Minestrone Soup Recipe

Discover how to make a hearty and flavorful minestrone soup, packed with vegetables, beans, and ditalini pasta. This classic Italian soup is perfect for weeknight dinners, customizable with gluten-free or vegetarian options, and great for meal prep. Easy to follow recipe with tips, variations, and serving suggestions included!

Ingredients

Soup Base

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• ¾ cup carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 4 tablespoons tomato paste
• 5 cups chicken broth (or substitute with vegetable broth)
• 1 chicken bouillon cube
• 15 oz. crushed tomatoes
• 14.5 oz. diced tomatoes (undrained)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (e.g., Frank’s Hot Sauce)
• 1 bay leaf

Vegetables and Pasta

• 15 oz. red kidney beans, drained
• 15 oz. cannellini beans, drained
• 1 ½ cups zucchini, diced (about 8 oz.)
• 1 cup green beans (fresh or frozen)
• ¾ cup ditalini pasta (see notes)
• Salt and pepper, to taste
• Parmesan cheese, grated (for serving)

Seasonings

• 1 teaspoon EACH: dried parsley, oregano, basil, mustard powder
• 1 pinch red pepper flakes (optional)

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Instructions

Make the Soup

1. Sauté the base: Heat the olive oil in a large soup pot (4.5-quart capacity) over medium heat. Add the diced onions, carrots, and celery. Cook for 5 minutes until softened.
2. Add garlic and tomato paste: Stir in the minced garlic, tomato paste, and seasonings. Cook for 2 minutes to release the flavors.
3. Combine liquids: Add the chicken broth, bouillon cube, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Incorporate vegetables and beans: Add the kidney beans, cannellini beans, zucchini, and green beans. Simmer gently, uncovered, for 15-20 minutes. Taste and adjust seasoning with salt and pepper as needed.

Prepare the Pasta

1. Boil pasta water: In a separate pot, bring water to a boil. Stir in ½ tablespoon salt.
2. Cook the pasta: Add the ditalini pasta and cook until al dente according to the package instructions. Drain and set aside.

Serve

1. Assemble: Remove the bay leaf from the soup. Ladle the soup over the cooked pasta in serving bowls.
2. Garnish: Top with freshly grated Parmesan cheese and serve warm.

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Why You’ll Love This Recipe

• Hearty and Nutritious: Packed with beans, fresh vegetables, and pasta for a filling and wholesome meal.
• Customizable: Adjust the vegetables, beans, or spice level to suit your taste.
• Comfort Food: A cozy, satisfying soup perfect for cold days or any time you crave a warm bowl of goodness.

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Tips

• Pasta Tips: Cook the pasta separately to avoid it becoming mushy in the soup.
• Salt Check: Taste the soup before adding extra salt, as the broth and bouillon already contain salt.
• Veggie Prep: Dice vegetables uniformly for even cooking.
• Storage: Keep pasta and soup separate when storing leftovers to maintain texture.

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Variations and Substitutions

• Vegetarian Version: Use vegetable broth and omit Worcestershire sauce (or use a vegetarian alternative).
• Gluten-Free: Swap ditalini pasta for gluten-free pasta or omit it altogether.
• Protein Boost: Add cooked chicken, turkey, or sausage for extra protein.
• Extra Veggies: Include spinach, kale, or diced potatoes for added variety.
• Spice Level: Increase the hot sauce or add red pepper flakes for a spicier kick.

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FAQs

Can I freeze minestrone soup? Yes, but store the pasta separately to prevent it from absorbing too much liquid when reheated.

What’s the best pasta for minestrone? Ditalini is traditional, but any small pasta like elbow macaroni or orzo works well.

Can I make this in a slow cooker? Yes! Sauté the onions, carrots, celery, garlic, and tomato paste first, then transfer everything (except the pasta) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Cook the pasta separately and add it before serving.

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Serving and Suggestions

• Sides: Pair with crusty bread, garlic toast, or a simple green salad for a complete meal.
• Toppings: Garnish with fresh basil, parsley, or a drizzle of olive oil for added flavor.
• Storage: Store soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
• Meal Prep: Double the recipe and freeze portions for easy weeknight dinners.

Enjoy this classic Minestrone Soup—a dish that’s as versatile as it is delicious!