minestrone soup

This recipe is a cozy, vegetable-packed bowl that feels like comfort without being heavy. It’s made with simple pantry ingredients, simmered together until everything tastes warm and familiar. Minestrone soup is loved because it’s flexible, filling, and easy to adapt to whatever vegetables you have on hand. It works just as well for busy evenings as it does for slow family dinners or cold nights when you want something nourishing. I usually let it gently simmer while I tidy the kitchen, knowing it will turn into a hearty meal that everyone can enjoy without much effort.

Save

Why You Will Love This Recipe

This recipe is calm, practical, and very forgiving. It’s cozy and weeknight-friendly, using affordable vegetables and beans that stretch easily to feed a family. You can adjust it based on what’s in your fridge, making it budget-conscious without feeling boring. The flavors deepen as it sits, so leftovers taste even better the next day, which makes it freezer-friendly and great for planning ahead. Minestrone soup also works well for sharing, since it’s crowd-pleasing and easy to serve in big bowls. It’s the kind of meal that feels homemade and comforting, without needing special ingredients or extra attention.

Save

Ingredients

Tip: Use fresh, firm vegetables so they hold their shape while simmering.

  • Olive oil – 2 tablespoons
  • Onion, chopped – 1 medium
  • Carrots, diced – 2
  • Celery stalks, chopped – 2
  • Garlic, minced – 3 cloves
  • Zucchini, diced – 1 cup
  • Canned diced tomatoes – 1½ cups
  • Vegetable broth – 6 cups
  • Cooked kidney beans – 1 cup
  • Small pasta (elbow or shells) – ¾ cup
  • Salt – 1 teaspoon
  • Black pepper – ½ teaspoon
  • Dried oregano – 1 teaspoon
Save

Instructions

Step 1: Preparation
Chop all vegetables into small, even pieces so they cook evenly. Rinse the beans and set them aside. Measure out the broth and pasta, keeping everything close so cooking feels smooth and unhurried.

See also  Split Pea Soup

Step 2: Main Cooking Process
Heat olive oil in a large pot. Add onion, carrots, and celery. Stir gently until they soften and smell sweet. Add garlic and let it warm briefly, just until fragrant.

Step 3: Combining Ingredients
Pour in tomatoes and broth, then add beans and oregano. Stir everything together and bring to a gentle simmer. The soup should look colorful and slightly thick as the vegetables soften.

Step 4: Finishing & Final Simmer
Add pasta and let the soup simmer until tender. Stir occasionally to prevent sticking. Taste and adjust salt and pepper. The broth should feel rich, with soft vegetables and pasta throughout.

Why This Recipe Works for Busy Days

This recipe cooks in one pot and doesn’t need close watching. You can make a large batch and enjoy it over a few days, which saves time later. It’s perfect for Pinterest users who like cooking once and eating twice, without stress.

Tips & Tricks

  • Cut vegetables evenly
    Uneven pieces cook at different speeds, leaving some mushy and others firm. Taking a few extra minutes to chop evenly helps everything soften at the same pace and gives the soup a better texture.
  • Don’t overcook the pasta
    Pasta continues to soften as the soup sits. Cook it just until tender, then remove from heat. This prevents a thick, starchy texture the next day.
  • Season gradually
    Adding all the salt at once can overpower the vegetables. Season lightly at first, then adjust near the end once flavors have blended and the broth has reduced slightly.
  • Let it rest briefly
    A short rest after cooking helps the flavors come together. Even ten minutes off the heat makes the broth taste fuller and more balanced.

Variations

  • Meaty version
    Add cooked ground beef or chicken pieces after sautéing the vegetables. Let them warm through in the broth. This turns the soup into a heartier meal while keeping the same comforting base.
  • Vegetarian option
    Stick with vegetable broth and add extra beans or lentils. They boost texture and make the soup feel filling without adding meat, while keeping the flavors warm and familiar.
  • Ingredient swap
    Swap pasta for rice or small potatoes if that’s what you have. Adjust the cooking time so the grain or potato becomes tender without breaking apart.
  • Flavor or herb boost
    Finish with fresh basil, parsley, or a pinch of chili flakes. These simple additions brighten the soup and let you adjust the flavor to your mood.
See also  Dumpling soup

Serving Suggestions

  • With crusty bread
    Serve with warm bread on the side for dipping. The soft crumb soaks up the broth and turns the soup into a more filling, cozy meal.
  • Light family dinner
    Pair with a simple salad or fruit. This keeps the meal balanced while letting the soup remain the main focus at the table.
  • Lunch bowls
    Pack leftovers into containers for easy lunches. It reheats well and feels just as comforting the next day.
  • Casual gathering
    Serve in a large pot with bowls nearby. Guests can help themselves, making it relaxed and welcoming.

Storage Instructions

  • Fridge storage
    Let the soup cool completely before transferring to airtight containers. Store in the fridge for up to 4 days. The flavors deepen over time, making leftovers especially enjoyable.
  • Reheating
    Reheat gently on the stove or in the microwave. Add a splash of broth or water if it has thickened too much, stirring until warmed through.
  • Freezing
    Freeze without pasta if possible, for up to 2 months. Add freshly cooked pasta when reheating to keep the texture pleasant and not overly soft.
  • Make-ahead tips
    Prepare the soup base ahead and refrigerate. Cook pasta separately and add it when reheating for the best texture.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: 5 minutes
  • Total Time: About 50 minutes

Nutrition Information (Approximate)

Calories: 220–280 per serving
Protein: 8–12 grams
Key nutrients include fiber from vegetables and beans, plus vitamin A from carrots. Values are estimates and may vary depending on ingredients and portions.

FAQs

Yes, it tastes better the next day.

See also  Creamy chicken noodle soup

Overcooking the pasta.

Yes, use what you have.

The pasta absorbed extra liquid.

Keep sealed in the fridge.

Conclusion

This recipe is meant to fit into everyday life, not compete with it. It welcomes small changes and works with what’s already in your kitchen. Whether you enjoy it fresh or reheated, minestrone soup brings warmth and ease to the table in a simple way. Save it for later, make it your own, and let it become one of those reliable meals you come back to when you want something steady and comforting. It’s proof that a humble pot of soup can still feel special on an ordinary evening.

minestrone soup Save
Print

minestrone soup

Recipe by Tasty VaultCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 cup diced zucchini

  • 1½ cups canned diced tomatoes

  • 6 cups vegetable broth

  • 1 cup cooked kidney beans

  • ¾ cup small pasta

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon dried oregano

Directions

  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery. Cook until soft.
  • Stir in garlic and cook briefly.
  • Add tomatoes, broth, beans, and oregano.
  • Bring to a gentle simmer.
  • Add pasta and cook until tender.
  • Season with salt and pepper.
  • Rest briefly, then serve warm.

Similar Posts