Classic Italian Minestrone Soup
Thick, chunky, and oh-so-delicious, this Italian Minestrone soup is a hearty vegetarian meal that you’ll make over and over. It’s loaded with nourishing veggies and protein-rich beans. It’s a well-rounded dish that’s easy to make, yummy to eat and makes even better leftovers.
Servings: 6 servings
Calories: 247kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots - cut into cubes
- 1 red onion - peeled and chopped
- 2 cloves of garlic - minced
- 2 celery stalks
- 2 green beans - cut into ½ inch cubes
- 2 medium potatoes - peeled and cut into ½ inch cubes
- 1 15 oz can diced tomatoes - (400g)
- 1 15 oz can borlotti beans - drained and rinsed (240g drained)
- 1 cup pumpkin - cut into ½ inch cubes
- ½ leak - cut into rinds
- 2 cups cauliflower florets
- ½ cup frozen peas
- 2 cups greens - spinach, kale, Swiss chard, beet greens etc.
- 1 stig fresh rosemary
- 2 bay leaves
- 6 cups water - note 1
- fresh chopped parsley - handful
- sea salt
- black pepper
Optional
- 6 ounces small pasta - ditalini, orzo
- grated parmesan - optional for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, red onion, garlic, and celery. Cook until they start to soften.
- Stir in green beans, potatoes, pumpkin, leek, and cauliflower. Cook for about 5 minutes, stirring occasionally.
- Pour in the crushed tomatoes and enough water to cover the vegetables. Add borlotti beans, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes.
- Add the frozen peas and greens in the last 10 minutes of cooking. If using pasta, add it to the pot as well. Cook until the greens are wilted and the pasta is cooked through.
- Remove bay leaves and rosemary sprig. Adjust seasoning with salt and pepper. Stir in the fresh chopped parsley. Serve hot with a sprinkle of grated parmesan (if desired), a drizzle of olive oil, and some crustry bread.
Notes
Note 1 - Broth? Some recipes mention using vegetable or chicken broth in minestrone, but in Italy, we just use water as the veggies will give all the flavor you need to the soup.
Note 2 - Vegetables: Minestrone is a dish that we enjoy in Italy throughout the year; use fresh summer produce like zucchini and bell peppers, and opt for hearty winter vegetables like kale and root vegetables as the seasons change. This approach will enhance flavor and will make your minestrone super nutritious.
Note - Thicker soup: For a thicker soup, mash some of the beans before adding them to the pot. Alternatively, blend about a third of the soup using a standard blender or an immersion blender for a creamier texture.
How to store: Allow the soup to cool completely before transferring to airtight containers.
It can be stored in the refrigerator for up to 4 days. Or portion it into freezer-safe containers and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently over low heat, adding a bit of water or broth if the soup has thickened in the fridge.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 247kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Sugar: 5g