Description
Minestrone Soup Recipe packed with veggies, beans, and pasta, perfect for a quick, comforting meal.
Ingredients
Scale
- 2 tablespoons (30ml) olive oil
- 1 large onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 cloves garlic, minced
- 1 zucchini, diced (about 1 cup)
- 1 potato, peeled and diced (about 1 cup)
- 1 can (14.5oz/411g) diced tomatoes
- 1 can (15oz/425g) cannellini beans, drained and rinsed
- 6 cups (1.4L) vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup (85g) small pasta (like ditalini or elbow)
- 2 cups (60g) fresh spinach, chopped
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare Your Soffritto Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, stirring occasionally until the vegetables begin to soften, about 5-7 minutes. This classic Italian soffritto builds the flavor foundation of your Minestrone Soup. You’ll know it’s ready when the onions become translucent and everything smells fragrant.
- Step 2: Add Aromatics and Additional Vegetables Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Then add the diced zucchini and potato, stirring to coat them with oil. Cook for an additional 2-3 minutes to begin developing their flavors. The layering of ingredients at different times is key to creating depth in your homemade minestrone.
- Step 3: Add Liquids and Seasonings Pour in the diced tomatoes with their juices and the vegetable broth. Add the bay leaf, dried oregano, and dried basil. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and let cook for about 15 minutes, or until the potatoes start to become tender.
- Step 4: Add Beans and Pasta Stir in the drained and rinsed cannellini beans and the pasta. Continue to simmer uncovered for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Your Minestrone Soup will start to thicken slightly as the pasta releases some starch.
- Step 5: Finish with Greens and Cheese Add the chopped spinach and stir until it wilts, about 1-2 minutes. Remove the bay leaf, then stir in the grated Parmesan cheese and fresh parsley. Taste and adjust seasoning if needed. Your Minestrone Soup is ready when all vegetables are tender but still maintain their shape and integrity.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 calories
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 6 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 5 mg