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Italian Minestrone Vegetable Soup Recipe
Italian Minestrone Vegetable Soup stands as one of Italy’s most beloved comfort foods. This hearty, vegetable-packed soup brings together fresh produce, beans, and pasta in a rich tomato broth. Perfect for any season, this traditional recipe delivers authentic Italian flavors that warm your soul.
Why You'll Love This Recipe
- Budget-friendly recipe using simple pantry staples and fresh vegetables you probably already have
- Completely customizable – swap vegetables based on what’s in season or your preferences
- Makes excellent leftovers that taste even better the next day as flavors develop
- Packed with fiber, vitamins, and plant-based protein for a nutritious meal
- Ready in just 45 minutes from start to finish with minimal prep work
Why This Italian Minestrone Vegetable Soup Recipe Works
The secret lies in building layers of flavor. Starting with olive oil and aromatic vegetables creates a solid foundation. The combination of fresh and canned ingredients ensures convenience without sacrificing taste.
Using both white beans and kidney beans adds protein and different textures. The pasta cooks directly in the soup, absorbing all those delicious flavors while releasing starch that naturally thickens the broth.
Traditional Italian herbs like oregano and thyme complement the vegetables perfectly. Bay leaves add subtle depth that elevates this from ordinary vegetable soup to authentic minestrone.
What You’ll Need for Italian Minestrone Vegetable Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta (elbows, shells, or orecchiette)
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese (optional)
Tools
- Large pot or Dutch oven (at least 6-quart capacity)
- Sharp knife for chopping vegetables
- Cutting board
- Can opener
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
How to Make Italian Minestrone Vegetable Soup
| Step 1: | Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until vegetables begin to soften. |
| Step 2: | Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes. |
| Step 3: | Stir in the pasta and cook, uncovered, for 10 more minutes until the pasta is cooked through. |
| Step 4: | Season to taste and serve with parsley, red pepper flakes, and parmesan if desired. |
Chef's Helpful Tips
- Cut all vegetables into similar sizes for even cooking – aim for bite-sized pieces about ½ inch
- Don’t skip the sautéing step – it develops deeper flavors than just dumping everything in
- Use small pasta shapes that fit on a spoon – ditalini or small shells work perfectly
- Save Parmesan rinds and add them while simmering for extra umami flavor
- Make it heartier by adding zucchini, spinach, or cabbage in the last 10 minutes
Serving and Storage Tips for Italian Minestrone Vegetable Soup
Serving Tips
Serve this minestrone piping hot with crusty Italian bread or garlic toast. A drizzle of good olive oil on top adds richness. Fresh basil leaves make a beautiful garnish alongside the parsley.
For a complete meal, pair with a simple green salad dressed with lemon vinaigrette. Some people enjoy adding a dollop of pesto for extra flavor. Consider serving in warmed bowls to keep the soup hot longer.
This recipe serves 4 generous portions as a main course. You can easily double it for larger gatherings or meal prep.
Mistakes to Avoid while making Italian Minestrone Vegetable Soup
Overcooking the pasta ranks as the most common error. Add it only in the final 10 minutes to prevent mushiness. If making ahead, cook pasta separately and add when reheating.
Using too much salt early on causes problems since the broth reduces. Season gradually and taste frequently. Remember that Parmesan adds saltiness too.
Skipping the vegetable sauté step results in flat flavors. Those 8 minutes of cooking develop essential caramelization. Don’t rush this crucial foundation.
You Must Know
- Minestrone tastes even better the next day – make a double batch for easy weeknight dinners
- Freeze portions without pasta for up to 3 months – add fresh pasta when reheating
- Switch beans based on preference – cannellini, chickpeas, or black-eyed peas all work
- For gluten-free version, use rice, quinoa, or gluten-free pasta alternatives
Suggestions for Italian Minestrone Vegetable Soup
Transform this basic recipe with seasonal vegetables. Summer calls for zucchini, yellow squash, and fresh tomatoes. Winter versions benefit from butternut squash, kale, or Swiss chard.
Try different bean combinations for variety. A mix of cannellini and cranberry beans looks beautiful. Adding a can of chickpeas increases the protein content significantly.
For heartier versions, stir in cooked Italian sausage or diced pancetta. Vegetarians might enjoy adding extra mushrooms for meaty texture. Fresh herbs like rosemary or sage create interesting flavor profiles.
Check out Jamie’s Minestrone Soup Recipe for another classic version. The Serious Eats minestrone guide offers excellent technique tips.
FAQs:
Yes! Sauté the vegetables first, then add everything except pasta to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta in the last 30 minutes.
Small shapes work best – ditalini, small shells, elbow macaroni, or orzo. They fit nicely on a spoon and cook evenly. Avoid long pasta like spaghetti.
Add more broth as needed when reheating. The pasta and beans absorb liquid as they sit. Start with less pasta if you prefer a brothier soup.
Absolutely! Freeze without pasta for best results. The soup keeps for up to 3 months. Thaw overnight in the refrigerator and add fresh pasta when reheating.
Almost any vegetable works! Try spinach, kale, potatoes, peas, corn, bell peppers, or mushrooms. Use what’s fresh and seasonal for best flavor.
Conclusion
This Italian Minestrone Vegetable Soup recipe delivers restaurant-quality results at home. With simple ingredients and straightforward techniques, you’ll create a satisfying meal that nourishes body and soul.
Whether feeding a crowd or meal prepping for the week, this versatile soup adapts to your needs. Try it tonight and discover why minestrone remains a beloved classic across generations.
For more comforting recipes, explore our Ultimate Chicken Casserole or try the 10-Minute Creamy Garlic Shrimp Pasta. Your family will thank you!
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📖 Recipe Card
Italian Minestrone Vegetable Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This hearty Italian minestrone soup combines fresh vegetables, beans, and pasta in a rich tomato broth. Ready in 45 minutes, it’s a budget-friendly comfort food perfect for any season.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta (elbows, shells, or orecchiette)
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until vegetables begin to soften.
- Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Stir in the pasta and cook, uncovered, for 10 more minutes until the pasta is cooked through.
- Season to taste and serve with parsley, red pepper flakes, and parmesan if desired.
Notes
- Cut all vegetables into similar sizes for even cooking – aim for bite-sized pieces about ½ inch
- Don’t skip the sautéing step – it develops deeper flavors
- Use small pasta shapes that fit on a spoon
- Save Parmesan rinds and add them while simmering for extra umami flavor
- Make it heartier by adding zucchini, spinach, or cabbage in the last 10 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 285
- Sugar: 8g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: minestrone soup recipe, vegetable soup Italian style, hearty bean soup, traditional minestrone, Italian comfort food, vegetarian soup recipe, healthy vegetable soup, easy minestrone recipe
