Minestrone Soup

Minestrone soup is a comforting, hearty Italian soup loaded with vegetables, beans, pasta (or grains), and savory tomato-herb broth. It’s a flexible, one-pot meal that I often turn to when I want something nourishing, flavorful, and forgiving.

Why You’ll Love This Recipe

I love this minestrone because it’s

• Versatile — I can use whatever vegetables I have on hand
• Hearty yet light — Beans and pasta make it satisfying without heaviness
• Flavorful — The tomato base, herbs, and broth meld into something rich
• Easy to adapt — I can make it vegetarian, gluten free, or even add meat
• Great for leftovers — It reheats beautifully (though I manage the pasta carefully)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil
• onion
• garlic
• celery
• carrots
• zucchini
• (optional: leek or yellow squash)
• tomato paste
• canned crushed or diced tomatoes
• beans (cannellini, kidney, or a mix)
• small pasta (such as ditalini, small shells, or orzo)
• vegetable broth (or water)
• fresh greens (spinach, kale, etc.)
• dried herbs (oregano, thyme, bay leaf)
• salt & pepper
• fresh parsley or basil (for garnish)
• optional: Parmesan rind or grated cheese

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onion, celery, carrots (and optional leek) until softened.
2. Add garlic and zucchini (and optional squash). Cook a couple of minutes until fragrant.
3. Stir in tomato paste, then add crushed or diced tomatoes.
4. Pour in broth (or water) to cover, add dried herbs (oregano, thyme, bay leaf), and bring to a simmer.
5. Add beans and small pasta (if cooking in the pot). Continue simmering until pasta and vegetables are tender.
6. Stir in fresh greens (spinach/kale) near the end so they wilt.
7. Season with salt and pepper. Discard bay leaf.
8. Serve hot, garnished with parsley or basil, and optionally with grated Parmesan.

Servings and timing

This recipe yields about 6 servings (adjustable).

• Prep time: ~15 minutes
• Cook time: ~30 minutes
• Total time: ~45 minutes

If your recipe (the one you sent me) has different numbers, I can adjust accordingly.

Variations

• Grain or no pasta: Use farro, barley, or omit pasta and add extra beans/grains to maintain body.
• Gluten free: Use gluten-free small pasta or skip pasta entirely.
• Creamy twist: Stir in a splash of cream or coconut milk just before serving.
• Vegetable swap: Use whatever’s in season — green beans, peas, sweet potato, squash, etc.
• Herb twist: Add rosemary, basil, or fresh thyme for variation.

Storage / reheating

• Fridge: Store cooled soup in an airtight container for up to 4–5 days.
• Freezer: You can freeze, but it’s best to freeze without the pasta or greens (they tend to get mushy).
• Reheating: Gently reheat over medium heat, stirring occasionally. Add a little broth or water if it has thickened.
• If pasta was cooked in the soup and has absorbed too much liquid, I add extra hot broth when reheating.

FAQs

What if I want leftovers without mushy pasta?

I often cook the pasta separately and add it to each bowl just before serving. That way, the pasta stays firm even after reheating.

Can I make a vegetarian or vegan version?

Yes — use vegetable broth and omit any meat or cheese, or use a plant-based cheese alternative. It still tastes rich and satisfying.

Can I freeze minestrone with pasta?

Technically yes, but the pasta usually becomes soggy. It’s better to freeze portions without pasta, then cook fresh pasta when serving.

What if my soup is too thick?

Just add more broth or water during cooking or reheating until you reach the consistency you prefer.

Can I change the type of beans or pasta?

Absolutely. Mix beans (cannellini, kidney, borlotti) as you like. Use small pasta shapes (ditalini, shells, orzo) that go well with vegetables.

Conclusion

Minestrone is one of my go-to soups: flexible, comforting, and endlessly customizable. I enjoy making a big pot, storing leftovers, and altering the recipe each time based on what’s in the fridge. Let me know if you’d like me to tailor this to the exact recipe you sent (convert measurements, adjust for guests, etc.).

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