Few dishes can rival the hearty goodness of this Classic Minestrone Soup when it comes to nourishing comfort food that satisfies both the body and the soul. With its rustic vegetables, tender pasta, and savory herbal tomato broth, this soup is the perfect healthy go-to for your next weeknight dinner or casual supper with friends.
This week, I found myself craving something light, healthy, yet cozy and comforting. I wanted a plant-based dish, chocked full of vegetables, color, and flavor ⏤ one that could be whipped up fast and shared with friends for a lazy Thursday night supper. This Classic Minestrone Soup recipe turned out to be the winning choice and paired perfectly with the crusty loaf of olive fougasse I had on the kitchen counter and the bottle of Sangiovese in the pantry.
What is Minestrone Soup?
Minestrone is a traditional Italian vegetable soup characterized by its rich, tomato-based broth and the standard inclusion of pasta, beans, or rice. “Minestrone” comes from the Italian word “minestra,” meaning soup. While the exact origins of Minestrone are unclear, it is believed to have originated in Italy during ancient Roman times. Over the centuries, Minestrone has evolved into countless variations, with each region adding its own unique twist to the recipe. The soup has no fixed recipe, and the ingredients and preparation can vary from region to region, depending on the season and available ingredients.
Is Minestrone Soup Vegetarian?
Minestrone soup is most often vegetarian, but it can vary depending on your recipe and personal preferences. Some variations of Minestrone may include meat-based ingredients such as bacon, pancetta, beef, or chicken broth. This recipe is vegetarian but allows you to add a few large spoonfuls of your favorite chicken base (optional) for richness and flavor. If you like more meaty richness, feel free to also swap out the vegetable broth for chicken broth.
Minestrone Soup Ingredients
- Olive Oil
- Yellow Onion
- Carrot
- Celery
- Tomato Paste
- Garlic
- Dried Oregano
- Dried Tyme
- Dried Basil
- Red Pepper Flake
- Bay Leaf
- Diced Tomatoes
- Vegetable Broth
- Zucchini
- Green Beans
- Yellow Potato
- Ditalini, Macaroni, Small Shell or Orecchiette Pasta
- Cannellini Beans ( or Great Northern beans)
- Kale
- Parmesan Cheese
- Chicken Bouillon Base (optional)
Equipment
- Dutch Oven (just like ours) or Medium Soup Pot
- Parmesan Cheese Grater
How to Make Classic Minestrone Soup
Start by heating the olive oil in a large Dutch oven or stock pot over medium heat. Add the onions, carrots, and celery. Cook, stirring often, for about 5-6 minutes, or until the onions begin to sweat and become translucent.
Add the tomato paste, minced garlic, oregano, thyme, basil, red pepper flakes, and bay leaves. Continue to cook and stir for an additional 5 minutes, allowing the herbs and garlic to become fragrant and aromatic.
Add the diced tomatoes with their juices, vegetable broth, and water. Increase heat to medium-high, and bring mixture to a boil.
Immediately add zucchini, green beans, potatoes, and pasta. Lower the heat and allow the soup to simmer until the pasta is al dente and the vegetables are cooked, about 15 minutes.
Add Cannellini beans and kale. Simmer the soup for an additional 2-3 minutes, allowing the kale to wilt and the beans to warm. Stir in salt and taste for seasoning. Add additional salt and pepper as needed. If you want a slightly richer broth, add a spoonful of your favorite chicken bullion base.
Garnish the Minestrone with grated parmesan cheese and serve.
xoxo
Kristen
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Classic Minestrone Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
4 Tbsp olive oil
2 cups yellow onion, small dice
1 1/2 cup carrot, small dice
1 1/2 cup celery, small dice
1/4 cup tomato paste
3–4 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 pinch red pepper flake
3 Bay leaves
1 large can (28 oz) diced tomatoes with juices
4 cups vegetable broth
3 cups water
1 cup zucchini, medium dice
1 cup green beans, medium dice
1 cup yellow potato, medium dice (red potato can also be used)
1 cup ditalini, macaroni, small shell, or orecchiete pasta
1 can (15 oz) Cannellini beans, or Great Northern beans, rinsed and drained
2 cups chopped kale
1 tsp salt
1 Tbsp chicken bouillon base (such as Better Than Bouillon)(optional)
Parmesan cheese for garnish
Instructions
- Heat olive oil in a large soup pot or stock pot over medium heat. Add onions, carrots, and celery. Cook while stirring often, until the onions start to sweat and become translucent, about 5-6 minutes.
- Add tomato paste, minced garlic, oregano, thyme, basil, red pepper flakes, and bay leaves. Continue to cook for 5 minutes to allow herbs and garlic to become fragrant.
- Add diced tomatoes, vegetable broth, and water. Increase heat to medium-high, and bring mixture to a boil.
- Immediately add zucchini, green beans, potatoes, and pasta. Allow soup to simmer until pasta is al dente, and vegetables have cooked, about 15 minutes.
- Add Cannellini beans and kale. Simmer the soup for an additional 2-3 minutes allowing kale to wilt.
- Stir in salt and taste for seasoning. Add additional salt and pepper as needed. If you want a slightly richer broth, add a spoonful of your favorite chicken bullion base.
- Garnish with parmesan cheese and serve warm.
- Prep Time: 20 min
- Cook Time: 30 min