An Easy Classic Minestrone Soup Recipe

An Easy Classic Minestrone Soup Recipe that can stand on its own as a main dish. This hearty soup recipe has a rich tomato based broth and loaded with vegetables and small pasta for the ultimate comforting bite. 

Looking for more hearty soup recipes, then you need to try this Hearty Chicken Tortilla Soup or my Healing Homemade Chicken Soup.

An Easy Minestrone Soup Recipe

True Confessions. I’m a soup addict. When the fall rolls around I could eat soup for every meal. They are easy to make. A great way to add flavor, hid vegetables and always turn out super delicious.

With soup, you can’t go wrong! One of my recent favorites is Minestrone Soup. I honesty had never made it before until my mom made this hearty soup for me when I was sick. After I tried her version for the first time I’ve been begging her to give me the recipe ever since. Well, she finally gave me a few of her secrets and I put them to good use for y’all.

This is seriously the BEST most flavorful hearty rich soup you will ever have. It’s straight up addicting. Just warning you.

What is Minestrone Soup?

Minestrone Soup is a thick Italian soup that is filled vegetables, often with the addition of past. Common ingredients used in this classic hearty soup are kidney beans, onions, celery, carrots, vegetable stock and tomatoes.

What is the difference between Minestrone and Vegetable Soup?

The main difference between Minestrone Soup and Vegetable Soup is that vegetable soup is essentially just vegetables. Whereas minestrone soup is typically bulked up with beans and pasta. 

Ingredients you’ll need for for this Minestrone Soup:

• Stock: Some Minestrone Soups use beef broth as the base, however in this soup I use a hearty rich Vegetable Stock as the base to keep this recipe 100% vegetarian.
• Vegetables: I love a good vegetable filled soup. It’s an easy way to sneak vegetables in, so why not. For this recipe you’ll need onions, carrots, zucchini, squash, cabbage and fire roasted tomatoes.
• Beans: I like to use a combination of kidney beans and white beans in this recipe. Beans add the protein this dish needs and nice depth of flavor.
• Herbs: Think italian herbs like oregano, thyme, basil and red pepper flakes. I use dry herbs in this recipe to get the flavors into the broth. However, you could also use fresh herbs, just double the amounts and add them at the end of the cooking process.
• Pasta: Tiny Pasta adds a carbs and a hearty bite to this soup, I like to use ditalini pasta, small elbow noodles or shells.

How to Make Minestrone Soup Recipe?

1. Heat a large Dutch Oven or Soup Pot to medium high heat. Add olive oil and then immediately add onions. Saute until slightly browned about 5-6 minutes.
2. Next add garlic and saute for 30 seconds. Immediately add in white cooking wine to deglaze, scrap the brown bites off the bottom.
3. Then add carrots, zucchini, squash and cabbage to the pot. Saute for 6-8 minutes, until the vegetables are tender and soft.
4. Then add in basil, oregano, thyme, red pepper flakes, salt and pepper. Stir until herbs are combined.
5. Add in fire roasted tomatoes, water and vegetables stock.
6. Bring to a boil and then simmer for 15 minutes to let all the flavors soak in together.
7. Next add in pasta, kidney beans and white beans. Cook for 10 minutes, until pasta is done.
8. Serve with shredded parmesan cheese on top!

Can I add other vegetables to Minestrone Soup?

Absolutely, the best part about this heart vegetable soup is you can add any vegetable you have leftover in the fridge. Here are a few of my favorite add-ins.

• Peas
• Celery
• Parsnips
• Potatoes
• Black Beans
• Lentils
• Spinach
• Kale
• Leeks
• Garbanzo Beans

Tips for Making the Best Minestrone Soup Recipe:

• Pasta Cooking Tips: I like to cook the pasta in the soup itself because I like a thicker Minestrone Soup. However, if you want more brother I’d recommend cooking your pasta in a separate pot until al dente then adding to your Minestrone Soup at the end.
• Deglaze the Pan: Don’t let all those brown bits go to waste. Deglazing the pan after the onions have browned a bit it going to add so much flavor to your soup!
• Sweat all the Vegetables: I use to add the vegetables into the soup in stages but my mom told me her trick of sweating all the vegetables together, and man does it add so much flavor! I highly recommend cooking all your vegetables down instead of adding them in in stages. (just follow the directions below and you’ll be good!)
• Top with Parmesan: Finish like a true Italian and top it with cheese. We love grated parmesan for that extra cheesy and salty kick. It’s divine!

Can I freeze Minestrone Soup?

Yes, however it doesn’t freeze great with the pasta. The pasta tends to turn mushy. So, if you are making this soup specifically to freeze it I recommend making the soup without the pasta. Freeze the soup in a freezer safe bag for up to 3 months. Thaw and reheat in a soup pot over the stove then add pasta to the soup and serve. 

Other Easy Soups to Make you’ll Enjoy:

• Crock Pot Corn & Potato Chowder
• 30 Minute Beef Chili Recipe
• Easy 30 Minute Vegetable Thai Noodle Soup
• Crock Pot Broccoli Cheese Soup
• Low Carb Instant Pot Zuppa Toscana Soup

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