At first glance, you may think that such a classic dish would require significant prep and cooking time, but the reality couldn’t be further from the truth. Prep is easy and painless when you chop all of the fresh veggies at once, and the cooking process is quick and simple. In just a few simple steps, the best minestrone soup recipe will be ready in under 30 minutes! For more Italian-inspired soup recipes, check out my pasta fagioli recipe, Italian wedding soup, and easy lasagna soup recipe.
What You Need to Make This Recipe
Pasta – choose a small pasta, such as macaroni, shells, orecchiette, or ditalini. If you do not have small-sized pasta on hand, you can also break dry spaghetti or linguine into small pieces before stirring it in. Vegetable Broth – contributes additional savory vegetable flavors and a light touch of salt to the Italian soup. If you do not need a vegetarian minestrone soup, chicken broth or stock can work in place of the vegetable variety. Canned Beans – canned beans add flavor and sustenance to this delightfully hearty soup. You will need one can of white beans or red kidney beans, though cannellini beans are a great pick, too. Rinse and drain the beans thoroughly before stirring in for a thinner broth. Or, skip that step and add the liquid for a thicker soup; either way is delicious! Spices – dried thyme and oregano and fresh minced garlic add herbal dimension and classic Italian flavor to the soup. Fresh herbs can be substituted for dried; simply substitute 1 tablespoon of fresh for each teaspoon of dried. Canned Tomatoes – one, 28 oz. can of chopped canned tomatoes or two 14 oz. cans of diced tomatoes. Substitute canned whole tomatoes if necessary, breaking up the tomatoes with a large fork or wooden spoon as they simmer. Fresh and juicy summer tomatoes are also a fantastic substitution, too.
How to Make Minestrone Soup
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, zucchini, and green beans.
- Add the garlic, oregano, and thyme. Cook the vegetable and spice mixture, stirring occasionally, until softened, or for about 5 minutes.
- Add the vegetable broth and tomatoes.
- Stir in the beans, salt, pepper, and red pepper. Bring to a boil over medium heat, stirring occasionally, about 5 minutes.
- Stir in the pasta. Cook, stirring occasionally, until pasta is just al dente, or for about 10 minutes.
- Stir in the spinach during the last minute of cooking, just before the pasta is perfectly tender.
- Remove and discard the bay leaf.
- Garnish the soup with parsley and parmesan cheese. Serve hot!
Pro Tips For Making This Recipe
Adjust the red pepper flakes to taste. For a mild traditional minestrone soup, add just a pinch of the flakes. For a spicier kick, add up to ½ teaspoon. Add extra broth if desired. Make your soup brothy by adding additional broth, 1 cup at a time, before simmering or as needed during cooking. Alternatively, add an extra ¼ cup of pasta for a thicker and heartier soup. Optional: Add additional flavor. Stir in 1 tablespoon of tomato paste along with the broth and tomatoes for a deeper tomato flavor; add in a parmesan rind before simmering to enhance the savory undertones. Optional: Add protein. Make sausage minestrone soup for extra staying power. Sauté 1 pound of fresh sweet or spicy Italian sausage in a tablespoon of olive oil for 4-5 minutes, crumbling as you cook, or until the sausage is cooked through. Remove the sausage from the pot, add the vegetables and oil, and continue as directed, adding the sausage back in with the broth and beans before simmering. You can also use ground beef or turkey, or cooked shredded chicken.
If you’ve tried this minestrone soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
