The Best Minestrone Soup Recipe
Ingredients
- 15 ounce can white beans)
drained, rinsed (cannellini beans or navy beans
- 32 oz container reduced sodium chicken broth
or vegetable broth for vegan
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves
minced
- 28 oz can petite diced tomatoes
- Parmesan cheese rind
optional
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt
- fresh black pepper
- 1 medium zucchini
about 8 oz each, diced
- 2 cups spinach
chopped fresh, if frozen defrosted
- 2 cups cooked small pasta such as ditalini or orzo*)
al dente (or gluten-free pasta
- extra parmesan cheese for garnish
optional
Directions
- 1
Puree beans with 1 cup of the broth in a blender.
- 2
Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
- 3
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
- 4
Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
- 5
Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
- 6
Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
The Best Minestrone Soup Recipe
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About this Recipe
Craving a bowl of comforting, homemade goodness that truly nourishes? This Best Minestrone Soup recipe delivers a hearty, vegetable-rich Italian classic, brimming with flavor and fiber.
Why This Soup Works
What sets this minestrone apart is its commitment to fresh, wholesome ingredients, building layers of flavor from scratch. You'll find plenty of fiber from the hearty beans and vibrant vegetables, creating a deeply satisfying meal that feels both comforting and incredibly good for you.
When you prepare this minestrone, you can expect a fragrant aroma to fill your kitchen as the fresh herbs like rosemary, basil, and Italian parsley meld with sautéed onion, carrots, and celery. Each spoonful offers a delightful mix of tender white beans, sweet petite diced tomatoes, and soft zucchini, all swimming in a savory broth. The addition of a Parmesan cheese rind, if you choose, contributes a remarkable depth of umami that elevates the entire soup, making it taste like it's been simmering all day.
Customization & Variations
This versatile minestrone is easy to adapt to your pantry and preferences. You can easily swap the white beans, choosing between cannellini beans or navy beans, both excellent choices. For a vegetarian or vegan version, simply use vegetable broth instead of chicken broth. Feel free to use your preferred small pasta, such as ditalini or orzo, and gluten-free pasta works wonderfully too. If using frozen spinach, be sure it's defrosted before adding it to the pot.
Serve this beautiful, robust soup steaming hot, accompanied by crusty bread for dipping. A final sprinkle of extra Parmesan cheese, if desired, adds a lovely touch before enjoying.