With a colorful array of fresh veggies simmered in a tomato-like broth, this minestrone soup is hearty and healthy. This classic soup recipe comes in many different variations, all of which are amply delicious!
Why this recipe works
Minestrone soup is comforting and healthy with a rainbow of colorful vegetables, beans, pasta, and seasonings. It’s similar to our vegetable rice soup in terms of its veggie-packed goodness, yet it leaves so much room for experimentation. Plus, it makes great leftovers on a chilly day.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VEGGIES – This recipe uses carrots, onion, celery, green beans, cabbage, zucchini, squash, spinach, and canned diced tomatoes. Minestrone soup is super versatile, so add or subtract ingredients that suit you best. Corn or diced potatoes would make a tasty addition.
BEANS – We opted for great northern beans and dark red kidney beans. Navy beans or cannellini beans would also work for the white beans.
PASTA – For the pasta, ditalini or mezzi rigatoni both work well. You could substitute with orzo or rice if desired.
How to Make Minestrone Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large dutch oven, heat oil and butter until melted. Add the onions, carrots, celery, and green beans. Cook for 10 minutes stirring occasionally.
- Add in the cabbage, zucchini or squash, and diced tomatoes. Cook for another 10 minutes stirring occasionally.
- Add the spinach, stock, salt, and pepper. Stir and simmer for about 30 minutes.
- While the soup is simmering, cook the pasta in a separate pot and drain.
- Add the drained and rinsed canned beans to the soup, along with the drained pasta. Stir and heat through about 5-10 minutes.
- Serve and top with fresh herbs or cheese.
Frequently Asked Questions & Expert Tips
Store minestrone soup in an air-tight container kept in the refrigerator for 4-5 days. The longer it sits, the more the pasta will absorb the broth. You can add a bit more stock or water when reheating as needed, or keep the noodles separate by adding them to the individual bowls as you serve.
Yes, you can freeze minestrone soup, but I would suggest keeping the pasta separate from soup if you plan on doing so. It can be frozen for up to 3 months in an air-tight container after fully cooling off. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Serving Suggestions
Top minestrone soup with fresh parmesan cheese, parsley, or basil. If you’d like to add protein to this vegetable soup try crumbled Italian sausage, chicken, or bacon. Serve alongside some warm and toasty homemade Italian bread.
More Soup Recipes
- Taco Soup
- Corn Chowder
- Chicken Bean Soup
- Cream of Asparagus Soup
- Cheddar Cheese Potato Soup
- Italian Sausage Tomato Orzo Soup
- Chicken Tortilla Soup
- Pasta FagioliÂ
- Cream of Mushroom Soup
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Minestrone Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- â…“ cup olive oil
- ¼ cup butter
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- ½ lb green beans frozen or fresh, cut into 1 inch pieces
- ½ head cabbage 1/2 small head of cabbage, shredded, about 2 cups
- 2 medium zucchini or squash, diced
- 16 oz diced tomatoes canned with the liquid
- 5 oz spinach fresh or frozen. drained if necessary and roughly chopped
- 6 cups vegetable stock or chicken stock, plus water if needed
- 2 tsp salt
- 1 tsp pepper
- 16 oz great northern beans or other white bean, drained and rinsed
- 16 oz dark red kidney beans drained and rinsed
- 8 oz ditalini pasta
- parmesan cheese, basil, or parsley optional as garnish
Things You’ll Need
Before You Begin
- This was photographed in a 5.5 quart dutch oven. We suggest using an 8 quart dutch oven for best results and having the ability to add more liquid if desired.
Instructions
- In a large dutch oven (7.5 or 8 qt), heat oil and butter until melted. Add the onions, carrots, celery, and green beans. Cook for 10 minutes stirring occasionally.
- Add in the cabbage, zucchini or squash, and diced tomatoes. Cook for another 10 minutes stirring occasionally.
- Add the spinach, stock, salt, and pepper. Stir and simmer for about 30 minutes.
- While the soup is simmering, cook the pasta in a separate pot and drain.
- Add the drained and rinsed canned beans to the soup, along with the drained pasta. Stir and heat through about 5-10 minutes.
- Serve and top with fresh herbs or cheese.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Leave a Reply