About the Recipe
Living in a northern country with long, cold, snowy winters, comfort food recipes are more than just a luxury—they’re a necessity. When the temperature drops, nothing beats a warm, hearty bowl of soup, especially one that's a complete meal in itself. That’s why I adore Minestrone Soup, the ultimate cold-weather comfort food.
This classic Italian minestrone is a vibrant medley of vegetables, protein-packed beans, and tender pasta, all simmered in a rich, herb-infused broth. The ingredients are simple and wholesome, but the result is a dish bursting with flavor. Think of a cozy symphony of oregano, basil, thyme, and rosemary, weaving together a warming, aromatic experience in every spoonful.
Not only is this soup visually stunning, with its array of colors from fresh vegetables, but it’s also incredibly satisfying and nutritious. Perfect for a busy weeknight or a leisurely weekend dinner, minestrone soup is a versatile favorite. It’s easy to customize with seasonal vegetables or pantry staples, making it a go-to recipe no matter the time of year.
Whether you're looking to warm up after a snowy day or simply craving a wholesome, delicious meal, this homemade minestrone soup is your answer. Pair it with crusty bread and a sprinkle of Parmesan for a dish that feels like a warm hug in a bowl. Prepare to make this recipe a staple in your kitchen—it’s as comforting as it is timeless.
Comforting and Nourishing: This classic Italian soup is packed with vegetables, beans, and pasta, making it the perfect meal for any time of year.
Customizable: You can tailor this recipe to suit your tastes and what you have on hand—perfect for using up leftovers or pantry staples.
Hearty and Filling: With a variety of beans and pasta, this minestrone is satisfying enough to be a meal on its own.
Healthy and Wholesome: Full of fiber, vitamins, and nutrients, this soup is as nutritious as it is delicious.
Quick and Easy: Ready in under an hour, this recipe is simple enough for a weeknight dinner but impressive enough to serve to guests.
Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze portions for a quick meal later on.
Crowd-Pleaser: Serve it with grated Parmesan and crusty bread, and you’ll have a dish that everyone will love.
What You'll Love
Can I make this recipe vegan?
Yes! Simply omit the Parmesan cheese or use a vegan Parmesan substitute to keep this recipe vegan-friendly.
Can I use fresh tomatoes instead of canned?
Absolutely! Use about 2 cups of fresh diced tomatoes. You might need to add a bit more broth to achieve the desired consistency.
What other beans can I use?
You can substitute the kidney or cannellini beans with chickpeas, black beans, or your favorite type of bean.
Can I freeze minestrone soup?
Yes! This soup freezes well, but leave out the pasta and spinach/kale before freezing. Add them when reheating to avoid mushy pasta and wilted greens.
Can I use other vegetables?
Of course! Minestrone is versatile—add vegetables like potatoes, sweet potatoes, bell peppers, or squash for variety.
What can I substitute for fresh rosemary?
If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary or an additional pinch of oregano and thyme.
Can I use gluten-free pasta?
Yes, gluten-free pasta works well. Cook it separately and add it to the soup when serving to prevent it from getting too soft.
Can I make this in a slow cooker?
Yes! Sauté the vegetables and garlic first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and greens in the last 30 minutes.
How can I make this soup more filling?
Add shredded chicken, Italian sausage, or extra beans to make it heartier. You can also serve it with crusty bread on the side.
Frequently asked Questions
Ingredints Explained
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 zucchini, diced
1 cup green beans, chopped
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon fresh rosemary, finely chopped
1 cup small pasta (e.g., ditalini)
Salt and pepper to taste
3 cups spinach or kale, chopped
Grated Parmesan cheese for serving
Spoonful of pesto (optional)
Preparation
Here are the Step-by-Step instructions on how to make this classic Minestrone Soup!
Get your veggies ready!
Prepare your ingredients: Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices.
Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.
Add in the beans and Zucchini: Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans.
Add the broth and herbs: Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Cook the pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside.
Add remaining ingredients: Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted.
Season and Serve: Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. I also love adding a small spoonful of pesto if I have it on hand for that extra layer of herby deliciousness.
Enjoy!
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Items used in this recipe:
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Le Creuset Pot: Amazon.ca