Minestrone Soup Recipe

Published on February 20, 2023 Minestrone Soup is a classic Italian soup that is hearty, healthy, and perfect for lunch or dinner on a cold day. This easy homemade minestrone is a family favorite. Serve the soup with crusty bread and Parmesan Cheese. I really love this Easy Minestrone Soup too. It’s a CLASSIC! And this minestrone soup recipe is easy, healthy, and comforting. It’s WAY better than canned soup or the Olive Garden’s minestrone soup:) Minestrone is an Italian soup that usually includes vegetables, pasta, beans, and sometimes meat. I omitted the meat because I wanted the soup to be vegetarian and honestly, I don’t think it needs it. The soup is super hearty because all of the vegetables, beans, and pasta. The soup is made in ONE pot and I always love a good one pot meal. It is the perfect soup for a cold day or when you need to use up the veggies from your garden or veggie drawer. Let’s get this soup party started!

Soup Ingredients

Olive oilOnionGarlicVeggies– carrots, celery, zucchini, green beansDiced tomatoes– use canned tomatoes and don’t drain! You can use fire roasted tomatoes for extra flavor. Vegetable broth– can use chicken broth if you don’t need the recipe to be vegetarian. Cannellini beans– rinsed and drainedHerbs– dried basil, oregano, and thymeElbow macaroni– can use gluten-free pastaParmesan cheese & fresh basil– for garnish

How to Make Minestrone Soup

Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes.Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.Add the pasta and cook until tender, about 12 to 15 minutes. If you need to add more broth, you can.Season soup with salt and pepper. If you want a little heat, you can add crushed red pepper flakes. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil, if desired.

Variations

Minestrone soup is very versatile. You can add whatever vegetables, beans, and pasta you like. I included carrots, celery, zucchini, tomatoes, and green beans. You could also add in bell peppers, yellow squash, peas, spinach, or kale.I used cannellini beans, which are a white bean. I use canned beans to keep the recipe super simple. You can use great Northern beans or red kidney beans too.I chose whole wheat macaroni for the pasta, but any small pasta will work well in this soup.Spice it up with crushed red pepper flakes. If you want the soup to be vegan, omit the Parmesan cheese and if you need the soup to be gluten free, you can use gluten-free pasta.

Serving Suggestions

Garnish a steaming bowl of minestrone soup with parmesan cheese and fresh basil. I also like to serve the soup with a loaf of fresh crusty bread. You can also serve with:

Garlic BreadButtermilk Drop BiscuitsBruschettaSimple Kale SaladEasy Green SaladSimple Arugula Salad

How to Store

I always make a big pot of this soup because it reheats well and we love eating the leftovers. I could eat it for lunch and dinner all week long, and I usually do. It is a great recipe to have on hand durning the cold winter months.

Store leftover soup in an airtight container in the refrigerator for up to five days. You can also freeze the soup for up to three months. The pasta might break up a little after defrosting and reheating, but it will still be good.

More Soup Recipes

Lentil SoupHomemade Vegetable SoupPasta FagioliPotato SoupSplit Pea SoupCreamy Chicken Noodle SoupEasy Black Bean Soup