Homemade Minestrone Soup Recipe with Authentic Italian Flavor
This Classic Minestrone Soup Recipe is packed with fresh vegetables, tender beans, and a rich tomato broth. Perfect for cozy dinners or meal prep, it’s customizable with your choice of vegetable or chicken stock. Serve with crusty sourdough bread for a hearty, satisfying meal.
Servings: 10 -12 servings
Calories: 116kcal
Ingredients
- 2 medium carrots diced
- 2 small zucchinis diced
- ½ large onion diced
- 6 celery stalks diced
- 2 cloves garlic minced
- 1 cup baby spinach or kale chopped (optional but recommended for added freshness) **Add to soup the last 5-7 minutes of cooking time.
- 28 oz canned diced tomatoes or stewed
- 4 cups vegetable broth or homemade stock for richer flavor
- 2 cups water
- ½ cup small pasta like ditalini or orzo
- 1 cup canned Great Northern beans drained and rinsed (or use *cannellini beans)
- 1 cup canned kidney beans drained and rinsed
- 1 tbsp olive oil or bacon fat
- 1 tbsp Italian seasoning
- 1 tsp dried basil or fresh if available
- ½ tsp smoked paprika adds rustic depth
- 2 tsp. of Salt
- 1 tsp. of freshly ground pepper to taste
- **Optional garnish: freshly grated Parmesan cheese or a sprig of fresh thyme
Instructions
- Prepare the Vegetables: Heat a large pot over medium heat. Add olive oil or bacon fat and sauté diced carrots, zucchini, celery, and onions for 7-10 minutes, until softened and fragrant.
- Add the Flavorful Base: Stir in minced garlic, canned diced (or stewed) tomatoes, Italian seasoning, basil, and smoked paprika. Cook for 2-3 minutes to let the spices bloom and the tomatoes release their juices.
- Simmer the Soup: Add vegetable broth, water, Great Northern beans, and kidney beans. Bring to a gentle simmer and cook for 10 minutes. Taste and season with salt and pepper.
- Cook the Pasta Separately: While the soup is simmering, cook the pasta according to package instructions. Drain and set aside to prevent it from soaking up too much broth.
- Finish and Add Greens: Stir the cooked pasta into the soup along with chopped spinach or kale. Let simmer for 5-7 minutes, until the greens are wilted.
- Serve and Garnish: Serve warm, garnished with freshly grated Parmesan cheese or a sprig of fresh thyme. Pair with crusty sourdough bread or a side salad.
- Enjoy!
Notes
Tips
- Herb Infusion: Add a tied bundle of fresh thyme and rosemary to the pot while simmering for an extra layer of flavor. Remove before serving.
- Homemade Broth: For a richer soup, simmer vegetable scraps in water to make homemade broth in advance. or use Chicken broth.
- Slow Cooker Option: Combine all ingredients except pasta and greens in a slow cooker. Cook on low for 6–8 hours, then stir in pasta and greens 30 minutes before serving.
- Creamy Variation: Add a splash of heavy cream or cashew milk before serving for a creamy twist.
Nutrition
Serving: 1g | Calories: 116kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 1052mg | Fiber: 6g | Sugar: 4g