Minestrone soup is a hearty and tasty vegetable soup from Italy. It usually has beans, pasta, and vegetables like carrots, celery, and tomatoes. It’s a warm, filling dish perfect for any season.
I like making it when I have leftover veggies in the fridge. It’s so easy to customize and clean out the veggie drawer at the same time!
I suggest serving it with a sprinkle of Parmesan cheese and some crusty bread on the side. It makes the meal extra cozy and satisfying.
Ingredients & Substitutions
Olive oil: I use a good quality extra virgin olive oil to start the soup. It adds a rich flavor and helps cook the veggies. If you don’t have olive oil, canola or vegetable oil works well as a neutral substitute.
Onion: Diced onion brings sweetness and depth. I always rinse the onion to reduce tears. If fresh onion isn’t available, frozen chopped onion is a quick alternative.
Carrots: Chopped carrots add natural sweetness and texture. Tip: slice them evenly for uniform cooking. If fresh carrots are hard to find, frozen ones work just as well.
Celery: Chopped celery gives a fresh, slightly peppery flavor. I like adding the leafy tops too—they’re full of flavor! Use sliced bell peppers if celery isn’t available.
Garlic: Minced garlic boosts flavor—don’t forget to sauté it briefly so it doesn’t burn. If fresh garlic isn’t around, garlic powder can be used but with less potency.
Tomatoes: Canned diced tomatoes create the base. I prefer San Marzano for richer taste. Fresh tomatoes work if they’re ripe and in season. Use tomato paste for a thicker broth.
Beans: Cannellini or kidney beans add protein and creaminess. Rinse canned beans to remove excess salt. Dried beans soaked overnight are a healthy option but take longer to cook.
Pasta: Small pasta shapes like ditalini add some bite. I add pasta towards the end so it doesn’t get mushy. Feel free to swap with gluten-free or orzo pasta.
How do I prevent the soup from becoming too thick or watery?
Start with the right ratio of liquids and solids. Simmer uncovered to reduce excess liquid or add more broth if it’s too thick. Taste often and adjust the consistency by adding water or broth as needed.
How to Make Minestrone Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can kidney beans (15 oz), drained and rinsed
Pantry Items
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional
- 1 cup cooked pasta or rice
- Grated Parmesan cheese
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, celery, and zucchini. Mince the garlic. Set aside.
2. Cook the aromatics
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for another minute.
3. Add remaining vegetables and liquids
Stir in zucchini, green beans, diced tomatoes, and broth. Add oregano, basil, salt, and pepper. Bring to a boil.
4. Simmer the soup
Reduce heat. Cover and simmer for 20-25 minutes. Add beans during the last 5 minutes if using canned beans.
5. Finish and serve
Optional: stir in cooked pasta or rice. Taste and adjust salt and pepper. Serve hot with grated Parmesan if desired.
