Minestrone Soup

 

Why You’ll Love This Recipe

This Minestrone Soup is not only a complete meal in one bowl, but it’s also incredibly versatile and easy to make. The rich, savory broth is enhanced by the medley of fresh vegetables, tender kidney beans, and the small shell pasta that adds a satisfying texture. The blend of basil, parsley, and oregano creates a fragrant, well-seasoned base, while the spinach adds a fresh and vibrant touch. It’s a healthy, filling, and flavorful soup that can be made ahead, and it’s perfect for feeding a crowd or for enjoying leftovers throughout the week.

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 white onion, finely chopped
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup peeled & chopped zucchini (about 1 zucchini)
• ½ teaspoon salt
• 1 can (28 oz) petite diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained & rinsed
• 1 can (15 oz) tomato sauce
• 3 cans (14.75 oz each) vegetable broth
• 1 tablespoon dried basil
• 2 teaspoons dried parsley
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup chopped spinach leaves (about 2 small handfuls)
• 1 ½ cups small shell pasta

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the chopped zucchini and salt to the pot. Stir and cook for another 2-3 minutes.
3. Stir in the petite diced tomatoes (with their juice), kidney beans, tomato sauce, vegetable broth, dried basil, dried parsley, oregano, salt, and pepper. Bring the mixture to a boil.
4. Once the soup reaches a boil, reduce the heat to medium-low and let it simmer for about 20 minutes, allowing the flavors to blend and the vegetables to become tender.
5. Add the chopped spinach and small shell pasta to the pot. Stir well and cook for an additional 8-10 minutes, or until the pasta is tender.
6. Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or herbs to suit your taste.
7. Serve the soup hot, garnished with grated Parmesan cheese if desired, and enjoy!

Servings and Timing

This recipe makes about 6-8 servings. The total preparation and cooking time is approximately 40-45 minutes, making it a great option for a weeknight meal or a batch-cooked lunch.

Variations

• Add More Vegetables: Feel free to add other vegetables like green beans, peas, or bell peppers to increase the variety and nutritional value.
• Protein Boost: You can add some cooked chicken, sausage, or ground turkey to the soup to make it even heartier.
• Gluten-Free Version: Use gluten-free pasta to make this soup gluten-free. You can also use rice as a substitute for pasta.
• Spicy Minestrone: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a bit of heat.
• Herb Variation: Experiment with fresh herbs like thyme, rosemary, or bay leaves for a different flavor profile.

Storage/Reheating

• Storage: Leftover minestrone soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stove over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

FAQs

Can I use frozen vegetables?

Yes, you can substitute frozen vegetables for the fresh ones in this recipe. Just make sure to thaw and drain any excess liquid before adding them to the soup.

Can I use a different type of pasta?

Absolutely! You can use any type of pasta you prefer, such as elbow macaroni, farfalle, or ditalini. Just make sure the pasta is small enough to work well in the soup.

Can I make this soup in advance?

Yes, this soup actually tastes better after it sits for a while, so it’s perfect for making in advance. Let the soup cool completely, then store it in the fridge for up to 3-4 days.

Can I freeze Minestrone Soup?

Yes, Minestrone Soup freezes well! Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.

Can I add meat to this soup?

Yes, you can add cooked chicken, sausage, or ground beef to the soup for added protein. Just add the meat to the soup at the same time as the broth and tomatoes.

Can I use a different type of bean?

Yes, you can use other beans like cannellini beans, garbanzo beans (chickpeas), or black beans instead of kidney beans.

Can I use low-sodium broth?

Yes, you can use low-sodium vegetable broth to reduce the sodium content of the soup. You may want to adjust the salt to taste when using low-sodium broth.

Can I make this soup in the slow cooker?

Yes, to make Minestrone Soup in the slow cooker, sauté the vegetables and add them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta and spinach in the last 30 minutes of cooking.

How can I make this soup thicker?

If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender. This will create a creamier texture while still keeping the chunks of vegetables.

Is this soup vegan?

Yes, Minestrone Soup can be made vegan by using vegetable broth and omitting any cheese or meat. It’s naturally plant-based, making it a great choice for a vegan or vegetarian meal.

Conclusion

Minestrone Soup is a flavorful, nutritious, and comforting dish that’s easy to make and perfect for any time of year. With a hearty mix of vegetables, beans, and pasta in a savory broth, it’s a complete meal in one bowl. The best part? It’s incredibly versatile, so you can easily make it your own by adding different veggies, proteins, or herbs. Whether you’re looking to feed a crowd or just want a cozy meal for yourself, this soup is sure to satisfy!

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