Minestrone Soup Recipe

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Minestrone soup is a hearty Italian classic that brings together a medley of vibrant vegetables, tender beans, and comforting pasta in a rich tomato broth. This rustic dish is deeply satisfying, full of bold flavors, and endlessly versatile. Whether you’re craving a cozy lunch on a cold day or a light, healthy dinner that doesn’t skimp on comfort, this soup checks every box. Its balance of fiber-rich legumes and nutrient-packed veggies makes it both wholesome and filling.

The magic of minestrone lies in its simplicity and flexibility. Traditionally made to use up seasonal vegetables, each spoonful of this soup delivers warmth, color, and nourishment. You’ll taste sweet carrots, soft potatoes, creamy chickpeas, and earthy kale mingling with pasta shells, all brought together by a seasoned tomato base and a touch of Italian herbs. It’s the kind of recipe that tastes like home—no matter where you’re from.

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Ingredients for this Minestrone Soup Recipe

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed
• 1 zucchini, chopped
• 1 cup chopped kale or spinach
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes with juice
• 4 cups vegetable broth
• 1 cup small pasta shells or elbow macaroni
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh parsley and grated Parmesan (optional, for garnish)

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Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften. Stir in the minced garlic and cook for another minute until fragrant—this builds a flavorful base for the soup.

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Step 2: Add the Vegetables

Add the carrots, celery, and potatoes to the pot. Sauté for about 5-6 minutes until they start to soften slightly. Then, stir in the zucchini and cook for another 2 minutes. The goal is to begin softening the vegetables while layering flavors.

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Step 3: Pour in Tomatoes and Broth

Add the canned diced tomatoes (with juice) and the vegetable broth to the pot. Stir in the oregano, basil, salt, and pepper. Bring everything to a boil over medium-high heat.

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Step 4: Simmer the Soup

Reduce the heat to a gentle simmer and cover the pot. Let it cook for 15–20 minutes, or until the vegetables are tender and the flavors have melded together.

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Step 5: Stir in Pasta and Chickpeas

Add the pasta and chickpeas to the pot. Simmer uncovered for another 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

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Step 6: Finish with Greens

Add the chopped kale or spinach in the last 2–3 minutes of cooking. Stir until wilted and well combined. Taste and adjust seasoning with additional salt and pepper, if needed.

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Step 7: Serve

Ladle the minestrone soup into bowls and top with fresh chopped parsley and a sprinkle of grated Parmesan if desired. Serve hot with crusty bread for a complete, comforting meal.

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Estimated Nutrition (Per Serving – Based on 1 of 6 Servings)

• Calories: 240
• Protein: 9g
• Fat: 6g
• Carbohydrates: 38g
• Fiber: 9g
• Sugar: 6g
• Sodium: 620mg (varies depending on broth and added salt)

This soup is naturally vegetarian and can be made vegan by omitting the Parmesan garnish.

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Frequently Asked Questions

What type of pasta works best in minestrone?

Small shapes like elbow macaroni, ditalini, or small shells hold up well and fit nicely on a spoon.

Can I use canned beans instead of cooking from dry?

Yes, canned beans like chickpeas or cannellini work perfectly and save time. Just rinse and drain before adding.

Is minestrone soup vegan?

The soup is vegan as long as you skip the Parmesan or use a plant-based version.

Can I add meat to this soup?

Absolutely! Cooked Italian sausage or shredded rotisserie chicken can be added for extra protein.

How do I keep the pasta from getting mushy?

If storing leftovers, cook pasta separately and add it fresh to each serving.

What vegetables can I substitute or add?

Feel free to use green beans, cabbage, peas, or bell peppers depending on what’s in season or in your fridge.

Is it gluten-free?

Use gluten-free pasta to make this dish suitable for gluten-free diets.

Can I make this in a slow cooker?

Yes! Sauté the aromatics first, then add everything (except pasta and greens) to a slow cooker. Cook on low for 6–8 hours or high for 3–4. Add pasta and greens in the final 30 minutes.

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