If you’re craving a warm, cozy hug in soup form, this minestrone soup recipe is the perfect answer. Forget canned versions—this homemade minestrone soup recipe is fresher, tastier, and surprisingly easy to make. Packed with vibrant veggies, beans, pasta, and bold flavors, it’s a healthy, hearty meal that’s ideal for chilly days or New Year’s resolutions. Let’s dive into why this minestrone soup recipe beats anything store-bought!
Why You’ll Love This Recipe
- Flavorful and Fresh: Every spoonful of this minestrone soup recipe bursts with veggie goodness.
- Healthy Comfort: Loaded with nutrients, it’s guilt-free and satisfying.
- One-Pot Ease: Simple ingredients come together in a straightforward process.
- Hearty Twist: Pasta and beans make this minestrone soup recipe a filling meal.
Tools Needed
To create this delicious minestrone soup recipe, you’ll need a few kitchen essentials. Missing anything? Check out Our Shop for top-notch tools!
- Large Pot: Perfect for simmering all those vibrant ingredients.
- Wooden Spoon: Ideal for stirring and softening veggies.
- Knife and Cutting Board: Essential for chopping garlic, onions, and more.
- Ladle: Makes serving this minestrone soup recipe a breeze.
Ingredients
For the Minestrone Soup Recipe Base:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- ¼ cup red wine (optional, for deglazing)
- 4 cups vegetable broth or water
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach
- 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried)
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- 1 cup small pasta (like baby shells), cooked
For Topping:
- Grated Parmesan cheese
- Extra virgin olive oil (for drizzling)
Directions
- Infuse the Oil: Heat a large pot over medium heat and add 3 tablespoons olive oil. Stir in minced garlic to infuse the oil as it warms, about 1 minute.
- Cook the Mirepoix: Add chopped onion, celery, and carrots. Sauté until softened and fragrant, about 5–7 minutes, creating the base for your minestrone soup recipe.
- Deglaze: Pour in ¼ cup red wine (if using) to deglaze, scraping up any bits from the pot, about 1 minute.
- Build the Broth: Add 4 cups vegetable broth, 1 can tomato sauce, and stir to thin it into a tomato broth.
- Add Veggies and Beans: Stir in cannellini beans, zucchini, green beans, and spinach. These release water and flavor into the minestrone soup recipe.
- Season: Add fresh oregano, basil, salt, and pepper to taste. Stir well.
- Simmer: Bring to a simmer and cook until veggies are tender, about 20–25 minutes.
- Add Pasta and Serve: Cook 1 cup small pasta separately. For immediate serving, stir it into the soup. Otherwise, add pasta to bowls and ladle soup over it. Top with grated Parmesan cheese, a drizzle of olive oil, and extra basil. Enjoy your minestrone soup recipe!
Expert Tips For Perfect Minestrone Soup Recipe
- Fresh Herbs Matter: Oregano and basil elevate the flavor—don’t skip them.
- Cook Pasta Separately: Prevents mushiness if storing leftovers from this minestrone soup recipe.
- Adjust Consistency: Add more broth if you prefer a thinner soup.
- Taste as You Go: Season gradually for a balanced minestrone soup recipe.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Common Mistakes to Avoid
- Overcooking Veggies: Simmer just until tender to keep them vibrant in your minestrone soup recipe.
- Skipping the Mirepoix: Onion, celery, and carrot are the flavor foundation—don’t omit them.
- Mushy Pasta: Cook it separately if not eating right away.
- Underseasoning: Taste and adjust salt and pepper for a robust flavor.
Variations
- Protein Boost: Add Italian sausage or chickpeas to your minestrone soup recipe.
- Gluten-Free: Use gluten-free pasta or skip it entirely.
- Spicy Twist: Stir in red pepper flakes with the garlic.
- Leafy Swap: Try kale instead of spinach for a heartier bite.
Storage/Reheating
- Storage: Store leftovers (without pasta) in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop over medium heat; add fresh pasta after reheating.
- Freezing: Freeze the minestrone soup recipe (minus pasta) for up to 3 months. Thaw and add pasta when serving.
FAQs
1. Can I use canned veggies in this minestrone soup recipe?
Yes, but fresh veggies give the best flavor and texture.
2. Is this minestrone soup recipe vegan?
It is if you skip the Parmesan cheese or use a vegan alternative.
3. What pasta works best?
Small shapes like shells or ditalini are perfect for this minestrone soup recipe.
4. Can I skip the wine?
Absolutely—use extra vegetable broth instead in your minestrone soup recipe.
5. How do I thicken it?
Mash some beans before adding or simmer longer to reduce.
6. What’s the difference between minestrone and vegetable soup?
This minestrone soup recipe includes pasta and beans for a heartier dish, unlike basic veggie soup.
Conclusion
This minestrone soup recipe is a wholesome, flavorful bowl of comfort that’s as healthy as it is delicious. With its mix of fresh veggies, hearty beans, and a touch of Parmesan, it’s a winter must-have that beats any canned version. Make this minestrone soup recipe for a nourishing meal that feels like a hug—your taste buds and body will thank you!
