Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!
This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes you should check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!
Minestrone Soup is a classic Italian soup that is truly a staple in Italian cuisine. It is a thick and hearty soup that fills the soul. What I love about this soup is that it is primarily a vegetable soup, but it has pasta in it. Because let’s be honest, pasta makes everything better. Plus, it is a very versatile recipe. You can have it as a meal that is lighter or have it as a starter before a main course.
How to make Italian Minestrone Soup
Assemble your ingredients. For exact amounts see the recipe card below.
In a large Dutch oven or pot heat the olive oil over medium heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.
Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.
Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.
After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
Stir in the lemon juice, salt, and pepper.
Finally, serve in your favorite bowl, garnish with parmesan cheese and enjoy!
Recipe Variations
Vegan
To make this recipe vegan simply skip on the parmesan cheese or use vegan cheese for garnish and you’re good to go!
Gluten Free
In order to make this recipe gluten-free you can use gluten free pasta or even omit the pasta if you prefer, and you are all set!
Kale vs Spinach
In this soup you can use either kale or spinach, or even both of them if that’s what you prefer. I personally prefer kale in this dish because although it still wilts it holds longer than spinach does, so it has a little more body and texture to add to the dish.
Pasta
You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower this dish.
Beans
For this recipe I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.
Storage Information
You can store this classic Minestrone soup in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.
More soups that will warm your soul:
- Indian Mulligatawny Soup
- African Peanut Soup
- Santa Fe Soup
- Easy Tuscan Bean Soup
- Mexican Pinto Bean Soup
- Thai Sweet Potato Soup
Italian Minestrone Soup Recipe
RECOMMENDED PRODUCTS
Ingredients
- 3 Tbsp olive oil
- 1 1/2 cups onion - diced
- 1 cup carrots - sliced
- 1/2 cup celery - sliced
- 1 cup zucchini - diced
- 1 cup potatoes - peeled and diced
- 2 cans* diced tomatoes - undrained
- 1/2 cup frozen peas
- 2 cups chopped kale
- 1 can* cannellini beans
- 1 cup ditalini
- 4 cloves garlic - minced
- 1/4 cup tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1/8 tsp red pepper flakes
- 2 tsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- shredded parmesan cheese - for garnish
Instructions
- In a large pot or Dutch oven heat the olive oil over medium-high heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.
- Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.
- Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.
- After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
- Stir in the lemon juice, salt, and pepper.
- Finally, serve and garnish with parmesan cheese and enjoy!
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NOTES
Nutrition
