A Warm and Cozy Minestrone Soup Recipe
These delightful bowls of minestrone soup are packed with vegetables, beans, and wholesome pasta. With just under an hour of your time, you’ll create a comforting dish that the whole family will love. This recipe is not only delicious but also a trusted way to get everyone to enjoy a variety of veggies!
Let me share a little secret with you. There’s nothing quite like a hearty bowl of minestrone soup to warm you up as the seasons change. As a child, I remember how the aroma would fill the house whenever my mother made this comforting soup. It was her go-to recipe during chilly days, not only for its warm flavors but also for its ability to bring everyone together around the dinner table. Now, it’s my turn to share this family treasure with you!
Warm and Cozy Minestrone Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting minestrone soup packed with vegetables, beans, and wholesome pasta, perfect for chilly days.
Ingredients
- 1 cup ditalini or elbow pasta
- 1/4 cup extra virgin olive oil
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 zucchini or yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 (15-ounce) can crushed tomatoes
- 6 cups vegetable or chicken broth
- Parmesan cheese rind (optional; about 1-inch long)
- 1 dried bay leaf
- 2 to 3 sprigs fresh thyme
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 large handful parsley, chopped
- 1 handful fresh basil leaves
- Grated Parmesan cheese, to serve (optional)
Instructions
- In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Once done, drain the pasta and set it aside.
- Heat the olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the onions, carrots, and celery. Increase the heat to medium-high and cook while stirring until the veggies soften slightly, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the diced zucchini or yellow squash, green beans, paprika, rosemary, and a pinch of salt and pepper; toss to combine.
- Stir in the canned tomatoes, broth, thyme, bay leaf, and Parmesan rind (if using). Bring to a boil, then reduce to a gentle simmer, partially cover, and let simmer for about 20 minutes.
- Uncover, add the kidney beans, and cook for another 5 minutes. Then stir in the parsley and basil.
- Add the cooked pasta and warm through carefully; do not overcook.
- Remove the cheese rind and bay leaf before serving. Adjust seasoning as needed. Serve hot, garnished with grated Parmesan and a drizzle of olive oil if desired.
Notes
Minestrone soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Why Choose This Comforting Classic?
Minestrone soup is incredibly versatile and can easily be modified with whatever vegetables you have on hand. It’s a fantastic way to sneak in healthy ingredients while serving a satisfying meal. Plus, it’s a great dish to make ahead of time, making weeknight dinners much easier.
Making Cozy Minestrone Soup at Home
Ingredients:
- 1 cup ditalini or elbow pasta
- 1/4 cup extra virgin olive oil
- 1 small yellow onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 zucchini or yellow squash (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- Kosher salt
- Black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 (15-ounce) can crushed tomatoes
- 6 cups vegetable or chicken broth
- Parmesan cheese rind (optional; about 1-inch long)
- 1 dried bay leaf
- 2 to 3 sprigs fresh thyme
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 large handful parsley (chopped)
- 1 handful fresh basil leaves
- Grated Parmesan cheese (to serve, optional)
Directions:
Cook the Pasta: In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Once done, drain the pasta and set it aside.
Soften the Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the onions, carrots, and celery. Increase the heat to medium-high and cook while stirring until the veggies soften slightly, about 5 minutes. Stir in the garlic and cook for another minute, tossing regularly.
Cook the Veggies: Add the diced zucchini or yellow squash, green beans, paprika, rosemary, and a generous pinch of salt and pepper. Toss everything to combine.
Make the Soup: Now stir in the canned tomatoes, broth, fresh thyme, bay leaf, and Parmesan rind (if using). Bring the mixture to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let it simmer for about 20 minutes.
Finish the Minestrone: Uncover the pot and add the kidney beans. Allow it to cook for another 5 minutes, then stir in the parsley and fresh basil. Just before serving, add the cooked pasta and simmer until it’s warmed through — be careful not to overcook!
Serve: Remove the cheese rind and bay leaf before serving. Taste and adjust the seasoning as needed. Serve your minestrone hot, garnished with a sprinkle of grated Parmesan (if desired) and a drizzle of extra virgin olive oil.
Perfect Ways to Serve Comforting Minestrone
Serve this soup in warm bowls with crusty bread on the side for a complete meal. Encourage everyone to sprinkle extra Parmesan and fresh herbs on top for added flavor. This soup truly shines when shared with family and friends!
Storing This Cozy Classic
Minestrone soup keeps well in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it. Just let the soup cool completely before transferring it to an airtight container. It can be frozen for up to 3 months; simply thaw overnight in the fridge before reheating.
Tips for Making the Best Minestrone Soup
- Always taste your soup before serving and adjust the seasoning accordingly.
- Feel free to swap in any vegetables that you love or have on hand. The beauty of minestrone is its flexibility!
- If you prefer a heartier soup, add more pasta or beans.
Fun Variations to Try
Swap out the kidney beans for cannellini or black beans for a different flavor. For a spicier kick, add a pinch of red pepper flakes. You can also throw in some spinach or kale for added greens. The possibilities are endless!
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Just use vegetable broth, and you’re good to go.
2. How can I make this soup gluten-free?
Simply swap the pasta for a gluten-free option, such as rice or gluten-free pasta.
3. Can I prepare this soup ahead of time?
Yes! This soup tastes even better the next day, making it perfect for meal prep.
Enjoy every comforting bite of your homemade minestrone soup, and remember—it’s all about gathering together and creating warm memories around your table!
