Italian Minestrone Soup
Inside: How to make a pot of Italian Minestrone in under an hour and the healthy additions that take this classic recipe to the next level.
Classic minestrone is a healthy, comforting Italian vegetable soup made with tiny pasta, kidney beans, and vegetables. This version gets a nutritional boost with quinoa and kale (or spinach) for an Italian minestrone soup the whole family will love.
You can always find a pot of homemade soup on my stove during the cooler months because it’s easy to assemble, healthy and delicious. Leftovers make great lunches or quick dinners during the week, and a big pot will last us several days.
When you think of Italian soups, minestrone naturally comes to mind, right? Yes, Italian Wedding Soup and Pasta Fagioli (pasta fazool) are popular and this Italian Meatball Soup is an instant classic, but minestrone gives us the cozy feeling you only get from Nonna’s kitchen.
This recipe has that warm, satisfying flavor with a few additions to boost the nutritional value. It’s every bit as hearty and delicious.
Why you’ll love this recipe:
- It makes a large pot of Italian Minestrone in under an hour.
- It’s got added nutrients from quinoa and kale, but you can customize the recipe according to your tastes and preferences.
- It’s naturally vegetarian, with a sprinkle of parmesan, but you can make it a vegan minestrone soup by skipping the cheese.
- This healthy, hearty soup will fill you up without filling you out.
- Leftovers are great the next day.
Ingredients to make Italian minestrone soup
- Olive Oil–To sweat the mirepoix, no need for a fancy extra virgin oil, use your everyday olive oil .
- Onions–I use yellow onions; the sharp sting diminishes as the alliums sweat in the pot.
- Carrots–add sweetness to the base of the soup.
- Celery–adds a vegetal quality to the soup and is considered part of the mirepoix.
- Kosher Salt–or sea salt to draw the moisture out of the mirepoix and season the soup.
- Garlic—an Italian soup wouldn’t be complete without it. I like to chop it fresh, but you can also use pre-chopped garlic.
- Dried Basil–be sure to look at the expiration date. Herbs more than one year old will lose their potency.
- Dried Oregano–I like rubbing it between my fingers to open the aromas.
- Fennel Seed–This seed has a distinct licorice flavor, which is very common in Italian recipes. It seasons the vegetable soup without overpowering it.
- Crushed Red Pepper Flakes–for a spicy kick. If you’re spice-averse, you can skip it.
- Bay Leaves–for simmering in the broth.
- Vegetable Broth–you can use store-bought or homemade. Try my Homemade Vegetable Broth From Scraps.
- Canned Kidney Beans–you’ll use the bean liquid too.
- Crushed Tomatoes–and their juices.
- Diced Tomatoes–and their juices.
- Red Skinned Potatoes–these are less starchy and hold up better for this Italian minestrone soup recipe.
- Green Beans–you can use fresh or frozen beans. If using frozen, add them in the last 5 minutes before serving, as they’re already blanched.
- Quinoa–you can use regular, red or mixed quinoa.
- Small Pasta–like orzo, pearl couscous, alphabets, ditalini or small shells.
- Curly Leaf Kale–I recommend buying whole kale leaves instead of the “cleaned, chopped kale” because removing the tough stems from an entire kale leaf is easier than picking through a bag of chopped.
Step-by-step instructions:
- Heat a heavy pot or Dutch oven over medium-high heat and add the olive oil. Stir in the mirepoix (carrots, celery and onion) and sweat the vegetables until they’re tender and the onion and celery are slightly translucent.
Stir in the garlic, fennel, basil, oregano and crushed red pepper until fragrant.
3. Add the vegetable broth, both cans of tomatoes and the kidney beans with the bean liquid and bring to a boil.
4. Once the minestrone boils, add the diced potatoes, green beans and quinoa and return the soup to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes.
5. Stir in the pasta and kale.
6. Simmer until the pasta is tender and serve.
Pro-Tips:
- For more flavor from the fennel seed, crush them using a mortar and pestle or put the seeds in a plastic zip-top bag and use a rolling pin.
- Crushed red pepper flakes add a little tingly spice. For mild heat, use ¼ teaspoon; for spicier, use ½-¾ teaspoon.
- Adding a small amount of quinoa increases the protein quotient in this Italian minestrone, but don’t overdo it. The grains will swell and absorb the broth, so keep it to ⅓ cup, no more.
- Any small pasta will work in this recipe, but I recommend TINY ONES like pastina, orzo, ditalini, pearl couscous or alphabets, but you can also use elbow macaroni.
Swaps and Variations:
- For richer flavor, you can swap chicken stock or turkey for vegetable stock, but it won’t be a vegan minestrone soup. Stocks made with bones add collagen, giving you a richer, more velvety mouthfeel.
- Rendering pancetta or bacon fat to sweat the mirepoix will add an even richer taste, and the crispy lardons can be used as a garnish (though it loses its vegetarian caché).
- Instead of kidney beans, swap them out for cannellini beans, pinto or navy beans.
- You can swap farro or barley for the quinoa, but I recommend cooking them first. They will absorb more liquid than quinoa unless you’re using instant or quick-cooking grains, which means they’ve been processed to cook faster.
- Adding the rind end of a wedge of parmesan cheese to the simmering minestrone is an old chef’s trick to add another layer of umami goodness. Remove the rind before serving.
- Riff on this Italian vegetable soup with seasonal veggies, from zucchini and yellow squash to butternut squash, frozen peas, corn and lima beans to broccoli or cauliflower. Also swap kale for fresh spinach leaves. Chop the vegetables to roughly the same size (between ½” and 1″) so they cook in approximately the same amount of time.
- Garnishing with fresh herbs like Italian parsley or fresh basil adds an herbal note.
FAQs
What is Italian minestrone soup made of?
Traditional minestrone is an Italian vegetable soup with kidney beans, potatoes, pasta and various vegetables and seasonings.
What’s the difference between minestrone and pasta fagioi?
An Italian Pasta Fagioli recipe (translation: pasta and beans)usually contains Italian sausage along with small pasta and canned beans, while classic minestrone is a vegetarian or vegan soup.
Storage:
- Store leftover minestrone in an airtight container in the fridge for 5-7 days.
Meal Prep:
- Parse the soup into individual containers to be heated at the last minute. If serving with parmesan cheese, add the cheese after reheating.
Reheating:
- Reheat the soup over medium-high heat in a large skillet or microwave in 1-minute bursts until hot.
Freezing:
- If you’re making this soup in advance to freeze, I recommend waiting to add the pasta and green beans until you’re serving it.
- Freeze Italian minestrone in an airtight container for 2-3 months.
- Defrost before reheating.
More hearty vegetable soup recipes:
Italian Minestrone Soup (vegan)
This Italian vegetable soup is loaded with fresh and canned vegetables, whole grains and pasta plus a blend of classic spices that make this Italian minestrone soup a winner every time.
Servings 8
INGREDIENTS:
- 2 tablespoons olive oil
- 1 large diced onion ½" dice
- 2 diced stalks celery ½" dice
- 3 large sliced carrots ½" dice
- 2 large cloves garlic minced
- ½ teaspoon kosher salt
- 1 teaspoon whole fennel seed lightly crushed with a mortar and pestle
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼-½ teaspoon crushed red pepper flakes
- 2 bay leaves
- 8 cups vegetable broth
- 15 ounce can kidney beans not drained
- 15 ounce can diced tomatoes in their juice
- 15 ounce can crushed tomatoes
- ½ pound diced red-skinned potatoes peeled and cut into ½" dice
- ½ pound green beans trimmed and cut into 1/2" pieces
- ⅓ cup quinoa
- ½ cup small pasta such as orzo, pastini, ditalini or alphabets
- 3 cups chopped curly kale (from about 3 kale leaves) tough stems removed
DIRECTIONS:
- In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Stir in 1 large diced onion, 3 large sliced carrots, 2 diced stalks celery and ½ teaspoon kosher salt Cook for 3-5 minutes, stirring occasionally, until the vegetables are tender and the onions and celery start to look translucent.
- Stir in 2 large cloves garlic, 1 teaspoon whole fennel seed, 1 teaspoon dried basil,1 teaspoon dried oregano and ¼-½ teaspoon crushed red pepper flakes, and cook for 1-2 minutes until aromatic.
- Add 8 cups vegetable broth , 2 bay leaves, 15 ounce can kidney beansin their liquid, 15 ounce can diced tomatoes in their juice in their liquid and 15 ounce can crushed tomatoes and stir to combine. Bring to a boil, stirring occasionally.
- Add ½ pound diced red-skinned potatoes, and ½ pound green beans, and ⅓ cup quinoa. Bring the pot back to a boil, then reduce heat to a simmer. Cook for 10-12 minutes or until the potato is tender and the germ of the quinoa starts to unfurl.
- Stir in ½ cup small pasta and 3 cups chopped curly kale and cook until the pasta is done, about 8-10 minutes. Taste for seasoning and adjust as necessary.
- Ladle the minestrone into bowls and serve with saltines or oyster crackers. Also good with grated parmesan cheese.
NOTES:
- Store leftover minestrone in an airtight container in the fridge for 5-7 days.
- Parse the soup into individual containers to be heated at the last minute. If serving with parmesan cheese, add the cheese after reheating.
- Reheat the soup over medium-high heat in a large skillet or microwave in 1-minute bursts until hot.
- If you’re making this soup in advance to freeze, I recommend waiting to add the pasta and green beans until you’re serving it.
- Freeze Italian minestrone in an airtight container for 2-3 months.
- Defrost before reheating.
NUTRITION:
Calories: 227.19kcal | Carbohydrates: 40.56g | Protein: 8.24g | Fat: 4.87g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.02g | Monounsaturated Fat: 2.8g | Sodium: 1408.48mg | Potassium: 825.75mg | Fiber: 8.26g | Sugar: 10.42g | Vitamin A: 6243.88IU | Vitamin C: 27.11mg | Calcium: 117.49mg | Iron: 3.39mg
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I can smell the flavors infused to this soup. Your recipe looks super delicious and a meal by itself with all the awesome combinations to it.
This was perfect for today’s chilly weather. Loved how easy it was to make too.
Minestrone is a favorite soup at my house, and this one looks delicious and also healthy. I love how veggie packed it is. Can’t wait to make it.
I love your version of minestrone. It has kale and even quinoa. This is so much healthier than my usual version. 🙂
Lots of colourful vegetables and fabulous flavours. Perfect for a cold day
I do love a hearty minestrone soup. Just like yours, packed with vegetables, pasta etc. It’s summer here in Australia at the moment, and I can totally relate when you say “I could breathe without gills”! Actually loved that! We are having a few hot and steamy old days down under right now.
Sometimes that heat can really be oppressive, right Sara?
I’ve never been a minestrone fan, but I should probably have a go as an adult! My mother (who was born in Italy) always made it when I was little. So many healthy ingredients!
It’s funny how our tastes change as we mature — I hated ratatouille as a kid and now, I can’t get enough!
Yum, on a chilly day like today this is my idea of a perfect lunch!
I agree! Thank you!
Can’t wait to make this but will it work in a big pot instead of Dutch oven?
Absolutely. I use a dutch oven for more even temperature control, but a good stock pot works fine! Enjoy!
I can’t wait to try it, but is the farro cooked an how do you cook it?
Hi Gretchen! Just add the farro to the soup uncooked and it will cook in the broth — the pasta cooks in the broth as well.
This looks fantastic! Delicious and colorful all at once 🙂 I love soups in fall and this one I will have to make…will probably substitute the pasta with rice I’ll let you know how that turns out.
Sounds good, Jessica! Hope you enjoy it!