Minestrone Soup with Pasta and Vegetables

Introduction

Minestrone Soup is an iconic Italian classic that has captured hearts worldwide with its hearty, wholesome, and flavorful charm. Rooted in rustic Italian tradition, this soup is often made with seasonal vegetables, beans, pasta, and herbs simmered in a savory tomato-based broth. It’s a dish that symbolizes comfort and nourishment, offering a perfect balance of texture and taste.

Unlike other soups that may lean toward being light starters, Minestrone is a meal in itself. With pasta for substance, beans for protein, and loads of fresh vegetables, it’s both satisfying and nutritious. Whether enjoyed in the cold months as a cozy bowl of warmth or in summer with fresh garden vegetables, Minestrone adapts beautifully to any season.

Why I Love This Recipe

I love this recipe because it’s:

• Nutritious and balanced – It’s packed with vegetables, protein-rich beans, and hearty pasta.
• Customizable – You can easily adapt it to the veggies you have on hand, making it a fridge-cleaning favorite.
• Comforting yet wholesome – It fills you up without being heavy.
• A complete one-pot meal – Perfect for busy weeknights or meal prep.

For me, Minestrone is more than just soup—it’s a dish that embodies generosity, warmth, and versatility.

Why It’s a Must-Try Dish

• Classic Italian heritage – Brings authentic Italian flavors to your kitchen.
• Family-friendly – Kids love the pasta, adults enjoy the robust flavors.
• Perfect year-round – Cozy in winter, light and fresh in summer.
• Healthy and hearty – A guilt-free dish loaded with fiber, vitamins, and protein.
• Budget-friendly – Uses simple, everyday ingredients in a nourishing way.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: ~260 kcal per serving
• Course: Main Course / Soup
• Cuisine: Italian

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 cup small pasta (ditalini, elbow, or shells)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups fresh spinach or kale, chopped
• 2 tbsp fresh parsley, chopped
• Freshly grated Parmesan cheese (for serving)

Cooking Directions (Step-by-Step)

1. Sauté the aromatics:
   • Heat olive oil in a large soup pot over medium heat.
   • Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
2. Add vegetables and seasonings:
   • Stir in zucchini and green beans.
   • Add oregano, basil, bay leaf, salt, and pepper. Cook for 2–3 minutes.
3. Simmer the broth:
   • Pour in diced tomatoes with juice and vegetable broth.
   • Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add pasta and beans:
   • Stir in pasta and cannellini beans.
   • Cook until pasta is al dente, about 8–10 minutes.
5. Finish with greens and herbs:
   • Add spinach or kale and cook for 2 minutes until wilted.
   • Remove bay leaf and adjust seasoning if needed.
6. Serve:
   • Ladle into bowls, garnish with fresh parsley, and top with grated Parmesan.

How to Serve

• Serve hot with crusty bread or garlic bread.
• Pair with a light side salad for a balanced meal.
• Drizzle with a little extra virgin olive oil before serving for richness.

Recipe Tips

• Use seasonal veggies – Minestrone is meant to be flexible.
• Don’t overcook the pasta—it will continue to soften in the hot broth.
• For richer flavor, use a mix of vegetable and chicken broth.
• A parmesan rind simmered in the broth adds depth.

Variations

1. Protein boost: Add shredded chicken or ground turkey.
2. Gluten-free: Use gluten-free pasta or substitute with quinoa.
3. Vegan version: Skip Parmesan or use vegan cheese.
4. Hearty version: Add potatoes or butternut squash.
5. Summer minestrone: Use fresh tomatoes, corn, and peas instead of heavier winter vegetables.

Freezing and Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze without pasta (to avoid mushiness) for up to 3 months. Add freshly cooked pasta when reheating.
• Reheating: Warm gently on the stovetop, adding extra broth if needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Sharp knife and cutting board

Conclusion

Minestrone Soup with Pasta and Vegetables is the epitome of hearty comfort food with a healthy twist. It’s adaptable, family-friendly, and nourishing while still delivering bold Italian flavors. Whether you make it for a weekday dinner, a cozy weekend meal, or as part of a larger Italian spread, this soup never disappoints.

A bowl of this minestrone feels like a warm hug—making it a recipe worth keeping in your collection and passing down for generations.

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Minestrone Soup with Pasta and Vegetables

Author: admin Cuisine: Italian Courses: Soup & Drinks

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Servings: 6 Calories: 260 kcal per serving

Description

Minestrone Soup is an iconic Italian classic that has captured hearts worldwide with its hearty, wholesome, and flavorful charm. Rooted in rustic Italian tradition, this soup is often made with seasonal vegetables, beans, pasta, and herbs simmered in a savory tomato-based broth.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup 1 green beans, chopped into 1-inch pieces
• 1 can (14 oz)
• 6 cups vegetable broth (or chicken broth)
• 1 can (15 oz)
• 1 cup small pasta (ditalini, elbow, or shells)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups fresh spinach or kale, chopped
• 2 tbsp fresh parsley, chopped
• Freshly grated Parmesan cheese (for serving)

Instructions

1. Sauté the aromatics: Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
2. Add vegetables and seasonings: Stir in zucchini and green beans. Add oregano, basil, bay leaf, salt, and pepper. Cook for 2–3 minutes.
3. Simmer the broth: Pour in diced tomatoes with juice and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add pasta and beans: Stir in pasta and cannellini beans. Cook until pasta is al dente, about 8–10 minutes.
5. Finish with greens and herbs: Add spinach or kale and cook for 2 minutes until wilted. Remove bay leaf and adjust seasoning if needed.
6. Serve: Ladle into bowls, garnish with fresh parsley, and top with grated Parmesan.

Keywords: Minestrone Soup with Pasta and Vegetables