Italian Minestrone Soup Recipe

5 from 1 vote

Minestrone soup is a thick vegetable soup with beans, pasta, and seasonal veggies, cooked together in a flavorful broth. Here's a step-by-step recipe with photos and video.

Prep Time5

Cook Time25

Total Time30

Course: Starter

Cuisine: Italian

Servings: people

Calories: 297kcal

Author: Preeti Nayak

Equipment

Heavy bottom pot

Ingredients

3 tablespoon olive oil, divided
1 cup onion, chopped
2 teaspoon garlic, finely chopped
½ cup carrots, peeled & chopped
½ cup celery, diced
2 teaspoon Italian seasoning
salt to taste
½ teaspoon black pepper powder
1 can crushed tomatoes (or use 1.5 cups of fresh tomato puree)
3 cups vegetable broth
1 no. zucchini
½ cup Macaroni, elbow pasta, uncooked
1 cup red kidney beans, drained & rinsed (cooked beans)
1 cup spinach
1 tablespoon lemon juice
1 tablespoon sriracha (optional)

Instructions

Heat 2 tablespoons of olive oil in a pan on medium heat. Add the onion and garlic. Cook until the onions turn soft and translucent.
Add the carrots and celery. Stir and cook until the vegetables become soft.
Add Italian seasoning, salt, and black pepper. Mix well. Add the zucchini. Cover and cook for 5 minutes.
Stir in the crushed tomatoes and vegetable broth. Mix everything well. Cover and bring it to a boil.
Add the macaroni, red kidney beans, and spinach. Cook the pasta until it is al dente. Stir in between so it doesn't stick.
Taste and adjust the seasoning. Turn off the heat and add lemon juice, sriracha, and a little olive oil. Your minestrone soup is ready. Serve hot with crusty bread.

Video

Notes

You can use any small shape pasta.
If planning to freeze the soup then cook the pasta separately & then directly add it to the serving bowl.
Do not freeze the soup with pasta. It will become mushy & spoil the entire soup.
The soup will thicken with time. Add in some broth to adjust the consistency & reheat it.
After adding pasta, cook stirring it often to avoid pasta sticking to the bottom of the soup.

Nutrition