authentic italian minestrone soup recipe
The Best authentic italian minestrone soup recipe
My kids love it because it’s not only delicious but also full of wholesome ingredients. It’s packed with vegetables—like carrots, celery, and beans—that give it both texture and nutrition. And the broth is rich but not heavy, so it’s a great way to enjoy a comforting soup without feeling sluggish afterward. Plus, it’s perfect for meal prep because it tastes even better the next day, which means you can make a big pot and have leftovers ready for busy weeknights. It’s the kind of dish that feels like a celebration, whether you’re serving it for a holiday feast or just because you’re craving something simple and satisfying.
Authentic Italian Minestrone Soup
A hearty, vegetable-packed soup rooted in Italian tradition, minestrone balances tender beans, fresh herbs, and a rich tomato base for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 small onion, finely chopped
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup diced zucchini
- 1 cup diced green beans
- 1 cup chopped fresh basil
- 1 cup chopped fresh parsley
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
👨🍳Directions
-
1
In a large pot, combine diced carrots, celery, onion, and minced garlic. Add water to cover by 2 inches, then bring to a boil. -
2
Reduce heat to low, add crushed tomatoes, kidney beans, white beans, zucchini, green beans, bay leaves, oregano, thyme, salt, and pepper. Simmer uncovered for 25–30 minutes until vegetables are tender. -
3
Remove bay leaves. Stir in fresh basil and parsley just before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Italian Minestrone Soup Works
❓ Frequently Asked Questions About Italian Minestrone Soup
How do I adjust the soup’s broth for extra flavor?
Use a mix of vegetable broth and a splash of red wine or tomato paste to deepen the flavor. If you prefer a richer taste, add a few drops of high-quality olive oil or a pinch of smoked paprika. Avoid overdoing it—start with a small amount and taste as you go.
Can I make this soup ahead of time?
Yes, it’s best to prepare the soup a day in advance. The flavors meld beautifully over time, and reheating is simple. Store in an airtight container in the fridge for up to four days or freeze for up to three months. Thaw and reheat gently on the stove, adding a splash of water or broth if needed to prevent drying out.
What’s the secret to keeping the pasta from turning mushy?
Cook the pasta just al dente—it should hold its shape when bitten. Reserve about half a cup of pasta water before adding it to the soup. Stir occasionally while simmering, and if the broth thickens too much, add a little of the reserved water to loosen it.
How do I handle the beans if I don’t like them?
You can easily omit the beans entirely or swap them for diced tomatoes or a small can of fire-roasted diced tomatoes. If you prefer, blend a portion of the soup for a creamier texture before adding the beans. Just ensure the other ingredients balance the flavor without relying on them.
