Minestrone soup is a timeless Italian dish known for its vibrant flavors and wholesome ingredients. This hearty soup is a celebration of seasonal vegetables, beans, and pasta, making it not only nutritious but also incredibly versatile. It’s the perfect dish that warms you up on a chilly day or serves as a light yet satisfying meal.

Why Make This Recipe

There are countless reasons to whip up a pot of minestrone soup. Firstly, it’s an excellent way to use up leftover vegetables from your fridge, making it a cost-effective choice. Secondly, the soup is packed with nutrients thanks to its variety of ingredients like beans, greens, and tomatoes. Additionally, it’s a one-pot meal, which means minimal cleanup! Whether you’re feeding a family or hosting friends, this recipe can easily be scaled up or down to suit your needs.

How to Make Minestrone Soup

Crafting a delicious minestrone soup is simple and rewarding. It involves sautéing fresh vegetables to form the base, simmering them in rich broth, and adding your favorite pasta and beans for heartiness. With just a handful of easy steps, you can create a big batch of this comforting soup.

Ingredients:

1 lb sausage (Italian or your choice)
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
1 cup pasta (small shapes like ditalini or elbow)
2 cups kale or spinach, chopped
1 can kidney beans, drained and rinsed
Salt and pepper to taste
Olive oil for cooking
Parmesan cheese for serving (optional)

Directions:

In a large pot, heat olive oil over medium heat. Add sausage and cook until browned.
Add onion, carrots, celery, and garlic; sauté until vegetables are tender.
Pour in vegetable broth and add diced tomatoes. Bring to a simmer.
Add pasta and cook until al dente.
Stir in kale or spinach and kidney beans, season with salt and pepper.
Serve hot, garnished with Parmesan cheese if desired.

How to Serve Minestrone Soup

Minestrone soup is best served hot, either as a main dish or a starter. For an elegant touch, consider garnishing with freshly grated Parmesan cheese and a sprinkle of parsley. Pair it with crusty bread or a fresh garden salad to round out the meal. If you’re feeling adventurous, a drizzle of pesto on top adds an incredible burst of flavor.

How to Store Minestrone Soup

Leftover minestrone can be stored in an airtight container in the refrigerator for up to three days. If you prefer to store it longer, consider freezing the soup for up to three months. For best results, allow the soup to cool before transferring it to freezer-safe containers. When reheating, you may need to add a splash of water or broth to get the desired consistency.

Tips to Make Minestrone Soup

Use Seasonal Vegetables: Feel free to substitute any vegetables you have on hand based on the season.
Beans for Protein: Kidneys beans are classic, but chickpeas or black beans work wonderfully as well.
Watch the Pasta: Add the pasta only when you’re ready to serve to prevent it from becoming mushy.
Adjust Thickness: If you prefer a thicker soup, reduce the amount of broth or let it simmer longer.

Variation

For a vegetarian version, simply omit the sausage and use a vegetable substitute like mushrooms or tofu for added protein. You can also experiment with different herbs, such as basil or thyme, to change up the flavor profile. For a gluten-free option, use gluten-free pasta.

FAQs

1. Can I make minestrone soup in advance?
Yes, minestrone soup can be made in advance. In fact, the flavors tend to deepen and improve after a day in the refrigerator. Just reheat before serving!

2. Is minestrone soup healthy?
Absolutely! Minestrone is packed with vegetables, beans, and grains, making it a nutrient-rich meal. It can be low in calories while high in fiber and protein.

3. Can I freeze minestrone soup?
Yes, minestrone soup freezes well. Just make sure to leave out the pasta if you plan to freeze it, as it may become mushy upon thawing. Add fresh pasta when you reheat it.

Minestrone Soup

A hearty Italian soup packed with seasonal vegetables, beans, and pasta, perfect for warming you up on a chilly day.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

For the Soup

1 lb sausage (Italian or your choice)
1 large onion, chopped
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes
1 cup pasta (small shapes like ditalini or elbow)
2 cups kale or spinach, chopped
1 can kidney beans, drained and rinsed
Salt and pepper to taste
Olive oil for cooking
Parmesan cheese for serving (optional)

Instructions

Preparation

In a large pot, heat olive oil over medium heat. Add sausage and cook until browned.
Add onion, carrots, celery, and garlic; sauté until vegetables are tender.
Pour in vegetable broth and add diced tomatoes. Bring to a simmer.

Cooking

Add pasta and cook until al dente.
Stir in kale or spinach and kidney beans, season with salt and pepper.
Serve hot, garnished with Parmesan cheese if desired.

Notes

Use seasonal vegetables for a fresh taste. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.