Comforting, Fresh, and Tasty Italian Minestrone Soup
A classic soup recipe that every family needs. Tuck this classic minestrone soup recipe in your recipe file and pull it out when you need a nourishing and comforting meal. The best part about minestrone is you can adapt it to use your favorite veggies or the ones you have on hand. Make this your own and Mangia! Mangia! with Amore (love). Simple meals and wholesome meals are the best and this is one that exemplifies the delicious taste of a SIMPLY SCRUMPTIOUS RECIPE.
Great Meal to Freeze or take to a Friend
This is also a great recipe to deliver when someone needs a meal, AND also a great recipe to freeze for a meal prep idea. It is naturally gluten free and vegetarian for all the different dietary needs in the world today. I like to make a huge pot of minestrone and freeze half for another week when I need a quick soup on hand. So, make and DELIVER or make and FREEZE for later!
Drizzle with a little Olive Oil after it is cooked to add an extra tasty flavor!
Every Minestrone has a Story…
Every Italian family makes minestrone with their own twist depending on what vegetables are in season, what they currently have in the fridge, region of the country, and family preferences. In the winter it’s served hot or warm and in the summer room temperature or even slightly cool. It’s a staple all year around in our home. Growing up, my mother usually served minestrone on Sunday’s and cleared the fridge of most veggie odds and ends. This recipe is adapted from my mamma and nonna. The smell and taste always remind me of “home” no matter where I am.
Made with Amore,
Serve with Softest No- Knead Bread Recipe
How to cut the Vegetables…Small or Chunky?
Basically, cut them however you prefer! I cut them either chunky or I dice them very small. When it is a meal I make for my family and I want my children to eat it I cut the veggies smaller so it is easier to bite and eat for little children. When I make it for an adult crowd I like to leave it more chunky and regular bite size. Either way, it tastes delicious and you can’t go wrong! Although, my nonna would argue, that you must cut the veggies small :). If you know anything about Italian women you will know that we have an opinion about everything! XOXOXOXO!
Serve this delicious meal to your family! Simple and satisfying your family will surely love you for it!
Add your favorite small pasta variety!
I find that small pasta shells or Ditalini. Ditalini means ‘little thimbles’ in Italian. It’s small shape holds its ‘al dente’ texture in many dishes, especially soups. This is the pasta varitety I used in this soup. My kids love it as well! They are more likely to eat all their veggies if there is pasta involved, naturally, and it make the dish a little more complete! In the photo above I made the soup without the spinach and beans to lighten it up and then added the pasta. See, even I change my own recipe from time to time!
Mangia! Mangia! Share with Love.Print
Delicious and fresh Minestrone soup recipe! Full of vegetables in a light broth that will leave you feeling nourished and satisfied.
- 2 tbs olive oil
- 1 onion, diced
- 2 garlic cloves, minced (optional)
- 4 large carrots, peeled and cut in chunks
- 1 bunch of celery, diced
- 3 medium zucchini, diced
- 1 red pepper, diced
- 1 cup of cut green beans, may use frozen
- 1 1/2 cups cut leaf spinach, may use frozen
- 1 large can diced tomatoes, 28 oz
- 1 can cannelleli beans, 15 oz
- 7 cups of water (or fill the tomato can twice with water)
- Salt and pepper
- Optional: 2 cups of your favorite pasta variety- cooked to al dente texture
- Toppings: fresh basil, parsley, and grated parmigiano reggiano
1. In a large pot, heat oil over medium. Add garlic, onion, carrots, celery, red pepper, zucchini and 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add cannellini beans, and 7 cups water; bring to a low boil. Stir in green beans and spinach.*
3.Reduce to a simmer, and cook until all the vegetables are tender, about 20-30 minutes. Season with salt and pepper; and basil. Serve sprinkled with parmigiano and, if using, torn basil and parsley. Drizzle with more oil, if desired.
4. If adding pasta. Cook the pasta according to package directions (undercook 1-2 minutes) and add to the minestrone
*omit any vegetables you do not like and add any that you do! Such as: potato, cabbage, or a different variety of beans.
Keywords: Italian soup, healthy soup, minestrone soup, Italian minestrone soup, soup recipe, healthy soup recipe, freezer meal, easy dinner, meal prep