What ingredients are typically used in a classic minestrone soup?

Classic minestrone soup traditionally includes a variety of vegetables such as onions, carrots, celery, tomatoes, and green beans. It often features beans like cannellini or kidney beans and may contain pasta or rice. Seasonal vegetables like zucchini or spinach can be added depending on availability. The soup is usually cooked in a vegetable or chicken broth and seasoned with garlic, herbs like thyme and bay leaves, salt, and pepper. Parmesan cheese is sometimes added before serving for extra flavor.

How do you make classic minestrone soup from scratch?

To make classic minestrone soup from scratch, sauté chopped onions, carrots, and celery in olive oil until soft. Add minced garlic and cook briefly before adding chopped tomatoes and broth. Stir in beans, green beans, and any other seasonal vegetables. Simmer the soup until the vegetables are tender, about 20-30 minutes. Near the end, add small pasta shapes or rice and cook until tender. Season with salt, pepper, and fresh herbs. Serve hot with a sprinkle of grated Parmesan cheese and crusty bread.

Can minestrone soup be made vegetarian or vegan?

Yes, minestrone soup can easily be made vegetarian or vegan by using vegetable broth instead of chicken broth and omitting Parmesan cheese or replacing it with a plant-based alternative. The recipe is naturally rich in vegetables and beans, which provide protein and fiber, making it a nutritious option for a plant-based diet. Many traditional minestrone recipes are vegetarian, so it's simple to adapt to vegan preferences by choosing vegan-friendly ingredients.

How long does classic minestrone soup keep in the refrigerator?

Classic minestrone soup can be stored in an airtight container in the refrigerator for 3 to 4 days. Make sure to cool the soup to room temperature before refrigerating to maintain freshness and prevent bacterial growth. When reheating, bring the soup to a boil to ensure it is heated thoroughly. For longer storage, minestrone soup freezes well for up to 3 months. Freeze in portions for convenient future meals.

What are some common variations of classic minestrone soup?

Common variations of minestrone soup include adding different types of pasta such as ditalini or elbow macaroni, or using barley or rice as a grain alternative. Some recipes incorporate meat like pancetta or Italian sausage for added flavor. Depending on the season, vegetables such as potatoes, kale, or peas can be included. The broth may be tomato-based or more broth-forward without tomatoes for a lighter version. Adjusting herbs and spices allows for regional and personal taste preferences.

Classic Minestrone Soup Recipe With Fresh Vegetables And Beans

Name: Classic Minestrone
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 medium ribs celery, chopped; ¼ cup tomato paste; 2 cups chopped seasonal vegetables (such as potatoes, yellow squash, zucchini, butternut squash, green beans, or peas); 4 cloves garlic, pressed or minced; ½ teaspoon dried oregano; ½ teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes with liquid or 2 small 15-ounce cans; 4 cups vegetable broth; 2 cups water; 1 teaspoon fine sea salt; 2 bay leaves; Pinch of red pepper flakes; Freshly ground black pepper to taste; 1 cup whole grain orecchiette, elbow, or small shell pasta; 1 can (15 ounces) Great Northern or cannellini beans, rinsed and drained, or 1½ cups cooked beans; 2 cups baby spinach, chopped kale, or collard greens; 2 teaspoons lemon juice; Freshly grated Parmesan cheese for garnish (optional); Veggies like carrots and celery Add crunch and nutrients; Beans and pasta Provide protein and heartiness; Herbs and spices Boost flavor without extra calories

Description

🥕 Classic Minestrone Soup is a hearty and nutritious Italian vegetable soup rich in fresh seasonal produce and beans.
🍲 Perfect for a wholesome meal, this vegetarian recipe offers flexibility with pasta or rice and can be made vegan by omitting cheese.

Ingredients

Scale

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 medium ribs celery, chopped

¼ cup tomato paste

2 cups chopped seasonal vegetables (such as potatoes, yellow squash, zucchini, butternut squash, green beans, or peas)

4 cloves garlic, pressed or minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes with liquid or 2 small 15-ounce cans

4 cups vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

Pinch of red pepper flakes

Freshly ground black pepper to taste

1 cup whole grain orecchiette, elbow, or small shell pasta

1 can (15 ounces) Great Northern or cannellini beans, rinsed and drained, or 1½ cups cooked beans

2 cups baby spinach, chopped kale, or collard greens

2 teaspoons lemon juice

Freshly grated Parmesan cheese for garnish (optional)

Veggies like carrots and celery Add crunch and nutrients

Beans and pasta Provide protein and heartiness

Herbs and spices Boost flavor without extra calories

Instructions

1-Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion, carrots, celery, tomato paste, and salt; cook until softened, about 5-7 minutes.

2-Stir in seasonal vegetables, garlic, oregano, and thyme. Cook for 3 more minutes to blend the flavors.

3-Add diced tomatoes, broth, water, salt, bay leaves, red pepper flakes, and black pepper. Bring to a boil, then simmer for 15 minutes.

4-Mix in pasta, beans, and greens. Simmer for 20 minutes until pasta is al dente and greens are tender.

5-Remove bay leaves, stir in lemon juice and remaining olive oil, and adjust seasoning as needed. Serve with Parmesan if desired.

Notes

🍅 Use any seasonal vegetables you have on hand for versatility.
🍋 Substitute balsamic vinegar for lemon juice to vary the flavor profile.
🧀 Add Parmesan rinds to the pot during cooking to deepen the soup’s flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 0 mg

Keywords: minestrone soup,vegetable bean soup,italian vegetable soup,classic minestrone