Minestrone Soup – authentic Italian recipe

Minestrone Soup – easy classic recipe! Seasonal vegetables, hearty beans and pasta in a rich tomato-herb broth. Serve it up with a sprinkle of parmesan cheese and some good crusty bread.

I’ve been making this clasic Minestrone Soup for many years. During the winter I almost always a container or two stashed in the freezer for a quick lunch or easy dinner on a busy weeknight.

The vegetables may change a bit depending on what’s in season, but the flavor is always spot on.Rich tomato broth with two kinds of beans and loaded with vegetables. It’s the perfect balance of healthy and comfort.

Why I love this recipe:

• When it’s cold outside, I don’t want to even look at a cold salad. This soup is packed with vegetables and warms you from the inside out.
• This traitional minestrone soup recipe tastes decadent but is packed with nutrition.
• It freezes beautifully  – I make a big batch to have on hand during the winter.
• The addition of pasta makes this an extra hearty vegetable soup.
• If you like Olive Garden’s Minestrone, you need to try this recipe. It’s better. Way better.

Ingredients needed for authentic Minestrone Soup:

• olive oil
• vegetables: yellow onion, celery, carrots, spinach, fresh or frozen green beans
• spices and herbs: salt, black pepper, garlic cloves, Italian parsley
• tomatoes: diced tomatoes, crushed tomatoes, tomato paste
• liquid: dry red wine, chicken stock
• canned beans: kidney beans, garbanzo beans (see options below)
• pasta: any small type, like ditalini pasta or small elbow macaroni
• grated parmesan cheese for serving

What kind of beans are best for authentic Minestrone Soup?

Before going to the store, check your pantry to see what you already have on hand. I usually use one light and one dark bean. Here are a few suggestions:

• any white beans like cannellini beans, great northern beans or chickpeas, navy beans
• red kidney beans (light or dark)

How to make authentic Italian Minestrone Soup:

Heat olive oil in a large soup pot then drop in onion, celery and carrots. Season with salt and black pepper and cook 5 minutes over medium heat stirring occasionally.

Add minced garlic, tomato paste and dry Italian seasoning and cook 2 minutes stirring often.

Reduce heat, pour in wine and simmer 2 minutes letting the wine reduce. Pour in diced tomatoes and their juices, crushed tomatoes and stock. Add drained chickpeas then drain and rinse the kidney beans and add to the broth.

Tip: If you have a parmesan rind with your cheese, cut a hunk of it off and add it to the broth This adds another layer of flavor.

Increase heat, bring to a boil. Season with 1 teaspoon salt and ¼ tsp black pepper. Reduce heat, cover and simmer 10 minutes stirring occasionally.

Rough chop spinach, and cut green beans into bite size pieces. Add spinach, green beans and pasta to the soup. Simmer 8-10 minutes or until the pasta is al dente.

Remove any of the remaining parmesan cheese rind (it will look like a cheesy gooey blob) then sir in chopped parsley. Taste and adjust salt and pepper (remember this is a big pot of soup so don’t be shy with the salt).

Serve it up with some crusty bread and a sprinkle of parmesan cheese.

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Sub and variations to the recipe:

• Chicken broth, bone broth, beef broth or vegetable broth can be used.
• Swap or add seasonal vegetables like zucchini (I like it grated), bell peppers, squash
• Drop in leftover vegetables.
• Add extra fresh herbs like fresh basil (just before serving) or fresh organo.

Best sides with Minestrone Soup:

The best thing with a bowl of soup (in my not so humble opinion) is fresh, warm bread, so here you go:

Focaccia Bread – Super easy fresh baked in under 30 minutes from pizza dough! Light, airy seasoned with olive oil, fresh rosemary and flaky sea salt.

Cheesy Garlic Breadsticks – way better than the local pizzeria! Soft bread with a crispy bottom brushed with garlic-parm butter and gooey melted cheese.

2 Ingredient Dough – Greek yogurt + flour = delicious fresh baked rolls, bagels, pizza, naan and more!

Storage and freezing:

Cool completely then transfer to an airtight container. Store in the fridge up to 3 days.

This soup freezes really well. I almost always have some in my freezer. Store in individual (16-20 ounce) freezer-safe container for easy lunches or busy weeknight meals. The flavor keeps up to 2 months.

Tips for the best authentic Minestrone Soup:

Be sure to taste and adjust salt and pepper before serving: Sometimes you need just a dash more salt to elevate all the flavors.

Simmer:  Bring the soup to a full boil then reduce heat and let it simmer so the vegetables won’t be mushy.

Adding pasta: Cook pasta direclty in the soup. so it takes on the flavor of the broth.

More easy Italian recipes:

Baked Mostaccioli

20 Minute Sausage Tortellini

Antipasto Salad

Enjoy this delicious soup recipe!