Learn to prepare this minestrone soup in less than 30 minutes. It’s a healthy and delicious Italian dish that everyone will love!
Looking for delicious and healthy one-pot meals? Our lentil soup and this minestrone soup are hassle-free recipes, yet they taste so good!
Make up a batch of our soda bread and get ready to have dinner sorted!
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What is minestrone
Minestrone is a traditional Italian vegetable soup, typically made with various vegetables such as tomatoes, onions, carrots, peas, etc. It is usually cooked in a large pot with vegetable or chicken broth and can also include pasta or rice.
Served with a drizzle of olive oil and grated parmesan cheese on top, it’s enjoyed as a main course or side dish.
Why you’ll love this recipe
- Easy to make. With just one-pot, simple ingredients, and instructions, it’s easy to make.
- Nutritious. Packed with veggies, it’s full of vitamins, minerals, and fiber and fulfills all your nutritional needs.
- Versatile. It’s easy to add, remove or substitute ingredients; it’s a versatile dish.
- Delicious. Veggies, pasta, and stock give this soup a delicious and satisfying flavor.
What I love the most about this minestrone soup is that it’s a perfect dish for cold winter days. When served warm, this hearty soup is comforting and satisfying!
This soup recipe use very simple ingredients. Here is a list of everything you’ll need:
- Olive oil. Or any other neutral flavored oil.
- Brown onion. Finely chopped.
- Celery stalk. Trimmed and finely chopped.
- Carrot. Peel and chop into small pieces.
- Garlic. Minced.
- Vegetable broth. Homemade or store-bought. You can also use chicken stock.
- Tomato paste. Adds a tangy and sweet flavor.
- Ripe tomatoes. Chopped.
- Pasta. Use your favorite pasta.
- Cannellini beans. Rinsed and drained.
- Zucchini. Chopped.
- Peas. Frozen or fresh.
How to make minestrone
Start by heating some oil in the saucepan over high heat. Add onion, celery, carrot, and garlic and cook for 3-4 minutes or until softened. Now, add stock, tomato paste, and tomato. Bring it to a boil at low heat. Cover the pot and simmer for 30 minutes or until the vegetables become tender.
Now, add pasta, beans, zucchini, and peas. Simmer for 15 minutes or until the pasta becomes soft.
Tips to make the best recipe
- If the soup is too thick, add more broth or water to thin it out. If it’s too thin, let it simmer for a bit longer to reduce the liquid.
- Sauteing the vegetables in olive oil before adding the broth and other ingredients will help improve their flavors.
- Don’t overcook pasta because it can become mushy and lose its texture and flavor.
Want to experiment with the flavor of your minestrone? Here are a few ways:
Add protein. Adding protein such as chicken, beef, or sausage can add a richer flavor to the soup. You can also add meatballs or bacon for a smoky taste.
Add different vegetables. You can change the flavor profile by adding different vegetables to the soup, such as zucchini, broccoli, bell peppers, or mushrooms.
Use different herbs and spices. Experiment with different herbs and spices to enhance the flavor of your soup. For an Italian twist, you can add basil, oregano, thyme, or rosemary. Other options include cumin, coriander, paprika, or chili powder for a more spicy flavor.
- To store. Place leftover soup in an airtight container to refrigerate for up to 3-4 days.
- To freeze. In a freezer safe container, it can be frozen for up to 6 months.
- Reheating. Reheat in the microwave or skillet for 2-3 minutes or until thoroughly warm.
More healthy dinner recipes to try
Frequently asked questions
Yes! Minestrone soup is healthy because it contains healthy carbs, fiber, vitamins, and minerals. All these nutrients provide several health benefits, such as reducing the risk of heart disease, obesity, etc.
Minestrone soup is thicker than other soups, thanks to the addition of pasta and chunkier vegetables.
Vegetable soup is made using different vegetables, but in minestrone, beans, and pasta are added along with vegetables. Hence, it’s a hearty alternative to vegetable soup.
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 stalk celery chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- 5 cups vegetable broth
- 2 tablespoons tomato paste
- 3 large tomatoes chopped
- 1 cup pasta
- 14 oz cannellini beans canned
- 1 small zucchini sliced
- 1/2 cup peas frozen
- In a non-stick pot, add the oil and place over medium heat. Once hot, add the onion, carrot, celery, and garlic, and cook until fragrant.
- Add the vegetable broth, tomato paste, and tomatoes and
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