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Minestrone Soup Recipe

Ultimate Minestrone Soup Recipe for Cozy Nights In

This hearty vegetarian minestrone soup recipe is perfect for chilly nights, loaded with veggies and beans for a fulfilling, nutritious meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra-virgin Olive Oil A good base for sautéing.
  • 1 medium Yellow Onion Or substitute with shallots.
  • 2 stalks Celery Can be replaced with more carrots if allergic.
  • 2 medium Carrots Parsnips can be used for a twist.
  • 3 cloves Garlic Minced; roasted garlic for sweetness.
For the Soup
  • 14 ounces Diced Tomatoes Fresh tomatoes work if available.
  • 1 can Red Kidney Beans Can replace with black beans or chickpeas.
  • 1 can Great Northern Beans Any white bean can be substituted.
  • 4 cups Low-Sodium Vegetable Broth Homemade for better flavor.
  • 1 tablespoon Tomato Paste Can swap for fresh tomatoes.
  • 1 tablespoon Basil Pesto Omit if desired.
  • 2 leaves Bay Leaves Remember to remove before serving.
  • 1 teaspoon Dried Oregano Fresh oregano can be used in greater amounts.
  • 1 teaspoon Kosher Sea Salt Adjust according to taste.
  • 1 teaspoon Ground Black Pepper White pepper is a milder alternative.
  • 1 teaspoon Dried Rosemary Thyme can be used instead.
  • 1 piece Parmesan Rind Asiago or Grana Padano rind can be used.
For the Heartiness
  • 1 cup Small Pasta (e.g., shells, elbows, ditalini) For gluten-free, omit.
  • 1 medium Zucchini Can substitute with summer squash.
  • 1 cup Frozen Green Beans Fresh green beans are also a great choice.
  • 2 cups Fresh Baby Spinach Kale can be used instead.

Equipment

  • Large Dutch Oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add chopped yellow onion, diced celery, and sliced carrots. Sauté for about 5-6 minutes until softened.
  2. Add minced garlic and cook for an additional minute until aromatic.
  3. Stir in a 14-ounce can of diced tomatoes, drained red kidney beans, and great northern beans. Pour in 4 cups of low-sodium vegetable broth and 1 cup of low-sodium chicken broth.
  4. Add tomato paste, basil pesto, bay leaves, dried oregano, kosher sea salt, ground black pepper, and dried rosemary. Cook on medium-low for 30 minutes.
  5. After 30 minutes, remove lid and increase heat to medium-high. Stir in small pasta, chopped zucchini, and frozen green beans, cooking for 20-25 minutes.
  6. In the final 5 minutes, add fresh baby spinach and stir until wilted. Remove from heat and discard bay leaves.
  7. Ladle into bowls and serve warm, pairing with crusty bread or a light salad.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 37gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 450mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 25IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Avoid overcooking vegetables to maintain texture.

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