Best minestrone recipe [Hearty + Delicious]

A one pot meal ready in 40 minutes with this healthy minestrone recipe! This gluten and dairy free soup is packed with veggies and protein for a filling and delicious weeknight lunch or dinner.

I basically survive all winter on soup. I love how comforting and comforting a bowl of warm soup is, and I also love how easy it is to make! Most soups involve just a little searing, canning, and simmering…which I can 100% do. I also love that you can pack a lot of veggies in without eating a cold salad.

This healthy minestrone recipe is made in just one pot and is ready in 40 minutes. I love the addition of pasta which makes this veggie soup a little more filling.

Why This Minestrone Recipe Is The BEST!

I like to call myself a little soup connoisseur. At this point I have more soup recipes on the blog than any other type of recipe (41 to be exact!). If you trust me with a recipe, let it be a soup. This minestrone recipe won’t disappoint!

Okay, but why do they call minestrone soup minestrone? Minestrone is a type of Italian soup typically made with a variety of vegetables, beans, and sometimes pasta or rice. The name “Minestrone” comes from the Italian word “minestra” which means “soup”. Minestrone probably originated in the Italian region of Tuscany, where it was traditionally prepared with seasonal vegetables. The name minestrone refers to the fact that it is a multi-ingredient soup and not a specific recipe.

So what is the difference between vegetable soup and minestrone? To be honest, no, quite a lot! Minestrone is basically vegetable soup with beans and noodles. But just like the vegetable soup, it’s a choose-your-own-adventure where you can customize the ingredients to your liking!

What are the ingredients in minestrone?

This minestrone recipe can be adapted to suit your flavor preferences and/or whatever you have on hand. Basically it’s a kind of soup that you can choose yourself!

• vegetables – yellow onion, carrot, celery, bell pepper, green beans, kale and garlic cloves. You can also add other veggies of your choice like zucchini, potatoes, spinach, or even butternut squash
• Canned diced tomatoes – You can also use fresh tomatoes, but canned tomatoes work great
• Canned White Kidney Beans or Cannellini beans
• Macaroni Pasta – You can use regular macaroni pasta or gluten-free pasta.
• vegetable broth or broth – If you’re vegan or vegetarian, stick with veggie broth, but if you’re looking for a nutritional boost, feel free to add chicken broth or other types of bone broth.
• olive oil -for cooking your vegetables.
• spices and condiments – dried oregano, dried basil, dried thyme, sea salt and pepper. Fresh works even if you don’t have dried on hand.
• Optional set – fresh parsley. Optional but highly recommended!

How to make minestrone soup

STEP 1: COOKING VEGETABLES

Heat a large saucepan over medium-high heat and add olive oil. Add onion, carrot, and celery and cook 3-5 minutes or until vegetables are fragrant and onions are translucent. Add the garlic and peppers to the pot and cook for 1 minute. Add the green beans and cook for another minute.

STEP 2: Add tomatoes, broth, beans + spices

Add the diced tomatoes, vegetable stock, spices and beans and stir. Bring to the boil, then cover and simmer over medium heat for 20 minutes.

STEP 3: ADD NOODLES + CABBAGE

After the mixture has simmered 20 minutes, add the noodles and kale and cook for another 10 minutes or until the noodles are tender.

What to serve with minestrone soup

This soup is definitely a hearty meal on its own, but if you’re like me I always love pairing soup with a side dish. This soup is so delicious with a slice of savory bread or cracker. Looking for something lighter? Pair it with a side salad.

Here’s how to store and freeze these minestrone recipe

Another reason I love soup is that it makes such a large batch! Do it once and eat all week. Allow the soup to cool slightly before placing in an airtight container. It keeps in the fridge for up to a week.

You can also freeze this minestrone recipe if you need to keep it longer. Store in freezer-safe containers. It will keep in the freezer for up to 3 months. Allow to thaw on the counter for several hours, then reheat on the stovetop or in the microwave.

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