Hearty, tasty and filled with goodness this Minestrone Soup Recipe is a great cold weather meal that the whole family will love. A classic and favorite soup to keep on your menu rotation.
This Minestrone Soup Recipe has been one of my top 3 favorite soups of all time. It is literally full of all the amazing ingredients from veggies to beans and more.
Now normally people would go to a Chicken Noodle Soup when they are under the weather, but this is the soup that I love. It gives me my energy back and fills me up.
Also, this is such a family hit and it makes a big batch. I love when I can make larger batches of things, especially soup because I am absolutely not opposed to leftovers.
I’m sure people have so many different versions of this Minestrone Soup Recipe but this is how my mother used to make it and over the years I’ve made a few tweaks here and there to make it my own.
Now a lot of people look at this recipe and thing oh wow that is a lot of ingredients! Yes it is, but that is what this soup is and every single one of these ingredients just works perfectly together.
If you have never tried Minestrone Soup I highly encourage you to make this recipe! It is a great one to keep on hand for those cool winter months.
Some of my other favorite soups we have on our site include: Chicken Pot Pie Soup, Tortellini Soup and Creamy Potato Soup!
WHY THIS RECIPE WORKS:
- Filled with hearty ingredients this is super filling.
- You can make swaps to things you do not enjoy.
- Make a double batch to keep some for later.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Olive oil
Onion
Carrot
Celery
Garlic
Potatoes
Zucchini
Tomato paste
Thyme
Oregano
Vegetable broth
Diced tomatoes in tomato juice
Water
Bay leaves
Salt
Pepper
Ditalini pasta
Kidney beans
Kale
Butter
Parsley, optional
Parmesan cheese, optional
HOW TO MAKE MINESTRONE SOUP, STEP BY STEP:
- In a large dutch oven over medium heat add the olive oil. Once hot, add the onion, carrot, and celery, cook until the onion turns translucent, about 5 minutes stirring occasionally.
- Add the garlic and cook for 30 seconds, stirring constantly until fragrant.
- Next add the potatoes and zucchini, mix everything together.
- Add the tomato paste, thyme, and oregano, mix together.
- Add the vegetables broth, diced tomatoes, water, bay leaves, salt, and pepper, stir to combine. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
- Add the pasta, kidney beans, and kale, stir it in. Bring to a simmer and simmer for 15-20 minutes until the pasta is cooked.
- Add the butter and mix it in. Serve immediately with fresh parsley and parmesan cheese, optional.
DO I HAVE TO USE ALL THE INGREDIENTS LISTED?
The beauty of this soup is that it is made to be customizable! While we usually use the same ingredients each time that we make it.
This Minestrone Soup works with any vegetable that is in season and is easily adaptable to that! Or if you do not have some of the ingredients it works great with what you have on hand, just add more of it!
Some other vegetables that work well are green beans, butternut squash, any other beans, cabbage, spinach and more.
You can also use chicken stock instead of vegetable if you’d like, since a lot of people usually have chicken stock on hand rather than vegetable.
WHAT DO I SERVE THIS WITH?
Since this is a heartier soup we want to keep what we serve with it lighter and smaller. We usually go with a crusty baguette. I love slicing it up and dipping it in the soup juices.
It is just a great match to pair with this soup. Also a side salad would work as well. You don’t want to serve this Minestrone Soup Recipe with anything heavier like a meat.
HOW TO STORE:
This recipe can be stored in an airtight container in the refrigerator where it will keep for up to 4-5 days.
This can also be frozen, place cooled soup in a freezer container and it will last in the freezer for up to 6 months. To defrost remove from freezer into the refrigerator overnight.
You can reheat this on the stovetop or in the microwave.
TIPS AND TRICKS:
- Switch out the vegetables to anything that is in season!
- You can use chicken stock in place of vegetable.
- Ditalini pasta is preferred but any small pasta like shells, orzo or pastina.
- This can be frozen, see my tips above.
- This is great to make a double batch to have some on hand for later.
Looking for that soup that is perfect for the winter months, easily adaptable and full of flavor? You absolutely need to make this Minestrone Soup Recipe!
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If you’ve tried this MINESTRONE SOUP RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup small-diced onion
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 2 cloves garlic minced
- 1 cup Yukon gold potatoes ½ inch diced
- 1 medium zucchini ½ inch diced
- ¼ cup tomato paste
- 1 teaspoon roughly chopped fresh thyme
- ½ teaspoon dried oregano
- 6 cups vegetable broth
- 15 ounce can diced tomatoes in tomato juice
- 1 cup water
- 2 bay leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup ditalini pasta
- 15 ounce can kidney beans drained and rinsed
- 2 cups chopped kale
- 2 tablespoons unsalted butter
- fresh chopped parsley for garnish optional
- grated parmesan cheese for garnish optional
Instructions
- In a large dutch oven over medium heat add the olive oil. Once hot, add the onion, carrot, and celery, cook until the onion turns translucent, about 5 minutes stirring occasionally.
- Add the garlic and cook for 30 seconds, stirring constantly until fragrant.
- Add the potatoes and zucchini, mix everything together.
- Add the tomato paste, thyme, and oregano, mix together.
- Add the vegetables broth, diced tomatoes, water, bay leaves, salt, and pepper, stir to combine. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
- Add the pasta, kidney beans, and kale, stir it in. Bring to a simmer and simmer for 15-20 minutes until the pasta is cooked.
- Add the butter and mix it in. Serve immediately with fresh parsley and parmesan cheese, optional.
Notes
- Switch out the vegetables to anything that is in season!
- You can use chicken stock in place of vegetable.
- Ditalini pasta is preferred but any small pasta like shells, orzo or pastina.
- This can be frozen, see my tips above.
- This is great to make a double batch to have some on hand for later.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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