minestrone soup ingredients olive garden

why make this recipe

Minestrone soup is a delightful and hearty dish that brings warmth and comfort to any meal. It’s packed with vegetables, beans, and pasta, making it not only filling but also nutritious. This soup is perfect for chilly days or when you want something simple and satisfying. It’s versatile, allowing you to use whatever vegetables you have on hand, which means it can fit into any pantry. Best of all, it’s easy to make and can be enjoyed by the whole family.

how to make Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can diced tomatoes
• 1 1/2 cups cooked white beans or kidney beans, drained and rinsed
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 cup small pasta (elbows, shells, orecchiette)
• 1/2 cup chopped fresh parsley
• Red pepper flakes
• Grated Parmesan cheese (optional, for serving)

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables start to soften.
3. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and let it simmer for 20 minutes.
4. Stir in the pasta and cook uncovered for 10 more minutes, until the pasta is fully cooked.
5. Season to taste and serve with parsley, red pepper flakes, and Parmesan cheese if desired.

how to serve Minestrone Soup

Minestrone soup can be served hot in bowls. You can top it with fresh parsley and a sprinkle of red pepper flakes to add some heat. If you like, add grated Parmesan cheese for extra flavor. It pairs well with crusty bread or a fresh salad, making for a complete meal.

how to store Minestrone Soup

To store minestrone soup, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will last for 3-4 days. If you want to keep it longer, you can freeze the soup in portion-sized containers. Thaw it overnight in the fridge before reheating.

tips to make Minestrone Soup

1. Feel free to swap in your favorite vegetables. Zucchini, spinach, or kale would be great additions.
2. For extra protein, consider adding diced chicken or sausage.
3. Make it gluten-free by using gluten-free pasta alternatives.
4. Adjust the seasoning according to your taste. Adding more herbs can enhance the flavor.

variation

You can make a vegetarian version by using vegetable broth and avoiding any meat. A spicy variation could include adding more red pepper flakes or using hot Italian sausage.

FAQs

1. Can I make minestrone soup in advance? Yes! It actually tastes better the next day as the flavors meld together.
2. Is it possible to use canned vegetables? Absolutely, you can use canned vegetables if you’re short on time or fresh produce.
3. Can I use a different type of pasta? Yes, any small pasta will work well in this soup, just adjust the cooking time according to the package instructions.

Minestrone Soup

A delightful and hearty soup packed with vegetables, beans, and pasta, perfect for chilly days. Easy to make and versatile, this minestrone soup can be tailored to your pantry ingredients.

Print Recipe

Prep Time 10 minutes mins

Cook Time 38 minutes mins

Total Time 48 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 250 kcal

Ingredients

  

Base Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 ribs celery, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper To taste
• 3 cloves garlic, grated
• 1 (28-ounce) can diced tomatoes
• 1 ½ cups cooked white beans or kidney beans, drained and rinsed
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small pasta (elbows, shells, orecchiette)
• ½ cup chopped fresh parsley
• Red pepper flakes To taste
• Grated Parmesan cheese (optional, for serving)

Instructions

 

Cooking Instructions

• Heat the olive oil in a large pot over medium heat.
• Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables start to soften.
• Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and let it simmer for 20 minutes.
• Stir in the pasta and cook uncovered for 10 more minutes, until the pasta is fully cooked.
• Season to taste and serve with parsley, red pepper flakes, and Parmesan cheese if desired.

Notes

Feel free to swap in your favorite vegetables. For extra protein, consider adding diced chicken or sausage. Make it gluten-free by using gluten-free pasta alternatives. Adjust the seasoning according to your taste.

Keyword comfort food, Family Recipe, Hearty Soup, Minestrone, Vegetable Soup