MINESTRONE SOUP
✍️ By: Krrish Sona - The Kitchin
📅 Published: sept 05 2025
📚 Table of Contents
- 🏁 Introduction
- 🍲 Recipe
- ⚖️ Nutritional Value
- 🔄 Variation
- 🍽️ Serving Suggestion
- ❓ FAQs
- 📝 Conclusion
Imagine a pot bubbling gently on the stove, filling the kitchen with the smell of garlic, herbs, and fresh vegetables. That’s Minestrone soup. It isn’t just a recipe—it’s a tradition that has been shared in Italian homes for centuries. The beauty of Minestrone is how simple it is to make, yet how rich it tastes.
If you want a homemade Minestrone soup recipe that is easy to follow, healthy, and comforting, this guide will take you step by step. No confusing words, no tricky techniques—just plain cooking that anyone can do.
Soup with endless possibilities.
What is Minestrone Soup?
Minestrone is a thick Italian vegetable soup. It is usually made with ingredients such as beans, pasta or rice, and a variety of fresh vegetables simmered in broth. It's flexibility makes it a unique dish . Italian families never had one fixed recipe for it. Instead, they made it with what was available—summer zucchini, winter cabbage, spring peas, autumn carrots.
It is a soup of the people, a dish that changes with the seasons but never loses its heart.
Why Minestrone Soup is Special
1. Healthy – Full of vegetables, beans, and herbs that give both taste and nutrition.
2. Filling – With pasta or rice, it works as a complete meal, not just a starter.
3. Adaptable – You can make it vegan, gluten-free, or protein-rich.
4. Affordable – Ingredients are simple and budget-friendly.
5. Comforting – Perfect for a rainy day, winter night, or even when you need a light summer meal.
Key Ingredients for Minestrone Soup
This is list of common ingredients you can use:
Olive oil – for cooking the vegetables.
Onion and garlic – base flavors of the soup.
Carrots and celery – enhance sweetness and crunch.
Zucchini – light and fresh.
Tomatoes (fresh or canned) – the main body of the soup.
Spinach or kale – leafy greens for color and nutrition.
Beans (red kidney, cannellini, or white beans) – protein and texture.
Small pasta (like elbow, ditalini, or macaroni) – the hearty part.
Vegetable broth or water – to cook everything in.
Herbs – basil, oregano, thyme, and bay leaf.
Salt and pepper – to balance flavors.
Optional – Parmesan cheese, a splash of lemon, or fresh parsley to garnish.
Step-by-Step Minestrone Soup Recipe
Ingredients (6 servings)
3 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
2 cups chopped spinach
1 can (400 g) diced tomatoes OR 3 fresh chopped tomatoes
1 can (400 g) kidney beans, drained and rinsed
1 cup small pasta (elbow, ditalini, or macaroni)
5 cups vegetable broth (or water with 1 vegetable bouillon cube)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon black pepper
salt - to taste
Optional: grated Parmesan cheese and fresh parsley
Cooking Instructions
1. Ready the vegetables
- Wash everything properly.
- Chop onions into small cubes.
- Mince garlic finely.
- Dice carrots, celery, and zucchini into even pieces.
- Rinse spinach or kale and chop roughly.
- Keep beans and pasta measured and ready.
2. Heat the base
- Take a large pot or deep pan.
- Add 3 tablespoons olive oil.
- Turn heat to medium.
- Once hot, add chopped onion. Cook for 3–4 minutes until soft and slightly golden.
- Add garlic and stir for 30 seconds. (Don’t let garlic burn—it turns bitter.)
3. Add main vegetables
- Put carrots and celery into the pot. Stir and cook for 5 minutes.
- Add zucchini and cook another 2 minutes.
- These steps build flavor slowly.
4. Add tomatoes and seasoning
- Add the diced tomatoes. Stir well.
- Add oregano, basil, thyme, and bay leaves.
- Sprinkle salt and pepper.
- Cook for 8–10 minutes, letting tomatoes break down and mix with vegetables.
5. Pour broth and simmer
- Add 5 cups vegetable broth. Stir.
- Turn heat to high flame until it boils.
- Reduce to low, cover with a lid, and let it simmer for 20 minutes. This helps flavors blend together.
6. Add beans and pasta
- After 20 minutes, add rinsed beans. Stir.
- Add pasta and cook for 10–12 minutes (or according to pasta packet instructions).
- Stir occasionally so pasta doesn’t stick to the bottom.
7. Final touch with greens
- Add chopped spinach/kale in the last 5 minutes.
- Stir until greens wilt and mix into the soup.
8. Check taste and serve
- Taste the broth. Adjust salt and pepper if needed.
- Remove bay leaves before serving.
- Ladle soup into bowls. Top with grated Parmesan or fresh parsley if you like.
Variations & Twists
Vegan Minestrone – Skip the cheese garnish.
Rice Minestrone – Replace pasta with cooked rice or barley.
Summer Minestrone – Use light veggies like peas, beans, zucchini.
Winter Minestrone – Use cabbage, potatoes, and pumpkin.
Protein-rich Minestrone – Add chickpeas or extra beans.
Serving Suggestions
Serve hot with garlic bread, bruschetta, or plain toast.
Add a drizzle of olive oil on top for richer taste.
For storage, let soup cool completely, then refrigerate in an airtight container for 3–4 days.
To freeze: store in freezer-safe bags or boxes for up to 2 months. Thaw and reheat on the stove.
Health Benefits of Minestrone Soup
High in fiber – good for digestion.
Low in fat – heart-friendly.
Rich in vitamins – A, C, and K from vegetables.
Protein boost – beans keep you full longer.
Immune support – garlic, onion, and greens help immunity.
Nutritional Value
Nutrition Facts
Minestrone Soup (~250g)
Calories220 kcal
Calories from Fat54
% Daily Value*
Fat6 g
Saturated Fat1 g
Sodium720 mg
Potassium950 mg
Carbs38 g
Dietary Fiber8 g
Sugars6 g
Protein9 g
Vitamin A65%
Vitamin C35%
Calcium60 mg
Iron3 mg
Magnesium45 mg
*Percent Daily Values based on 2,000 calorie diet.
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
FAQs
1. Can I freeze Minestrone soup?
Yes. Let it cool fully, then freeze in small portions.
2. How long can I keep Minestrone in the fridge?
About 2-3 days in an airtight container.
3. Any Alternative of paste in Minestrone?
Of course. Use rice, quinoa, or skip carbs completely. It will still taste great.
4. What beans are best for Minestrone?
Kidney beans, cannellini beans, or even chickpeas work well. Use what you have.
5. Is Minestrone vegan-friendly?
Yes, if you skip cheese garnish and use vegetable broth.
Conclusion
Minestrone soup is a classic Italian dish that combines fresh vegetables, beans, pasta, and herbs into a warm, hearty, and healthy Minestrone soup. This homemade Minestrone soup recipe is flexible—you can use whatever vegetables are in season, swap pasta for rice, or adjust beans to your preference. Each bowl delivers a perfect balance of flavor, nutrition, and comfort, making it an ideal choice for family meals, weekday dinners, or cozy evenings.
Packed with fiber, protein, and vitamins, this soup is not just delicious but also supports overall health. It’s beginner-friendly, forgiving, and comes together in a single pot, proving that even simple ingredients can create something extraordinary. Whether served with crusty bread or on its own, this easy Italian soup recipe fills your kitchen with aroma and your table with wholesome goodness.
Try this homemade Minestrone soup recipe today and make it your own with seasonal vegetables or your favorite beans. Share your experience in the comments—what twists did you add? Don’t forget to bookmark this recipe, share it with friends, and subscribe to our blog for more healthy, easy Italian soup recipes.
Minestrone Soup
Prep Time: 15–20 mins
Cook Time: 25–30 mins
Servings: 4
Ingredients for Minestrone Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (400g) diced tomatoes
- 1 cup cooked beans (kidney or cannellini)
- 1 cup small pasta (ditalini)
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- Fresh parsley for garnish
- Grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until translucent.
- Add carrots, celery, zucchini, and green beans. Cook for 5–6 minutes until slightly softened.
- Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook according to package instructions until tender.
- Stir in cooked beans, oregano, basil, salt, and pepper. Simmer for an additional 5 minutes.
- Taste and adjust seasonings. Remove from heat.
- Serve hot, garnished with fresh parsley and optional Parmesan cheese.
Nutritional Information (per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 220 kcal | 9g | 6g | 38g |
