Authentic Italian Minestrone Soup
A hearty and flavorful Italian classic, this Minestrone Soup recipe is packed with fresh vegetables, tender beans, and small pasta, all simmered in a rich tomato and herb-infused broth. It's a comforting and wholesome meal that brings the taste of Italy right to your kitchen, perfect for any season, delivering both satisfaction and nutrition in every spoonful.
Prep Time
20-25 minutes
Cook Time
35-45 minutes
Total Time
55-70 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- A comforting and hearty meal, perfect for any season and highly satisfying.
- Packed with a vibrant array of fresh, wholesome vegetables, offering great nutrition.
- The blended cannellini beans create a wonderfully creamy texture without the need for dairy.
- Rich, deep flavors developed through a classic Italian sofrito and a generous infusion of fresh herbs.
- Highly customizable with your favorite seasonal vegetables and pasta shapes to suit any palate.
Ingredients
- 30 ml (2 Tablespoons) olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 celery stalks, finely diced
- 2-3 medium carrots, peeled and finely diced
- 1-2 medium Yukon Gold potatoes, peeled and cubed into 2.5 cm (1-inch) pieces
- 794 g (1 28-ounce can) fire-roasted diced tomatoes
- 30 ml (2 Tablespoons) tomato paste
- 1.4 liters (6 cups) vegetable broth
- 2 x 425 g (2 15-ounce cans) cannellini beans, drained and rinsed
- 1 piece (approximately 5 cm / 2 inches) Parmesan cheese rind
- 100-150 g (1 cup) small dried pasta (such as ditalini or small shells)
- 150 g (2 cups) chopped fresh kale or spinach
- 15 ml (1 Tablespoon) fresh basil, chopped (or 5 ml / 1 teaspoon dried basil)
- 10 ml (2 teaspoons) fresh oregano, chopped (or 5 ml / 1 teaspoon dried oregano)
- 1 large fresh rosemary sprig
- Pinch of red pepper flakes
- 2.5 ml (1/2 teaspoon) black pepper, freshly ground
- 2.5 ml (1/2 teaspoon) sea salt, plus more to taste
Instructions
- Prepare the vegetables with precision. Begin by peeling the skin from the yellow onion and garlic. Finely mince the garlic and dice the onion, carrots, and celery into uniform, small pieces. This careful dicing ensures even cooking and a harmonious texture throughout the soup. Next, peel the Yukon Gold potatoes and cube them into roughly 2.5 cm (1-inch) thick pieces.
- Prepare the cannellini beans. Transfer approximately half of the drained and rinsed cannellini beans (equivalent to one 425g or 15-ounce can) into a blender. Add a small amount of the vegetable broth from the recipe to aid in blending, then process until the beans form a mostly smooth puree. This step adds a wonderful creaminess and body to the soup without needing any dairy.
- Build the sofrito base. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots along with a generous pinch of sea salt. Sauté these aromatic vegetables for about 4-5 minutes, stirring occasionally, until they have softened and become translucent. Add the minced garlic during the last minute of cooking, stirring continuously to prevent it from burning and to release its fragrant aroma.
- Simmer the main broth. Into the pot with the sautéed vegetables, pour in the vegetable broth. Add the fire-roasted diced tomatoes, tomato paste, the cubed potatoes, the whole white cannellini beans, and the pureed cannellini beans. Stir in the red pepper flakes, fresh basil, fresh oregano, freshly ground black pepper, the remaining 2.5 ml (1/2 teaspoon) sea salt, the fresh rosemary sprig, and the Parmesan cheese rind. Bring the mixture to a gentle simmer, then partly cover the pot and allow it to cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded beautifully. The Parmesan rind will slowly dissolve, infusing the soup with a deep, savory umami.
- Incorporate pasta and greens. Once the potatoes are tender, add the small dried pasta to the simmering soup. Continue to cook for approximately 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Finally, stir in the chopped fresh kale or spinach and allow it to cook in the hot soup for several minutes, just until it wilts and turns vibrant green. Before serving, taste the soup and adjust the seasoning with additional salt or pepper if needed. Remove the rosemary sprig and serve hot, garnished with extra fresh basil and grated Parmesan cheese if desired.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Blender or immersion blender
- Wooden spoon or ladle
Essential Success Tips
- Chop all your vegetables to a consistent size to ensure they cook evenly and integrate well into the soup, contributing to uniform texture in every bite.
- Don't skip blending half the cannellini beans; this is a secret to achieving a silky, rich broth texture and adds a subtle thickness without using flour or cream.
- Always use good quality vegetable broth for a superior flavor foundation. A homemade broth will make an even greater difference in the final taste.
- Taste and adjust seasoning frequently throughout the cooking process, especially after the Parmesan rind has had time to infuse its salty, savory notes, and again after adding the pasta.
- Add the pasta just before serving or in batches if you anticipate leftovers, as pasta can absorb a lot of liquid and become mushy if left in the soup too long, altering the consistency.
Professional Cooking Secrets
- Elevate your sofrito by cooking the vegetables slowly over medium-low heat for longer, allowing them to gently caramelize and deepen their sweetness. This patient step builds a more complex and robust flavor base for the entire soup.
- For an even richer and more intense broth, sauté the tomato paste for 1-2 minutes with the sofrito vegetables before adding any liquids. This process toasts the paste, intensifying its umami and sweetness.
- Consider adding a splash of dry white wine (about 120 ml / 1/2 cup) after the sofrito has cooked down but before adding the broth. Allow it to reduce completely, scraping up any browned bits from the bottom of the pot, to add another layer of bright acidity and depth.
Notes
- If you plan to store the soup with the pasta already in it, be aware that the pasta will continue to absorb liquid as it sits. When reheating, you may need to add additional vegetable broth to reach your desired consistency and re-adjust the salt level, as the pasta will also dilute the seasoning.
- This soup is excellent for meal prep! For best results and to prevent overcooked pasta, consider cooking and storing the pasta separately. Add it to individual servings of soup just before reheating.
- Feel free to experiment with seasonal vegetables. Zucchini, green beans, or even small pieces of butternut squash can be wonderful additions. When adding new vegetables, ensure the broth quantity is sufficient to cover the tops of all ingredients, adjusting as needed.
Frequently Asked Questions
Can I make this minestrone soup vegetarian or vegan?
The recipe as written is fully vegetarian. To easily adapt it for a vegan diet, simply omit the Parmesan cheese rind during simmering and forgo any grated Parmesan for serving. The soup will still be incredibly flavorful due to the rich vegetable base and abundant fresh herbs.
What kind of pasta works best for minestrone?
Small, quick-cooking pasta shapes are ideal for minestrone as they blend seamlessly with the vegetables and don't overpower the soup. Excellent choices include ditalini, small shells, elbow macaroni, or even broken spaghetti pieces. Choose a shape that you enjoy eating with a spoon!
How long can I store leftover minestrone soup?
Leftover minestrone soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If the pasta has absorbed too much liquid upon reheating, simply thin it out with a little extra vegetable broth or water and re-season to taste for a perfect consistency.
Nutrition Facts (Per Serving)
Calories: 350-400, Protein: 18-22g, Fat: 10-12g, Carbs: 50-60g, Fiber: 10-12g per serving (approximate, based on 6 servings).
Allergy Information
Contains gluten (from pasta) and dairy (from Parmesan rind). For a gluten-free version, ensure you use gluten-free pasta. For a dairy-free or vegan version, simply omit the Parmesan rind from the recipe.
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