Soup is universally loved by so many, and this soup is one of the most beloved. And for good reason!
There’s no question about it, we love soup. Especially when the temperatures start to drop outside and the leaves change color and dazzle the countryside. This soup is a celebration of everything we love about soup. The homemade vegetable stock puts this in a class of its own. And, don’t tell anyone, but it’s very healthy and low-calorie, too!
How To Make Classic Minestrone Soup
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The Ingredients You Will Need
We’re keeping this recipe vegetarian. If desired, you can sauté cubed salt pork or pancetta to add to the vegetables. You can also use chicken stock or broth in place of vegetable stock. Also, use whatever are your favorite veggies! Here’s what we suggest:
Dried white beans – Such as cannellini or Great Northern beans. In a pinch, you can use canned beans, drained and rinsed.
Oil – Olive oil or extra virgin.
Vegetables to be sautéed (any or all) – Onion, carrot, celery, leek, garlic. Uniformly chopped.
Herbs – Fresh Italian parsley and basil, chopped.
Tomato paste – Mixed with a little water.
Tomatoes – Fresh or canned. See NOTES.
Vegetables for Simmering – Cabbage and zucchini, uniformly chopped.
Broth – Homemade vegetable stock or chicken broth is best. Boxed or canned will work in a pinch.
Seasonings – Salt and pepper. See NOTES about salt.
Short pasta – Ditalini is traditional, but any kind of small pasta will work.
Parmesan cheese – Freshly grated, for garnish.
EXPERT TIP: Sauté the vegetables in the oil until they are beginning to turn soft and dark on the edges. The carrots will still be al dente, but they will soften as they simmer in the stock.
Tips for Making Perfect Classic Minestrone Soup
Homemade Stock Is Essential – We can’t stress this enough. Making the vegetable (or chicken) stock from scratch takes this soup to the next level. It can be prepared days in advance of making the soup.
Use Seasonal Vegetables – Incorporate a variety of seasonal vegetables such as carrots, celery, zucchini, potatoes, and tomatoes for a fresh and vibrant flavor. This not only enhances the taste but also adds color and texture to the soup.
Sauté Aromatics First – Begin by sautéing aromatics like onions, garlic, and leeks in olive oil until they are soft and fragrant. This step builds a flavorful base for your minestrone and allows the flavors to develop before adding the other ingredients.
Don’t Simmer For Hours – Simmering the soup is essential to deepen the flavor profile. However, if you let it simmer for multiple hours, the veggies could start to break down. We recommend simmering for a minimum of 45 minutes and no more than 2 hours.
How To Serve
Once the soup is ready to serve, be sure to have plenty of freshly grated Parmesan on hand.
Crusty bread is a must, too. The broth in this soup is amazing when soaked up with fresh bread.
We grill up Italian sausage or chicken to round out a complete and satisfying meal.
EXPERT TIP: Add the beans and the pasta in the final 15 minutes of simmering. Remember the pasta will expand as it cooks.
Other Classic Soup Recipes to Try
We can hardly think of warm-weather soup that we don’t love. Here is a collection of our favorites that we are certain you and your family will cherish as well:
- Classic Chicken Noodle Soup
- Chicken and Dumplings Soup
- Italian Wedding Soup
- Tortilla Soup with Roasted Chicken
- Roasted Butternut Squash Soup
- Rustic Lentil Soup
- Creamy Tortellini Soup with Spinach and Sausage
- Cream of Mushroom Soup
- New England-Style Clam Chowder
- French Onion Soup
- Roasted Tomato and Basil Soup
These are all amazing in their own way. Each one is so good and always comforting. But, in the meantime, isn’t this bowl of deliciousness calling your name?
EXPERT TIP: Seasoning is critical. This soup can take a decent amount of salt. But, be sure to add the salt in increments. If you are using purchased broth or stock, they are usually pre-salted. Taste before serving and add more until it tastes just right. And remember, the Parmesan cheese is somewhat salty, but so good!
When it comes to soups, this one is near the top of the list of favorites from all over the world.
The depth of flavor is so comforting. The combination of tender vegetables, soft white beans, and pasta puts it in a class all of its own.
And remember, the homemade vegetable stock is not hard to make and takes the soup to the next level. It’s soup perfection!
Ready to make the best soup on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Minestrone Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 8 cups vegetable stock or chicken stock, or water
- 8 oz dried white beans
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 cup carrots peeled and chopped
- 1 cup celery chopped
- 1 leek washed and chopped (white part only)
- 3 cloves garlic minced
- 1 tbsp Italian parsley fresh, chopped
- 1 tbsp basil fresh, chopped
- 2 tbsp tomato paste combined with 2 tbsp water
- 2 15 oz cans diced tomatoes 1 drained, 1 un-drained
- ¼ small green cabbage chopped, about 1 cup
- 1 zucchini chopped
- 1½ tbsp Kosher salt only if stock is unsalted. See NOTES.
- 1 tsp black pepper
- 1 cup pasta short pasta, such as ditalini, elbow, or small shells
- Parmesan cheese grated, for garnish
Instructions
Do Ahead
- Prepare the vegetable stock. Can be done up to 3 days in advance. (click on link for recipe)8 cups vegetable stock
- Cover the beans with water in a bowl and let soak overnight.8 oz dried white beans
Prepare the Soup
- Drain the beans, rinse, place in a pot, and cover with a couple of inches of water. Add about 1 tsp of salt. Bring to a boil and then simmer for 1 hour, or until the beans are tender. Remove from heat, drain, and set aside.
- Heat the oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, celery, and leek and sauté until starting to soften, about 15 minutes.2 tbsp olive oil, 1 medium onion, 1 cup carrots, 1 cup celery, 1 leek
- Stir in the garlic, parsley, and basil and cook for 1 minute.3 cloves garlic, 1 tbsp Italian parsley, 1 tbsp basil
- Add the paste (with water) and stir until the vegetables are coated, about another few minutes.2 tbsp tomato paste
- Add the tomatoes (1 can undrained and 1 can drained). Stir in the cabbage, zucchini, vegetable stock (8 to 9 cups), salt, and pepper. Bring to a strong simmer and then lower the heat and simmer on low for 45 minutes.2 15 oz cans diced tomatoes, ¼ small green cabbage, 1 zucchini, 1½ tbsp Kosher salt, 1 tsp black pepper
- Stir in the prepared beans and pasta and cook, stirring occasionally, until the pasta is soft and cooked.1 cup pasta
- Serve with grated Parmesan as garnish.Parmesan cheese
