This veggie-packed minestrone soup recipe is loaded with vegetables, beans and pasta in a delicious tomato broth. It’s nourishing, easy to make and the leftovers are even better!
Served with your go-to crusty bread, this classic minestrone soup is light and fresh yet makes a hearty and satisfying vegetarian meal.
Here’s everything you’ll need to make it
- Extra-virgin olive oil
- 1 large onion
- Tomato purée
- 2 medium-sized carrots
- 1 green zucchini
- 1 stalk celery
- Cannellini beans
- Red kidney beans
- 2-3 garlic cloves
- Dried basil
- Dried oregano
- 1 lb Roma tomatoes or 1 280ml (10 oz) can diced tomatoes
- Pasta shells or another small pasta of your choice
- Vegetable broth
- Baby spinach
- Freshly grated Parmesan
- Fresh basil
- Kosher or fine sea salt and freshly ground black pepper
Quick and easy to make, this homemade minestrone soup recipe features loads of brightly coloured seasonal vegetables and affordable pantry staples.
Why you’ll love this minestrone soup
Minestrone really is the ultimate vegetable soup. Simple enough to put together on a chilly Sunday afternoon, it’s ideal for meal-prepped lunches through the week. Made with everyday wholesome ingredients like protein-packed cannellini and kidney beans, your favourite pasta and a garlicky, tomato-based broth, this soup is a crowd-pleaser. And it’s on the healthier side too!
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Delicious any time of year, this veggie-packed minestrone soup is even better from spring through fall when freshly harvested produce is readily available. Serve it with your favourite crusty bread!
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Minestrone Soup
Equipment
- Cutting board
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion finely chopped
- 1 tablespoon tomato purée
- 2 medium-sized carrots trimmed and sliced
- 1 green zucchini trimmed and roughly chopped
- 1 stalk celery trimmed and sliced
- 1 cup cannellini beans
- 1 cup red kidney beans
- 2-3 garlic cloves minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 lb Roma tomatoes diced or 1 280ml (10 oz) can diced tomatoes
- 1 cup pasta shells or another small pasta of your choice
- 5 cups vegetable broth
- 1 cup baby spinach
- 2/3 cup freshly grated Parmesan
- 4 tablespoons fresh basil shredded
- Kosher or fine sea salt and freshly ground black pepper
Instructions
- Heat oil in a large pot on medium-low heat. Add onion and cook gently for about 5 minutes, stirring constantly, until softened and fragrant.
- Stir in tomato paste, zucchini, carrots, celery, beans, garlic, basil and oregano. Mix well and continue to cook for 10 minutes turning over from time to time to keep the veggies from sticking to the pot.
- Stir in tomatoes, pasta and vegetable stock. Turn up temperature and bring to the boil, then reduce heat to low and let simmer for 10 minutes until the vegetables are tender when pierced with a fork. If you find the broth to be a little too thick add a bit more stock or water to thin.
- Remove pot from heat and stir in spinach and half the Parmesan – the spinach will wilt quickly with no additional cook time required. Season with salt and freshly ground pepper to taste. Transfer to serving bowls, sprinkle with shredded basil and remaining Parmesan. Serve hot.
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