Italian Minestrone Soup

Looking for a comforting and nutritious dish that warms the soul? Search no further! Allow me to introduce you to our delectable Italian Minestrone Soup recipe.

Packed with a delightful medley of fresh vegetables, hearty beans, and savory broth, this classic Italian favorite is not only a feast for the taste buds but also a bowlful of wholesome goodness.

Looking for more? Try my Butternut Squash Soup, Spanish Bean Soup, Carrot and Lentil Soup, and Lentil Soup.

Why You'll Love This Recipe

• Flavorful Medley of Fresh Ingredients: This Italian Minestrone Soup boasts a harmonious blend of diced vegetables, tender kidney beans, and aromatic herbs, creating a burst of flavors in every spoonful. The use of fresh ingredients enhances the soup's taste and brings a comforting sense of homemade goodness.
• Versatile and Customizable: With a variety of vegetables and optional additions like Parmigiano cheese rind, this recipe allows for personalization to suit individual tastes. Whether you prefer a grain-free version, different types of beans, or your favorite pasta shape, this soup can be tailored to cater to diverse preferences.
• Nutritious and Wholesome: Packed with a wide range of vegetables and protein-rich kidney beans, this minestrone soup is not only delicious but also a nutritious choice. The addition of fresh spinach and using quality ingredients ensures that it's a wholesome and satisfying meal that's perfect for any occasion.

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card. 

• Onion - Adds savory and aromatic flavor. You can also use shallots for a milder taste.
• Carrots - Provides natural sweetness and color. Substitute with sweet potatoes or parsnips if desired.
• Celery - Adds a refreshing and earthy note. Replace with fennel for a unique twist.
• Olive Oil - Enhances richness and depth. Swap with avocado oil for a healthier option.
• Garlic - Elevates overall taste with its pungent and aromatic profile. Use garlic powder if fresh garlic is unavailable.
• Canned Tomatoes - Brings a tangy and hearty base. Fresh tomatoes can be used when in season.
• Potato - Provides creaminess and texture. Try using turnips or butternut squash as alternatives.
• White or Red Kidney Beans - Adds protein and a satisfying bite. Can substitute with cannellini beans or chickpeas.
• Water or Chicken Broth - Forms the soup base. Vegetable broth is a suitable replacement for a vegetarian version.
• Bay Leaves - Infuses subtle herbal undertones. Use dried thyme or rosemary as an alternative.
• Fresh Thyme - Boosts the herbaceous flavor. Dried thyme or oregano can be used instead.
• Parmigiano Cheese Rind (Optional) - Intensifies umami and depth. For a vegan option, skip the rind or add nutritional yeast.
• Green Beans - Offers vibrant color and texture. Swap with frozen peas or asparagus for variety.
• Zucchini - Brings a delicate and mild taste. Yellow squash or eggplant can be used in its place.
• Small Pasta (Elbow Macaroni, Small Shells, or Ditalini) - Adds heartiness and complements the soup. Gluten-free pasta works as an alternative.
• Fresh Spinach - Boosts nutritional value and adds freshness. Substitutes include kale or Swiss chard.
• Fresh Chopped Parsley - Garnishes and brightens the presentation. Use cilantro or basil for a different touch.
• Grated Parmigiano Cheese - Enhances the overall flavor. Nutritional yeast or vegan cheese can be used for a dairy-free option.

Equipment Needed

• Large Pot or Dutch Oven: For sautéing vegetables and simmering the soup.
• Cutting Board: To chop and prepare the vegetables.
• Knife: For dicing onions, carrots, celery, and other ingredients.
• Wooden Spoon: For stirring and breaking up tomatoes.
• Measuring Spoons: To measure the herbs and spices accurately.
• Measuring Cup: For measuring water, broth, and other liquids.
• Can Opener: If using canned tomatoes and beans.
• Vegetable Peeler: To peel the potato, if necessary.
• Colander: For draining and rinsing canned beans.
• Ladle: To serve the soup into bowls.
• Grater: If using fresh Parmigiano cheese.
• Soup Bowls: To serve the finished minestrone.
• Soup Ladle: For serving the soup into bowls.
• Optional: Immersion Blender - If you prefer a creamier consistency, you can use an immersion blender to partially blend the soup.

How to Make this Recipe

Full step-by-step instructions listed below in recipe card. 

To begin, wash, peel, and dice 1 large onion, 2 medium carrots, and 2 stalks of celery. In a large pot, heat 3 tablespoons of olive oil over medium heat, then sauté the diced onion, carrots, and celery until soft and translucent. Stir in 1 minced clove of garlic, allowing the aromatics to infuse the mixture with delightful flavors.

Next, add 2 cups of canned whole tomatoes or diced tomatoes to the pot, breaking them into smaller pieces with a wooden spoon. Cook the tomatoes for about 3 minutes, enriching the soup's base with tangy taste. Now, add the peeled and cubed large potato, stirring well to coat it with the tomato mixture, and let it cook for another 2 minutes.

It's time to create a hearty broth for the soup. Pour in 6 cups of water or chicken broth, embracing the vegetables in a flavorful pool of liquid. Include a rind of Parmigiano cheese, if available, to infuse the soup with a delectable umami depth. Drop in 2 bay leaves and 1 teaspoon of fresh thyme, enhancing the aroma of the minestrone.

Simmer the soup on low heat with the lid on, allowing the flavors to meld together for 20 minutes. Uncover the pot and add 1 cup of green beans, cut into 1-inch pieces, and 1 medium diced zucchini. Cover the pot once more and cook for an additional 10 minutes, preserving the vegetables' vibrant colors and textures.

Now, it's time to add the pasta of your choice, such as elbow macaroni, small shells, or ditalini. Cook the pasta in the soup until it reaches the desired tenderness, following the package instructions. In the last 5 minutes of cooking, stir in 2 cups of fresh spinach to add nutrition and a pop of green color to the dish.

Before serving, remember to remove and discard the bay leaves and Parmigiano cheese rind, allowing the soup's flavors to shine without interference. Drizzle a little extra olive oil over the top for added richness. Garnish with freshly chopped parsley to elevate the presentation, and serve the hot minestrone accompanied by grated Parmigiano cheese.

Variations

• Mediterranean Minestrone: Add artichoke hearts, olives, and sun-dried tomatoes for a Mediterranean twist.
• Mexican Minestrone: Incorporate black beans, corn, and diced green chilies, garnished with cilantro and lime for a Mexican-inspired flavor.
• Asian Fusion: Use tofu and bok choy, flavored with ginger and soy sauce, for an Asian-inspired minestrone.
• Creamy Vegan Minestrone: Replace broth with coconut milk and add roasted cauliflower for a creamy vegan version.
• Pesto Infused: Stir in homemade or store-bought pesto for a burst of basil and nutty flavors.
• Lemony Fresh: Squeeze in some fresh lemon juice before serving to brighten the soup's taste.
• Italian Sausage Minestrone: Brown Italian sausage and add it to the soup for a hearty and savory twist.
• Spaghetti Squash Swap: Instead of pasta, use cooked spaghetti squash for a low-carb alternative.
• Sweet Potato Surprise: Sub sweet potatoes for regular potatoes, creating a subtly sweet and nutritious soup.
• Chunky Vegetable Minestrone: Increase the vegetable quantity for a chunkier and veggie-packed version.
• Herbed Minestrone: Experiment with different herb combinations like rosemary, thyme, and sage for a unique herbal blend.
• Curried Minestrone: Add curry powder and coconut milk for an aromatic and exotic flavor.
• Roasted Vegetable Minestrone: Roast vegetables before adding them to the soup for enhanced depth of flavor.
• Minestrone with Greens: Use a mix of kale, Swiss chard, and spinach for a nutrient-rich green medley.
• Tomato Basil Minestrone: Incorporate fresh basil leaves and use tomato broth to accentuate tomato flavors.
• White Minestrone: Substitute tomatoes with cannellini beans for a lighter and bean-centric soup.
• Cabbage Minestrone: Include shredded cabbage for added texture and a mild cabbage taste.
• Herbed Dumplings: Drop small herbed dumplings made with flour and herbs into the soup for a delightful twist.
• Roasted Garlic Infusion: Roast garlic and blend it into the broth for a robust garlic essence.
• Italian Minestrone with Pesto Croutons: Top the soup with crispy pesto-coated croutons for an extra burst of flavor.

Wine Pairing

• Chianti Classico: This Tuscan red wine has a balanced acidity and pairs well with the tomato-based broth and savory flavors of the soup. Its fruity and earthy notes complement the vegetables and beans in the dish.
• Barbera d'Alba: This red wine from the Piedmont region of Italy has a bright acidity and juicy red fruit flavors, which harmonize with the richness of the minestrone.
• Montepulciano d'Abruzzo: Another versatile Italian red, Montepulciano d'Abruzzo, offers ripe fruit flavors and a smooth finish, making it an excellent match for the soup's hearty and flavorful profile.
• Sangiovese: As the dominant grape in Chianti, Sangiovese wines are well-suited for pairing with Italian cuisine, including minestrone. Its cherry and plum notes complement the soup's tomato and vegetable elements.

FAQ's

Can I make this soup vegetarian or vegan?

Absolutely! You can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the Parmigiano cheese rind. To make it vegan, skip the cheese rind and use a plant-based broth. The soup will still be delicious and flavorful.

Can I use different types of beans in this recipe?

Yes, you can customize the beans according to your preference. While the recipe calls for white or red kidney beans, you can use cannellini beans, chickpeas, or any other type of beans you enjoy.

Can I use other vegetables in the soup?

Definitely! Minestrone soup is versatile, and you can add or substitute various vegetables based on what you have on hand or your personal taste. Yellow squash, sweet potatoes, green peas, swiss chard, or cabbage are some excellent options.

Is it necessary to include the Parmigiano cheese rind?

While the Parmigiano cheese rind adds a rich umami flavor to the soup, it's optional. If you prefer a dairy-free version or don't have the cheese rind, you can skip it and still enjoy a flavorful minestrone.

Can I freeze the soup?

Yes, you can freeze minestrone soup. It's best to freeze it without the pasta. Let the soup cool completely, then transfer it to freezer-safe containers or bags. When ready to serve, defrost in a pot, cook the pasta separately, and stir it into the soup before serving.

How long does the soup keep in the refrigerator?

Leftover minestrone can be refrigerated in an airtight container for up to 5 days. It's a great option for meal prepping or enjoying as leftovers throughout the week.

Can I add meat to the soup for more protein?

Certainly! If you prefer a meat-based version, you can add cooked and diced chicken, turkey, or sausage to the soup. Simply brown the meat separately and add it during the last few minutes of cooking.

Can I use dried herbs instead of fresh thyme?

Yes, you can substitute dried thyme for fresh thyme in this recipe. Just remember that dried herbs are more concentrated, so adjust the quantity accordingly to avoid overpowering the flavors.

Is it necessary to cook the pasta separately?

No, it's not necessary. You can add the pasta directly to the pot along with the vegetables if you plan to serve the minestrone immediately. However, if you prefer to freeze the soup or store it for a longer time, cooking the pasta separately can prevent it from becoming overcooked and mushy.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and refrigerate it. The flavors will continue to develop, making it even more delicious when reheated and served. Just keep the pasta separate if you plan to store it for an extended period.

Tips

• Uniformly Dice Vegetables: Chop the onion, carrots, celery, zucchini, and potato into similar-sized pieces to ensure even cooking.
• Sauté Aromatics: Take the time to sauté the onion, carrots, and celery until softened before adding other ingredients; this enhances their flavors.
• Use Quality Tomatoes: Opt for canned whole tomatoes or diced tomatoes of good quality to impart rich and robust flavors to the soup.
• Adjust Seasoning Gradually: Add a pinch of salt at each step to build layers of flavor; be mindful if using store-bought chicken broth with salt.
• Experiment with Herbs: Feel free to explore different herbs like rosemary, oregano, or basil to find your preferred taste.
• Don't Overcook Vegetables: Add green beans and zucchini towards the end to maintain their vibrant colors and crispness.
• Choose the Right Pasta: Select small pasta shapes like elbow macaroni or ditalini that hold up well in the soup.
• Add Pasta Just Before Serving: Cook the pasta separately and stir it into the soup when serving, especially if storing leftovers.
• Remove Bay Leaves and Cheese Rind: Discard the bay leaves and Parmigiano cheese rind before serving to avoid any unwanted bites.
• Garnish and Serve: Drizzle olive oil over the soup before serving to enhance its richness. Top with chopped parsley for a fresh touch and grated Parmigiano cheese for added indulgence.
• Customize with Additional Ingredients: Make the soup your own by adding your favorite vegetables or proteins for variety.
• Freeze the Soup for Later: Freeze minestrone soup without the pasta for up to 6 months to have a quick and comforting meal on hand.

Looking for more recipes?

Looking for more? Try my Butternut Squash Soup, Spanish Bean Soup, and Lentil Soup.

Did You Make this Recipe?

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Recipe Card for Italian Minestrone Soup

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