This Classic Minestrone Soup is packed full of veggies, beans, noodles, and that tasty broth. It is very flavorful and is loaded with plenty of nutrients. Way better than any restaurant made minestrone soup!
The classic minestrone soup is a favorite among many people in the world. It’s hearty, it is nutritious, and best of all is that it is delicious!
It is one of my most favorite dishes to make because it is simple, fast, and relatively easy to make. Plus, because you could add in or take out whatever you want, this soup becomes personalized and tastes much better than the ones you’ll get at a fancy restaurant.
Why You Should Make This Minestrone Soup
Hearty: This minestrone soup is very hearty and filled to the brim with lots of yummy vegetables, beans and pasta. You will definitely be full from eating this soup.
Nutritious: Because of all the vegetables used in this soup, you will definitely get a lot of nutritional values from every one of these items.
Keeps Well: This soup stays delicious even if you decide to eat it the next day or the day after.
Better Than Restaurants: Because of all the personalized touches you have done to this soup, it is more suited for your tastes. Which means that this soup will definitely beat out any other soup you decide to get from a fancy restaurant.
What Goes Into Making Minestrone Soup?
The classic minestrone soup recipe consists of plenty of vegetables. You can find things like carrots, celery, onion, spinach, and any other kinds of vegetables you want to put in here.
All of these vegetables are then cooked together until softened, and put into a bath of delicious broth which will cook together. After awhile, you’ll put in your pasta and beans and rest of your veggies and let it all blend together for that flavorful bite.
Once things area done, you’ll simply stop cooking the soup and then start serving. If you want, you can even garnish it with some grated parmesan or even parsley and then its time to eat!
That’s it! It is that easy!
Substitutions In This Recipe
The best thing about a minestrone soup is that you can totally do anything you want.
If you don’t want a certain ingredient, than don’t use it.
Or if you want to add something else, then do it.
It is totally customization and it is great!
Now if you are interested in seeing what kind of substitutions you can make in this soup, I do have a few suggestions.
Broth: If you don’t want to use vegetable broth, you can always switch it up and use chicken broth instead.
Vegetables: Now as you know minestrone soup is basically a vegetable soup. You can add any vegetable you want inside this soup. You do not need to follow the ingredients if you don’t want to. For example: squash is a perfect item to put in this soup. You can also replace spinach with kale if you want or you can use both together. Corn is another good item you can put in the soup.
Basically, if you like a certain vegetable, then put it in. If you don’t then don’t use it.
Oil: My preferred oil is olive oil but if you want to use a different oil then you are certainly free to do so.
Protein: Now this recipe is totally vegetarian, but if you want to add some meat into this soup, then you are always able to. For instance, ground beef or pancetta is a great item to use with this soup.
Vegan/Glutten Free: To make this soup vegan and glutten free, you are able to substitute the parmesan cheese with a vegan cheese of your choice. Also you are able to substitute the regular pasta with a glutten free pasta of your choice.
Tips For Minestrone Soup
- When you are chopping the carrots, celery and onions, try to keep things around the same size so that they can cook at the same rate.
- Be sure to drain and rinse your beans before adding them to the soup so that you can get rid of all that extra sodium!
- You can use fresh or frozen vegetables, it doesn’t really matter. I tend to use frozen because it is just more convenient for me.
- This soup is definitely heart enough to serve as a meal of its own. However if you want that extra oomph to it, then I suggest adding some protein like ground beef, Italian sausage or whatever you like to use.
Storing Minestrone Soup
Storing: I am usually able to store this minestrone soup in the refrigerator for around 3 to 4 days at most.
Reheating: You are able to reheat the minestrone soup on the stove or in the microwave. I would suggest however that if you are going to do it over the stove, add in a splash of broth into the soup since most of the soup has probably thickened.
Freezing: I have never tried freezing this minestrone soup as I usually always finish it, but it should be able to freeze just like any other foods you make.
Please let me know how you like this soup down in the comments below. I always love reading feedback and seeing all the creative alternatives you have decided to change in this recipe.
Also if you want to see more soup recipes, do click on this link here.
Classic Minestrone Soup Recipe
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots chopped
- 2 medium ribs celery chopped
- 1 medium yellow onion chopped
- 2 cup seasonal vegetables your choice of veggies (peas, green beans, potatoes etc..)
- 2 cups baby spinach
- 1 cup elbow pasta
- 1 can cannellini beans 15 ounces
- 1 Large Can crushed tomatoes 28 ounces
- 1/4 cup tomato paste
- 4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon sea salt
- pinch red pepper flakes
- black pepper
- 4 cups vegetable broth can use chicken broth if you prefer
- 2 cups water
- Grated Parmesan Cheese Optional
- First thing you want to do is chop up your onion, carrots, and celery into small pieces.
- Grab a stockpot and put in 3 tablespoons of olive oil over medium heat. Once the oil is ready, you'll want to add in your chopped onion, carrots, celery, tomato paste as well as a pinch of salt. You want to cook and stir often until the vegetables have been softened and the onions are becoming translucent.
- Then add in your choice of seasonal vegetables, garlic, basil and oregano. Make sure to continue stirring while it is cooking. This step should take 2 to 3 minutes.
- After your vegetables have been nicely cooked, you want to pour in your crushed tomatoes, vegetable broth and water. Then season it with salt, black pepper and red pepper flakes.
- Raise the heat to medium-high and bring the contents to a boil. Once it is boiling, you will want to cover the lid. Reduce the heat and try to keep it at a nice simmering state.
- After you have cooked for about 10 to 15 minutes, you should remove the lid and add in your pasta, beans and the rest of your greens. Let it continue to simmer while being uncovered for about 20 minutes or until the pasta is fully cooked.
- Turn off the heat and move the pot away.
- Have a quick taste and see if you need to season a bit more with salt or pepper. You want to make sure the flavors are bold and strong.
- Once everything is complete, simply pour the soup into some bowls and garnish with grated Parmesan cheese if you want.