The Ultimate Family-Favorite Minestrone Soup
PREP: 30 minutes | COOK: 40 minutes | YIELD: 10 x 1½-cup servings
There are some recipes that just feel like a warm hug in a bowl, and this Hearty Vegetarian Minestrone is exactly that. It’s the one soup my family has loved for years. Even now that my kids are in their 20s, they still get excited about the fun pasta shapes, though I think they’ve finally come to appreciate the rainbow of nourishing veggies just as much! It’s a timeless classic that’s both comforting and packed with goodness, perfect for a cozy weeknight dinner.
Ingredients
• 1 Tbsp / 15 ml extra virgin olive oil
• 1 white or yellow onion, finely chopped
• 1 carrot, peeled, trimmed and finely chopped
• ½ tsp / 2.5 ml (0.1 fl oz) each sea salt and freshly ground black pepper
• 4 cloves garlic, minced
• ¼ cup / 60 ml (2 fl oz) dry red wine, optional
• 4 cups / 950 ml low-sodium vegetable broth
• 2 cups / 480 ml water
• 1 tsp / 5 ml dried Italian herbs
• 1 8-oz / 240 ml (8.1 fl oz) jar roasted bell peppers, drained and finely chopped
• 2 cups cooked or 1 15-oz / 440 ml (14.9 fl oz) can no-salt-added diced tomatoes, with juice
• 2 cups cooked or 1 15-oz / 440 ml (14.9 fl oz) can no-salt-added kidney beans, drained and rinsed
• 2 cups cooked or 1 15-oz / 445 ml (15 fl oz) can cannellini beans, drained and rinsed
• 1 medium zucchini, ends trimmed and diced
• 1 cup / 240 ml fresh or frozen green beans, cut into 2-inch pieces
• 2 bay leaves
• 2 Tbsp / 30 ml finely chopped fresh parsley
• 2 cups / 480 ml small whole grain pasta, cooked al dente
• 4 cups / 950 ml baby spinach, lightly packed
Instructions
1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, salt, and pepper. Sauté for about 5 minutes, until softened but not browned.2. Stir in the minced garlic and cook for another minute until fragrant. Pour in the optional red wine, using a spoon to scrape up any flavorful browned bits from the bottom of the pot.3. Add the vegetable broth, water, Italian herbs, roasted peppers, diced tomatoes, kidney beans, cannellini beans, zucchini, green beans, and bay leaves.4. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for 30 minutes, or until all the vegetables are tender.5. Remove the pot from the heat. Discard the bay leaves and stir in the fresh parsley and baby spinach until the spinach has wilted.6. Ladle the hot soup into bowls and top with the cooked pasta just before serving.
Nutritional Information
• Per 1½-cup serving:Calories: 264 | Protein: 12 g (0.42 oz) | Carbs: 46 g (1.62 oz) | Total Fat: 2 g (0.07 oz) | Saturated Fat: 0.3 g (0.01 oz) | Fiber: 10 g (0.35 oz) | Sodium: 362 mg | Cholesterol: 0 mg
Pro Tips
• Keep cooked pasta separate from the soup when storing leftovers to prevent it from becoming mushy. Add it to individual bowls when reheating.
• For an extra flavor boost, toss a Parmesan cheese rind into the soup while it simmers. Just remember to remove it before serving.
• Feel free to swap the vegetables based on the season or what you have on hand. Diced potatoes, kale, or butternut squash are all fantastic additions.
• To make this soup gluten-free, simply use your favorite gluten-free pasta or substitute the pasta with a cup of cooked quinoa.
FAQ
Q: Is this minestrone soup recipe vegan
A: Yes, this recipe is easily made vegan. The soup base is naturally dairy-free. Simply omit the optional Parmesan cheese rind mentioned in the pro tips, or use a vegan Parmesan alternative for a similar savory flavor. Also, ensure the red wine you use is certified vegan, as some wines use animal-derived fining agents in their processing.
Q: How can I add more protein to this vegetarian minestrone
A: This soup is already a great source of plant-based protein with 12g (0.42 oz) per serving from the kidney and cannellini beans. To increase the protein content further, you can add a can of rinsed chickpeas or lentils when you add the other beans. Using a protein-fortified or legume-based pasta (like lentil or chickpea pasta) is another excellent way to boost the protein.
Q: What are the best vegetables for minestrone soup
A: The beauty of minestrone is its versatility. While this recipe calls for carrots, zucchini, and green beans, you can easily substitute based on season or preference. Diced potatoes, butternut squash, kale, leeks, celery, or peas are all fantastic additions. Aim for a variety of colors and textures for the most nourishing soup.
Q: Can I make this minestrone soup ahead for meal prep
A: Absolutely. This minestrone is perfect for meal prep. For the best texture, prepare and store the soup base without the pasta. Let it cool and keep it in an airtight container in the fridge for up to 5 days. Cook the pasta separately and store it with a drizzle of olive oil. When ready to serve, reheat the soup and add the pasta directly to your bowl.
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The Ultimate Family-Favorite Minestrone Soup
Ingredients
Method
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrot, salt, and pepper.
- Sauté for about 5 minutes, until softened but not browned. 2.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the optional red wine, using a spoon to scrape up any flavorful browned bits from the bottom of the pot. 3.
- Add the vegetable broth, water, Italian herbs, roasted peppers, diced tomatoes, kidney beans, cannellini beans, zucchini, green beans, and bay leaves. 4. Increase the heat to bring the soup to a boil.
- Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for 30 minutes, or until all the vegetables are tender. 5.
- Remove the pot from the heat.
- Discard the bay leaves and stir in the fresh parsley and baby spinach until the spinach has wilted. 6. Ladle the hot soup into bowls and top with the cooked pasta just before serving.
- Keep cooked pasta separate from the soup when storing leftovers to prevent it from becoming mushy.
- Add it to individual bowls when reheating.
