Hearty Homemade Minestrone Soup

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Hearty Homemade Minestrone Soup

A Comforting Italian Classic Loaded with Vegetables and Flavor

Minestrone is one of those timeless Italian soups that brings comfort in every spoonful. Made with a generous mix of fresh vegetables, tender beans, fragrant herbs, and small pasta, this wholesome dish is perfect for busy weeknights, chilly days, or anytime you want a nourishing meal that feels like a warm hug. This version is prepared entirely from scratch, using simple ingredients that come together to create a rich, satisfying broth without needing heavy cream or complicated steps.

One of the things that makes this minestrone truly special is the use of pureed white beans. Blending a portion of the beans with broth naturally thickens the soup, adding body and creaminess while keeping it light and nutritious. It is also a fantastic trick for anyone who prefers the flavor of beans but not the texture. A parmesan rind is optional, but if you have one, it adds a deep savory note as it simmers.

This soup is wonderfully versatile. You can adjust the vegetables based on what is in season, use gluten-free pasta if needed, or omit the pasta altogether and add extra vegetables or beans. It freezes beautifully and reheats well, making it ideal for meal prep.

Ingredients

  • 1 can (15 oz) 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
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 can (28 oz) petite diced tomatoes
  • Parmesan cheese rind, optional
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tablespoons chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground black pepper
  • 1 medium zucchini (about 8 oz), diced
  • 2 cups fresh spinach or baby kale (frozen and thawed works as well)
  • 1 cup small pasta such as ditalini or orzo, cooked separately

How to Make Homemade Minestrone Soup

1. Prepare the Bean Thickener

Place the drained white beans in a blender and add 1 cup of the broth. Blend until completely smooth. This will thicken the soup naturally and give it a wonderful silky texture.

2. Sauté the Aromatics

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 15 minutes, stirring occasionally, until the vegetables soften and develop a light golden color.

3. Build the Broth

Pour in the remaining broth, then add the diced tomatoes, pureed beans, salt, pepper, rosemary, bay leaves, and the parmesan rind if using. Bring the soup to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer gently for 40 minutes. This slow cooking allows the vegetables and herbs to release their flavors into the broth.

4. Add the Vegetables

Stir in the diced zucchini and spinach. Cover and simmer for about 10 additional minutes, until the zucchini is tender and the greens have wilted.

5. Prepare the Pasta

While the soup finishes cooking, prepare the pasta in a separate pot according to the package directions. Cooking it separately ensures the pasta stays firm and does not absorb too much of the soup broth.

6. Finish and Serve

Remove the bay leaves, rosemary sprig, and parmesan rind. Taste and adjust the seasoning with additional salt and pepper if needed.

To serve, spoon some of the cooked pasta into each bowl and ladle the hot soup over the top. Garnish with freshly grated parmesan if desired.

Tips for Storing and Freezing

  • Store the soup and pasta separately so the pasta does not become overly soft.
  • Refrigerate leftovers for up to 4 days.
  • Freeze the soup (without pasta) for up to 3 months in airtight containers.
  • Thaw in the refrigerator overnight and reheat gently on the stovetop before serving.

Variations

This minestrone soup is highly customizable. Try one of these ideas:

  • Without Pasta: Add diced potatoes or an extra can of beans instead.
  • Extra Beans: Add red kidney beans or chickpeas for more protein and fiber.
  • More Vegetables: Broccoli, cauliflower, green beans, or peas make wonderful additions.
  • Different Herbs: Oregano or thyme can replace or complement the fresh basil and parsley.
  • With Lean Meat: Cooked turkey sausage or chicken sausage can be added for more protein.

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