This Minestrone soup recipe is so easy to make and it tastes SO amazing, that I almost always have some in the refrigerator!
Minestrone soup is my absolute favorite soup hands down. I’ve loved it for years. I used to eat it at the Olive Garden when I was young enough to think that it was a super fancy restaurant! 🙂 Even though I haven’t been there in years (no offense Olive Garden, I still love you!!), I still throughly enjoy this amazing soup! Not only is it pretty easy to make at home, it’s also super hearty and filling and also super healthy!
A nice warm bowl of this soup, especially during the winter time warms both the heart and the soul. It’s an instant mood lifter and everyone loves it!
Minestrone Soup Ingredient List:
- Onions
- Carrots
- Celery
- Garlic
- Potatoes
- Zucchini
- Red Kidney Beans
- Cannellini Beans
- Pasta
- Diced Tomatoes
- Tomato Paste
- Vegetable Broth
- Oregano
- Thyme
- Salt
- Black Pepper
- Parsley (optional)
- Parmesan Cheese (optional)
Possible Variations for Minestrone Soup
This soup is great to make with local season vegetables. That means, whatever you have on hand! The main key of minestrone soup is that it has the beans and the pasta. After that it’s really up to you as to the exact vegetables you put in it. The way I make it is merely how I like to make it.
- Try making it with green beans instead of zucchini!
- Swap out the potatoes for pumpkin!
- Don’t like celery? Try fennel!
- Try adding a pinch of cayenne for an extra kick!
Equipment Used:
- Chef’s Knife
- Chopping Board
- Large Pot
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Ladle
- Rubber Spatula
The BEST Minestrone Soup! Easy and Healthy!
This soup is so amazing when the weather outside is cold!
Ingredients
- 1 can of Red Kidney Beans, drained and rinsed
- 1 can of Cannellini Beans, drained and rinsed
- 1 medium Yellow Onion
- 2–3 Carrots
- 2–3 Celery Stalks
- 3–4 cloves of Garlic
- 2 tbsp Tomato Paste
- 1, 28oz can of Diced Tomatoes
- 1.5 cups of dry Pasta
- 2 Potatoes
- 1 Zucchini
- 4 cups of Vegetable Broth
- 1 tsp Oregano
- 1tsp Thyme
- 1/4 tsp Red Pepper Flakes
- 1 tsp Salt
- 1/4 tsp Black Pepper
- Parsley, for garnish (optional)
- Parmesan Cheese, for garnish (optional)
Instructions
- Prepare all of the ingredients- dice the onion, carrots, celery, potatoes, zucchini, mince the garlic. Measure and set out all of the other ingredients so they’ll be ready to go.
- Heat a large pot or dutch oven with the oil over medium high heat.
- Sauté the onions, carrots, and celery until onions are translucent and carrots are tender. Be sure not to completely cook because they will continue cooking as the rest of the soup is being made.
- Add in the garlic, cook for another minute until it becomes fragrant.
- Add in the potatoes, zucchini, and herbs/spices and stir until everything is completely combined.
- Add the vegetable broth, diced tomatoes, and tomato paste. Stir to combine.
- Bring to a boil, then turn down to a simmer and let simmer for roughly 10 minutes.
- Add in the pasta and the beans. If you need to add more liquid, feel free to add in some more vegetable broth or water.
- Cook for another 10-15 minutes until the pasta and the potatoes are both completely cooked.
- Take off the heat, let cool, and serve!
- Garnish with some finely chopped parsley and/or some freshly grated parmesan!
- Enjoy!!
Looking for more? Try these!
- French Pesto Soup (Soup au Pistou)
- Roasted Tomato Soup
- Lemon Mint Potato Leek Soup (Vegan!!)
- Zesty Lemon Bean Stew
