Amazing Minestrone Soup

The most comforting and hearty classic Minestrone Soup chock full of vegetables, pasta and beans. It tastes even better the next day!

Friends! It’s getting soupy up in here. COZY TIME!

2020 was quite a year for soups around here, might I remind you. We did a little Creamy Vegan Tortilla Soup and got all spiced up with this Corn Chowder with Quinoa. April brought us a unique Lemon Chickpea Rice Soup—so fresh and so clean clean!

The most popular recipe of all time is still this Vegetable Soup. I like to think of today’s minestrone as a close sister. Same rich tomato broth base with fresh parsley and lemon to boot, bursting at the brim with oodles of veggies plus some starchy beans and pasta for good measure.

A meal in a bowl if I’ve ever seen one!

I think that’s why I appreciate soup so much. The flavors only get better as they simmer away, leftovers taste amazeballs, and it’s such an easy way to get fiber-rich veggies, plant protein, and antioxidants galore in one bowl.

I’m here to say that soup is near flawless, ok? Ok.

Now what kind should I make next?!

Ingredient notes and substitution ideas

Let’s dig into the recipe deets, shall we?

• Mirepoix: Onion, carrot and celery…the essential flavor foundation of most soups.
• Veggies: I used green beans and zucchini here and I loved the flavor. Cauliflower or some peas or corn would also be nice.
• Spices: Basil, oregano, and bay leaf are key for flavor, but you could also use Italian seasoning. A handful of fresh basil would be delish.
• Broth + tomatoes: These make up the liquid portion of the soup. I did 4 cups of broth and 2 cups of water since most people have quart cartons of broth, but you could do all broth or all water (and season heavily). Better Than Bouillon has been my jam lately.
• Beans: Use white, cannelini, kidney…really whatever you fancy.
• Pasta: I love shells here but macaroni would also work well. Use 1/2 cup if you prefer it soupier.
• Lemon: Acid is so key for brightness in soup. It can really taste flat without it! If you don’t have fresh lemon, a splash of balsamic or red wine vinegar would be nice.

Tips for storing, reheating, and freezing

Place any leftovers in an air-tight container and store the refrigerator for up to five days. Believe me when I say minestrone tastes even better on day two and three!

To reheat the soup, you can heat a portion in a small pot on the stove over medium low heat or quickly in the microwave.

After a few days if you know you’re not going to polish off the leftovers, you can freeze the soup by popping the container in the freezer for up to six months. Simply thaw the soup overnight in the refrigerator before reheating.

I love these clever souper cubes for easy portioning!

Craving more soup goodness? Don’t miss my other top-rated soups!

• Instant Pot Lentil Soup
• Lemon Chickpea Rice Soup
• The Yummiest Vegetable Soup
• Healthy Salmon Corn Chowder
• Vegan Cream of Broccoli and Cauliflower Soup

Amazing Minestrone Soup

★★★★★ 5 from 9 reviews

• Author: Alexis Joseph | Hummusapein
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Description

The most comforting and hearty classic Minestrone Soup chock full of vegetables, pasta and beans. It tastes even better the next day!

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Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 3 medium carrots, diced (1 cup)
• 3 stalks celery, diced (1 cup)
• 4 large cloves garlic, minced
• 1 small zucchini, diced (1 heaping cup)
• 1 cup green beans, trimmed and chopped
• 1 tsp dried basil
• 1 tsp oregano
• 1 1/2 tsp kosher salt, more to taste + freshly ground black pepper
• 1 (28) oz can diced tomatoes
• 4 cups vegetable broth + 2 cups water
• 1 bay leaf
• 1 (15oz) can kidney or cannelini beans, drained and rinsed
• 3/4 cup dry elbow or shell pasta (or 1/2 cup for thinner soup)
• 1 cup chopped greens, optional (baby spinach, chard, kale, etc.)
• 1/3 cup fresh parsley, chopped
• Juice of half a lemon, more to taste (can sub 1–2 tbsp balsamic or red wine vinegar)

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Instructions

1. Heat oil in a large pot or dutch oven over medium heat. Once oil is hot, add onion, carrots and celery and cook for 8-10 minutes, stirring often.
2. Add garlic, zucchini and green beans and cook for 3 more minutes. Add oregano, basil, kosher salt, and several grinds of black pepper and cook for another 1 minute.
3. Add tomatoes, broth, water, and bay leaf. Bring to a boil over high heat and then reduce heat to the low and simmer, covered, for 15 minutes.
4. Add beans and pasta and simmer for another 15 minutes, uncovered, or until the pasta is cooked al dente. Don’t overcook the pasta since it will be sitting in the soup.
5. Remove pot from heat. Stir in greens, parsley and lemon juice. Remove bay leaf and season with salt and pepper to taste. I like to add another drizzle of olive oil at the end for flavor. If you like your soup thinner, you can add more water or broth. Serve as is or with a sprinkle of Parmesan.

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Notes

VEGETABLES: You can use 2 cups of whatever vegetables you’d like, such as green beans, zucchini, cauliflower, potatoes, etc. The more veggies you use, the thicker the soup will be.

TO MAKE GLUTEN FREE: Use gluten free pasta.