Classic Minestrone Soup Recipe

This Italian minestrone soup overflows with fresh vegetables, tender pasta, and creamy cannellini beans. Rich tomato broth combined with classic herbs creates a heartwarming, family-inspired dish. Every spoonful delivers an authentic taste that transports you to the rustic kitchens of nonna, making it the perfect meal for chilly evenings.

This Classic Minestrone Soup recipe is a hearty, nutrient-packed dish just like nonna used to make. I start by heating 2 tablespoons of extra virgin olive oil in a large pot and then add 1 large diced yellow onion with chopped carrots and celery.

I also mix in minced garlic for a burst of flavor. Next, I stir in 1 (14.5 oz) can of diced tomatoes and pour in 8 cups of vegetable broth with 1 cup of water.

A bay leaf, dried oregano and dried basil join the mix to create a deep, rich tomato broth. I add small pasta later on and toss in a 15 oz can of cannellini beans along with diced zucchini, green beans and 2 cups of chopped spinach.

This recipe is a great source of vitamins, fiber and protein making it a balanced meal perfect for a soup dinner or a comforting Fall meal.

Why I Like this Recipe

I really love this recipe for several reasons. First, it reminds me of my nonna’s cooking and makes me feel really nostalgic. Back when I was a kid, her kitchen always smelled amazing, and this soup takes me right back there.

Second, I like how its loaded with veggies, beans and pasta. It’s like a wholesome mix that not only tastes great but also makes me feel like I’m eating something healthy even though its super comforting.

Third, the tomato broth and herbs come together in a way that gives the soup a unique flavor that is warm and inviting. Every time I taste it, I remember family dinners and those simple, happy days.

Finally, it’s really easy and fun to make. The steps might seem simple but they let you mix and match ingredients to get the perfect balance of taste, and that makes me feel like I’m really in charge of creating a meal that’s both delicious and special.

Ingredients

• Extra virgin olive oil: Healthy fats that enhance flavor and help with nutrient absorption.
• Large yellow onion: Adds natural sweetness and layers of flavor with a mild crunch.
• Diced tomatoes: Bring tangy acidity and vitamins, brightening up the soup overall.
• Cannellini beans: Offer protein and fiber, making the dish hearty and nutritious.
• Chopped spinach: Provides vitamins and minerals, adding a fresh, vibrant color to the broth.
• Small pasta: Adds carbohydrates for energy and a comforting texture that fills you up.
• Carrots: Bring natural sweetness and fiber, balancing savory and earthy flavors.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 8 cups vegetable broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (like ditalini or elbow)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 2 cups chopped spinach or kale
• Salt and pepper to taste

How to Make this

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it shimmers, then add the diced large yellow onion and cook until it’s soft and just turned a little translucent.

2. Toss in the chopped carrots, chopped celery, and minced garlic and stir for about 5 minutes until they start to soften up.

3. Add the 1
4.5 oz can of diced tomatoes along with 8 cups of vegetable broth and 1 cup of water to the pot.

4. Stir in the bay leaf, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Season with a bit of salt and pepper.

5. Bring the soup to a gentle simmer and let it cook for about 10 minutes so all the flavors can marry.

6. Next, add in the 1 cup of small pasta, 1 (15 oz) can of drained and rinsed cannellini beans, the diced medium zucchini, and the trimmed and cut 1 cup of green beans. Let it simmer for another 10 minutes or until the pasta is cooked al dente.

7. Mix in the 2 cups of chopped spinach (or kale) and stir for a couple minutes until the greens are wilted.

8. Give the soup a taste and adjust the seasoning with more salt and pepper if needed.

9. Before serving, remember to remove the bay leaf.

10. Ladle the soup into bowls and serve it hot, enjoy this hearty and satisfying minestrone just like nonna used to make.

Equipment Needed

1. Large pot for cooking all the ingredients
2. Chef’s knife for chopping vegetables such as the onion, carrots, celery, zucchini, and garlic
3. Cutting board to safely cut the produce
4. Measuring spoons and cups to accurately add the oil, broth, water, and spices
5. Wooden spoon to stir and combine ingredients
6. Colander or strainer to drain and rinse the cannellini beans
7. Ladle for serving the soup into bowls
8. Soup bowls for serving and enjoying your minestrone

FAQ

Classic Minestrone Soup Recipe Substitutions and Variations

• Vegetable broth: If you don’t have vegetable broth, try using chicken broth or water with a bouillon cube. It adds a similar flavor.
• Cannellini beans: You can use great northern beans or even kidney beans if cannellini beans are not around.
• Zucchini: Yellow squash is a good substitute if you cant find zucchini at your local store.
• Spinach or kale: Swiss chard works well and gives a similar leafy green texture to the soup.

Pro Tips

1. Make sure you dont overcook the onions when sautéing them cause burnt onions can ruin the whole flavor and nobody likes that burnt taste.
2. Taste your broth before you add the pasta because the pasta soaks up the flavors so its important to get the seasoning just right from the start.
3. For a fresher taste, toss some fresh basil or parsley in at the very end rather than using only dried herbs, that way you get a punch of flavor.
4. When adding greens like spinach or kale, stir them in only a couple minutes at the end to keep their texture and color instead of turning them to mush.