How to make Classic Minestrone Soup.

Finally! It’s all about time this blog offered a traditional minestrone soup recipe.

Minestrone is a hearty Italian vegetable soup made with a tomato-y broth and pasta and rice.

I’ve been a working hard on this recipe and I’m so excited to share it with you.

Minestrone was a traditionally made to use up leftover vegetables.

so feel free to a use any seasonal vegetables and greens you have on hand.

I used to potatoes and spinach for the soup you see here and it was absolutely delicious.

I listed some of alternatives in the recipe, including yellow squash, zucchini, butternut squash, green beans and peas.

That means that you can make a seasonal minestrone on cool days from fall through spring!

Table of Contents

A Minestrone Soup.

I used canned beans here instead of cooking my own soup .

which cuts the cooking time is down to a reasonable weeknight level.

The remaining ingredients are a basic pantry items and including canned tomatoes, pasta, basic spices and onions.

Please let me know as how you like this soup in the comments!

it i always love reading your feedback and I’m eager to hear which veggies you use in your soup.

If you’re looking for more soup recipes and definitely check out the two mentioned above and I have even more then soups here.

If you’re looking for more soup recipes, definitely check out the two mentioned above, and I have even more soups here.

4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing.

The Warm 3 tablespoons of the olive oil in a large Dutch oven and stockpot over medium heat.

Once the oil is a shimmering are add the chopped onion, carrot, celery, tomato paste and a pinch of salt.

This are Cook, stirring often, until the vegetables have softened and the onions are turning translucent about 7 to 10 minutes.

Add the seasonal is vegetables, garlic, oregano and thyme.

the Cook until fragrant while stirring frequently and about 2 minutes.

A Pour in the diced tomatoes and their juices and broth and water.

Add the salt and bay leaves and red pepper flakes.

This is Season generously with freshly ground black pepper.

This Raise heat to medium-high and bring the mixture to a boil.

then partially cover the pot with a lid leaving about a 1” gap for steam to escape.

Reduce heat as a necessary to maintain a gentle simmer.

The Cook for 15 minutes and then remove the lid and add the pasta, beans and greens.

Continue simmering and uncovered for 20 minutes and until the the pasta is cooked al dente and the greens are tender.

then a remove the bay is leaves.

The Stir in the lemon juice and remaining tablespoon of a olive oil.

Taste and season with more salt and pepper until the flavors are really sing.

The Garnish bowls of soup with a grated Parmesan and if you’d like.