Minestrone Soup

This minestrone soup recipe is loaded with fresh vegetables, kidney beans, and pasta in a savory tomato broth. Perfect for a healthy lunch or dinner, it’s easy to make, hearty, and full of Italian flavors with fresh herbs and Parmesan. Ideal for family meals, meal prep, or a cozy weeknight dinner.

Ingredients

• 1 cup ditalini or elbow pasta
• ¼ cup extra virgin olive oil
• 1 small yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 zucchini or yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Kosher salt, to taste
• Black pepper, to taste
• 1 tsp paprika
• ½ tsp dried rosemary
• 1 (15-ounce) can crushed tomatoes
• 6 cups vegetable or chicken broth
• 1 Parmesan cheese rind (optional)
• 1 dried bay leaf
• 2–3 sprigs fresh thyme
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 large handful parsley, chopped
• 1 handful fresh basil leaves
• Grated Parmesan cheese for serving (optional)

---

Instructions

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente according to package instructions. Drain and set aside.

Soften Aromatics

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onion, carrots, and celery. Increase heat to medium-high and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
3. Add garlic and cook for an additional minute, stirring frequently.

Cook the Vegetables

1. Add zucchini (or yellow squash), green beans, paprika, rosemary, salt, and black pepper. Toss to combine and cook for 2–3 minutes.

Make the Soup

1. Stir in crushed tomatoes, broth, fresh thyme, bay leaf, and Parmesan rind (if using).
2. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and simmer for about 20 minutes.

Finish the Minestrone

1. Uncover and add kidney beans. Cook for another 5 minutes.
2. Stir in parsley and fresh basil.
3. Add the cooked pasta and simmer just until warmed through; avoid overcooking.

Serve

1. Remove the Parmesan rind and bay leaf.
2. Taste and adjust seasoning. Serve hot with grated Parmesan and a drizzle of extra virgin olive oil, if desired.

---

Why You’ll Love This Recipe

• Hearty and nutritious with a variety of fresh vegetables.
• Perfect for a cozy lunch or dinner, especially in cooler weather.
• Naturally gluten-free if using GF pasta, and vegetarian-friendly.
• Full of flavor from fresh herbs, Parmesan, and aromatic vegetables.

---

Tips

• Use fresh, in-season vegetables for the best flavor.
• Toast the pasta slightly in the soup before adding broth for extra depth.
• Adjust the broth amount if you prefer a thicker or thinner soup.
• Stir occasionally to prevent vegetables from sticking.

---

Variations and Substitutions

• Pasta: Swap ditalini for small shells, macaroni, or gluten-free pasta.
• Protein: Add cooked chicken, sausage, or beans for extra protein.
• Vegetables: Substitute with seasonal vegetables like spinach, kale, or peas.
• Broth: Use vegetable, chicken, or beef broth depending on preference.

---

FAQs

Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days.

Can I freeze minestrone soup?
Yes, freeze without pasta for up to 3 months. Add cooked pasta when reheating.

Is this soup healthy?
Yes, it’s loaded with vegetables, fiber, and protein, making it a balanced, nutritious meal.

---

Serving

• Serve hot with crusty bread or garlic bread.
• Sprinkle with freshly grated Parmesan and drizzle of olive oil.
• Pair with a light side salad for a complete meal.

---

Suggestions

• Add a pinch of red pepper flakes for a subtle kick.
• Stir in fresh lemon juice before serving for brightness.
• Garnish with extra basil or parsley for presentation.
• Serve with grated Parmesan on the side so everyone can add to taste.