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My favorite minestrone soup brings back childhood memories of Sunday dinners at my grandma's kitchen. The fragrant blend of vegetables simmering in a tomato broth fills my home with warmth and comfort. This heartwarming Italian soup combines tender beans, pasta and fresh vegetables in a rich herbed broth that tastes even better the next day. I love serving big bowls with chunks of crusty bread for soaking up every last drop. The best part? It's a complete vegetarian meal that comes together effortlessly.
The Perfect Balance of Flavors
There's something magical about how this soup comes together. The beans and pasta create a satisfying richness while the vegetables keep things light and fresh. I spent years perfecting this recipe in my home kitchen and love how the tomato broth develops such incredible depth without feeling heavy. When I serve this to my family, everyone reaches for seconds especially with warm bread nearby to catch every spoonful.
What You'll Need for This Recipe
- Onion, carrot, and celery: These three ingredients create the flavor foundation when sautéed in olive oil. My grandma taught me to dice them finely for the best taste.
- Garlic: I add this after the vegetables soften to protect its flavor.
- Diced tomatoes: They give the broth its gorgeous color and sweet tanginess.
- Green beans: I love the pop of color and fresh crunch they add.
- White or kidney beans: Use cannellini or red kidney beans whatever you have in your pantry.
- Vegetable broth: Store bought works great but homemade takes it to another level.
- Bay leaves, oregano, and thyme: My secret blend that makes this soup sing.
- Small pasta: Little shells are my favorite but any small shape works beautifully.
- Fresh parsley: A sprinkle brightens everything up.
- Red pepper flakes: Just a pinch if you want some warmth.
- Parmesan cheese: The perfect finishing touch.
Let's Make the Soup
- Start with the Base
- Warm olive oil in your biggest pot. Toss in your onion, carrot and celery. Let them cook slowly until soft and fragrant about 8 minutes.
- Build the Flavors
- Add garlic until you can smell its sweetness then stir in those tomatoes.
- Bring It All Together
- Pour in your broth, add beans, green beans and herbs. Let everything simmer and get friendly for 20 minutes.
- Time for Pasta
- Add your pasta and watch the magic happen as it cooks and thickens the soup about 10 minutes.
- The Final Touch
- Sprinkle with parsley, shower with Parmesan and add pepper flakes if you like. Grab some crusty bread and dive in.
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Make It Your Own
I love how flexible this soup can be. Sometimes I swap in fennel when I'm out of celery or toss in zucchini from my garden instead of green beans. Summer tomatoes fresh from the farmers market make it extra special. My kids love when I add handfuls of spinach at the end. Sometimes I use farro instead of pasta when I want something different. A little tip from my kitchen: if you cook your own beans save that cooking liquid it makes the soup incredibly flavorful.
Frequently Asked Questions
- → Can I make minestrone soup ahead of time?
- Yes, minestrone soup tastes even better the next day. Store it in the fridge for up to 3 days, though you might need to add extra broth when reheating as the pasta will absorb liquid.
- → Is this minestrone soup freezer-friendly?
- The soup can be frozen without the pasta for up to 3 months. When ready to eat, thaw overnight and cook fresh pasta separately to prevent it from getting mushy.
- → Can I use different vegetables in this soup?
- Minestrone is very adaptable to seasonal vegetables. You can add zucchini, spinach, or kale, and swap any vegetables based on what you have available.
- → What can I use instead of pasta in this soup?
- You can substitute the pasta with rice or quinoa for a different texture. Some people also like to use small diced potatoes or extra beans instead.
- → How can I make this soup more filling?
- You can add extra beans or pasta to make it heartier. Some people also like to add Italian sausage or bacon for extra protein and flavor.