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Italian Minestrone Soup Recipe

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4.3 from 60 reviews

A hearty and flavorful Italian Minestrone Soup packed with vegetables, beans, lentils, and small pasta, simmered in a savory tomato and vegetable broth. This comforting soup is perfect as a nutritious meal on its own and can be tailored with optional garnishes such as parmesan cheese and fresh herbs.

Ingredients

Vegetables

  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, diced
  • 2 bay leaves
  • 1 potato, diced into cubes
  • 3 cups spinach, roughly chopped

Legumes and Pasta

  • ½ cup dried lentils or 1 can cooked lentils
  • 1 can (15oz / 400g) cannellini beans or preferred beans
  • 1 cup (4.5oz / 125g) small pasta (farfalline pastina)

Liquids & Seasonings

  • 4 cups vegetable broth (low sodium preferred)
  • 2 cups water
  • 3 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • Optional parmesan cheese rind (omit for vegan recipe)

Optional Garnishes

  • Drizzle of extra virgin olive oil
  • Chopped fresh basil or parsley
  • Black pepper and/or red pepper flakes
  • Grated parmesan cheese or pecorino

To Serve

  • Crusty bread

Instructions

  1. Prepare Vegetables: Finely dice the onion, carrots, celery sticks, and garlic cloves. Dice the potato into cubes and roughly chop the spinach. Set aside.
  2. Sauté Base Vegetables: In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion, carrots, celery, and garlic, cooking gently until softened and fragrant, about 5-7 minutes.
  3. Add Tomato Paste and Bay Leaves: Stir in the tomato paste and bay leaves, cooking for 1-2 minutes to deepen the flavor.
  4. Add Potatoes, Lentils, Beans, Liquids: Add the diced potato, lentils (if using dried), cannellini beans, vegetable broth, and water. If using a parmesan rind, add it now for extra depth. Bring to a boil.
  5. Simmer Soup: Reduce heat to a gentle simmer. Cover and cook until the lentils and potatoes are tender, about 25-30 minutes. If using canned lentils, add them during the last 10 minutes of cooking.
  6. Add Pasta: Stir in the small pasta and cook according to package instructions until al dente, usually about 7-10 minutes.
  7. Finish with Spinach and Seasoning: Stir in the chopped spinach until wilted, then season generously with salt and black pepper to taste.
  8. Serve and Garnish: Ladle the minestrone into bowls. Garnish with optional fresh herbs, a drizzle of extra virgin olive oil, red pepper flakes, and grated parmesan or pecorino if desired. Serve with crusty bread.

Notes

  • Use low sodium vegetable broth to control salt levels.
  • For a vegan version, omit the parmesan cheese rind and cheese garnish.
  • Small pasta shapes like farfalline or pastina work best to complement the vegetables.
  • Adding a parmesan cheese rind during simmering adds an extra depth of flavor.
  • Adjust the thickness of the soup by adding more or less water depending on preference.
  • Store leftovers in the refrigerator for up to 3 days.
  • This soup can be made gluten-free by using gluten-free pasta.

Find it online: https://justsosavory.com/italian-minestrone-soup-recipe/