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Minestrone Soup Recipe

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4.2 from 82 reviews

This hearty and wholesome Minestrone Soup recipe is packed with vibrant vegetables, aromatic herbs, and tender pasta, simmered together in a savory tomato broth. Perfect for a nutritious and comforting meal, this soup combines fresh ingredients like zucchini, carrots, celery, and kidney beans for a satisfying dish that warms you from the inside out. It’s simple to prepare and serves six, making it ideal for family dinners or meal prep.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables & Herbs

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup carrots, chopped
  • 2 stalks celery, chopped
  • 1 1/2 cups chopped potato
  • 2 zucchinis, chopped

Spices

  • 1 tsp oregano
  • 1/2 tsp rosemary
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Liquids & Others

  • 1 28 oz can diced tomatoes
  • 1/4 cup tomato paste
  • 4 cups vegetable broth
  • 2 cups water
  • 1 1/2 cups cooked kidney beans (approximately 1 can), drained and rinsed
  • 1 cup pasta (small shape)
  • 1 tsp lemon juice

Instructions

  1. Prepare aromatics: Chop the onion and mince the garlic finely to ensure they release maximum flavor during cooking.
  2. Sauté onion and garlic: Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic and cook, stirring frequently, for 2-3 minutes until fragrant and translucent, but not browned.
  3. Add vegetables and herbs: Introduce the chopped carrots, celery, and potatoes to the pan. Sprinkle in oregano, rosemary, basil, thyme, and smoked paprika. Stir everything well to evenly coat the vegetables with the herbs and spices.
  4. Simmer first stage: Cover the pan with a lid and let the mixture cook for 10 minutes to soften the vegetables and allow the flavors to meld.
  5. Add main liquids and vegetables: Pour in the chopped zucchinis, canned diced tomatoes (with juice), tomato paste, vegetable broth, and water. Stir to combine thoroughly. Cover again and cook over high heat for 25-30 minutes to blend flavors and tenderize vegetables.
  6. Add pasta and beans: Stir in the pasta and kidney beans. Cook uncovered for an additional 15-20 minutes, allowing the pasta to cook through and absorb some of the broth.
  7. Check doneness: Before turning off the heat, use a fork to test a few pieces of carrot and potato to ensure they are tender and fully cooked. If not, continue cooking for a few more minutes.
  8. Finish seasoning: Remove the pan from heat. Add lemon juice, then season the soup with salt and pepper to taste. Stir well to combine.
  9. Serve: Allow the soup to cool slightly before serving. Enjoy it hot as a hearty meal or light lunch.

Notes

  • You can substitute any small pasta shape like ditalini or elbow macaroni based on preference.
  • For a gluten-free version, use gluten-free pasta.
  • The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stove.
  • Adding lemon juice at the end brightens the flavors and balances the acidity from tomatoes.
  • Feel free to add other vegetables such as green beans or spinach for variety.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/minestrone-soup-recipe/