Hearty Minestrone Soup

This hearty Minestrone Soup is my answer whenever I want something filling yet fresh made with simple ingredients and colorful veggies. Every bite is loaded with small pasta tender beans and a mix of vegetables in a rich tomato broth finished with bright green kale basil and plenty of parmesan. It comes together quickly and warms you from the inside out perfect for a cozy weeknight meal you can feel good about.

I first made this on a chilly Sunday afternoon when I wanted something both wholesome and satisfying. Now whenever my friends drop by unexpectedly it is my go to for an easy dinner that feels special.

Ingredients

• Olive oil: adds richness and helps sauté veggies Look for extra virgin with a golden color and mild aroma
• Yellow onion: brings sweetness and depth Choose one that feels heavy for its size with dry papery skin
• Carrots: add natural sweetness and brighten up the soup Pick firm carrots with a vibrant orange hue
• Celery: provides aromatic freshness Select stalks that are crisp and have leafy tops
• Garlic: gives a savory base Always use plump cloves with tight skin for best flavor
• Green beans: add texture and color Fresh beans should snap easily and be free of blemishes
• Diced tomatoes: create the hearty tomato broth Go for San Marzano style if possible for a sweeter flavor
• Vegetable broth: gives body and complexity Choose low sodium for better salt control
• Cannellini beans: make the soup creamy and filling Canned beans should be whole and not mushy
• Kale: brings earthy depth plus nutrients Look for dark green leaves with no yellow spots
• Small pasta: such as elbow macaroni or ditalini holds bite and soaks up flavor Choose classic wheat or whole grain for added fiber
• Salt and black pepper: sharpen all the flavors Always opt for freshly cracked pepper for more aroma
• Fresh basil: for a burst of herby freshness Pick leaves that are deep green and not wilted
• Shaved parmesan: adds umami and richness Use a block of parmesan to shave yourself for best taste

Step-by-Step Instructions

Prep the Aromatics:

Finely dice the onion chop carrots into rounds and slice celery Thin and uniform pieces help everything cook evenly and create a sweet flavorful base

Sauté the Vegetables:

Add olive oil to a large heavy bottomed pot Set over low heat Warm gently before stirring in onion carrots and celery Cook for at least ten minutes stirring often until veggies become soft and edges start to look glossy The slow cooking here really builds the soup’s flavor

Add Garlic and Green Beans:

Stir in minced garlic and the chopped green beans Cook for four minutes until the garlic is fragrant and the beans turn a slightly brighter green Watch that the garlic does not brown as it can taste bitter

Build the Broth:

Pour in canned diced tomatoes and all the vegetable broth Increase heat slightly and bring to a gentle simmer Let everything bubble quietly for twenty minutes This is when the flavors combine and the veggies soften

Add Beans Pasta and Greens:

Stir in rinsed cannellini beans chopped kale and the small pasta Stir everything well Simmer again uncovered for up to twelve minutes until the pasta is just cooked through and the kale tenderizes

Season and Finish:

Taste and add a couple of pinches of salt and black pepper to fit your taste Scoop out a bite of the broth and try it with a noodle to check both texture and balance

Garnish and Serve:

Ladle the soup into wide bowls Top generously with torn fresh basil and plenty of shaved parmesan Enjoy it steaming hot

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My favorite ingredient is the parmesan sprinkled in right before serving There is something about those salty melty flecks on top that always reminds me of gatherings with my grandmother She never let a bowl leave her kitchen without a flourish of cheese and something green

Storage Tips

Store cooled soup in airtight containers in the fridge for up to four days I always find the flavors get even richer the next day For longer keeping freeze in portions for up to three months Thaw overnight in the fridge and reheat gently on the stove If making ahead try keeping the pasta separate so it does not soak up all the broth

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Ingredient Swaps

Minestrone is famously adaptable Swap kale for spinach or Swiss chard or add a handful of zucchini for a lighter twist If you are out of cannellini beans use any white bean you have on hand Broken up spaghetti or orzo work beautifully in place of ditalini In a pinch you can even stir in frozen corn or peas at the end for extra color and sweetness

Serving Suggestions

This soup is plenty filling on its own but I love serving it alongside crusty sourdough or a slice of toasted garlic bread For a more substantial meal pair it with a salad of arugula and lemon Or add a fried egg on top for more protein It also makes a lively starter for Italian dinners

Minestrone’s Roots

Minestrone is an Italian classic with deep peasant roots originally created to make the most out of whatever vegetables and staples were on hand The beauty is that no bowl ever tastes exactly the same My family keeps the tradition by making it a little different each time sometimes richer in winter or brighter in spring with fresh basil and summer squash

Recipe FAQs

→ What vegetables work best in this soup?

Onions, carrots, celery, green beans, and kale form the traditional base, but zucchini, potatoes, peas, and spinach are excellent alternatives or additions for varied textures and flavors.

→ How do I prevent the pasta from becoming mushy when storing leftovers?

Cook the pasta separately and add it just before serving leftovers to keep it from soaking up the broth and losing its bite.

→ Can I use fresh beans instead of canned cannellini beans?

Fresh beans can be used but require soaking and longer cooking time. Canned beans offer convenience and a creamy texture with minimal prep.

→ What is the best way to enhance the broth’s flavor?

Simmering with a parmesan rind adds richness and depth to the broth, removed before serving for a subtle umami boost.

→ How do I adjust this dish for a heartier version?

Add diced potatoes to the simmering soup for extra fullness, especially suitable for colder months.

→ Which pasta shapes work well in this dish?

Small shapes like elbow macaroni, ditalini, broken spaghetti, or orzo hold the texture well and meld with the broth and vegetables.