve hot, optionally garnished with grated Parmesan cheese.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until soft and translucent.
Stir in carrots and celery, cook for about 5 minutes.
Add zucchini and potato, cook for an additional 5 minutes.
Pour in diced tomatoes and vegetable broth, bring to a boil.
Reduce heat to a simmer and add cannellini beans, green beans, oregano, basil, and pepper.
Simmer for 20 minutes, stirring occasionally.
Add pasta shells and cook until tender, about 10 minutes.
Stir in fresh spinach and salt, cook until spinach is wilted.
Remove from heat and let soup rest for 5 minutes.
Serve hot, garnished with grated Parmesan cheese if desired.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread or garlic bread to soak up the flavorful broth.
- Mixed Green Salad: Pair with a fresh mixed green salad for a light and invigorating contrast.
- Grilled Cheese Sandwich: Enjoy alongside a classic grilled cheese sandwich for a comforting and hearty meal.
- Antipasto Platter: Accompany with an antipasto platter featuring cured meats, cheeses, and olives for a complete Italian experience.
- Red Wine: Complement the soup with a glass of red wine, such as Chianti, to enhance the rich flavors.
Storage
To store Italian Minestrone Soup, allow it to cool completely.
Then transfer to airtight containers.
Refrigerate for up to 4 days.
Or freeze for up to 3 months.
Freezing
To freeze Italian Minestrone Soup, let it cool completely.
Then, portion into airtight containers. Leave space for expansion.
Label with the date and use within 3 months for best flavor.
Reheating
To reheat Italian Minestrone Soup, gently warm it on the stovetop over medium heat.
Stir occasionally, until heated through.
Alternatively, microwave individual servings, covered, on medium power to avoid overcooking.
Final Thoughts
Minestrone soup is a versatile and hearty dish that can be customized to suit your preferences.
It offers a delightful blend of flavors and textures that are perfect for any season.
Whether you choose to enjoy it as a starter or a main course, this Italian classic is sure to please.
Consider making a double batch to enjoy throughout the week, as the flavors tend to improve over time.
Feel free to experiment with different vegetables and herbs to make it your own.
Serve it with a side of crusty bread for a complete meal.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
You can substitute 6 cups of chicken broth for vegetable broth. This will alter the soup’s flavor profile slightly, adding a richer taste. Make certain the chicken broth complements other ingredients, and adjust seasoning to maintain balance.
Is Minestrone Soup Suitable for a Vegan Diet?
Yes, if you use vegetable broth and skip the Parmesan cheese, minestrone soup is vegan. Confirm all ingredients, like pasta, are vegan-friendly. Check labels for hidden animal products, and adjust seasonings to your preference.
How Can I Make Minestrone Soup Spicier?
To spice up minestrone soup, add 1 teaspoon of crushed red pepper flakes or 1 finely chopped jalapeño during step 2. You can also stir in 1 tablespoon of hot sauce before serving for extra heat.
What Wine Pairs Well With Minestrone Soup?
You should pair Minestrone with a light-bodied red wine like Chianti, offering precise acidity to balance the soup’s richness. Alternatively, a dry white, such as Pinot Grigio, complements the dish’s herbal notes and enhances its flavors.
Can I Make Minestrone Soup in a Slow Cooker?
Yes, you can make minestrone soup in a slow cooker. Simply sauté onions and garlic, then transfer to the slow cooker. Add remaining ingredients, excluding pasta and spinach. Cook on low for 6-8 hours, adding pasta and spinach 30 minutes before serving.
Italian Minestrone Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 potato peeled and diced
- 1 can diced tomatoes 14 oz
- 6 cups vegetable broth
- 1 can cannellini beans drained and rinsed, 15 oz
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 cup small pasta shells
- 2 cups fresh spinach chopped
- Salt to taste
- Grated Parmesan cheese for serving, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft and translucent.
- Stir in carrots and celery, cook for about 5 minutes.
- Add zucchini and potato, cook for an additional 5 minutes.
- Pour in diced tomatoes and vegetable broth, bring to a boil.
- Reduce heat to a simmer and add cannellini beans, green beans, oregano, basil, and pepper.
- Simmer for 20 minutes, stirring occasionally.
- Add pasta shells and cook until tender, about 10 minutes.
- Stir in fresh spinach and salt, cook until spinach is wilted.
- Remove from heat and let soup rest for 5 minutes.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
