Hearty Minestrone Soup Recipe with 6 Veggies You’ll Crave

Oh, minestrone soup – my go-to when I need something that feels like a warm hug in a bowl! There’s something magical about how a handful of simple veggies, beans, and pasta come together to create this hearty Italian classic. I first fell in love with minestrone during a rainy afternoon in a tiny trattoria in Rome, and I’ve been perfecting my version ever since.

What I adore about this soup is how forgiving it is. Don’t have carrots? Toss in some zucchini. Out of kidney beans? Chickpeas work beautifully. It’s the kind of recipe that lets you clean out your fridge while still tasting absolutely delicious. And the aroma? Wait until you smell that garlic and herbs simmering away – your kitchen will smell like an Italian grandmother’s home in no time!

This version keeps things simple but packed with flavor. The secret is in letting those vegetables soften just right before adding the broth, and that final sprinkle of Parmesan cheese? Trust me, don’t skip it. Whether you’re feeding a crowd or meal prepping for the week, this minestrone soup never disappoints.

Why You’ll Love This Minestrone Soup

This minestrone soup has been my kitchen companion for years, and here’s why it’ll become yours too:

• Quick & easy – From chopping to serving, you’re looking at under an hour (perfect for weeknights!)
• Packed with veggies – Sneaks in all the good stuff without tasting “healthy”
• Comfort in a bowl – That first spoonful of warm, herby broth? Pure happiness
• Endlessly adaptable – Raid your fridge – almost any veggie works here
• Better next day – The flavors deepen beautifully if you can wait (I rarely can!)

Honestly? It’s the soup I make when I want to feel like I’ve got my life together – minimal effort, maximum satisfaction.

Ingredients for Minestrone Soup

Here’s what you’ll need to make my favorite minestrone – I promise it’s all simple stuff you probably already have! The key is prepping everything before you start cooking (my Italian nonna would scold me if I didn’t mention that).

• 2 tbsp olive oil – The good stuff! It adds richness to the base
• 1 onion, diced – Yellow works best, but any will do in a pinch
• 2 carrots, chopped – About 1/4-inch pieces so they cook evenly
• 2 celery stalks, chopped – Don’t skip these – they add depth
• 3 garlic cloves, minced – Fresh only! Powder won’t give the same flavor
• 1 can (14 oz) diced tomatoes – With their juices for extra liquid
• 1 can (15 oz) kidney beans, drained – Rinsed well to remove that can taste
• 6 cups vegetable broth – Low-sodium so you can control the salt
• 1 cup small pasta – Ditalini is classic, but elbows work too
• 1 tsp dried basil + 1 tsp dried oregano – The Italian flavor backbone
• Salt and pepper to taste – Always taste before adding more!
• 2 cups fresh spinach – Tossed in at the end for color and nutrients
• Grated Parmesan cheese – For serving (the more, the better in my book)

See? Nothing fancy – just honest ingredients that come together beautifully. Now let’s get cooking!

How to Make Minestrone Soup

Okay, let’s get cooking! This minestrone comes together in three simple stages – and I promise, each step builds layers of flavor that’ll make your taste buds sing. Just follow along, and you’ll have a pot of comfort ready in no time.

Step 1: Sauté the Vegetables

First, grab your biggest pot (trust me, you’ll need the space) and heat that olive oil over medium heat. Toss in your onion, carrots, and celery – I call this the “holy trinity” of soup bases. Stir them around until the onions turn translucent, about 5 minutes. Now’s when you add the garlic – but watch it like a hawk! Burnt garlic tastes bitter, and we want that sweet, aromatic flavor. Just 1 minute is perfect.

Step 2: Add Broth and Simmer

Time to build our soup! Pour in those diced tomatoes (juices and all), kidney beans, vegetable broth, and sprinkle in your dried herbs. Crank up the heat until it bubbles, then reduce to a gentle simmer. This is where the magic happens – let it bubble away for about 15 minutes. You’ll know it’s ready when the carrots are tender but still have a little bite.

Step 3: Cook the Pasta and Finish

Now for the fun part – stir in your pasta and let it cook right in the broth (this makes it extra flavorful). Check after 8 minutes – you want it al dente, not mushy. Right before serving, toss in the spinach – it’ll wilt instantly from the heat. Taste and adjust salt and pepper, then ladle into bowls with a snowstorm of Parmesan on top. Bellissimo!

Tips for the Best Minestrone Soup

After making this soup more times than I can count, I’ve picked up some tricks that’ll take your minestrone from good to “Oh my god, can I have the recipe?” good:

• Pasta pro tip: Cook it separately if you plan to store leftovers – it keeps absorbing broth and turns mushy overnight. Just stir cooked pasta into individual bowls.
• Broth too thin? Let it simmer uncovered for 10 extra minutes to concentrate flavors. Too thick? Splash in more broth or water.
• Season smart: Always taste after simmering – canned tomatoes and broth vary in saltiness. A squeeze of lemon brightens everything up!
• Herb hack: Fresh basil instead of dried? Tear leaves and stir in right before serving for maximum aroma.

Remember – minestrone is meant to be flexible, so don’t stress. Some of my best batches came from happy accidents!

Variations of Minestrone Soup

The beauty of minestrone is how it welcomes whatever’s in your fridge! Here are my favorite twists that keep this soup exciting all year round:

• Summer garden version: Toss in diced zucchini or yellow squash during the last 5 minutes of cooking – they stay perfectly crisp-tender.
• Bean swap: Cannellini beans make it creamier, while chickpeas add heartiness. I’ve even used black beans for fun color contrast!
• Winter warmer: Swap spinach for kale (remove those tough stems first) and add a Parmesan rind while simmering for umami magic.
• Herb changes: A pinch of red pepper flakes wakes it up, or try fresh rosemary instead of oregano for earthiness.

Last week I threw in leftover roasted vegetables – absolute game changer! Minestrone never judges, only delights.

Serving Suggestions for Minestrone Soup

Oh, serving this minestrone is half the fun! I always make sure to have a loaf of crusty bread nearby – perfect for soaking up that delicious broth. A simple green salad with lemon vinaigrette makes the perfect fresh contrast to the hearty soup. And please, don’t be shy with that Parmesan! I keep a little bowl of grated cheese on the table so everyone can add their own snowy mountain on top. For special occasions, I’ll drizzle each bowl with a little extra virgin olive oil right before serving – it adds such a lovely richness.

Storing and Reheating Minestrone Soup

Here’s the scoop on leftovers – this minestrone actually gets better after a day in the fridge! Just let it cool completely before storing in airtight containers (I use mason jars because they stack nicely). It’ll keep for up to 3 days, but fair warning – that pasta keeps drinking up broth like a sponge. When reheating, you’ll probably need to add a splash of water or broth to loosen it up again. Microwave in bursts or warm gently on the stove – just don’t boil it or the veggies will turn to mush. Pro tip: If you know you’ll have leftovers, cook the pasta separately and add it fresh to each bowl!

Nutritional Information for Minestrone Soup

Here’s the skinny on this hearty bowl of goodness – each serving packs about 250 calories with 8g of fiber and 10g of protein to keep you full! It’s loaded with vitamin A from the carrots and iron from the spinach. Of course, these numbers can change based on your exact ingredients (especially if you go wild with the Parmesan like I do). But overall? It’s comfort food you can feel good about – nourishing, satisfying, and packed with veggie goodness in every spoonful!

Frequently Asked Questions About Minestrone Soup

I get so many questions about this minestrone recipe – here are the ones that pop up most often:

“Can I freeze minestrone soup?” Absolutely! Just skip the pasta (it turns mushy when thawed) and freeze the veggie-bean base. When ready to eat, thaw overnight in the fridge, reheat, and cook fresh pasta right in the pot.

“What pasta works best?” Small shapes like ditalini, elbows, or small shells are perfect – they scoop up all that delicious broth. Avoid long noodles that become unwieldy in soup.

“Can I make it vegan?” Easily! Just skip the Parmesan or use nutritional yeast instead. All other ingredients are naturally plant-based.

“Why add spinach at the end?” Those tender leaves wilt instantly from the heat – adding them too early makes them disappear into the soup!

Share Your Minestrone Soup Experience

I’d love to hear how your minestrone turns out! Did you add any fun twists? Maybe your family begged for seconds? Drop me a comment below – nothing makes me happier than hearing about your soup adventures!

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