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–+ servings
Minestrone Soup

Warm Your Soul with Hearty Minestrone Soup Any Night

This hearty minestrone soup brings warmth and comfort with its vibrant vegetables and rich flavors, making it a must-try on chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Lunch recipes
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Extra-Virgin Olive Oil Adds richness and flavor; use high-quality oil for best results.
  • 1 medium Onion Provides a sweet and aromatic base; diced finely for even cooking.
  • 2 medium Carrots Adds sweetness and color; diced into similar sizes as other vegetables.
  • 2 stalks Celery Contributes to the flavorful base and texture; diced small.
  • 3 cloves Garlic Adds aromatic complexity; minced or pressed for maximum flavor.
For the Flavor
  • 2 tbsp Tomato Paste Enhances the umami and depth of flavor.
  • 1 tsp Dried Oregano Essential herb for flavor; can use fresh if available.
  • 0.5 tsp Dried Thyme Essential herb for flavor; can use fresh if available.
  • 2 leaves Bay Leaves Imparts depth to the soup; remove before serving.
For the Soup
  • 2 cups Seasonal Vegetables (e.g., zucchini, potatoes, green beans) Provides bulk and nutrition; substitute based on seasonality.
  • 1 can Diced Tomatoes (canned, with juice) Provides acidity and body; essential for the soup base.
  • 4 cups Vegetable Broth Base liquid; can substitute with chicken broth for a non-vegetarian version.
  • 2 cups Water Used to adjust the soup’s consistency.
For the Hearty Additions
  • 1 cup Whole Grain Pasta Adds heartiness; recommended to add last to prevent mushiness.
  • 1 can Canned Beans (e.g., cannellini or kidney) Offers protein and texture; rinse before adding.
For the Finishing Touch
  • 2 cups Leafy Greens (e.g., spinach, kale) Adds nutrients; stir in at the end to preserve freshness.
  • 0.5 tbsp Lemon Juice Brightens flavors; crucial for balance.
  • to taste Parmesan Cheese (for serving) Enhances flavor; fresh or pre-grated.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by warming 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat. Once shimmering, add 1 finely diced onion, 2 diced carrots, and 2 diced celery stalks with a pinch of salt. Sauté these for about 7-10 minutes until the vegetables are softened and fragrant.
  2. Stir in 2 tablespoons of tomato paste for about 1 minute, until it becomes fragrant and slightly caramelized.
  3. Add seasonal vegetables—aim for about 2 cups in total—along with 3 minced garlic cloves, 1 teaspoon of dried oregano, and ½ teaspoon of dried thyme. Sauté for an additional 2 minutes.
  4. Pour in 1 can of diced tomatoes (with juice), 4 cups of vegetable broth, and 2 cups of water. Season with salt, a couple of bay leaves, and pepper to taste. Bring to a gentle boil.
  5. Reduce the heat to low, cover partially, and let it simmer for approximately 15 minutes.
  6. Remove the lid, add 1 cup of whole grain pasta and 1 can of rinsed beans. If using, stir in about 2 cups of chopped leafy greens. Continue simmering uncovered for another 20 minutes.
  7. When the pasta is al dente, stir in the juice of half a lemon and an additional drizzle of olive oil. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with freshly grated Parmesan cheese and crusty bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 12000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Perfect for meal prep or warming lunches. Store leftovers in airtight containers for up to 5 days. Freeze without pasta for up to 3 months.

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