Grandma’s 1 Amazing Minestrone Soup

There’s just something magical about a big pot of simmering minestrone soup, isn’t there? It’s like a warm hug in a bowl, full of all the good stuff! Growing up, my Grandma Carla’s Italian vegetable soup was a constant source of comfort, especially on chilly evenings. She had this knack for making even the simplest ingredients sing, and her minestrone soup was no exception. This recipe I’m sharing today is my take on her classic, an easy, hearty minestrone that’s overflowing with veggies and flavor, perfect for those nights when you need something both nourishing and soul-satisfying. Trust me, this is going to be your new favorite go-to!

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Why You’ll Love This Hearty Minestrone Soup

Seriously, why wouldn’t you love this soup? It’s the perfect weeknight dinner – so incredibly easy to throw together, but tastes like it simmered all day. It’s packed with good-for-you veggies, making it a really healthy choice without sacrificing any flavor. Honestly, it’s pure comfort in a bowl!

• Super Easy: Minimal chopping, mostly hands-off simmering time.
• Bursting with Flavor: All those veggies and herbs create a delicious, complex taste.
• Healthy & Hearty: Packed with fiber and nutrients, it’ll keep you full and satisfied.
• Perfect for Meal Prep: Makes a big batch that’s even better the next day!

Ingredients for the Best Minestrone Soup

Okay, let’s talk about what goes into this pot of deliciousness! This is what you’ll need to gather for your hearty Italian vegetable soup:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 (28 ounce) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 cup chopped zucchini
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste
• Optional: Parmesan rind for simmering

A little note about the Parmesan rind: Don’t skip this if you can help it! It adds this amazing, deep umami flavor to the broth as it simmers. Just pop it in and fish it out before serving. It’s like a secret weapon for that amazing “grandma’s cooking” taste.

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Tips for Making Perfect Minestrone Soup

Alright, let’s get down to the nitty-gritty of making a truly knock-your-socks-off minestrone soup! It’s not complicated, I promise, but a few little tricks can really elevate it from good to absolutely divine. My Grandma Carla always said the secret was in the *care* you put into it, and I totally believe her. First off, don’t skimp on the veggies – the more, the merrier! Fresh, vibrant produce really makes a difference here. And that little Parmesan rind I mentioned? Oh boy, it’s a game-changer for adding that deep, savory flavor that makes you go “Mmm!” You can ask your cheese monger for one or just save them from your regularly purchased Parmesan cheese. Also, remember that the pasta will soak up broth as it sits, so if you’re planning on leftovers, you might want to cook the pasta separately and add it to individual bowls when serving. This keeps it from getting too mushy! For more tips and inspiration, check out my blog!

How to Prepare This Easy Minestrone

Okay, my friends, let’s get this amazing minestrone soup going! It’s honestly so simple, you’ll wonder why you haven’t made it a million times already. Grab your biggest pot – a Dutch oven is perfect here. First things first, heat up that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion, carrots, and celery. Let them get nice and tender; this usually takes about 8 to 10 minutes. You want them soft, not burnt, so keep an eye on them!

Next, sprinkle in your minced garlic, oregano, basil, and thyme. Give it all a good stir for about a minute until you can really smell those lovely herbs. Oh, that aroma is just the best, right? Now, pour in the whole can of diced tomatoes (don’t drain them, all that juice is flavor!) and your 6 cups of vegetable broth. If you’re using that super-secret weapon, the Parmesan rind, toss it in now too. Bring this whole magical mixture up to a boil.

Once it’s bubbling away, add your rinsed and drained kidney beans, cannellini beans, and that cup of small pasta. Stir it all around, then turn the heat down so it’s just simmering gently. Put a lid on and let it bubble away for about 15 to 20 minutes. You want that pasta to be cooked through perfectly. Finally, stir in your chopped zucchini. It only needs about 5 more minutes to get tender. Fish out that Parmesan rind if you used one (give it a little kiss goodbye!), then stir in your fresh parsley. Give it a taste and add salt and pepper until it’s just right for you. Boom! Dinner is served!

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Ingredient Notes and Substitutions for Minestrone

So, you’ve got your basic ingredients for this hearty minestrone soup, but what if you’re missing something or just want to jazz it up? That’s the beauty of minestrone – it’s so forgiving! The beans are key for that hearty feel; kidney and cannellini are classics, but feel free to toss in some chickpeas or even a can of butter beans if that’s what you have. Pasta-wise, any tiny shape works – ditalini, elbow macaroni, or even broken-up spaghetti. Just remember that pasta really soaks up broth, so cooking it separately is a good trick for leftovers. And veggies? Oh, the possibilities! Swap out the zucchini for some chopped green beans, a handful of spinach or kale at the end, or even some diced potatoes added with the broth. It’s your kitchen, make it your own!

Serving Suggestions for Your Hearty Italian Vegetable Soup

This hearty minestrone soup is practically a meal in itself, but serving it up with a few extras just makes it feel even more special! I love pairing it with some crusty bread for dipping – maybe a nice sourdough or focaccia. A little sprinkle of extra fresh parsley or a dollop of pesto right before serving adds this beautiful pop of freshness. And if you’re feeling fancy, a little grating of Parmesan cheese on top is always a winner. We often just have a big bowl of this Italian vegetable soup with a simple green salad, and it’s just perfect!

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Storage and Reheating Your Minestrone

One of the best things about this easy minestrone is how well it keeps! Honestly, I think it tastes even better the next day. Just let it cool down completely, then pop it into an airtight container in the fridge. It’ll be good for about 3-4 days. If you want to freeze it, it does freeze really well too! Just make sure to use freezer-safe containers. When you reheat it, you might need a splash more broth since the pasta can soak up a bit. Just warm it gently on the stove – no microwave needed for the best flavor!

Frequently Asked Questions about Minestrone Soup

Got questions about making the best minestrone soup? You’ve come to the right place! This hearty Italian vegetable soup is super forgiving, but here are a few things people often ask me.

Is Minestrone Soup Healthy?

Oh, absolutely! This minestrone soup is a powerhouse of nutrition. It’s loaded with veggies, fiber from the beans and pasta, and vitamins. It’s the kind of healthy soup that really fills you up without weighing you down, making it perfect for any time of year.

Can I Freeze Minestrone Soup?

Yes, you can! Minestrone soup freezes beautifully. Just let it cool completely, then store it in airtight containers. A little tip: the pasta might get a bit softer after freezing. If you know you’ll have leftovers, you can cook the pasta separately and add it to individual bowls when reheating. That keeps everything just right!

What are the essential vegetables for Minestrone?

The stars of this hearty minestrone soup are usually onions, carrots, and celery – that classic mirepoix base that builds so much flavor. Then you’ll find tomatoes, zucchini, and beans. But honestly, you can add just about any veggies you have on hand! That’s the beauty of this Italian vegetable soup.

Nutritional Information for this Minestrone Soup

Just a heads-up, these numbers are estimates, okay? They can totally change depending on the brands of canned goods you use and exactly how big you chop your veggies. But generally, a serving of this hearty minestrone soup (about 1.5 cups) comes in at around 280 calories, with about 4g of fat, 12g of protein, and a whopping 12g of fiber! It’s a super satisfying and healthy meal.

Hearty Minestrone Soup

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A comforting and easy Italian vegetable soup, perfect for a healthy and satisfying meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 (28 ounce) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 cup chopped zucchini
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste
• Optional: Parmesan rind for simmering

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Add garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
3. Stir in diced tomatoes and vegetable broth. If using, add the Parmesan rind. Bring to a boil.
4. Add kidney beans, cannellini beans, and pasta. Reduce heat and simmer, covered, for 15-20 minutes, or until pasta is cooked through.
5. Stir in zucchini and cook for another 5 minutes, until tender.
6. Remove Parmesan rind, if used. Stir in fresh parsley.
7. Season with salt and pepper to taste. Serve hot.

Notes

• For a richer flavor, add a Parmesan rind to the soup while it simmers. Remove it before serving.
• You can substitute other vegetables like green beans, spinach, or potatoes.
• This soup is great for meal planning and leftovers taste even better the next day.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 8g
• Sodium: 750mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg