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Italian Minestrone Soup

Savory Italian Minestrone Soup: Comfort in Every Spoonful

This Italian Minestrone Soup is a customizable comfort food packed with vibrant vegetables, wholesome beans, and perfectly cooked pasta.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to substitute with vegetable oil for a lighter option.
  • 1 medium Onion Shallots can be used for a sweeter taste.
  • 2 medium Carrots Swap in parsnips for a different perspective.
  • 2 stalks Celery No substitutes recommended; its leaves can enhance stock.
  • 2 medium Yukon Gold Potatoes Sweet potatoes can be used if preferred.
  • 1 medium Zucchini Yellow squash can step in if needed.
  • 2 cloves Garlic Garlic powder works as an alternative.
For Seasoning and Flavor
  • 1 bunch Flat-leaf Parsley Basil or cilantro makes a lovely substitute.
  • 1 teaspoon Rosemary Thyme can also work well.
  • 1 teaspoon Kosher Salt Adjust to your liking.
  • 1 teaspoon Black Pepper Adjust to your liking.
  • 1 teaspoon Crushed Red Chili Flakes Omit for a milder option.
For the Broth
  • 2 tablespoons Tomato Paste Tomato puree can replace it with some adjustments.
  • 1 can Canned Crushed Tomatoes Fresh tomatoes can substitute.
  • 1 can White Cannellini Beans Swap with kidney beans or any canned beans on hand.
  • 1 piece Parmesan Cheese Rind Optional for added flavor.
  • 4 cups Vegetable or Chicken Broth Use low-sodium for a healthier choice.
  • 1 cup Small Soup Pasta Any small pasta shape will do.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Hearty Italian Minestrone Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for about 4 minutes until soft and the onion is translucent.
  3. Stir in 2 diced Yukon Gold potatoes, 1 chopped zucchini, 2 minced garlic cloves, a handful of chopped flat-leaf parsley, and 1 teaspoon each of chopped rosemary, kosher salt, black pepper, and crushed red chili flakes. Cook for another 3–4 minutes.
  4. Mix in 2 tablespoons of tomato paste, stirring to coat the vegetables. Cook for 1–2 minutes until it darkens slightly.
  5. Add 1 can of crushed tomatoes, 1 can of drained white cannellini beans, and 1 optional parmesan cheese rind. Pour in 4 cups of broth and bring to a simmer.
  6. Once simmering, partially cover the pot and reduce heat to low. Let it simmer for about 15 minutes.
  7. Taste the soup and adjust seasoning. Add 1 cup of small soup pasta and cook uncovered for about 10 minutes, until al dente.
  8. Remove the parmesan cheese rind if used and ladle into bowls. Garnish with grated parmesan and additional herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 3000IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Consider cooking the pasta separately if storing leftovers to maintain the perfect texture.

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