Minestrone Soup: The Ultimate Comfort in a Bowl
Hey there, soup lovers! If you’re craving something hearty, cozy, and brimming with fresh veggies, you’ve come to the right place. This minestrone soup recipe is like a warm hug in a bowl—full of vibrant colors, cozy textures, and Italian-inspired flavors. Whether you’re cooking for family, meal-prepping for the week, or just treating yourself, this recipe will quickly become your go-to.
Why You’ll Love This Minestrone Soup
- Packed with Nutrition: Carrots, celery, zucchini, and beans make it a vitamin and fiber powerhouse.
- Customizable: Swap in seasonal veggies, add greens like spinach or kale, or stir in your favorite pasta shape.
- One-Pot Wonder: Minimal cleanup, maximum flavor.
- Kid-Friendly: Mild tomato base with fun pasta shapes—even picky eaters will dig in!
Ingredients You’ll Need
- Olive oil – 2 tbsp
- Yellow onion – 1, finely chopped
- Garlic cloves – 3, minced
- Carrots – 2, diced
- Celery stalks – 2, diced
- Zucchini – 1 medium, diced
- Green beans – 1 cup, trimmed and halved
- Canned diced tomatoes – 1 (28-oz) can
- Vegetable broth – 6 cups
- Cannellini beans – 1 (15-oz) can, drained & rinsed
- Small pasta (ditalini or elbow) – ½ cup
- Italian seasoning – 1 tsp
- Bay leaf – 1
- Salt & pepper – to taste
- Fresh parsley – for garnish
- Grated Parmesan – optional, for serving
Step-by-Step Instructions
1. Sauté the Aromatics
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, garlic, carrots, and celery. Cook until veggies begin to soften (about 5–7 minutes).
2. Build the Soup Base
- Stir in zucchini and green beans; cook for 2–3 minutes.
- Add diced tomatoes (with juices), vegetable broth, Italian seasoning, and bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
3. Add Beans & Pasta
- Stir in cannellini beans and pasta.
- Continue simmering until pasta is al dente (about 8–10 minutes).
- Season with salt and pepper to taste.
4. Finish & Serve
- Remove bay leaf.
- Ladle soup into bowls and top with fresh parsley and a sprinkle of Parmesan.
- Serve with crusty bread or garlic toast.
Tips & Variations
- Make it gluten-free: Use gluten-free pasta or skip it entirely, adding extra beans instead.
- Bulk it up: Stir in cooked chicken, Italian sausage, or turkey for added protein.
- Greens boost: Toss in a handful of spinach or kale just before serving.
- Slow cooker option: Combine all ingredients (including pasta) except fresh herbs in a slow cooker; cook on low for 6 hours. Add pasta 30 minutes before serving.
Frequently Asked Questions
Can I freeze minestrone soup?
Absolutely! Freeze in airtight containers for up to 3 months. Reheat gently on the stove—add extra broth if needed.
What’s the best pasta shape for minestrone?
Small shapes like ditalini, elbow macaroni, or shells work best. They’re easy to scoop and perfect for kids.
Is minestrone vegan?
This version is naturally vegan (just skip the Parmesan). To keep it vegetarian, use vegetable broth.
Hope you enjoy this soul-warming bowl of minestrone soup as much as I do! If you make it, snap a pic and tag me on social. Happy cooking! 🍲✨
