Fitness / September 23, 2023

The Best Minestrone Soup Recipe

Cooler months got you down? Dip your spoon into a heart-warming bowl of our Minestrone Soup, a rustic and robust Italian classic simmered to perfection

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Ever dreamed about sipping on some limoncello along the Amalfi Coast or exploring the rolling vineyards of Tuscany, but your bank account isn’t exactly playing along? Yep, I’ve been there (not the Amalfi Coast, the bit about the bank account). This was my motivation for this amazing Minestrone Soup recipe. It’s the real deal Italian comfort food that’s all about simplicity and a whole lotta love, delivering a taste-explosion straight from a charming little trattoria right to your kitchen table.

Just like other Italian greats, such as my Tortellini Soup or Baked Eggplant Parmesan, our Minestrone puts a comforting, familiar medley of flavors on offer. But trust me, the magic happens when those beans, pasta and veggies come together. Every mouthful is a bite-sized trip to Italy, waiting to set off a flavor celebration on your tongue!

Is Minestrone Soup Healthy?

Our Minestrone Soup checks a lot of boxes under ‘Nutrition’. It’s packed with all those lovely veggies, high-in-protein beans, and that belly-filling pasta. Plus, it’s light on the waistline and high on fiber—making it the perfect choice for anyone looking to eat well without giving up their comfort food.

INGREDIENTS

So many yummy ingredients here. Let’s get crackin’. Here’s what you’ll need.

1/2 cup small shaped dried pasta
1/2 onion, cut into cubes
1/2 carrot, cut into cubes
1/2 can of pinto beans
2 cloves garlic
2 tbsp extra virgin olive oil
4 cups chicken stock
2 tbsp canned tomatoes
1 tsp dried thyme
1 bunch fresh parsley
pinch of chili flakes
pinch of salt and black pepper

INSTRUCTIONS

Sauté

In a large pot, heat the olive oil over MEDIUM heat. Add the diced onion and carrots and sauté for about 2 minutes until they become translucent. Add the minced garlic and sauté for another 30 seconds.

Simmer

Pour in the chicken stock and canned tomatoes. Bring the mixture to a gentle boil. Add the dried thyme, pinch of chili flakes, and season with salt and pepper. Reduce the heat to LOW, cover the pot, and let the soup simmer for about 20 minutes.

Cook

While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain the cooked pasta.

Add

Add the pasta to the soup and stir gently. Adjust the seasoning and ladle the minestrone soup into serving bowls.

DEVOUR!

Tips & Tricks to Making a Perfect Minestrone Soup

Swap or add veggies based on what’s in season or in your fridge. Zucchini, green beans and leafy greens like spinach or kale make great additions.
Sautéing the onions, carrots, and other hardy vegetables in olive oil brings out the sweetness and depth of flavor.
If you can, use homemade chicken or vegetable stock. Alternatively, choose a low-sodium organic store-bought version.
For perfect al-dente pasta that doesn’t make your soup soggy, cook it separately and add it to the pot just before serving.
Before serving, consider adding a squeeze of fresh lemon juice for brightness or a sprinkle of freshly grated Parmesan for extra flavor.

FAQs

How much soup will this recipe make?

This recipe is perfect for a date night in or for when you just don’t want to leave your couch. Sooo, two hearty bowls of soup! If you need more (or less!), don’t worry, you can easily adjust the ingredients to match your cravings.

I’m a vegetarian, can I still make this?

Absolutely. The only thing stopping you is the chicken stock, which can be replaced with vegetable broth. Once done, you’ve got yourself one tasty, veggie-full soup.

Can I put in other ingredients?

Adding in other ingredients is what Minestrone soup is all about. Raid your fridge for leftovers or use items from the farmers’ market haul you just couldn’t resist. Zucchini, green beans, kale, chickpeas… Go crazy!

can i use any type of pasta?

Traditionally, you’ll find that bite-sized pasta like ditalini or macaroni is perfect in a minestrone. But in your kitchen, you can use whichever pasta you like.

What if I ditch canned tomatoes for fresh ones?

Got fresh tomatoes on hand? Awesome! They’ll bless your soup with that taste only your garden can provide.

Serving Suggestions

Pair this hearty minestrone soup with a crunchy side salad (like our amazing Caprese Salad if you’re going all out on the Italian theme) and a slice of toasted garlic bread for a complete, comforting meal. For the final Italian touch, sprinkle a generous helping of freshly grated Parmesan cheese on your piping hot bowl of soup just before serving. Or you can serve it with Stuffed Chicken for a really hearty meal. Enjoy!

How to prep and store minestrone soup

One of the great things about soup is that you can make a big batch ahead of time and then store it for when you’re ready to eat. But here’s a trick: only toss in the pasta when you’re good to go. This way, you steer clear of any pasta mushiness (we all know nobody wants that). Leftovers can be kept in a sealed container in the fridge for the next five days. If you made lots of soup, you can even freeze some for up to three months.

When the soup craving strikes, warm it up on the stove on MEDIUM. If the soup has been frozen, let it thaw in the fridge overnight before you reheat.

Best Minestrone Soup

Cooler months got you down? Dip your spoon into a heart-warming bowl of our Minestrone Soup, a rustic and robust Italian classic simmered to perfection.

Prep Time 15

Cook Time 30

Servings

Calories 381kcal

Author FoodFaithFitness

Ingredients

1/2 cup small shaped dried pasta
1/2 onion cut into cubes
1/2 carrot cut into cubes
1/2 can pinto beans
2 cloves garlic
2 tbsp extra virgin olive oil
4 cup chicken stock
2 tbsp canned tomatoes
1 tsp dried thyme
1 bunch fresh parsley
pinch of chili flakes
pinch of salt and black pepper

Instructions

In a large pot, heat the extra virgin olive oil over MEDIUM heat. Add the diced onion and carrots and sauté for about 2 minutes until they become translucent. Add the minced garlic and sauté for another 30 seconds.
Pour in the chicken stock and canned tomatoes. Bring the mixture to a gentle boil. Add the dried thyme, pinch of chili flakes, and season with salt and pepper. Reduce the heat to LOW, cover the pot, and let the soup simmer for about 20 minutes.
While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain the cooked pasta. Add the pasta to the soup and stir gently. Adjust the seasoning and ladle the minestrone soup into serving bowls.

Notes

Swap or add veggies based on what’s in season or in your fridge. Zucchini, green beans and leafy greens like spinach or kale would make great additions.
Sautéing the onions, carrots, and other hardy vegetables in olive oil brings out the sweetness and depth of flavor in these ingredients.
If you can, use homemade chicken or vegetable stock. Alternatively, choose a low-sodium organic store-bought version.

Nutrition

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