Hearty Italian Minestrone Soup Recipe: A Cozy Comfort Classic

Crafting a hearty minestrone soup brings comfort and warmth to any chilly afternoon.

Vegetables chopped with care create a vibrant medley of colors and textures.

Italian culinary traditions shine through in this classic one-pot wonder.

Rich broths blend with tender beans and seasonal produce for a nutritious meal.

Mediterranean flavors dance across your palate with each spoonful of goodness.

Seasonal ingredients make this recipe adaptable and exciting for home cooks.

You’ll fall in love with this simple yet satisfying dish that feels like a warm embrace.

Let’s transform humble ingredients into a soul-nourishing bowl of deliciousness.

Ingredients for Classic Minestrone Soup

• Onion: A foundational vegetable that provides a sweet and savory depth to the soup's flavor profile.
• Celery: Adds a subtle, fresh crispness and aromatic base to the minestrone.
• Carrots: Brings natural sweetness and vibrant color to the soup.
• Garlic: Delivers a robust and intense flavor that enhances the overall taste of the dish.

• Chicken Stock: Creates a rich and flavorful liquid base for the soup.
• Tomatoes, Tomato Paste: Provide a tangy, deep red color and intense tomato flavor to the soup.

• Beans: Contribute protein, texture, and a creamy element when partially blended.
• Potatoes: Add heartiness and a smooth, starchy texture to the soup.
• Pasta: Offers a classic Italian element and provides additional substance to the dish.
• Zucchini: Introduces a light, fresh vegetable component with a tender texture.

• Thyme, Oregano: Provide classic Italian herb flavors and aromatic complexity.
• Salt, Pepper, Sugar: Balance and enhance the overall taste profile of the soup.

• Butter, Olive Oil: Create a rich, smooth base and add a finishing shine.
• Cheese, Basil: Add a final layer of flavor and freshness to the minestrone.

Instructions to Prepare Minestrone Soup

Step 1: Sizzle Aromatic Vegetables

• Onions
• Celery
• Carrots

Sauté while stirring occasionally until vegetables become soft and translucent (6-8 minutes).

Add minced garlic and cook for an additional minute until the kitchen fills with a delightful fragrance.

Step 2: Create Flavorful Liquid Base

Pour chicken stock into the pot.

• Diced tomatoes
• Tomato paste
• Beans
• Potatoes
• Salt
• Sugar
• Thyme
• Oregano
• Black pepper

Bring the mixture to a rolling boil, then reduce heat, cover, and let simmer gently for 20 minutes.

Step 3: Develop Creamy Texture

Remove one cup of beans, vegetables, and broth.

Blend until smooth and silky. Set this puree aside for later.

Step 4: Introduce Pasta and Zucchini

Add pasta and chopped zucchini to the simmering pot. Return to a boil, then lower heat.

Cook while stirring occasionally until pasta reaches al dente and zucchini becomes tender (approximately 15 minutes).

Step 5: Final Flavor Flourish

Incorporate the reserved puree, remaining olive oil, grated cheese, and fresh basil.

Taste and adjust seasonings as desired.

Step 6: Serve and Savor

Ladle the steaming soup into bowls.

Sprinkle additional cheese on top. Enjoy the comforting warmth of homemade minestrone!

Expert Tips for Minestrone Soup

• Chop vegetables uniformly to ensure even cooking and consistent tenderness throughout the soup.
• Allow ingredients to caramelize slightly during sautéing to develop rich, complex flavor profiles.
• Add pasta later in cooking process to prevent overcooking and maintain ideal al dente texture.
• Substitute chicken stock with vegetable broth for vegetarian version or add cooked ground meat for extra protein.
• Stir in fresh basil at the end to maintain bright, vibrant herb flavor and maximize nutritional benefits.

Variation Ideas for Minestrone Soup

• Veggie Powerhouse: Replace chicken stock with vegetable broth and add extra seasonal vegetables like bell peppers, spinach, and kale for a nutrient-packed version.
• Protein Punch: Swap beans for cooked chicken, ground turkey, or plant-based protein crumbles to boost protein content and create a heartier meal.
• Mediterranean Magic: Incorporate kalamata olives, feta cheese, and swap herbs to include rosemary and oregano for a Greek-inspired Mediterranean soup variation.
• Spicy Southwest Spin: Add jalapeños, swap thyme for cumin, include black beans, and top with cilantro and a squeeze of lime for a zesty southwestern flavor profile.

Suggested Pairings for Minestrone Soup

• Rustic Red Wine Companion: Pair this hearty minestrone with a medium-bodied Italian red like Chianti or Sangiovese to complement the soup's rich tomato base and vegetable complexity.
• Crusty Bread Dipping Delight: Serve warm, rustic sourdough or ciabatta bread alongside the soup for soaking up the flavorful broth and adding textural contrast to each spoonful.
• Crisp Salad Sidekick: Prepare a light arugula salad with lemon vinaigrette to balance the soup's warmth, cutting through its robust flavors with fresh, zesty notes.
• Herbal Beverage Refresher: Brew a hot chamomile or sage tea to enhance the soup's herbal undertones and provide a soothing, warming complement to the minestrone's hearty profile.

How to Store Minestrone Soup

• Transfer cooled soup to airtight containers, seal tightly, and store in the refrigerator for 3-4 days. Keep soup separate from garnishes to maintain texture.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving 1-inch space for expansion. Freeze for up to 3 months without pasta or zucchini to prevent mushy texture.
• Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken stock to restore moisture if needed. Heat until steaming and thoroughly warm.

FAQs

• Are the vegetables important in this minestrone soup?

Yes, vegetables like onions, celery, and carrots are crucial for building a rich flavor base and providing essential nutrients to the soup.

• Can I use vegetable stock instead of chicken stock?

Absolutely! Vegetable stock is a great alternative for making this soup vegetarian-friendly without compromising the overall taste and depth of flavor.

• Why do I need to blend a portion of the soup?

Blending a cup of beans, vegetables, and broth creates a creamy texture and helps thicken the soup naturally, adding more body and richness to the minestrone.

• What type of beans work best in this recipe?

Cannellini or white beans are traditional and ideal, but you can also use kidney beans or great northern beans for similar texture and protein content.

What Makes Minestrone Soup Special

• Customize with Ease: Swap ingredients to match your pantry or dietary preferences, making this soup adaptable for any kitchen.
• Family-Friendly Feast: Packed with colorful vegetables and hearty beans, this soup delights kids and adults alike with its rich, comforting flavors.
• Simple Cooking Method: Follow straightforward steps that transform basic ingredients into a restaurant-quality soup without requiring advanced culinary skills.
• Nutritional Powerhouse: Loaded with vegetables, protein-rich beans, and wholesome ingredients, this minestrone delivers a balanced and satisfying meal in one pot.

Minestrone Soup Recipe

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4.7 from 40 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Hearty minestrone soup brings Italian countryside comfort to your kitchen, blending seasonal vegetables and rich broth. Warm, nourishing spoonfuls connect you with traditional Mediterranean cooking traditions that celebrate simple, wholesome ingredients.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 large yellow onion, chopped
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 large russet potato, peeled and cubed (1/2-inch)

Protein and Liquid Base:

• 6 cups (1.4 liters) chicken stock (or vegetable broth for vegetarian)
• 1 (15-ounce/425 grams) can cannellini beans, drained and rinsed
• 1 (14.5-ounce/411 grams) can diced tomatoes
• 2 tablespoons tomato paste

Seasonings and Finishing Ingredients:

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 1.5 teaspoons salt
• 0.5 teaspoons sugar
• 1 teaspoon dried thyme
• 0.5 teaspoons dried oregano
• 0.25 teaspoons black pepper
• 0.75 cup small pasta (ditalini, shells, or elbow macaroni)
• 0.33 cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
• 2 tablespoons fresh basil, chopped (optional)

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Instructions

1. In a spacious Dutch oven, melt butter with olive oil over medium heat. Sauté onions, celery, and carrots until they soften and become translucent, approximately 6-7 minutes. Add minced garlic and cook for an additional minute until aromatic.
2. Introduce chicken stock into the pot, then incorporate tomatoes, tomato paste, beans, potatoes, and seasonings including salt, sugar, thyme, oregano, and pepper. Elevate to a boil, then reduce temperature, cover, and allow to simmer for 20 minutes.
3. Extract one cup of the soup mixture, blending until completely smooth to create a creamy texture that will enrich the overall consistency.
4. Introduce pasta and zucchini into the simmering liquid. Return to a gentle boil, then lower heat and cook approximately 12-15 minutes, stirring periodically until pasta reaches al dente and zucchini becomes tender.
5. Fold the previously blended puree back into the soup. Drizzle remaining olive oil, sprinkle cheese, and garnish with fresh basil. Taste and calibrate seasonings as needed.
6. Ladle into warm bowls, offering additional cheese as an optional topping. Serve immediately while steaming hot.

Notes

• Customize the soup by swapping out vegetables based on seasonal availability or personal preference.
• Keep the soup’s texture varied by not over-blending the bean and vegetable mixture.
• Use vegetable stock instead of chicken stock to make the recipe vegetarian-friendly.
• Add protein like cooked chicken or Italian sausage for a more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 184 kcal
• Sugar: 2 g
• Sodium: 330 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg