If you’re craving a warm, hearty meal that feels like a hug, this minestrone soup recipe is the answer. Forget canned versions—this homemade minestrone soup recipe is packed with fresh veggies, beans, and pasta, delivering unbeatable flavor with every spoonful. It’s simple, healthy, and perfect for New Year’s resolutions or chilly days. Let’s dive into why this soup beats the rest and how easy it is to make at home!
Why You’ll Love This Recipe
- Hearty and Healthy: Loaded with vegetables, beans, and pasta for a filling, nutritious bowl.
- Bursting with Flavor: Fresh herbs and a tomato broth make this minestrone soup recipe irresistible.
- Easy to Make: Straightforward steps with ingredients you can customize.
- Comfort in Every Bite: A cozy, satisfying meal that’s better than anything store-bought.
Tools Needed
To create this delicious minestrone soup recipe, you’ll need a few kitchen essentials. Missing anything? Check out Our Shop for quality tools!
- Large Pot: Perfect for simmering all those vibrant ingredients together.
- Wooden Spoon: Ideal for stirring and mixing the soup evenly.
- Knife and Cutting Board: Essential for chopping garlic, onions, and veggies.
- Ladle: Makes serving this minestrone soup recipe a breeze.
Ingredients
For the Minestrone Soup Recipe Base:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- ¼ cup red wine (optional, for deglazing)
- 4 cups vegetable broth or water
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
- Salt and pepper to taste
- 1 cup small pasta (like baby shells or ditalini), cooked separately
For Topping:
- Grated Parmesan cheese
- Extra virgin olive oil (for drizzling)
- Freshly cracked black pepper
Directions
- Heat the Oil: In a large pot over medium heat, add 3 tablespoons olive oil. Stir in minced garlic to infuse the oil as it warms.
- Cook the Mirepoix: Add chopped onion, celery, and carrots. Sauté until softened and translucent, about 5–7 minutes, creating the base for your minestrone soup recipe.
- Deglaze (Optional): Pour in ¼ cup red wine, stirring to lift any flavorful bits from the pot.
- Add Broth and Sauce: Stir in 4 cups vegetable broth and 1 can tomato sauce, thinning it into a tomato broth.
- Load Up the Veggies: Add cannellini beans, zucchini, green beans, and spinach. These veggies release water and flavor, enriching your minestrone soup recipe.
- Season: Mix in fresh oregano, basil, salt, and pepper. Simmer until the vegetables are tender, about 20–25 minutes.
- Add Pasta: Cook 1 cup small pasta separately until al dente. For immediate serving, stir it into the soup; otherwise, add it to bowls just before ladling the soup over it.
- Serve: Ladle into bowls, top with grated Parmesan cheese, a drizzle of extra virgin olive oil, cracked pepper, and extra basil. Enjoy your minestrone soup recipe!
Expert Tips For Perfect Minestrone Soup Recipe
- Prep the Mirepoix Right: Cook onions, celery, and carrots until soft for a strong flavor base.
- Cook Pasta Separately: Keeps it from getting mushy if storing this minestrone soup recipe.
- Taste and Adjust: Add salt and pepper gradually to suit your palate.
- Fresh Herbs Matter: Oregano and basil elevate the freshness of this minestrone soup recipe.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Common Mistakes to Avoid
- Overcooking Pasta: Cook it separately if not eating right away to preserve texture.
- Skipping the Simmer: The 20–25 minutes melds flavors—don’t rush your minestrone soup recipe.
- Underseasoning: Taste and adjust salt and pepper for a balanced broth.
- Overcrowding Veggies: Chop uniformly to ensure even cooking.
Variations
- Protein Boost: Add cooked Italian sausage or chickpeas to your minestrone soup recipe.
- Gluten-Free: Use gluten-free pasta or skip it entirely.
- Spicy Twist: Stir in a pinch of red pepper flakes with the garlic.
- Greens Swap: Try kale or Swiss chard instead of spinach.
Storage/Reheating
- Storage: Store leftovers (without pasta) in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop over medium heat; add fresh-cooked pasta before serving.
- Freezing: Freeze the minestrone soup recipe (no pasta) for up to 3 months. Thaw and reheat, adding pasta after.
FAQs
1. Can I use canned tomatoes instead of tomato sauce in this minestrone soup recipe?
Yes, substitute with a 15-ounce can of crushed tomatoes for a chunkier texture.
2. Is this minestrone soup recipe vegan?
It is if you skip the Parmesan cheese or use a vegan alternative.
3. What pasta works best?
Small shapes like shells or ditalini are perfect for this minestrone soup recipe.
4. Can I make it in a slow cooker?
Yes, sauté the mirepoix first, then cook on low for 6–8 hours, adding pasta at the end.
5. How do I thicken this minestrone soup recipe?
Mash some beans before adding or simmer longer to reduce the broth.
6. Can I use frozen veggies?
Absolutely, they work well—just adjust cooking time slightly for your minestrone soup recipe.
Conclusion
This minestrone soup recipe is a hearty, healthy bowl of comfort that outshines any canned version. With its vibrant veggies, tender pasta, and fresh herb finish, it’s a winter must-have that feels good to eat. Make this minestrone soup recipe your own and enjoy a meal that’s as nourishing as it is delicious. Grab your pot and get started—you’ll love every bite!
