What is minestrone soup made of?

It’s made with a mix of seasonal vegetables, beans, pasta, and a tomato-based broth. Common ingredients include carrots, celery, onion, garlic, tomatoes, beans, spinach, and small pasta.

Why is it called minestrone soup?

“Minestrone” comes from the Italian word minestra , meaning “soup.” It refers to a big, hearty vegetable soup — traditionally made with whatever is on hand.

What is the secret ingredient in minestrone soup?

The Worcestershire sauce and parmesan cheese bring depth and umami to the broth. These small additions make a big difference.

How to make the perfect minestrone?

Cook vegetables in the right order, use quality broth, don’t overcook the pasta, and finish with parmesan and greens. Let it rest before serving for even better flavor.

Minestrone Soup | Hearty, Easy & Comforting

Name: Minestrone Soup Recipe | Hearty, Easy & Comforting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 150g / 5oz bacon, finely chopped; 1 onion, chopped; 2 garlic cloves, minced; 1 large carrot, diced; 1 rib celery, chopped; 1 zucchini, chopped; 800g / 28oz crushed tomatoes (or 700g passata); 2 cups chicken stock (low sodium); 2 cups water; 3 tbsp tomato paste; 2 tsp Worcestershire sauce; 400g / 14oz canned kidney beans, drained; 1 tsp salt; 1 tsp pepper; 1 potato, chopped; 100g / 3oz green beans, cut into 2 cm pieces; 1 cup small pasta (ditalini, orzo, or tiny shells); 1/4 cup grated parmesan; 60g / 2oz baby spinach (or frozen spinach/kale); Optional: extra parmesan, chopped parsley, crusty bread

Description

Hearty and flexible, this one-pot minestrone soup is packed with vegetables, beans, and pasta in a rich tomato broth. Perfect for chilly nights, meal prep, or feeding a hungry crowd.

Ingredients

Scale

1 tbsp olive oil

150g / 5oz bacon, finely chopped

1 onion, chopped

2 garlic cloves, minced

1 large carrot, diced

1 rib celery, chopped

1 zucchini, chopped

800g / 28oz crushed tomatoes (or 700g passata)

2 cups chicken stock (low sodium)

2 cups water

3 tbsp tomato paste

2 tsp Worcestershire sauce

400g / 14oz canned kidney beans, drained

1 tsp salt

1 tsp pepper

1 potato, chopped

100g / 3oz green beans, cut into 2 cm pieces

1 cup small pasta (ditalini, orzo, or tiny shells)

1/4 cup grated parmesan

60g / 2oz baby spinach (or frozen spinach/kale)

Optional: extra parmesan, chopped parsley, crusty bread

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Instructions

1. Heat oil over high heat in a large pot.

2. Add bacon and cook until just golden, about 2 minutes.

3. Add garlic and onion; cook until onion is translucent.

4. Add carrot, celery, and zucchini; stir for 1 minute.

5. Add crushed tomatoes, stock, water, tomato paste, Worcestershire, beans, salt, and pepper.

6. Bring to a simmer, cover, and simmer gently for 20 minutes.

7. Add potato and green beans; simmer for 5 more minutes.

8. Add pasta and cook for the time listed on the package minus 1.5 minutes.

9. Remove from heat. Stir in parmesan and spinach until wilted.

10. Taste and adjust seasoning. Serve with extra parmesan, parsley, or crusty bread.

Notes

Use whatever vegetables you have on hand; add firmer ones earlier and softer ones later.

For a vegetarian version, skip bacon and use vegetable stock.

To add umami in vegetarian versions, try extra parmesan, 2 tsp vegetable stock powder, or anchovy paste (non-vegan).

Soup thickens as it sits—add water cautiously when reheating.

Freezes well: cool completely, portion, freeze, and reheat when needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 394
Sugar: 7g
Sodium: 1373mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 8g
Protein: 23g
Cholesterol: 33mg