Minestrone Soup Recipe | Hearty, Easy & Comforting

The first time I made minestrone, it was pouring outside, and I had exactly one zucchini, half a bag of spinach, and no plan. What came out of the pot, though, was a warm, comforting hug in a bowl — full of life, color, and the kind of flavor that only builds slowly, with care. This minestrone soup recipe is built for days like that.

Why You’ll Love This Minestrone Soup

Minestrone soup is Italy’s answer to “what do I do with all these vegetables?” It’s chunky, tomato-rich, and gently seasoned — a one-pot meal that’s nourishing and endlessly adaptable. You can clean out your fridge or build it just as listed. Either way, it’s packed with hearty texture from beans, pasta, and tender vegetables.

This recipe makes enough for 5 to 6 servings and keeps well, which makes it a smart choice for meal prep or freezing for later. It’s also easy to tweak for different seasons or diets. For example, swap the bacon for more parmesan or a dash of vegetable stock powder, and it’s instantly vegetarian-friendly.

Ingredients Overview

Let’s break down what goes into this cozy bowl of minestrone soup:

• Bacon gives the soup a savory, smoky base (though optional).
• Onion and garlic bring warmth and depth.
• A mix of vegetables — like carrot, zucchini, potato, celery, green beans, and baby spinach — builds the bulk and flavor.
• Canned kidney beans add heartiness and protein.
• Crushed tomatoes, stock, and Worcestershire sauce form a rich, slightly tangy broth.
• Small pasta (think orzo or ditalini) makes every bite feel satisfying.
• Parmesan finishes the soup with a salty, umami boost.

If you need to keep things meatless, skip the bacon and lean on more cheese or anchovy paste for that extra savory layer.

Best Pasta for Minestrone

Stick to small pasta shapes like ditalini, orzo, or tiny shells. These cook quickly and won’t turn mushy after sitting in the soup. Avoid long pastas or big shapes — they soak up too much broth and make reheating tricky.

Also, cook the pasta just shy of al dente. It continues softening even after the heat’s off, especially if you’re storing it.

Step-by-Step: How to Make Minestrone Soup

1. Build the Flavor Base

Heat 1 tablespoon of olive oil in a large pot over high heat. Add the finely chopped bacon and stir until it starts to turn golden — this takes about 2 minutes.

Next, add the chopped onion and minced garlic. Sauté for another 2 minutes, just until the onion becomes translucent and the bacon deepens in color.

2. Add Hardy Vegetables and Liquids

Stir in the diced carrot, celery, and zucchini. Cook for about 1 minute, just to coat them in the flavorful base.

Then, add the crushed tomato (or passata), 2 cups of chicken stock, 2 cups of water, tomato paste, Worcestershire sauce, drained kidney beans, and both salt and pepper.

Bring everything to a simmer. Cover and let it bubble gently for 20 minutes. This is where the magic happens — the vegetables soften, the broth thickens, and the whole pot starts to smell like comfort.

3. Simmer and Finish

After 20 minutes, toss in the chopped potato and green beans. Simmer for 5 more minutes.

Then, add 1 cup of your chosen small pasta. Cook it for the time listed on the box minus about 90 seconds.

Once the pasta’s nearly there, turn off the heat. Stir in the grated parmesan and the baby spinach. The residual warmth will wilt the greens and melt the cheese beautifully.

Taste and adjust salt and pepper as needed.

Tips for the Best Minestrone Soup

• Cook vegetables in stages. Start with the hard ones (carrot, celery) and end with the soft (spinach).
• Use low-sodium stock to keep salt levels balanced.
• Let the soup rest for a few minutes before serving. Flavors settle and deepen as it sits.
• Avoid overcooking the pasta. It’ll keep softening in the pot.

Storage, Reheating & Freezing

This soup stores like a dream.

• In the fridge: It keeps for 3 to 4 days. The pasta will soak up more broth over time, so expect it to get thicker. Just add a splash of water when reheating.
• In the freezer: Let it cool, then portion and freeze. Thaw in the fridge or gently warm on the stovetop. Stir often and add water a little at a time if needed.

What to Serve with Minestrone Soup

Serve it with crusty bread — either something store-bought or homemade like a simple soda bread. It’s also great with garlic bread on the side.

Top each bowl with extra parmesan or a sprinkle of chopped parsley for freshness. A drizzle of olive oil works well too.

If you’re in a cozy soup mood, check out this easy leek and potato soup for cozy weeknights or the hearty golumpki stuffed cabbage soup for something even heartier.

FAQs

Final Thoughts

Minestrone soup is a beautiful example of how something simple can feel special. It’s flexible, comforting, and full of everyday ingredients that somehow come together into a pot of something memorable.

Double the recipe next time and freeze half — future you will thank you.

If you try it, I’d love to hear how it turns out. Feel free to leave a comment or a star rating!

You can also follow along on Pinterest or Facebook for more one-pot wonders and weekday dinner ideas.

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