Classic Minestrone Soup

Minestrone is a hearty Italian soup packed with vegetables, beans, and pasta. It’s a comforting, fiber-rich dish perfect for dinner or serving with crusty bread. The combination of fresh vegetables, aromatic herbs, and tender pasta creates a flavorful and nourishing soup.

Ingredients

For the Soup Base:

• 15 oz can white beans, drained and rinsed (cannellini or navy beans)

• 32 oz reduced sodium chicken broth (or vegetable broth for vegan)

• 2 tsp olive oil

• ½ cup chopped onion

• 1 cup diced carrots

• ½ cup diced celery

• 2 garlic cloves, minced

• 28 oz can petite diced tomatoes

• Parmesan cheese rind (optional)

• 1 fresh rosemary sprig

• 2 bay leaves

• 2 tbsp chopped fresh basil

• ¼ cup chopped fresh Italian parsley

• ½ tsp kosher salt

• Freshly ground black pepper

For the Vegetables and Pasta:

• 1 medium zucchini (about 8 oz), diced

• 2 cups chopped fresh spinach (if frozen, defrost first)

• 2 cups cooked small pasta (ditalini or orzo, or gluten-free pasta)

• Extra Parmesan cheese for garnish (optional)

Instructions

1. Prepare the Bean Base:

   Puree the beans with 1 cup of the broth in a blender until smooth.

2. Sauté the Vegetables:

   Heat olive oil in a large Dutch oven or pot over medium-high heat.
   Add carrots, celery, onion, and garlic. Sauté 15 minutes until tender and fragrant.

3. Cook the Soup:

   Add remaining broth, diced tomatoes, pureed beans, Parmesan rind (if using), salt, and pepper.
   Stir in rosemary, bay leaves, basil, and parsley.
   Bring to a boil, then cover and simmer on low for 40 minutes.

4. Add Fresh Vegetables:

   Stir in zucchini and spinach. Cover and simmer 8–10 minutes, until zucchini is tender.
   Remove bay leaves, rosemary sprig, and Parmesan rind. Adjust seasoning with salt and pepper.

5. Add Pasta and Serve:

   Ladle 1 ¼ cups soup into bowls and top with ¼ cup cooked pasta.
   Garnish with extra Parmesan if desired. Serve hot.

Nutrition

Serving Size: 1 ½ cups soup with ¼ cup pasta
Calories: 175 kcal
Protein: 8 g
Carbohydrates: 31.5 g
Fat: 2 g
Fiber: 5 g

Conclusion

Classic Minestrone Soup is a wholesome, comforting, and versatile dish that highlights the flavors of fresh vegetables, aromatic herbs, and hearty beans. Cooking the vegetables slowly develops a rich, layered flavor, while the pasta adds a satisfying texture. Perfect for lunch, dinner, or serving with crusty bread, this soup offers an authentic taste of Italy in every warm, nourishing spoonful.

Classic Minestrone Soup

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• Author: Chef Sophia
• Total Time: 65 minutes
• Yield: 4–6 servings

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Description

This Classic Minestrone Soup is a hearty, vegetable-packed Italian soup perfect for lunch, dinner, or pairing with crusty bread. Loaded with beans, fresh vegetables, aromatic herbs, and tender pasta, this fiber-rich, comforting soup is nourishing, flavorful, and easy to prepare. Vegetarian, versatile, and full of authentic Italian taste, this minestrone will become a family favorite.

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Ingredients

For the Soup Base:

15 oz can white beans, drained and rinsed (cannellini or navy beans)

32 oz reduced sodium chicken broth (or vegetable broth for vegan)

2 tsp olive oil

½ cup chopped onion

1 cup diced carrots

½ cup diced celery

2 garlic cloves, minced

28 oz can petite diced tomatoes

Parmesan cheese rind (optional)

1 fresh rosemary sprig

2 bay leaves

2 tbsp chopped fresh basil

¼ cup chopped fresh Italian parsley

½ tsp kosher salt

Freshly ground black pepper

For the Vegetables and Pasta:

1 medium zucchini (about 8 oz), diced

2 cups chopped fresh spinach (if frozen, defrost first)

2 cups cooked small pasta (ditalini, orzo, or gluten-free pasta)

Extra Parmesan cheese for garnish (optional)

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Instructions

1. Step 1: Prepare the Bean Base
   Puree the beans with 1 cup of the broth in a blender until smooth.
2. Step 2: Sauté Vegetables
   Heat olive oil in a large Dutch oven or pot over medium-high heat. Add carrots, celery, onion, and garlic. Sauté 15 minutes until tender and fragrant.
3. Step 3: Cook the Soup
   Add remaining broth, diced tomatoes, pureed beans, Parmesan rind (if using), salt, and pepper. Stir in rosemary, bay leaves, basil, and parsley. Bring to a boil, then cover and simmer on low for 40 minutes.
4. Step 4: Add Fresh Vegetables
   Stir in zucchini and spinach. Cover and simmer 8–10 minutes, until zucchini is tender. Remove bay leaves, rosemary sprig, and Parmesan rind. Adjust seasoning with salt and pepper.
5. Step 5: Add Pasta and Serve
   Ladle 1 ¼ cups soup into bowls and top with ¼ cup cooked pasta. Garnish with extra Parmesan if desired. Serve ho

Notes

• Make it vegan: Use vegetable broth and omit the Parmesan rind.
• Add more vegetables: Bell peppers, green beans, or peas can be included.
• Make-ahead: Soup keeps in the fridge for 3–4 days and freezes well for up to 2 months.
• Gluten-free option: Use gluten-free pasta for a safe and hearty alternative

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian