There’s something so comforting about a steaming bowl of traditional Italian minestrone soup on a chilly evening – it’s like a big, warm hug from Nonna herself! I’ve been making this version for years, tweaking it until it became the hearty, veggie-packed meal my whole family begs for. What I love most is how flexible minestrone is – toss in whatever fresh veggies you’ve got, swap the pasta if you want, and it still turns out delicious every time. This recipe gives you that authentic Italian flavor with minimal fuss, perfect for busy weeknights or lazy Sundays when you just want something nourishing.
Table of Contents
Table of Contents
Why You’ll Love This Traditional Italian Minestrone Soup
Oh, where do I even start? This minestrone is the kind of soup that makes you want to curl up on the couch with a big bowl and forget about the world outside. Here’s why it’s absolutely worth making:
- Packed with goodness – Loaded with veggies, beans, and just the right amount of pasta, it’s a complete meal in one bowl that keeps you full for hours.
- Easy to tweak – Got extra zucchini or need to skip the pasta? No problem! This recipe is forgiving and flexible.
- Meal prep magic – It tastes even better the next day, making it perfect for lunches all week.
- Comfort in every spoonful – That rich, savory broth with a hint of parmesan? Pure Italian soul food.
Trust me, once you try it, this will become your go-to soup for chilly nights and busy days alike!
Ingredients for Traditional Italian Minestrone Soup
Okay, let’s gather everything you’ll need for this cozy pot of goodness! I’ll walk you through each ingredient so you know exactly what to grab at the store. The secret to amazing minestrone? Fresh, simple ingredients that all work together beautifully.
- 1 cup onion – diced nice and small (I like yellow onions for their sweetness)
- ¾ cup carrots – shredded or chopped (I usually shred them for quicker cooking)
- ½ cup celery – chopped (those little crescent moons are perfect!)
- 2 tablespoons olive oil – for that authentic Italian flavor
- 1 can (15 oz) stewed tomatoes – I use whole tomatoes and crush them with my hands – it’s messy but fun!
- 1 parmesan cheese rind – this is my secret weapon for deep, savory flavor
- 1 ½ teaspoons garlic powder – or 3 fresh cloves if you’re feeling fancy
- 1 teaspoon onion powder – gives that extra umami kick
- 1 teaspoon Italian seasoning – the perfect blend of herbs
- ¾ teaspoon salt – plus more to taste later
- ½ teaspoon black pepper – freshly ground if possible
- ¼ teaspoon red pepper flakes – just enough for a gentle warmth
- 6 cups vegetable broth – chicken or beef broth work great too
- 1 can (15 oz) dark red kidney beans – drained and rinsed
- 1 can (15 oz) cannellini beans – also drained and rinsed
- 1 cup potatoes – diced into small cubes (peeled or unpeeled – your choice!)
- ¾ cup ditalini pasta – or any small pasta you love
- 2 tablespoons tomato paste – for that rich, concentrated tomato flavor
- 2 bay leaves – dried is perfect here
- 3 cups baby spinach – roughly torn (it wilts down a lot!)
- ¼ cup parsley – chopped fresh for that bright finish
- ¼ cup parmesan cheese – freshly shredded (plus extra for serving)
- 2 tablespoons butter – because everything’s better with butter!
See? Nothing too fancy – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you don’t need anything fancy to make this minestrone! Just grab these basic kitchen tools (you probably have most already):
- A large soup pot (at least 5 quarts – this makes a big batch!)
- A trusty wooden spoon for stirring
- A sharp knife and cutting board for prepping all those fresh veggies
- A can opener (because wrestling with cans is no fun)
That’s it! Now let’s get those vegetables chopped and start cooking.
How to Make Traditional Italian Minestrone Soup
Alright, let’s dive into making this comforting pot of goodness! Follow these steps and you’ll have soup that smells like an Italian grandmother’s kitchen in no time. Don’t rush it – good minestrone takes patience and love!
Sautéing the Vegetables
First, heat your olive oil in that big soup pot over medium heat. Toss in the onions, carrots, and celery – I call this the “holy trinity” of soup starters! Stir them around until the onions turn translucent and the carrots get just a little golden around the edges, about 5-7 minutes. That golden color means flavor’s developing!
Building the Soup Base
Now for the fun part – grab those tomatoes and crush them right into the pot with your hands (kids love helping with this messy step!). Add the tomato paste, parmesan rind (trust me, it’s magic), and all those lovely spices. Let everything sizzle together for about 2 minutes until your kitchen smells incredible. Then pour in the broth and bay leaves – the liquid should just cover everything nicely.
Adding Beans and Pasta
After simmering for 15 minutes (set a timer!), toss in both types of beans and the potato cubes. Let them cook until the potatoes are tender when poked with a fork, about another 15 minutes. Now stir in the pasta – cook until it’s al dente (with just a little bite), usually 8-10 minutes depending on your pasta shape.
Finishing Touches
Almost done! Turn off the heat and stir in the spinach and parsley – they’ll wilt beautifully from the soup’s heat. Finally, add the butter and parmesan cheese, stirring until melted. This makes the broth silky and rich. Taste and adjust salt if needed – I always add an extra pinch!
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Hearty Traditional Italian Minestrone Soup in Just 45 Minutes
A hearty and traditional Italian minestrone soup packed with vegetables, beans, and pasta.
- Total Time: 60 mins
- Yield: 6 servings 1x
Ingredients
- 1 Cup onion, diced
- ¾ Cup carrots, shredded or chopped
- ½ Cup celery, chopped
- 2 Tablespoons olive oil
- 1 Can stewed tomatoes, 15-Ounce can of whole tomatoes
- 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-Ounce can, drained and rinsed
- 1 Can cannellini beans, 15-Ounce can, 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
- In a large soup pot, saute the onions, celery, and carrots with the olive oil until they begin to gain some color.
- Add the tomatoes to the pot one at a time, crushing each one by hand as you drop them in, reserve the tomato juices. Add the tomato paste, parmesan rind, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes. Sauté together for just a couple minutes.
- Add the juices from the tomatoes, broth, and bay leaves, bring to a light boil then reduce heat and let simmer for 15 minutes.
- Carefully, give the soup a taste, add additional salt, pepper, or red pepper flakes as preferred.
- Add both of the beans, and the potatoes, let simmer for another 15 minutes.
- Add the pasta and cook until the potatoes are soft and pasta is al dente.
- Add the spinach and parsley, and stir.
- Add the butter and parmesan, stir. Once the butter and parmesan have melted the soup is ready to serve. Garnish with optional grated parmesan, black pepper, red pepper flakes or fresh parsley.
Notes
- Use fresh vegetables for the best flavor.
- Adjust seasoning to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Tips for the Best Traditional Italian Minestrone Soup
After making this soup a zillion times (give or take), I’ve picked up some tricks that take it from good to wow! First, always use fresh parsley if you can – that bright green flavor makes all the difference stirred in at the end. The parmesan rind? Don’t skip it! It adds this deep, savory note that’ll have everyone asking, “What’s your secret?” If you like a little kick, bump up those red pepper flakes – I sometimes add an extra pinch because my family loves the warmth. And here’s my golden rule: let the soup sit for 10 minutes after cooking before serving. Those flavors need a minute to get to know each other!
Oh, and leftovers? They’re even better the next day! Just store it in the fridge with the pasta separate if you can (to keep it from getting mushy). When reheating, splash in a little broth or water – the soup thickens as it sits. You’ll thank me when you’re enjoying that second bowl!
Ingredient Substitutions and Variations
One of the best things about minestrone? You can make it your own! No spinach? Swap in kale or Swiss chard – just chop it finely. Watching carbs? Skip the pasta or use zucchini noodles (add them at the very end). Vegetarian? You’re already set – but if you want meat, browned Italian sausage makes a delicious addition. For gluten-free folks, any small GF pasta works great (just check the cooking time). Don’t have cannellini beans? Navy or great northern beans are perfect substitutes. And if you’re out of fresh parsley, a teaspoon of dried works in a pinch – though fresh really is better!
The beauty of this soup is how forgiving it is. Raid your fridge – zucchini, green beans, even leftover roasted veggies can find a happy home in your minestrone. That’s how Italian grandmothers do it! If you’re looking for other hearty soup ideas, check out my recipe for Italian Sausage Gnocchi Soup.
Serving Suggestions for Traditional Italian Minestrone Soup
Oh, let’s talk about how to serve this beauty! A big, crusty loaf of Italian bread is my go-to – perfect for sopping up every last drop of that delicious broth. For a lighter meal, pair it with a simple arugula salad dressed with lemon and olive oil. And don’t forget extra parmesan for sprinkling – because can you ever really have too much cheese? Buon appetito!
Storage and Reheating Instructions
Here’s how to keep your minestrone tasting fresh! Store leftovers in an airtight container in the fridge – it’ll stay delicious for about 3 days. When reheating, do it gently on the stove with a splash of broth to loosen it up. I avoid the microwave – it can make the pasta mushy and veggies soggy. Trust me, a little patience on reheating makes all the difference! If you’re interested in other easy slow cooker meals, you might enjoy my Crockpot Lasagna Soup.
Nutritional Information for Traditional Italian Minestrone Soup
Here’s the scoop on what’s in each comforting bowl! This nutritional info is based on my exact recipe, but remember – different brands of broth or beans might change things slightly. Per serving (about 1 generous cup):
- Calories: 320
- Fat: 10g (3g saturated)
- Carbs: 45g
- Fiber: 10g – that’s nearly half your daily need!
- Protein: 12g
Not bad for a meal that keeps you full for hours, right? The beans and veggies pack a nutritional punch while tasting absolutely delicious. For more healthy soup options, take a look at my Anti-Inflammatory Chicken Soup.
Frequently Asked Questions
Can I freeze minestrone soup?
Absolutely! Just leave out the pasta if you can – it tends to get mushy when thawed. Freeze the soup in airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge and add freshly cooked pasta when reheating. The veggies and beans hold up beautifully!
Can I make this without pasta?
You bet! My cousin Gina makes it pasta-free all the time. Just add extra potatoes or another can of beans for heartiness. The soup still tastes wonderfully authentic – maybe even more “Tuscan” that way!
What’s the best substitute for parmesan rind?
If you don’t have a rind, no worries! Stir in 2 tablespoons of grated parmesan while building the soup base. It won’t be quite the same, but still delicious. (And start saving those rinds in your freezer – they’re gold!)
How can I make this soup thicker?
Easy! Mash some of the beans against the pot before adding the broth, or let the soup simmer uncovered for an extra 10 minutes to reduce. Some folks stir in a tablespoon of cornstarch mixed with water, but I prefer the natural route.
Is this like Jamie Oliver’s minestrone?
It’s similar in spirit! Jamie’s version has its own twist (he loves adding pesto), but both celebrate those classic Italian flavors. Try mine first, then experiment with his – that’s how great cooks learn!
Share Your Experience
I’d absolutely love to hear how your minestrone turns out! Did you add any special twists? Snap a photo and tag me – there’s nothing I enjoy more than seeing your kitchen creations. Leave a comment below with your thoughts or questions… and don’t forget to rate the recipe if you loved it as much as my family does! You can also follow along for more updates on Facebook.
