Italian Minestrone Soup

This Italian Minestrone Soup is the pure definition of comfort food. A one pot soup packed with nutrients, veggies and legumes, not to mention super delicious! Its an Italian staple for a reason and always hits the spot!

Its no wonder Italians eat Minestrone Soup on a regular basis. Besides the fact that its super delicious, its so good for you too! Filled with protein, fiber, vitamins and nutrients which makes you feel good from the inside out! It's also naturally vegan too.

Every Italian household has their own minestrone soup recipe. Here I've shared the recipe that my husbands Nonna would make him growing up as a child. Its become a staple in our home and a soup I cook all the time. Well that’s alongside Italian pastina that we also love.

Minestrone is called “minestra” in Italian and the word translates to “soup”. Every region in Italy has their own recipe, but they all generally have the same foundation. Vegetables, broth, beans, legumes and pasta. There really aren't any rules. The whole idea is that you cook seasonal veggies so it's affordable and you can make it all year long. Italians also use it as a great way to use up any leftover ingredients laying in the fridge so there's no food waste.

So whether you're looking for longevity, a healthy vegetable soup, or simply some comfort food, this minestrone soup is one to try! Feel free to use your favorite veggies and beans and any seasonal produce you have on hand. Some more delicious Italian soups to try are my pastina soup and Tuscan white bean soup and Pasta e fagioli.

Table of Contents

• Why you'll love this recipe
• The Longevity Soup
• Ingredients and Substitutions
• How to make Italian Minestrone Soup
• Tips and Tricks
• Storage Instructions
• FAQs
• More Cozy Soups
• Recipe
• Comments

Why you'll love this recipe

1. Healthy and nutritious: A nutritional powerhouse, loaded with veggies, legumes, protein, vitamins and fiber
2. Affordable: Made with pantry staples and seasonal veggies, this classic soup is cheap and affordable 
3. Customizable: You can add in any leftover veggies you have in your fridge and any of your favorite beans or legumes. There aren't any rules on what to include
4. Delicious and satisfying: Delicious and every spoonful makes you feel warm from the inside out! It will become your staple soup over the colder months
5. Leftovers are key: Minestrone soup tastes even better the next day, making it a great meal prep option for busy nights

The Longevity Soup

Minestrone soup has a gained it's nickname of being longevity soup. Sardinia is a beautiful island off the coast of Italy which is one of the "blue zone" regions of the world. These are regions identified by researcher Dan Buettner, where people live longer lives. Many of which greater than 100 years old! Upon his research, it was found that people there eat Sardinian minestrone soup everyday, with garden vegetables. I mean it does make sense, its a complete balanced nutritious meal in a bowl. I’ve spent a year in Sardinia, and I have seen how fresh local produce is a key element in their lifestyle. 

Ingredients and Substitutions

• Celery, carrots, onion (soffritto) is the foundation and base of many Italian soups and dishes. Finely dice them, or you can also use a food chopper
• Bay leaves adds a subtle, earthy flavor. I always fry it with the soffritto
• Garlic adds a little more flavor and depth, but you don't want to overpower the soup
• Tomato paste / tomato concentrate is preferably used. It adds so much flavor and richness with a touch of sweetness. You can use passata or fresh diced tomatoes instead, however the color and flavor won't be as rich
• Potatoes are a must in my opinion, they thicken the broth and add creaminess
• Vegetables, you can really add any seasonal vegetables or greens. In this recipe I've added spinach however kale, broccoli, cabbage, swiss chard, green beans, zucchini are all wonderful options
• Vegetable broth / stock is the base of the soup, I always opt for a low sodium broth. You can use chicken broth if you aren't vegan or vegetarian. Water is a substitute, but it will have a more subtle flavor overall  
• Beans and legumes, dried beans are traditionally added in an Italian minestrone soup, but they will need to be soaked overnight and will take longer to cook. I’ve used canned for a quick method. It's great to use 2 different types, I've used cannellini white beans and lentils. Chickpeas, borlotti beans, red kidney beans and fava beans are great substitutes
• Short pasta or pastina (tiny pasta) add more depth and body to the minestrone, you only need much pasta. I've used farfalline pastina, however ditalini, small elbow macaroni or fregola work great. You can also substitute with a gluten-free pasta   
• Extra virgin olive oil sautes the soffritto, I also love adding a drizzle right before serving or you can instead drizzle some basil oil to elevate it
• Parmesan rind (optional) is my secret ingredient. Its the end part of the parmesan cheese which is too think to eat or grate, however is packed with flavor. Its traditionally added in Italian soups and sauces for flavor and depth

How to make Italian Minestrone Soup

Learn how to make this delicious Italian Minestrone Soup that will become a staple in your house. Follow my simple steps below.

1. Saute onions, carrots, celery and bay leaves with olive in a large pot. Season with salt and cook for 5 minutes over medium heat
2. Add in the garlic cloves and tomato paste and saute for 3 - 5 minutes (the tomato paste should be a deep dark red color, refer to picture)
3. Add the potato, vegetable broth, dried lentils (if using) and 2 cups of water. Season well with S&P and bring it to a boil. Then simmer with the lid on over low-medium heat for 15 minutes
4. Add canned beans, put lid back on and simmer for 5 minutes

5. This step is optional. Remove 2 cups of the soup, add to a blender to create to a smooth puree
6. Add puree and pasta to the pot. Allow to cook for 7 minutes (small pasta typical cooking time). Taste for seasoning and adjust. If the broth is too thick, you can add 1-2 cups of water if needed
7. Add the spinach once pasta is almost fully cooked and still al dente. Stir through and cook for a few minutes until wilted
8. Remove bay leaves and parmesan rind and it's ready to serve. Serve in bowls with a drizzle of olive oil, black pepper and enjoy!

Tips and Tricks

1. Use fresh, seasonal veggies and ingredients for the best flavor
2. Cut the veggies in a similar size so they cook evenly. You also want everything roughly the same size, including the pasta so its easier to eat
3. Don't overcook the pasta. Always check the pasta towards the end of cooking to prevent it from getting mushy and overcooked
4. Create a creamy base by blending 2 cups of the soup which gives it a creamy base from the beans and potato. Optional but recommended 🙂
5. For extra flavor, add a square of parmesan cheese rind. It adds salty, cheesy flavor. I always add them to my Italian soups and sauces like my sugo recipe

Storage Instructions

• Leftovers always taste better with minestrone soup! Let the soup cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days
• Reheat in a pot on the stovetop over medium heat with a splash of water or vegetable stock until heated through. You can also of course reheat in a microwave
• You can freeze for longer storage. Portion the cooled soup into freezer-safe containers in the freezer for up to 2 months
• Thaw overnight in the fridge beforehand, or you can also reheat frozen soup.  Transfer it to a pot and cook on the stove over medium heat with a splash of water until warmed through

FAQs

More Cozy Soups

• Tuscan White Bean Soup
• Pastina
• Pasta e Fagioli
• Veggie Noodle Soup
• Creamy Pumpkin Soup
• Shiitake and Dumpling Soup
• Zucchini Leek Soup
• Persian Noodle Soup
• Thai Red Curry Soup

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Italian Minestrone Soup photo on Instagram so I can share the love!

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