My Italian-inspired minestrone soup is packed with hearty veggies, beans, and pasta – it’s comforting, filling, and just the thing for a chilly day.
Hearty Minestrone Soup
My minestrone soup recipe is one I keep coming back to – packed with hearty veggies, beans, and a little pasta for extra comfort. It’s one of those dishes that feels satisfying in every spoonful, perfect for a chilly day when I want something that fills me up without too much trouble. With a mix of fresh ingredients and pantry staples, this soup is as easy as it is nourishing.
I appreciate how flexible it is. I can swap in what I have on hand or tweak the seasoning to make it just the way I like it. It’s my go-to for a comforting meal that’s as cozy as it is filling.
Why I Love This Recipe
- Super adaptable to whatever veggies and beans I have.
- The mix of pasta, beans, and veggies makes it a full meal in one bowl.
- Perfectly hearty without feeling too heavy, with a satisfying flavor in every bite.
Ingredients
This minestrone soup uses a mix of simple, hearty ingredients that come together to create a flavorful and satisfying dish.
- Ditalini pasta: A small tube-shaped pasta that soaks up the broth perfectly, adding texture without overpowering the soup.
- Olive oil
- Carrots, celery, garlic: The classic flavor trio that gives the soup its savory, aromatic foundation.
- Diced tomatoes and fire-roasted tomatoes: A mix that adds both sweetness and smoky depth to the broth.
- Kidney beans and garbanzo beans: Provide protein, texture, and heartiness.
- Italian seasoning, onion powder, dried basil: Essential herbs and spices for an Italian-inspired flavor that ties everything together.
- Red pepper flakes
- Chicken broth: Swap it out for vegetable broth if you prefer.
- Zucchini: Adds a mild, fresh flavor and texture.
- Rice vinegar: A splash brightens the soup and cuts through the richness.
- Fresh spinach: Stirred in at the end for color and a fresh, earthy flavor.
- Salt and pepper
- Parmesan cheese: Grated on top for a salty, umami finish that brings the soup all together.
How To Make My Minestrone Soup Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Cook the pasta according to the package directions, then set it aside.
- Step Two: Heat a little olive oil in a large, heavy-bottomed pot over medium heat. Add the carrots and celery and cook until they start to soften, about 5 minutes. Toss in the garlic and sauté until just fragrant, about 30 seconds.
- Step Three: Add the tomatoes, beans, spices, and chicken broth, then bring everything to a nice simmer. Turn the heat to low, cover, and let it cook for 20 minutes.
- Step Four: Add the zucchini and a splash of rice vinegar, then simmer, covered, for another 10 minutes. Turn off the heat and stir in the spinach.
- Step Five: To serve, add about 1/4 cup of the cooked pasta to each bowl and grate some Parmesan on top. Taste and season with salt and pepper if you like.
Recipe Tips
Here are some reminder tips to make sure your minestrone turns out the best:
- Dutch oven is my go-to for soups. It holds heat well and cooks things evenly. If you don’t have one, a large stockpot works too.
- Add veggies in stages—carrots and celery first, then zucchini and spinach last so they don’t turn mushy.
- Use whatever veggies you have on hand, just cut them to similar sizes so they cook evenly.
- If you have a Parmesan rind, toss it in with the broth for extra flavor, but remove it before serving.
- Keep the pasta separate from the soup if you’re storing it. It’ll soak up too much broth if left in.
- Adjust the broth to get the thickness you like: less for thicker, more for lighter.
- Herbs are a great way to experiment. Add extra red pepper flakes for heat or fried parsley for a classic touch.
- Use good-quality broth – it makes all the difference in flavor.
- Don’t skip the vinegar; it brightens the whole dish.
- Taste and add more salt or pepper if needed to get it just right.
- Serve this soup with a hunk of my Dutch oven bread for dipping into the rich tomato-based broth.
Storage and Freezing
If you have leftovers or want to make this soup ahead of time, here’s how to store and freeze it:
- Store leftovers in an airtight container in the fridge for up to 3-4 days. The soup tastes even better the next day as the flavors meld!
- To freeze, leave the pasta out of the soup. Let the soup cool completely before transferring it to a freezer-safe container. It’ll keep for up to 3 months. When ready to eat, reheat and cook fresh pasta.
- When reheating, you might need to add a splash of broth or water to loosen it up, especially if the pasta absorbed some of the liquid.
More Comfort Soup Recipes
If you’re looking to stay warm and satisfied, consider making more of my favorite soup recipes this season.
- Corn Chowder Recipe
- Wild Rice Soup
- Dill Pickle Soup
- Pork Ramen
- Carrot Parsnip Soup
- Sausage Tortellini Soup
- Chicken Pot Pie Soup
- Tortellini Soup
- Chicken Corn Chowder
- Kale and White Bean Sausage Soup
- Skinny Italian Vegetable Soup
- Green Minestrone Soup
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Minestrone Soup
This Italian-inspired minestrone soup is packed with hearty veggies, beans, and pasta— it's comforting, filling, and just the thing for a chilly day.
Servings: 6
Calories: 225kcal
Equipment
- Dutch Oven or large soup pot
Ingredients
- 1 cup dry ditalini or tubetti pasta, cooked (add to individual bowls)
- 2 tbsp olive oil
- 1 large carrot diced
- 2 large celery stalks, diced
- 2 tbsp minced garlic
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) fire roasted crushed tomatoes
- 1 can (15 oz) red kidney beans drained and rinsed
- 1 can (15 oz) garbanzo beans drained and rinsed
- 2 tsp onion powder
- 1-1/2 tsp Italian seasoning
- 1 tsp dried basil leaves
- 1/2 tsp red pepper flakes
- 4 cups (32 oz) low-sodium chicken broth
- 1 large zucchini, diced
- 2 tsp rice vinegar
- 2 cups fresh, uncooked spinach leaves
- salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Cook the pasta according to package directions, then set aside.1 cup dry ditalini
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the carrots and celery, cooking until slightly softened, about 5 minutes. Add the garlic and sauté until just fragrant, about 30 seconds.2 tbsp olive oil, 1 large carrot, 2 large celery stalks, diced, 2 tbsp minced garlic
- Add the tomatoes, beans, spices, and chicken broth, bringing everything to a steady simmer. Reduce the heat to low, cover, and cook for 20 minutes.1 can (28 oz) diced tomatoes, 1 can (15 oz) fire roasted crushed tomatoes, 1 can (15 oz) red kidney beans, 1 can (15 oz) garbanzo beans, 2 tsp onion powder, 1-1/2 tsp Italian seasoning, 1 tsp dried basil leaves, 1/2 tsp red pepper flakes, 4 cups (32 oz) low-sodium chicken broth
- Add the zucchini and rice vinegar, then simmer, covered, for another 10 minutes. Turn off the heat and stir in the spinach. Taste and season with salt and pepper, if desired.1 large zucchini, diced, 2 tsp rice vinegar, 2 cups fresh, uncooked spinach leaves, salt and pepper to taste
- Serve each bowl of soup with 1/4 cup of cooked pasta and a grating of Parmesan on top.Parmesan cheese for garnish
Notes
For optimal outcomes when preparing this minestrone soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Minestrone Soup
Amount Per Serving (355 g)
Calories 225
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 20mg7%
Sodium 778mg34%
Potassium 447mg13%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 4g4%
Protein 13g26%
Vitamin A 220IU4%
Vitamin C 75mg91%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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