I’ve been really into soup lately, and today, I have another delicious recipe for you: my version of the classic Italian minestrone soup. It’s a hearty Italian soup packed with vegetables.
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Why this Recipe Works
This delicious minestrone soup recipe is one to keep on hand. Perfect to empty out your fridge or whenever you’re craving a heartwarming light meal. It’s definitely a filling and warming bowl of soup and it’s also very easy to make.
Italian Vegetable Soup
If you’re wondering what minestrone soup is, It’s officially an Italian vegetable soup. “Minestra” means “soup” in Italian, and “minestrone” means “big soup.” Why is it a “big soup”? Because it contains many delicious ingredients, just like this Italian wedding soup. Nowadays, though, everyone makes their own version of it. This is mine!
Minestrone Soup Ingredients
When I think of minestrone soup, I think of a well-filled bowl of soup with tomatoes, of course. Because, as with many Italian dishes, tomatoes are an essential ingredient in this recipe!
- Italian herbs: such as oregano and thyme are also a must
- Fresh vegetables: at least three other types, I would recommend using carrot, celery and zucchini
- Beans: traditionally cannellini beans, to add texture and protein
- Liquids: to keep this soup vegetarian, I like to use vegetable broth, tomato puree and canned diced tomatoes
- Pasta: is often added to the soup as well. I find this particularly appealing if you want to turn it into a full meal type of soup. So, this minestrone recipe includes pasta as well!
Traditional Minestrone Soup Recipe
This minestrone soup is deliciously thick and hearty, so you can definitely serve it as a meal. It’s also delicious with a side of bread such as a focaccia. But that’s not essential. Feel free to vary the types of vegetables and pasta you use.
There is no single set recipe for minestrone soup. Like in most Italian recipes, ingredients vary greatly from region to region. Often, vegetables available in that season are used. I chose to add pumpkin to the mix, in addition to the other vegetables. Feel free to experiment!
Frequently Asked Questions
Is this soup vegetarian?
Yes it is! All ingredients are vegetarian.
Can I freeze this soup?
You could, but I would recommend setting aside an amount to freeze before adding the pasta. The pasta may not freeze well.
How long does the soup keep in the fridge?
When stored in a sealed container, I would say up to 3 days.
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Ingredients
- 1 onion
- 2 clove garlic
- 2 stalk celery
- 1 carrot
- 1 zucchini
- 300 gram pumpkin
- 3 tsp Italian seasoning
- 70 gram tomato paste
- 400 gram diced tomatoes
- 500 ml vegetable broth
- 100 gram pasta
- 125 gram cannellini beans (drained)
- Olive oil
- Fresh parsley
- Parmesan cheese
Equipment
- Soup pot
INSTRUCTIONS (how to make this recipe):
- Chop the onion and finely mince the garlic. Dice the celery, carrot, zucchini, and pumpkin.
- Heat a tablespoon of olive oil in a soup pot and sautée the onion, garlic, and vegetables until softened. This takes about 10 minutes.
- Add the Italian seasoning and fry briefly.
- Add the tomato paste and cook for a few minutes.
- Then, add the diced tomatoes and broth.
- Add the pasta, then simmer for about 15 minutes, until the pasta is cooked and the soup has thickened.
- Add the beans to the soup for the last five minutes to heat them through.
- Serve the soup in bowls with grated Parmesan cheese and fresh parsley sprinkled on top.
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