Minestrone recipe

Minestrone recipe

Finally! It’s about time this blog provided a standard minestrone soup recipe. Minestrone is a hearty Italian vegetable soup created with tomato-y broth and pasta or rice. I’ve been working challenging on this recipe and I’m so fired up to share it with you.

Minestrone was traditionally produced to use up leftover greens, so feel cost-free to use any seasonal greens and greens you have on hand. I utilized potatoes and spinach for the soup you see here, and it was absolutely delicious.

I listed some choices in the recipe, which includes yellow squash, zucchini, butternut squash, green beans or peas. That means that you can make seasonal minestrone on awesome days from fall by means of spring!

I utilised canned beans right here rather of cooking my personal, which cuts the cooking time down to a sensible weeknight degree. The remaining ingredients are basic pantry items, which includes canned tomatoes, pasta, fundamental spices and onions.

Why is this the ideal minestrone soup?

  • This hearty minestrone is easy to make and absolutely worth the energy.
  • The recipe calls for seasonal greens and affordable pantry elements.
  • The soup packs wonderful for lunch, and tastes even far better the up coming day.
  • It freezes and defrosts nicely, as well.
  • This homemade minestrone is infinitely greater than the Olive Backyard or shop-purchased varieties!

I adapted this recipe from the lentil minestrone in my cookbook, which was based mostly on my lentil soup. For this classic minestrone, I omitted the lentils, added white beans, upped the tomato paste, and reserved the ultimate tablespoon of olive oil to mix in at the end.

Please let me know how you like this soup in the comments! I always enjoy reading through your feedback and I’m eager to hear which veggies you use in your soup.

If you’re hunting for much more soup recipes, certainly examine out the two mentioned over, and I have even far more soups right here.

View how to make Minestrone Soup


  • Author: Cookie and Kate
  • Prep Time: twenty minutes
  • Cook Time: 45 minutes
  • Complete Time: one hour 5 minutes
  • Yield: 6 bowls one x
  • Class: Soup
  • Technique: Stovetop
  • Cuisine: Italian

four.9 from 223 critiques

Warm up with this vegetarian minestrone soup! This traditional minestrone soup recipe is healthy, simple to make, and tastes extraordinary. It’s vegan, also, if you don’t best it with cheese. Recipe yields 6 bowls or eight cups of soup.


  • four tablespoon s further-virgin olive oil, div >1 medium yellow onion, chopped
  • two medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • cup tomato paste
  • 2 cup s chopped seasonal greens (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all operate)
  • 4 cloves garlic, pressed or minced
  • teaspoon dried oregano
  • teaspoon dried thyme
  • 1 large can ( 28 ounce s) diced tomatoes, with their liqu >4 cup s ( 32 ounce s) vegetable broth
  • two cup s water
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup entire grain orecchiette, elbow or small shell pasta
  • 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or one cup s cooked beans
  • two cup s infant spinach, chopped kale or chopped collard greens
  • 2 teaspoon s lemon juice
  • Freshly grated Parmesan cheese, for garnishing (optional)


  1. Warm 3 tablespoons of the olive oil in a massive Dutch oven or stockpot above medium heat. After the oil is shimmering, include the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring typically, till the vegetables have softened and the onions are turning translucent, about seven to 10 minutes.
  2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until finally fragrant although stirring regularly, about 2 minutes.
  3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Minimize heat as required to preserve a gentle simmer.
  5. Cook for 15 minutes, then take away the lid and add the pasta, beans and greens. Carry on simmering, uncovered, for twenty minutes or until the the pasta is cooked al dente and the greens are tender.
  6. Get rid of the pot from the heat, then take away the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with far more salt (I typically include about teaspoon much more) and pepper till the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

Make it dairy totally free/vegan: Don’t garnish with Parmesan, or use homemade vegan Parmesan.

Make it gluten free of charge: Substitute your preferred sturdy gluten-free noodle. I employed DeLallo’s Complete-Grain Rice Shells and they worked excellent.

Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Food items 365 and BelGioioso brand names supply vegetarian Parmesan cheese.

Author: Tristan

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