Minestrone soup is a vibrant, hearty Italian soup filled with vegetables, beans, pasta, and sometimes meat. It’s a classic comfort dish, loved for its rich flavors and endless variations. The beauty of minestrone is its flexibility—you can toss in whatever fresh veggies you have on hand, making it a perfect dish to enjoy year-round. Whether it’s a chilly winter evening or a light spring lunch, this soup warms you up and fills you with wholesome goodness.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories (per serving) |
|---|---|---|---|---|---|---|
| Main Course | Italian | Easy | 6 | 15 mins | 45 mins | 180 |
Equipment Needed
Making minestrone soup is simple but having the right tools helps. Here’s what you’ll need:
- Large heavy-bottomed pot or Dutch oven: For even cooking and easy stirring.
- Cutting board: For chopping vegetables.
- Sharp chef’s knife: To dice ingredients efficiently.
- Measuring cups and spoons: To get your seasoning just right.
- Wooden spoon or ladle: To stir and serve.
- Colander: To rinse beans or pasta.
- Soup bowls: For serving your delicious soup.
These basics will make your cooking smooth and enjoyable.
Ingredients
Here’s what you need for a classic minestrone:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley or basil for garnish
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until soft.
- Stir in carrots, celery, zucchini, potato, and green beans. Cook for 5 minutes, stirring occasionally.
- Add diced tomatoes, beans, broth, oregano, and basil. Bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes or until vegetables are tender.
- Add pasta and cook uncovered until pasta is al dente, about 8-10 minutes.
- Season with salt and pepper. Serve hot, garnished with parsley and Parmesan if desired.
Essential Note
Use fresh vegetables when possible for the best flavor and texture. If you use canned or frozen veggies, adjust cooking times accordingly. Always rinse canned beans to reduce sodium. If you want a thicker soup, mash some beans before adding. For a richer flavor, use homemade broth. Minestrone is best served fresh but keeps well for 2-3 days refrigerated. Avoid overcooking pasta to maintain a nice bite.
