Classic Minestrone Soup

Who doesn’t love a hearty, comforting bowl of minestrone soup? This Classic Minestrone is packed with vegetables, beans, and pasta, making it a delicious and nutritious option for any meal. Perfect for chilly evenings or when you need a quick, filling lunch, this soup has everything: rich flavors, a variety of textures, and it’s easily customizable for dietary preferences. Whether you’re craving something traditional or need a go-to recipe for meal prepping, minestrone is always a win.

In this post, you’ll learn why this classic soup is a must-try, what ingredients you’ll need, and exactly how to make it step-by-step.

Why You’ll Love Classic Minestrone Soup

  • Nutrient-rich: Packed with a variety of vegetables, beans, and herbs, it’s a wholesome meal that’s full of fiber, vitamins, and minerals.
  • Versatile: You can easily swap out ingredients to suit what you have on hand or fit any dietary needs.
  • Comforting: A warm, filling soup that’s perfect for cold days, and it only gets better the next day!
  • Meal-prep friendly: Makes 6 servings, so you can cook once and have leftovers for days or freeze for later.

What You Need to Make Classic Minestrone Soup

Here’s what you’ll need to make this delicious soup. For exact measurements, refer to the recipe card below:

  • Olive oil (or water for an oil-free option)
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Russet potato
  • Gluten-free small shells or elbow pasta
  • Zucchini
  • Italian seasoning
  • Sea salt
  • Dried thyme
  • Black pepper
  • Diced tomatoes
  • Vegetable broth
  • Bay leaves
  • Tomato paste
  • Great northern beans
  • Frozen peas
  • Kale
  • Lemon juice

How to Make Classic Minestrone Soup

  1. Sauté the Vegetables: Heat olive oil (or water for oil-free) in a large stockpot. Sauté the onion, carrots, and celery for about 4 minutes, until soft and translucent. Add the garlic and cook for another minute.
  2. Add the Main Ingredients: Add the diced potato, pasta, zucchini, Italian seasoning, salt, thyme, black pepper, diced tomatoes, broth, and bay leaves. Stir everything together and bring it to a boil.
  3. Simmer Until Tender: Reduce the heat to a simmer and cook uncovered for about 8-10 minutes until the potatoes are fork-tender and the pasta is al dente.
  4. Finish with Beans and Greens: Remove the bay leaves, and stir in the tomato paste, beans, peas, and kale. Let it cook for another 2-4 minutes until the peas and beans are heated through, and the kale has wilted.
  5. Add Lemon Juice: Squeeze in the juice of half a lemon and stir to combine.
  6. Serve: Ladle the soup into bowls and enjoy immediately!

Commonly Asked Questions

Can I make this soup gluten-free?

Absolutely! Just use gluten-free pasta, like small shells or elbow pasta, and you’ll have a delicious gluten-free version.

Can I freeze this minestrone soup?

Yes! This soup freezes wonderfully. Just store it in an airtight container for up to 3 months. Reheat on the stovetop for best results.

How can I make this soup oil-free?

To make it oil-free, simply sauté the vegetables in water or vegetable broth instead of olive oil. The soup will still be flavorful and delicious.

Can I add other vegetables to this soup?

Definitely! Minestrone is a great way to use up whatever veggies you have on hand. Bell peppers, green beans, or spinach would be great additions.

Classic Minestrone

This Classic Minestrone Soup is a hearty, nutritious meal filled with vegetables, beans, and pasta. It’s easy to make, customizable, and perfect for meal prep or freezing for later!

Ingredients
  

  • 1 tablespoon 15 mL olive oil (see notes for oil-free option)
  • 1 onion chopped
  • 2 carrots peeled and sliced thinly into half-moons
  • 2 ribs celery thinly sliced
  • 6 cloves garlic minced
  • 1 large russet potato skin on, diced
  • 1 cup 105 g gluten-free small shells or elbow pasta
  • 1 ½ cups 180 g zucchini, diced
  • 2 teaspoons 2 g Italian seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 1 28- ounce can no-salt-added diced tomatoes with their juice
  • 6 cups 1,420 mL low-sodium vegetable broth
  • 2 bay leaves
  • ¼ cup 65 g no-salt-added tomato paste
  • 1 15- ounce can low-sodium great northern beans or 1 ½ cups cooked great northern beans, drained and rinsed
  • 1 cup 130 g frozen peas
  • 2 cups 134 g chopped kale
  • Juice of ½ lemon

Instructions
 

  • Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery, and sauté for 4 minutes until softened and translucent. Add the garlic and sauté for an additional minute until fragrant.
  • Add the diced potato, pasta, zucchini, Italian seasoning, salt, thyme, black pepper, diced tomatoes, vegetable broth, and bay leaves. Stir to combine.
  • Cover the pot and bring to a boil. Once boiling, reduce the heat and let simmer, uncovered, for 8-10 minutes until the potatoes are tender and the pasta is al dente.
  • Remove the bay leaves. Stir in the tomato paste, beans, peas, and kale. Simmer for an additional 2-4 minutes until the beans and peas are warmed through, and the kale has wilted.
  • Add the juice of ½ lemon and stir to combine. Serve warm.

Notes

Omit the olive oil and sauté the vegetables in 2 tablespoons of water or low-sodium vegetable broth. Add more liquid as needed to prevent sticking.
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