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With tons of vegetables and flavor this Minestrone Soup Recipe is a great year-round dish that is delicious, easy, and one you will make all the time.

Bowl of soup with slices of bread in bowl.

I love a good soup, especially ones that you can really eat any time of the year. This Minestrone Soup Recipe with it being packed full of veggies really makes it the perfect candidate.

We have been making this soup for years and I have always been obsessed. It is one of our favorite soups, it’s super hearty and tasty and we just cannot get enough.

If you are a vegetable lover then you will absolutely fall in love with this. We are around here, especially when we feel like we want to go meatless.

It takes a little more time with the prep and is done from start to finish in about an hour, but it is completely worth that hour, and in reality that is a short time for a good meal.

Now you can serve this alone or with a lighter side, we usually just have a meal out of this but serve with some crusty bread like a baguette, I love dipping it in the soup itself.

Some of my other favorite soup recipes that we have on our site include: Pea Soup, Broccoli Cheddar Soup and Stuffed Pepper Soup.

Overhead of finished Minestrone Soup Recipe.

WHY THIS RECIPE WORKS:

  • With the variety of vegetables and spices, there is no lacking of flavor.
  • The addition of pasta really makes this a nice hearty meal.
  • This makes a large hearty batch, so you may have some leftovers which are great!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Olive oil
Onion
Carrot
Celery
Garlic
Yukon gold potatoes
Zucchini
Tomato paste
Thyme
Dried oregano
Vegetable broth
Diced tomatoes in tomato juice
Water
Bay leaves
Kosher salt
Pepper
Ditalini pasta
Kidney beans
Kale
Unsalted butter
Parsley for garnish, optional
Parmesan cheese for garnish, optional

Ingredients for Minestrone Soup Recipe.

HOW TO MAKE A MINESTRONE SOUP RECIPE:

  1. In a large dutch oven over medium heat add the olive oil. Once hot, add the onion, carrot, and celery, cook until the onion turns translucent, about 5 minutes stirring occasionally. 
  2. Add the garlic and cook for 30 seconds, stirring constantly until fragrant. 
  3. Add the potatoes and zucchini, mix everything together. 
  4. Next, add the tomato paste, thyme, and oregano, mix together. 
  5. Lastly, add the vegetables broth, diced tomatoes, water, bay leaves, salt, and pepper, stir to combine. 
  6. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
  7. Add the pasta, kidney beans, and kale, stir it in. 
  8. Bring to a simmer and simmer for 15-20 minutes until the pasta is cooked. 
  9. Add the butter and mix it in. 
  10. Serve immediately with fresh parsley and parmesan cheese, optional.

Step by step photo on how to make Minestrone Soup Recipe.

DO I HAVE TO USE DITALINI PASTA?

While this pasta is traditional for Minestrone Soup, it can sometimes be hard to find. So you can use any smaller pasta for this recipe.

Some ideas include small shells, orzo, or pastina are great options. We have used them in a pinch and they work great, just make sure you use as much as called for in the recipe.

WHAT VEGETABLES ARE BEST?

While we usually stick to the vegetables that we have listed in the ingredients you can use any vegetables that you have on hand.

Green beans, butternut squash, any beans, cabbage, etc. This can be doctored as you’d like to your flavor preference and it will still be great!

WHY DO YOU ADD BUTTER AT THE END?

This is to add richness to the flavor of the soup itself. You can omit it, if you do decide to do that then you will want to use more olive oil.

Overhead close up of Minestrone Soup Recipe.

HOW TO STORE:

This soup can be stored in an airtight container where it will keep in the refrigerator for 4-5 days.

This can also be frozen, place cooled soup in a freezer container and it will keep in the freezer for up to 5-6 months. To defrost remove to the refrigerator overnight.

Reheat in the microwave or on the stovetop.

TIPS AND TRICKS:

  • You can replace the kale with spinach.
  • Completely omit the butter if you’d like.
  • Use any vegetables that you have on hand, see my tips above.
  • Any smaller pasta will work with this recipe, again see tips above.
  • Chicken stock can be replaced for the vegetable stock.
  • This can be frozen, see above on how to do that.

Spoon holding up some soup out of bowl.

Hearty and flavorful soups your thing? Then you must make this Minestrone Soup Recipe, full of flavor, easy, and absolutely delicious.

If you like this recipe you might also like:

If you’ve tried this MINESTRONE SOUP RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 1 vote

Minestrone Soup Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
With tons of vegetables and flavor this Minestrone Soup Recipe is a great year round dish that is delicious, easy and one you will make all the time.
Servings 8

Ingredients
  

Instructions

  • In a large dutch oven over medium heat add the olive oil. Once hot, add the onion, carrot, and celery, cook until the onion turns translucent, about 5 minutes stirring occasionally.
  • Add the garlic and cook for 30 seconds, stirring constantly until fragrant.
  • Add the potatoes and zucchini, mix everything together.
  • Add the tomato paste, thyme, and oregano, mix together.
  • Add the vegetables broth, diced tomatoes, water, bay leaves, salt, and pepper, stir to combine.
  • Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
  • Add the pasta, kidney beans, and kale, stir it in.
  • Bring to a simmer and simmer for 15-20 minutes until the pasta is cooked.
  • Add the butter and mix it in.
  • Serve immediately with fresh parsley and parmesan cheese, optional.

Notes

  1. You can replace the kale with spinach.
  2. Completely omit the butter if you'd like.
  3. Use any vegetables that you have on hand, see my tips above.
  4. Any smaller pasta will work with this recipe, again see tips above.
  5. Chicken stock can be replaced for the vegetable stock.
  6. This can be froze, see above on how to do that.

Nutrition

Calories: 277kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1030mg | Potassium: 813mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5119IU | Vitamin C: 37mg | Calcium: 111mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course, Soup
Cuisine American

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5 from 1 vote (1 rating without comment)

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