Minestrone Soup

What is Minestrone Soup

Minestrone soup is a popular Italian soup recipe made with beans, vegetables, pasta, stock, and herb seasonings.

It’s a great heartwarming recipe for vegetarians, but variations of the minestrone soup recipe can also contain meat.

This recipe also goes way back to the Roman Empire era, and there are so many different versions of the minestrone soup recipe.

Freshly made minestrone soup in a bowk

Minestrone Soup Recipe

How to make homemade minestrone soup made with beans, vegetables, pasta, stock, and herb seasonings. Store leftovers in the fridge or freezer for your work lunch or dinner.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner, Lunch, Soup
Cuisine Italian
Servings6 people
Calories (per serving)162.11 kcal

Ingredients
  

Instructions
 

  • Heat the saucepan on medium-high heat.
  • Add onion and garlic. Cook for 5 minutes.
  • Add celery, carrot, zucchini, dried oregano, red pepper flakes, salt, and black pepper. Cook for a further 15 to 20 minutes; stirring regularly.
  • Add the tomato purée and chopped tomatoes. Cook for 5 minutes.
  • Add the vegetable stock, cover, reduce the heat, and cook for 15 minutes.
  • Add the cannellini beans, pasta, and water. Cover and cook for 10 minutes.
  • Add the baby spinach leaves and cook for 5 minutes.
  • Take off heat, allow to rest, and season before serving.

Nutrition

Serving: 1servingCalories: 162.11kcalCarbohydrates: 23.13gProtein: 7.2gFat: 6.25gSaturated Fat: 1.37gPolyunsaturated Fat: 0.69gMonounsaturated Fat: 3.72gCholesterol: 3.68mgSodium: 1477.83mgPotassium: 416.69mgFiber: 6.01gSugar: 6.31gVitamin A: 4584.85IUVitamin C: 17.98mgCalcium: 132.45mgIron: 2.94mg
Tried this recipe?Let us know how it was!

How To Store Minestrone Soup

Ensure you use an air-tight storage container to keep the minestrone soup extra fresh.

MethodDuration
Fridge3 to 4 days.
Freezer3 months.

How To Reheat Minestrone Soup

MethodDuration
Saucepan5 minutes, on medium heat.
Microwave2 minutes, covered.