This might be one of the best minestrone soup recipes ever to grace my kitchen. Every spoonful is replete with a rainbow of veggies: Carrots, celery, tomato, onion, beans and plenty of macaroni swimming in an herby tomato broth. Heavenly. It’s an easy homemade soup recipe with endless room for improvisation.
This recipe for minestrone soup is also a great no-waste recipe. Any stray veggies currently languishing in the crisper can be used to make this vibrant, flavorful soup in about an hour. When the holidays roll around, it’s tremendous for feeding a crowd—although it might be even tastier in the summer when seasonal vegetables are bountiful.
What’s the difference between minestrone and vegetable soup?
Minestrone is a wholesome Italian soup featuring vegetables, beans and pasta in a rich tomatoey broth. The name comes from the Italian word minestra, which simply means “soup.” Vegetable soup is similar—it’s often composed of the same veggies. However, minestrone is the heartier of the two, thanks to the addition of pasta and beans.
Minestrone Soup Ingredients
- Vegetables: At its most basic, minestrone includes celery, carrot and onion (a combination that’s called mirepoix in French or soffrito in Italian). Our recipe also includes garlic, tomatoes and cabbage. From there, any vegetable medley is fair game, so feel free to add veggies like zucchini, peppers, green beans, broccoli or corn.
- Olive oil and butter: The combination of olive oil and butter is the secret to getting the best flavor when sauteing vegetables. Butter adds a creamy richness and a nuttiness as it browns in the saucepan, while olive oil lends a subtle fruitiness to the equation.
- Broth: Low-sodium chicken broth gives this minestrone recipe an extra boost of savoriness, but a vegetable broth base is equally tasty if you prefer to make vegetarian soup recipes.
- Tomato sauce: Alongside the broth, the tomato sauce makes up the other half of the soup’s liquid base. It imparts a rich, bright flavor and enhances the minestrone’s texture.
- Beans: A mixture of kidney beans and chickpeas makes this minestrone hearty and filling. Like the vegetables, the beans can be changed to suit your preferences. Fava, cannellini, navy and lima beans are excellent additions to minestrone soup.
- Herbs: Herbs like basil, oregano and parsley are common ingredients across Italian cuisine. Dried herbs are the best choice for this recipe since the soup simmers for a while. That said, a little fresh basil as a minestrone garnish makes a tasty finishing touch.
- Pepper: Cracked black peppercorns bring a touch of spice without adding too much spicy flavor.
- Pasta: We use whole wheat elbow macaroni, but any short pasta shape (like small shells or ditalini) works well in soup.
- Cheese: Cap things off with plenty of grated Parmesan as a garnish.
Directions
Step 1: Saute the vegetables
In a large saucepan, saute the onions, carrot and celery in oil and butter until tender. Stir in the garlic and cook for one minute longer.
Step 2: Add the broth
Stir in the broth, tomato sauce, kidney beans, chickpeas, tomatoes (with juices), cabbage, basil, parsley, oregano and pepper. Bring to a boil, then reduce the heat. Cover with a lid and simmer for 15 minutes.
Step 3: Mix in the pasta
Stir in the pasta and cook, uncovered, for six to eight minutes or until the pasta and vegetables are tender.
Step 4: Garnish with cheese
Ladle the soup into bowls. Garnish each bowl with Parmesan cheese.
Recipe Variations
- Add leafy greens: This minestrone soup recipe already has cabbage, but that shouldn’t stop you from adding an extra helping of leafy greens like kale, spinach, chard, arugula or cavolo nero.
- Make it meaty: Toss in some Italian sausage, pancetta, shredded chicken breasts, grilled shrimp or mini meatballs made from ground beef, turkey or chicken.
- Use a filled pasta: Instead of macaroni, use ravioli or tortellini to add a soul-satisfyingly hearty quality to minestrone soup.
How to Store Minestrone Soup
Minestrone stores well in the fridge, so it’s a fantastic option as a make-ahead soup that can be ladled out across the week as a cozy starter or side. Once the soup has cooled, transfer it to an airtight container and keep it in the refrigerator for up to five days.
Can you freeze minestrone soup?
You can freeze minestrone for up to six months. Allow the soup to cool, then portion it into freezer-safe containers. When freezing soup, it’s best to leave off garnishes like cheese, as dairy can get an odd texture in the freezer. Also, remember to leave a little room at the top of the container to allow the liquid to expand. Thaw in the fridge overnight before reheating.
How do you reheat minestrone soup?
To reheat minestrone soup, pour the soup into a saucepan and heat over medium heat, stirring occasionally. You may need to add a splash of broth or water to restore the soup’s original consistency.
Minestrone Soup Tips
How can you thicken minestrone soup?
The easiest way to thicken minestrone soup is to add 2 to 4 tablespoons of tomato paste. You can also add additional beans and vegetables. Or, stir in extra cheese. Cheese thickens the soup’s texture while making it that much more delicious.
What can you serve with minestrone soup?
Minestrone soup is hearty enough to serve as a meal-in-one, but a few complementary side dishes can help to complete the meal. Try serving the soup with a simple Italian salad, freshly baked garlic knots served with marinara sauce for dipping or a side of cheesy roasted broccoli. It also pairs well with any sandwich with sunny Mediterranean flavors, like Italian beef sandwiches, prosciutto panini piled high with roasted peppers or Italian grilled cheese sandwiches.
