Hearty Homemade Minestrone Soup

by

 

Hearty Homemade Minestrone Soup

Warm, nourishing, and full of garden-fresh flavor, this classic Italian Minestrone Soup is the ultimate comfort in a bowl. Packed with tender vegetables, fiber-rich beans, fresh herbs, and small pasta, this soup is wholesome, satisfying, and perfect for any time of year.

This recipe is made entirely from scratch and designed to be flexible—you can easily make it vegetarian, gluten-free, or even customize it with your favorite seasonal produce. It freezes beautifully and makes an excellent choice for batch cooking or weekly meal prep.

Why This Recipe Works

  • Packed with vegetables and plant-based protein for a well-balanced meal
  • A freezer-friendly option that stores well for up to 3 months
  • Customizable based on what you have in your pantry
  • Kid-friendly thanks to the creamy blended bean base
  • A perfect light dinner or lunch paired with crusty bread or crackers

Ingredients

  • 15 oz can white beans, such as cannellini or navy beans, drained and rinsed
  • 32 oz reduced-sodium chicken broth or vegetable broth (for a vegetarian version)
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 2 cloves garlic, minced
  • 28 oz can petite diced tomatoes
  • Parmesan rind (optional), for added umami richness
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tablespoons fresh basil, chopped
  • ¼ cup fresh Italian parsley, chopped
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 medium zucchini, diced (about 8 oz)
  • 2 cups chopped spinach, fresh or thawed from frozen
  • 2 cups cooked small pasta, such as ditalini or orzo, cooked al dente

Instructions

1. Prepare the Bean Base

Place half the can of white beans in a blender along with 1 cup of the broth. Blend until smooth and creamy. Set aside. This step adds richness to the broth without needing cream.

2. Cook the Aromatics

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 10–12 minutes until the vegetables soften and become fragrant.

3. Build the Soup

Pour in the remaining broth and add the blended beans, diced tomatoes, whole beans, parmesan rind (if using), rosemary sprig, bay leaves, salt, pepper, basil, and parsley. Stir to combine. Bring the soup to a gentle boil, then reduce the heat to low and cover. Simmer for 35–40 minutes to allow the flavors to meld.

4. Add the Final Vegetables

Stir in the diced zucchini and spinach. Cover and continue simmering for another 10 minutes, until the zucchini is tender and the greens are wilted.

5. Cook the Pasta

Meanwhile, cook the pasta in a separate pot according to package directions until al dente. Drain and set aside. Keeping the pasta separate prevents it from soaking up too much broth while stored.

6. Serve

Remove the bay leaves, rosemary stem, and parmesan rind. Taste and adjust seasoning if needed. Ladle the hot soup into bowls and add a scoop of pasta to each serving. If desired, finish with a sprinkle of freshly grated parmesan cheese.

Storage and Freezing Tips

  • Refrigerator: Soup will keep for up to 4 days in an airtight container. Store the pasta separately to prevent it from becoming mushy.
  • Freezer: Let the soup cool completely before freezing in freezer-safe containers or bags. Freeze for up to 3 months. Defrost in the refrigerator overnight and reheat on the stovetop or in the microwave.
  • Pasta: Cook and store pasta separately to keep its texture intact.

Recipe Variations

  • Gluten-Free: Use gluten-free pasta or substitute pasta with diced potatoes.
  • More Veggies: Add green beans, leafy kale, cauliflower, or peas.
  • More Protein: Toss in extra beans like kidney beans or chickpeas.
  • Herb Swap: Try fresh oregano or thyme for a different flavor profile.

 

Leave a Comment