Why You’ll Love This Recipe
Minestrone is a classic Italian soup that’s nourishing, flavorful, and versatile. It combines fresh vegetables, protein-packed beans, and pasta in a satisfying tomato broth. This recipe is easy to make, wholesome, and perfect for meal prep or feeding a crowd.
ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and cut into rounds
- 2 celery ribs, finely sliced
- 2 cloves garlic, minced
- 1 cup green beans, trimmed and roughly chopped
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces canned cannellini beans, rinsed and drained
- 2 cups kale, roughly chopped
- ¾ cup small pasta (elbow macaroni or ditalini)
- Salt and pepper to taste
- Fresh basil, for garnish
- ½ cup shaved parmesan, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Heat olive oil in a large pot over low heat. Add onion, carrots, and celery. Cook gently for 10 minutes until soft.
- Add garlic and green beans, cooking for 3-4 minutes more.
- Pour in diced tomatoes and vegetable broth, bring to a simmer. Let cook gently for about 20 minutes until vegetables are tender.
- Add cannellini beans, kale, and pasta. Stir to combine, then simmer for 10-12 minutes until pasta is cooked.
- Season with salt and pepper to taste.
- Garnish with fresh basil and shaved parmesan before serving.
Servings and timing
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Add zucchini or courgette in place of or alongside green beans for a summery twist.
- Add potatoes for a heartier soup, perfect for colder months.
- Stir in peas or corn near the end for sweetness and color.
- Substitute kale with spinach or Swiss chard, added at the end to wilt gently.
- Use broken spaghetti or orzo pasta instead of macaroni or ditalini.
- For richer broth, add a parmesan rind while simmering and remove before serving.
storage/reheating
- Fridge: Store in an airtight container for 3-4 days; flavors often improve after a day or two.
- Freezer: Freeze for up to 3 months.
- Pro tip: Cook pasta separately if planning to store leftovers to prevent it from soaking up broth.
FAQs
Can I use other types of beans?
Yes, kidney beans or white beans work well as alternatives.
Is this soup gluten-free?
Use gluten-free pasta to make it gluten-free.
Can I make this soup vegan?
Yes, ensure vegetable broth and toppings are vegan-friendly.
How do I store leftovers?
Refrigerate in airtight containers; pasta is best added fresh when reheating.
Can I add meat to this soup?
Yes, cooked sausage or chicken can be added for a non-vegetarian version.
How can I thicken the soup?
Add a spoonful of tomato paste or blend part of the soup and return it to the pot.
Can I prepare this soup ahead of time?
Yes, it tastes great reheated and can be made in advance.
What can I use if I don’t have cannellini beans?
Great northern beans or chickpeas are good substitutes.
How do I keep the kale tender?
Add it near the end of cooking and simmer gently until wilted.
Can I use fresh tomatoes instead of canned?
Yes, but cook longer to soften fresh tomatoes properly.
Nutrition (per serving)
- Calories: 247 kcal
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Sugar: 8 g
- Protein: 11 g
- Sodium: 1126 mg
- Vitamin A: 5395 IU
- Vitamin C: 24 mg
- Calcium: 225 mg
- Iron: 4 mg
Conclusion
Minestrone Soup is a vibrant, comforting meal packed with vegetables, beans, and pasta simmered in a rich tomato broth. Easy to customize and perfect for any season, it makes a wholesome dinner that warms the soul and nourishes the body.
Print
Minestrone Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and comforting Minestrone Soup loaded with fresh vegetables, cannellini beans, pasta, and kale simmered in a rich tomato broth, finished with fresh basil and shaved parmesan.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 large carrots, peeled and cut into rounds
2 celery ribs, finely sliced
2 cloves garlic, minced
1 cup green beans, trimmed and roughly chopped
28 ounces canned diced tomatoes
4 cups vegetable broth
15 ounces canned cannellini beans, rinsed and drained
2 cups kale, roughly chopped
¾ cup small pasta (elbow macaroni or ditalini)
Salt and pepper to taste
Fresh basil, for garnish
½ cup shaved parmesan, for garnish
Instructions
- Heat olive oil in a large pot over low heat. Add onion, carrots, and celery. Cook gently for 10 minutes until soft.
- Add garlic and green beans, cooking for 3-4 minutes more.
- Pour in diced tomatoes and vegetable broth, bring to a simmer. Let cook gently for about 20 minutes until vegetables are tender.
- Add cannellini beans, kale, and pasta. Stir to combine, then simmer for 10-12 minutes until pasta is cooked.
- Season with salt and pepper to taste.
- Garnish with fresh basil and shaved parmesan before serving.
Notes
Add zucchini or courgette with or instead of green beans.
Add potatoes for a heartier soup.
Stir in peas or corn near the end for sweetness and color.
Substitute kale with spinach or Swiss chard.
Use broken spaghetti or orzo pasta instead of macaroni or ditalini.
Add a parmesan rind to the broth for richer flavor.
Cook pasta separately if storing leftovers to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: Approx. 4-5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
