This easy Minestrone Soup recipe is the perfect blend of hearty vegetables, savory broth, and tender pasta. Whether cooked on the stovetop or in a crock pot, it offers comfort and bold flavors. Best of all, it’s both nutritious and incredibly satisfying, making it an excellent choice for weeknight dinners.

Key Ingredients for Minestrone Soup

Olive oil – Adds richness to sautéed vegetables and boosts flavor.
Yellow onion – Provides a subtle sweetness and depth.
Carrots and celery – Classic aromatic vegetables for texture and flavor.
Garlic – Elevates the soup’s savory profile.
Tomato paste – Intensifies the tomato base and brings umami.
Chicken or vegetable broth – Forms the flavorful soup foundation.
Crushed and diced tomatoes – Adds acidity and a rich tomato taste.
Red kidney beans & cannellini beans – Boosts protein and texture.
Zucchini and green beans – Fresh vegetables that add body and a pop of color.
Ditalini pasta – Small pasta that soaks up the broth.
Parmesan cheese – Grated, it offers a savory finishing touch.

How to Make Minestrone Soup

Start by sautéing onions, carrots, and celery in olive oil until softened. Stir in garlic and tomato paste, then add seasonings to build flavor. Next, pour in broth, tomatoes, Worcestershire sauce, hot sauce, and a bay leaf. Bring the soup to a simmer, then add beans, zucchini, and green beans. Let everything cook gently for about 20 minutes. While the soup simmers, cook the pasta separately to al dente. When ready, ladle the soup over the pasta and serve with Parmesan cheese.

Recipe Tips for a Perfect Minestrone

For a flavorful broth, cook the pasta separately and add it to the soup just before serving to avoid soggy noodles. Worcestershire sauce, mustard powder, and hot sauce are secret flavor boosters—don’t skip them! If you have a Parmesan rind, simmer it in the soup for even more depth of flavor.

How to Store Leftover Minestrone Soup

Leftovers can be stored in an airtight container in the fridge for up to three days. For longer storage, freeze the soup for up to three months—but leave out the pasta and cook fresh when reheating to avoid mushiness.

Minestrone Soup

This flavorful Minestrone Soup is both hearty and wholesome, with a variety of vegetables and seasonings that blend together beautifully. Easily adaptable for stove top or slow cooker preparation, this recipe promises a deliciously satisfying meal, perfect for any occasion.

No votes so far! Sei der Erste, der diesen Beitrag bewertet.

Rezept drucken Merken

Gericht: Soup

Land: American

Keyword: Minestrone Soup

Vorbereitung: 15

Zubereitung: 32

Gesamtzeit: 47

Portionen:

Zutaten

¾ cup diced carrots
1 tablespoon olive oil
4 cloves garlic minced
15 oz. can cannellini beans drained
2 sticks celery diced
5 cups chicken broth or vegetable broth
1 teaspoon Worcestershire sauce
1 chicken bouillon cube
¾ cup ditalini pasta
1 small yellow onion diced
15 oz. red kidney beans drained
14.5 oz. diced tomatoes with liquid
4 tablespoons tomato paste
1 bay leaf
1 ½ cups zucchini diced (about 8 oz.)
15 oz. crushed tomatoes
1 teaspoon hot sauce such as Frank’s
1 cup green beans fresh or frozen
Salt and pepper to taste
Parmesan cheese grated (for serving)

Anleitungen

Warm the olive oil in a large 4.5-quart pot over medium heat. Sauté the onions, carrots, and celery for about 5 minutes until softened.
Stir in the garlic, tomato paste, and the seasonings. Cook for an additional 2 minutes, allowing the flavors to develop.
Pour in the chicken broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, chicken bouillon, and the bay leaf. Bring the mixture to a boil, then lower the heat to a simmer.
Add the drained kidney beans, cannellini beans, zucchini, and green beans. Let the soup gently simmer, uncovered, for 15-20 minutes. Adjust the seasoning with salt and pepper, if necessary.
While the soup is simmering, cook the ditalini pasta separately according to the package directions. Boil water, add ½ tablespoon of salt, then cook the pasta until al dente. Drain and set aside.
Once the soup is done, remove the bay leaf. Ladle the soup over the pasta in serving bowls, and garnish with freshly grated Parmesan cheese.

Notes

Cooking the Pasta: To prevent the pasta from becoming mushy or absorbing too much broth, cook it separately and add it to each bowl before serving. This ensures the pasta maintains its texture and the soup remains broth-rich.
Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder are subtle but powerful ingredients that elevate the overall taste of the soup without dominating the flavor profile.
Rinsing the Beans: Draining the beans is essential, but rinsing is optional. If you rinse them, it reduces sodium, though it’s not strictly necessary.