A Deliciously Simple Minestrone Soup Recipe for Cozy Evenings

Hello lovely cooks! this Minestrone Soup is a warm hug in a bowl, hearty and flavorful with wonderful aromas. Surprisingly simple, it comes together in just 45 minutes for the perfect busy weeknight comfort meal.

The Story Behind Minestrone Soup: A Taste of Italian Tradition

Minestrone is a classic “big soup” built on Italian resourcefulness—using whatever seasonal vegetables and pantry staples were on hand. From its humble roots, it evolved into a flexible, ever-changing dish with countless regional versions, all celebrating simple ingredients turned into something deeply satisfying.

Sarah

Ultimate Minestrone Soup: Cozy, Hearty, Weeknight-Ready

This Minestrone Soup is exactly that. It’s a hearty, flavorful, and surprisingly simple soup that comes together in about 45 minutes, making it perfect for busy weeknights.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Italian

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium medium yellow onion, chopped
• 2 medium medium carrots, peeled and chopped
• 2 medium medium ribs celery, chopped
• 1/4 cup tomato paste
• 2 cups chopped seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work wonderfully!
• 4 cloves cloves garlic, pressed or minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid or 2 small 15-ounce cans
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon fine sea salt
• 2 bay leaves
• 1 pinch red pepper flakes
• Freshly ground black pepper
• 1 cup whole grain orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained or 1 ½ cups cooked beans
• 2 cups baby spinach, chopped kale or chopped collard greens
• 2 teaspoons lemon juice
• Freshly grated Parmesan cheese, for garnishing (optional)

Equipment

• large Dutch oven or stockpot
• wooden spoon

Method

 

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. This builds our flavor base for the Minestrone Soup.
2. Add the seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, 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-inch gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
5. Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

Our Favorite Cozy Minestrone Soup Recipe

This is where the magic happens! I’ve adapted a classic approach to create a Minestrone Soup that’s perfect for your table. It’s packed with wholesome vegetables, tender pasta, and hearty beans, all simmered in a rich, flavorful broth. Get ready to fill your kitchen with the most amazing aroma!

Equipment Essentials for the Perfect Pot

To make this delicious Minestrone Soup, you don’t need anything too fancy. My go-to is a large Dutch oven or a sturdy stockpot. These pots distribute heat beautifully, ensuring even cooking for all those lovely vegetables and pasta. A good wooden spoon is also a must-have for stirring and scraping up any tasty bits from the bottom of the pot. Trust me, having the right tools just makes the cooking process so much smoother and more enjoyable!

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• ¼ cup tomato paste
• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work wonderfully!)
• 4 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon fine sea salt
• 2 bay leaves
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 cup whole grain orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
• 2 cups baby spinach, chopped kale or chopped collard greens
• 2 teaspoons lemon juice
• Freshly grated Parmesan cheese, for garnishing (optional)

Instructions

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. This builds our flavor base for the Minestrone Soup.
2. Add the seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, 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-inch gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
5. Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

Pro Tips for the Best Minestrone Soup

To elevate your Minestrone Soup from good to absolutely amazing, here are a few of my favorite tricks! Don’t shy away from letting those initial vegetables caramelize slightly in the pot; this brings out their natural sweetness and adds a wonderful depth of flavor. When you add the liquids, give the bottom of the pot a good scrape with your spoon to deglaze – all those browned bits are pure flavor gold! And remember, taste, taste, taste as you go, especially before serving. A little extra salt and pepper can make all the difference in waking up those flavors.

Troubleshooting Common Minestrone Mistakes

It happens to the best of us! If your Minestrone Soup broth tastes a bit bland, don’t fret. Often, it just needs a touch more salt, a squeeze of lemon juice to brighten things up, or even a pinch more red pepper flakes for a subtle kick. Worried about soggy pasta? My best advice is to cook the pasta in the soup for the time specified on the package, aiming for al dente, and then serve it promptly. If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls just before serving.

Seasonal Minestrone Soup Variations

One of the most joyful aspects of Minestrone Soup is its versatility! It truly shines when you embrace seasonal produce.

• Spring: Swap in asparagus, peas, fava beans, and leeks. A touch of fresh mint or parsley stirred in at the end is lovely here.
• Summer: Load it up with zucchini, yellow squash, corn, bell peppers, and fresh tomatoes. Basil and a sprinkle of fresh mozzarella would be divine. For dessert, a no-bake strawberry lasagna is a perfect make-ahead treat.
• Fall: Think hearty root vegetables like butternut squash, sweet potatoes, parsnips, and kale. Rosemary and sage are wonderful in this version.
• Winter: Embrace Brussels sprouts, leeks, parsnips, and finish with hearty greens like Swiss chard. A splash of red wine vinegar can add a nice zip.

Dietary Adaptations: Minestrone for Everyone!

• Vegan: Simply omit the optional Parmesan cheese garnish. For a cheesy flavor boost, you can add a tablespoon of nutritional yeast to the soup along with the lemon juice, or top with your favorite vegan Parmesan alternative.
• Gluten-Free: This recipe is naturally gluten-free as long as you use gluten-free pasta. Many small pastas like orzo, ditalini, or even small shells are available in gluten-free versions made from rice, corn, or legumes. Just be sure to check the packaging!
• Dairy-Free: This recipe is already dairy-free, as the Parmesan is optional. Enjoy it as is, or with your favorite dairy-free alternative for topping.

Make-Ahead, Meal Prep & Storage Secrets

This hearty Minestrone Soup is a meal prep dream! You can chop all your vegetables and store them in airtight containers in the refrigerator for up to 2 days before you plan to cook. The soup itself can be made ahead and stored in the refrigerator for 3-4 days.

The key to avoiding mushy pasta in leftovers is simple: cook the pasta separately if you know you’ll be storing and reheating the soup. Store the cooked pasta and the soup base in separate containers. When you’re ready to eat, reheat the soup base and then stir in the cooked pasta. If you prefer to cook the pasta in the soup, be aware it will continue to soften upon reheating.

To freeze, let the soup cool completely. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion. It will keep well in the freezer for 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Serving Suggestions

There’s nothing quite like a steaming bowl of Minestrone Soup! I love serving it with a thick slice of crusty bread – perfect for soaking up every last drop of that delicious broth. A simple side salad with a light vinaigrette is also a wonderful accompaniment, adding a fresh contrast. For a sweet finish, try lemon blueberry cupcakes or easy homemade Dole Whip. And don’t forget those optional garnishes! A drizzle of good olive oil, a sprinkle of fresh parsley or basil, or that grated Parmesan cheese really takes it over the top.

Nutrition and Health Benefits

This Minestrone Soup isn’t just delicious; it’s a powerhouse of goodness! Packed with a variety of vegetables, it’s an excellent source of fiber, vitamins, and minerals. The beans add plant-based protein and more fiber, keeping you feeling full and satisfied. It’s a wonderfully wholesome meal that nourishes your body while delighting your taste buds.

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

Frequently Asked Questions

Conclusion

There you have it, my friends – a truly comforting and incredibly versatile Minestrone Soup recipe! I hope this brings as much joy and warmth to your kitchen as it does to mine. It’s a beautiful reminder that simple ingredients, prepared with a little love, can create something truly magical. I’d be absolutely thrilled if you give this Minestrone Soup a try and let me know what you think in the comments below. Share your favorite seasonal veggie swaps or any creative twists you’ve added! Happy cooking!