A traditional Italian Minestrone Soup Recipe loaded with fresh vegetables like onions, carrots, celery, tomatoes, zucchini, and green beans in a seasoned tomato based broth with beans and pasta. The end result is a delicious hearty vegetarian soup that everyone enjoys.
Enjoy this delicious soup by itself or with crusty French baguettes, Caesar salad, or Cheese Garlic Bread. This tasty meal can be made with seasonal vegetables and greens.
What’s minestrone soup made of?
The heart of this soup is fresh seasonal vegetables along with pasta, beans, tomatoes, and Italian seasonings. Some of the usual suspects for veggies include onions, celery, carrots, green beans and garlic. However this well known soup does not have rigid rules when it comes to ingredients as it was created like many dishes to use up leftover vegetables.
How do you make this minestrone soup recipe?
Start by heating a little oil in a large Dutch Oven or stockpot over medium heat. Then add the onions, celery, and carrots cooking until the onions and celery are almost soft. Now add the green beans and zucchini and cook for several minutes or until the onion and celery are soft.
Reduce the heat to low and add the garlic, thyme, and marjoram cooking for 1 minute. Then add the bay leaves, vegetable broth, tomato paste, and diced tomatoes. Bring the soup to a low boil and then reduce to a simmer cooking until the green beans, carrots, and zucchini are almost tender. Then add the beans and pasta. Cook until the pasta is tender but not overcooked. Finally if desired stir in a few cups of spinach and cook just until wilted.
Recipe notes and helpful tips
- Use the freshest in season vegetables. If the green beans look great at the market than opt for them. If that is not the case try butternut squash or peas.
- Always peel your carrots to bring out that beautiful orange color we all love.
- Your veggies should be chopped fairly small so a variety of them fit on your soup spoon.
- Any small pasta will work including elbows, small shells, orecchiette, or ditalini.
- For an over the top taste sensation grate a little fresh Parmesan cheese over each bowl of soup or top with Homemade Croutons.
- Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low or in the microwave at a reduced power.
- If you know you are going to store or freeze some of this soup for leftovers then remove that portion before adding the pasta and the spinach. Then add them when reheating the soup. This will keep them from becoming overcooked.
- Freeze in heavy duty zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.
What is the difference between minestrone and vegetable soup?
Minestrone is a heartier thick Italian version of vegetable soup with beans and pasta. Most vegetable soups simply have a variety of veggies while minestrone packs a little more punch. You will enjoy the extra vitality.
More soup recipes you will love!
Print
Minestrone Soup
A thick and tasty Italian Minestrone Soup loaded with onion, celery, carrots, tomatoes, zucchini, green beans, elbow noodles, and white beans in a perfectly seasoned tomato base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 tablespoons olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 large carrot chopped
- ½ lb. green beans trimmed and cut in ½ inch segments
- 1 zucchini diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram or oregano
- 2 bay leaves
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 2 (14.5 ounce) cans fire roasted tomatoes
- 1 (16 ounce) can white beans like Great Northern or cannellini beans drained and rinsed
- ¾ cup uncooked elbow pasta or other small pasta
- salt and pepper to taste
- 2–3 cups baby spinach (optional)
Instructions
- Heat oil in a large Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots cooking until the onions and celery are almost soft. Add the green beans and zucchini and cook for 2-3 minutes or until the onions and celery are soft.
- Reduce the heat to low and add the garlic, thyme, and marjoram cooking for 1 minute while stirring constantly. Add the bay leaves, vegetable broth, tomato paste, and diced tomatoes. Bring the soup to a low boil and then reduce to a simmer cooking until the green beans, carrots, and zucchini are almost tender.
- Add the white beans and pasta. Cook until the pasta is tender but not overcooked. If desired stir in the spinach and cook just until wilted; 2-3 minutes.
Notes
- Use the freshest in season vegetables. If the green beans look great at the market than opt for them. If that is not the case try butternut squash or peas.
- Always peel your carrots to bring out that beautiful orange color we all love.
- Your veggies should be chopped fairly small so a variety of them fit on your soup spoon.
- Any small pasta will work including elbows, small shells, orecchiette, or ditalini.
- Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low or in the microwave at a reduced power.
- If you know you are going to store or freeze some of this soup for leftovers then remove that portion before adding the pasta and the spinach. Then add them when reheating the soup. This will keep them from becoming overcooked.
- Freeze in heavy duty zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.
Keywords: olive garden minestrone soup, vegetable minestrone soup, Italian minestrone soup, minestrone soup ingredients
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf