Easy Minestrone Soup Recipe
This minestrone soup is a healthy, comforting one-pot meal that’s loaded with hearty veggies, nutritious beans, and tender pasta. It’s vegetarian, dairy-free, and can easily be adapted to vegan or gluten-free diets.
Ingredients
- 1 tbsp Canola Oil Olive oil can be used for a more classic Italian flavor.
- 1 Small Onion (finely diced)
- 2 Ribs Celery (sliced)
- 3 Large Carrots (peeled and finely chopped)
- 1 tbsp Tomato Paste
- 1 tbsp Minced Garlic (about 2-3 large cloves)
- 1 ½ tsp Salt
- 1 tsp Each of Dried Parsley, Oregano, and Basil
- ¼ tsp Black Pepper
- ⅛ tsp Crushed Red Pepper Flakes
- 4 cup Low-Sodium Chicken or Vegetable Broth
- 28 oz Can Diced Tomatoes (undrained)
- 1 cup Canned Red Kidney Beans (rinsed and drained)
- 1 cup Canned White Kidney Beans (Cannellini) (rinsed and drained)
- 1 cup Small Uncooked Pasta
- 2 cup Fresh Spinach
Optional for Serving
- Freshly Grated Parmesan Cheese
- Fresh Basil or Parsley
- A Drizzle of Good Quality Extra Virgin Olive Oil
Instructions
- In a large pot or Dutch oven, heat the canola oil over medium heat. Add the diced onion, celery, and carrots. This trio is the foundation of many Italian soups and sauces. Cook, stirring occasionally, for about 8 minutes until the vegetables have softened and the onion is translucent. This step builds the first layer of flavor.
- Stir in the tomato paste and minced garlic. Cook for one minute more, stirring constantly. This “blooming” process toasts the tomato paste and garlic, deepening their flavors and removing any raw taste. Add the salt, dried parsley, oregano, basil, black pepper, and optional red pepper flakes, and stir for another 30 seconds until fragrant.
- Pour in the broth and the undrained can of diced tomatoes. Add the rinsed and drained kidney beans and cannellini beans. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows all the flavors to meld together.
- Increase the heat to medium, bring the soup back to a gentle simmer, and stir in the uncooked pasta. Cook according to package directions, typically 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking.
- Turn off the heat and stir in the chopped fresh spinach. The residual heat from the soup will be enough to wilt the spinach perfectly in a minute or two.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls. Garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil. A final drizzle of extra virgin olive oil is highly recommended.
Notes
How to Store and Freeze
- Refrigeration: Leftover minestrone can be stored in an airtight container in the refrigerator for up to 4 days. Be aware that the pasta will continue to absorb liquid, making the soup thicker. You may need to add a splash of water or broth when reheating.
- Freezing: For best results, if you plan to freeze the soup, cook and store the pasta separately. Let the soup cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. To serve, thaw the soup overnight in the refrigerator and reheat on the stove, adding the freshly cooked pasta just before serving.
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