My favorite minestrone soup recipe is chockfull of vegetables and is easy to make, warm, comforting and perfect anytime of year! I love to serve it with crusty bread and a dollop of fragrant basil pesto that makes it extra special. It's a nutritious soup that also happens to be a family dinnertime favorite!
Minestrone Soup Ingredients
Minestrone soup makes a delicious summer vegetable soup when gardens are overflowing or a comforting winter soup when you need a little extra immune support. I personally love the flavor combination of these particular veggies in this recipe.
- Onion
- Carrots
- Celery
- Garlic
- Fresh string beans
- Zucchini
- Crushed tomatoes
- Favorite homemade or store-bought pesto (optional but recommended). I highly recommend Gotham Greens.
- Small shaped pasta
- Low sodium veggie broth
- Extra-virgin olive oil
How To Make My Favorite Minestrone Soup
Soups are just the perfect meal when you just don't feel like slaving over the stove. Follow these simple steps and you can't go wrong.
- Dice and chop the veggies.
- Sauté the onions, carrots and celery until soft.
- Add in the zucchini and string beans.
- Pour in the tomatoes and broth.
- Simmer together for 20-30 min until all the veggies are tender.
- Season to taste.
- Serve with a dollop of pesto and warm bread.
Using Pesto In Soup
The idea for the pesto came when I realized I didn't have any fresh parsley, which I would normally use in this recipe. I did have some leftover pesto. Turns just a spoonful added to the soup right before serving added an extra layer of garlicky, fresh herb flavor. It's also great for dipping bread! Delish!
Minestrone Soup Variations
You can add or substitute in almost any vegetable to this recipe. Here are a few suggestions:
- Kale
- Spinach
- Swiss Chard
- Potatoes
- Cabbage
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My Favorite Minestrone Soup
Ingredients
- 32 oz. can diced tomatoes
- 1 onion diced
- 4 carrots chopped
- 4 celery stalks chopped
- 1 zucchini 1 large or 2 small, quartered then chopped
- 2 cups string beans cut in half if large
- ¾ cup shell pasta
- 15 oz. can cannellini beans drained and rinsed
- 2 bay leaves
- 8 cups low sodium vegetable stock
- extra virgin olive oil
- ¼ coarse salt
- 1 cup pesto store-bought or homemade
- Parmesan cheese optional
- freshly ground pepper to taste
Instructions
- Heat 2 tablespoon extra virgin olive oil in a large soup pot.
- Add the onions, carrots and celery and generous pinch of salt.
- Saute for 5 min until onions are translucent and veggies begin to soften.
- Add the string beans and zucchini and saute for another 3 min.
- Add the vegetable stock and bay leaves (parsley if using) and stir to combine.
- Bring to a gentle boil then simmer for 30 min.
- Add in beans and pasta and cook until pasta is al dente according to package instructions *see side note above
- Remove soup from heat.
- Serve with a dallop of pesto (optional).
- Salt and pepper to taste.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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