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I’m excited to share my favorite homemade minestrone recipe with you! This Italian classic is a hearty vegetable soup. It will warm your soul. You can make a pot of this comforting soup in over an hour. It’s perfect for feeding a crowd.
My version is better than any restaurant or store-bought soup. It has fresh veggies like zucchini and spinach. Plus, it has kidney beans and pasta. Trust me, this homemade minestrone will change your meal plans. Let’s start making some magic in the kitchen!
Exact Ingredients List (+ Possible Substitutes)
I love cooking minestrone soup, and I’m excited to share my ingredient list with you. Let’s start with the basics. You’ll need olive oil, garlic, onions, celery, and carrots. These form the flavorful base of our soup.
For the liquid components, I use a mix of tomato sauce and vegetable broth. If you prefer, chicken broth works too. A splash of red wine adds depth, but it’s optional.
Now for the veggies. I like to use zucchini, spinach, and green beans. Feel free to swap these with seasonal alternatives like butternut squash or kale. Don’t forget the beans! I use kidney beans, but any type works well.
For herbs, fresh basil and oregano are my go-to choices. They bring a lovely aroma to the soup.
Pasta is a must in minestrone. I prefer seashell pasta, but orecchiette or small shells are great substitutes. Finally, a sprinkle of Parmesan cheese on top adds the perfect finishing touch.
- Vegetable substitutes: sweet potatoes, pumpkin, or cabbage
- Bean options: cannellini, navy, or pinto beans
- Pasta alternatives: ditalini, orzo, or broken spaghetti
Remember, minestrone is flexible. Feel free to adjust ingredients based on what’s in your pantry. The key is to create a hearty, veggie-packed soup that you’ll love.
Instructions
I start by heating olive oil in a big pot over medium heat. Once hot, I sauté vegetables. I use minced garlic and diced onions first.
Then, I add chopped celery and carrots. I stir until they get soft.
Next, I pour in tomato sauce, broth, and water. I bring it to a boil, then lower the heat. Then, I add more veggies, beans, and herbs.
While the soup cooks, I cook pasta in another pot. I follow the package instructions. Once it’s done, I drain and set it aside.
When the soup is ready, I put it in bowls. I add cooked pasta to each bowl.
Finally, I sprinkle grated Parmesan cheese on top. I also drizzle with a bit of olive oil. This makes the soup extra tasty.
The whole cooking time is about 45 minutes. Prep takes around 35 minutes. This minestrone is great for a cozy dinner at home.
My family loves eating this soup together. It’s our favorite meal on cold nights.
Tips, Tricks & Storing
I love making minestrone soup because it’s easy to freeze. After cooking, I put it in containers and freeze for later. Just remember, pasta and veggies might get a bit soft when you reheat.
This soup is great for using up leftover veggies. I add whatever I have in the fridge. I make sure all veggies are the same size for even cooking. And I always drain and rinse canned beans to cut down on salt.
The slow cooker is perfect when I’m busy. I put all ingredients in, except for pasta, spinach, and parsley. Then, I cook it for 4-6 hours on low or 2-3 hours on high. Finally, I add pasta and spinach for the last 20-30 minutes.
Did you know minestrone tastes better the next day? The flavors get even better overnight. So, make a big batch and enjoy it later!
- Cut veggies to similar sizes for even cooking
- Drain and rinse canned beans to reduce sodium
- Use slow cooker for hands-off cooking
- Let flavors meld overnight for best taste
“Minestrone is like a warm hug in a bowl – comforting, nourishing, and even better the next day!”
Recipe Variations & Serving Suggestions
I love how minestrone soup changes with the seasons. In fall, I add butternut squash for a warm touch. In summer, I use zucchini and yellow squash for a light taste.
For extra protein, I add cooked Italian sausage. It makes the soup taste savory. Or, you can use white beans or chickpeas if you want a plant-based option.
When serving, I love to have warm, crusty bread on the side. Garlic knots are also great for dipping in the soup. For something lighter, a crisp salad goes well with it.
If you have food allergies, don’t worry! Use gluten-free pasta or leave out the cheese for a vegan version. I like to top it with fresh parsley before serving. It adds color and fresh taste to the soup.