Easy Minestrone Soup: A Hearty & Healthy Italian Classic

Dive into a bowl of warmth with this easy minestrone soup recipe. This classic Italian staple, known for its vibrant vegetables and robust flavors, transforms simple ingredients into a satisfying meal. It is incredibly simple to prepare, bursting with goodness, and makes for a fantastic plant-based option. Enjoy the hearty comfort of traditional minestrone, made effortlessly in your kitchen.

Why You’ll Love This Easy Minestrone Soup

You will quickly discover why this easy minestrone soup becomes a family favorite.

• Quick and Simple to Prepare: Perfect for busy weeknights, it comes together in under an hour.
• Packed with Colorful, Healthy Vegetables: Each spoonful delivers a nutritious boost from fresh produce.
• Features a Rich, Flavorful, Zingy Broth: The combination of tomato paste and fire-roasted tomatoes creates a deeply satisfying base.
• Includes Comforting Pasta for Heartiness: Small pasta shells or spirals make this soup truly filling and delightful.
• Perfect for Easy Weeknight Dinners: Minimal fuss means more time enjoying your meal with loved ones.
• Great for Meal Prepping: Prepare a big batch to savor healthy lunches or dinners throughout the week.

Ingredients

Here is everything you need to create your delicious easy minestrone soup:

• Produce: 1 medium onion (or leek), 2 medium carrots, 1 celery rib, 5 garlic cloves, 1 small zucchini squash (or 1 to 2 cups of other chopped vegetables), 3 cups baby kale (or spinach or other chopped greens), Fresh parsley (for garnish).
• Pantry: ¼ cup olive oil, 2 tablespoons tomato paste, 1 quart vegetable broth, 28-ounce can diced fire roasted tomatoes, 1 cup water, 1 bay leaf, 1 15-ounce can cannellini beans (drained and rinsed), ½ teaspoon each dried oregano and thyme, 1 ¼ teaspoon kosher salt (divided), ¾ cup pasta shells or spirals (gluten-free or legume pasta if necessary), Fresh ground black pepper.
• Optional Toppings: Parmesan cheese, basil pesto (or vegan pesto).

Notes & Substitutions

Fire-roasted diced tomatoes offer a deeper, smoky flavor compared to regular diced tomatoes. You can, however, use standard diced tomatoes in a pinch. Feel free to swap zucchini for other chopped vegetables like green beans, peas, or small broccoli florets. Small pasta shapes such as ditalini, elbow macaroni, or orzo also work wonderfully in this hearty soup. Choose gluten-free or legume pasta if you follow specific dietary needs. You can substitute cannellini beans with kidney beans or great northern beans for variety; always remember to drain and rinse canned beans thoroughly to remove excess sodium.

Equipment

You only need a few basic kitchen tools to make this wonderful easy minestrone soup:

• Large pot or Dutch oven (at least 6-quart capacity)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Stirring spoon

Instructions

Follow these simple steps to prepare your nourishing easy minestrone soup:

• Prep the Vegetables: Peel and small dice the onion and carrots. Small dice the celery. Mince the garlic. Small dice the zucchini. Having all your ingredients ready makes the cooking process smooth and quick.
• Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, carrots, celery, and tomato paste. Cook for 5 to 6 minutes, stirring occasionally, until the onions become translucent and the tomato paste deepens in color. This step builds the flavor foundation for your easy minestrone soup.
• Add Garlic: Stir in the minced garlic and cook for just 1 more minute until fragrant. Be careful not to burn the garlic.
• Simmer Broth: Pour in the vegetable broth, diced fire-roasted tomatoes with their juices, and water. Add the zucchini, bay leaf, drained and rinsed cannellini beans, dried oregano, dried thyme, and 1 teaspoon of kosher salt. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 10 minutes. This allows the flavors to meld beautifully.
• Cook Pasta: Add the pasta shells or spirals to the simmering soup. Cook until the pasta is just al dente, which usually takes about 8 to 10 minutes. Stir occasionally to prevent the pasta from sticking.
• Wilt Greens: Turn off the heat. Stir in the baby kale (or spinach or other chopped greens) for a few seconds until they wilt into the hot soup. If you use tougher greens like mature kale, chop them well and add them during the last 5 minutes of the 10-minute simmer in step 4.
• Season and Serve: Carefully remove and discard the bay leaf. Add the remaining ¼ teaspoon kosher salt. Taste the easy minestrone soup and adjust the seasoning with fresh ground black pepper and more kosher salt if needed. Garnish each serving with fresh chopped parsley. For an extra touch, you can add Parmesan cheese shavings, basil pesto, or vegan pesto.

Pro Tips for the Best Easy Minestrone Soup

Master your homemade soup with these expert tips. Achieving uniform vegetable dicing ensures everything cooks evenly, leading to perfectly tender bites in every spoonful. When adding pasta, cook it only until al dente; it will continue to absorb liquid and soften, preventing mushiness. Always adjust seasoning at the very end for optimal flavor, as ingredients like broth and canned tomatoes already contain sodium. If you use tougher greens like mature kale, add them earlier during the simmering process to ensure they become tender. For the richest flavor, prioritize quality fire-roasted tomatoes; they lend a depth that truly elevates this easy minestrone soup.

Common Mistakes to Avoid

Avoid overcrowding your pot, as this can steam vegetables rather than sauté them, dulling their flavor. Understanding the proper techniques, such as why overcrowding a pot can hinder sautéing, is key to achieving optimal flavor, and you can learn more about the culinary principles of sautéing vegetables from expert sources. Never skip the sautéing of aromatics (onion, carrots, celery, garlic, tomato paste) because this crucial step builds the foundational taste profile of the soup. Finally, adding delicate greens too early can make them overcooked and discolored, so stir them in just before serving.

Serving Suggestions, Storage, and Variations

Make the most of your delicious homemade easy minestrone soup.

Serving Suggestions

Serve this heartwarming easy minestrone soup piping hot, perhaps alongside a slice of crusty bread for dipping. Offer toppings like freshly grated Parmesan cheese, sharp Pecorino Romano, or a dollop of basil pesto to enhance the flavors. A simple Italian-inspired side salad, such as one made with fresh arugula or massaged kale, pairs wonderfully with the rich broth.

Storage Instructions

Store any cooled leftover soup in airtight containers in the refrigerator for up to 3-4 days. When reheating, you can warm it gently on the stovetop over medium-low heat until heated through, or use a microwave. Be aware that the pasta will continue to absorb liquid during storage, so you might need to add a splash of extra vegetable broth or water when reheating to achieve your preferred consistency.

Recipe Variations

• Protein Boost: For a heartier meal, stir in some cooked shredded chicken, turkey, or plant-based sausage during the last few minutes of cooking.
• Spicier Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes along with the dried herbs.
• Herb Options: Experiment with fresh herbs like chopped basil or a sprig of rosemary for different aromatic profiles.
• Vegetable Swaps: This easy minestrone soup is incredibly versatile! Feel free to use seasonal vegetables such as chopped spinach, green beans, or sweet potatoes.

Nutrition Information

Here is the nutritional breakdown per serving for this delightful easy minestrone soup:

Frequently Asked Questions (FAQ)

What is minestrone soup?
Minestrone is a thick Italian soup made with vegetables, pasta or rice, and often beans. It’s a versatile dish, typically made with seasonal ingredients and a rich tomato-based broth. To delve deeper into its origins and evolution, it’s insightful to explore the rich history of minestrone soup.

Is this minestrone soup vegetarian/vegan/gluten-free?
Yes, this recipe is naturally vegetarian and vegan as it uses vegetable broth and no animal products. To make it gluten-free, simply ensure you use gluten-free pasta.

Can I use other types of beans in this soup?
Absolutely! While cannellini beans are traditional, you can easily substitute them with kidney beans, great northern beans, or even chickpeas.

What kind of pasta works best for minestrone?
Small pasta shapes like shells, ditalini, elbow macaroni, or orzo are ideal. They cook quickly and are easy to eat with a spoon, complementing the vegetables in every bite.

Can I make this soup ahead of time?
Yes, you can certainly prepare this easy minestrone soup ahead. The flavors often deepen overnight, making it even more delicious the next day.

Conclusion

This easy minestrone soup recipe proves that delicious, homemade meals do not require hours in the kitchen. It is a delightful and effortless way to enjoy a classic Italian favorite, brimming with fresh vegetables and comforting pasta. Reiterate its comforting, healthy, and versatile nature, offering a perfect solution for busy weeknights or a cozy weekend meal. Give this simple yet incredibly satisfying Italian classic a try soon; your taste buds will thank you!

Easy Minestrone Soup: A Hearty & Healthy Italian Classic

This recipe makes a comforting and nutritious Italian minestrone soup, packed with fresh vegetables, beans, and pasta. It's an easy-to-follow dish perfect for a healthy and hearty meal.

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Prep Time 15 minutes mins

Cook Time 27 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 medium onion or leek
• 2 medium carrots
• 1 celery rib
• 5 garlic cloves
• 1 small zucchini squash or 1 to 2 cups of other chopped vegetables
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 1 quart vegetable broth
• 28 ounce can diced fire roasted tomatoes
• 1 cup water
• 1 bay leaf
• 1 15-ounce can cannellini beans drained and rinsed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoon kosher salt divided
• 3/4 cup pasta shells or spirals gluten-free or legume pasta if necessary
• 3 cups baby kale or spinach or other chopped greens
• fresh ground black pepper
• fresh parsley for garnish

Optional Toppings

• Parmesan cheese
• basil pesto
• vegan pesto

Equipment

• large pot or Dutch oven

Method

 

Instructions

1. Peel and small dice the onion, carrots, celery, and zucchini; mince the garlic.
2. Heat olive oil in a large pot, then add onion, carrots, celery, and tomato paste, cooking for 5-6 minutes until translucent; stir in garlic for 1 minute.
3. Add broth, tomatoes, water, zucchini, bay leaf, beans, oregano, thyme, and 1 teaspoon salt; simmer for 10 minutes.
4. Stir in pasta and cook until al dente (8-10 minutes); turn off heat and wilt in baby greens.
5. Remove bay leaf, add remaining salt, and season with pepper; garnish with parsley or optional toppings.

Notes

For tougher greens like mature kale, chop and add them during the last 5 minutes of cooking. Adjust seasoning with salt and pepper to taste before serving.