Print

Traditional Italian Minestrone Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 129 reviews

A hearty and comforting minestrone soup made with vibrant vegetables, beans, and pasta, perfect for a cozy meal.

Ingredients

Scale
  • 1 cup onion, diced
  • ¾ cup carrots, shredded or chopped
  • ½ cup celery, chopped
  • 2 tablespoons olive oil
  • 1 can stewed tomatoes (15 ounces)
  • 1 can whole tomatoes (15 ounces)
  • 1 rind parmesan cheese
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt (or more to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 6 cups vegetable broth (or chicken broth or beef broth)
  • 1 can dark red kidney beans (15 ounces, drained and rinsed)
  • 1 can cannellini beans (15 ounces, drained and rinsed)
  • 1 cup potatoes, diced
  • ¾ cup ditalini pasta, dried
  • 2 tablespoons tomato paste
  • 2 bay leaves, dried
  • 3 cups baby spinach, roughly torn
  • ¼ cup parsley, chopped
  • ¼ cup parmesan cheese, freshly shredded
  • 2 tablespoons butter

Instructions

  1. Sauté the aromatics: In a large soup pot, sauté the onions, celery, and carrots with the olive oil over medium heat until they begin to gain some color, about 5 minutes.
  2. Add and crush the tomatoes: Take those canned tomatoes and add them to the pot one at a time, crushing each one with your hands as you drop them in, reserving the tomato juices.
  3. Mix in the seasonings: Add the tomato paste, parmesan rind, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes to the pot. Sauté together for just a couple of minutes.
  4. Introduce the broth: Pour in the reserved tomato juices along with the broth and bay leaves. Bring to a light boil, then reduce heat and let it simmer for 15 minutes.
  5. Taste and adjust: Carefully taste the soup and adjust the seasoning as needed.
  6. Add beans and potatoes: Add both beans and the diced potatoes to the pot, letting it simmer for another 15 minutes.
  7. Pasta time: Stir in the ditalini pasta, cooking it until the potatoes are soft and the pasta is al dente.
  8. Add greens and finish: Gently stir in the spinach and parsley, letting them wilt in the hot soup. Stir in the butter and parmesan until they melt into the broth.

Notes

Serve hot, garnished with optional grated parmesan and fresh parsley. It pairs well with crusty bread or salad.

Nutrition

Find it online: https://pennykitchenz.com/hearty-traditional-italian-minestrone-soup-45-minutes/

Scroll to Top