Italian Vegetable Minestrone Soup
Italian vegetable minestrone soup tastes like it’s been slow simmered all day long even though it only needs 30 minutes total time! A blend of fresh veggies, beans, and pasta simmers in a rich tomato beef broth. Perfect for getting the veggies in on chilly nights!
If you’re short on time but still craving something cozy and nourishing, this is the meal for you.
And let’s be honest, who has a lot of time on their hands?
This Italian vegetable minestrone soup is about to become your new favorite.
It’s packed with colorful veggies, hearty beans, and a flavorful broth that tastes like it simmered all day.
Serve it with some crusty bread, and not only is dinner done but everyone is happily eating their veggies!
Ingredients
To make this you’ll need:
- Olive oil and butter– Both the fats to cook the veggies in and give the soup extra richness.
- Mirepoix– Diced yellow onion, diced carrots, and diced celery. You can save yourself time by buying the precut blend you can find in the produce department of your grocery store.
- Zucchini– A large zucchini cut in half lengthwise and then sliced.
- Beans– Fresh or frozen chopped green beans, drained and rinsed canned dark red kidney beans, and drained and rinsed canned chickpeas
- Garlic– Minced
- Canned tomatoes– A 15 ounce can of diced tomatoes
- Tomato paste– To give the broth rich tomato flavor and body
- Dried seasonings– Italian seasoning blend, dried thym, onion powder, garlic powder, salt and pepper
- Parsley– Fresh chopped parsley leaves
- Beef broth– You can sub vegetable broth for a vegetarian version of this soup.
- Worcestershire sauce– Just a dash
- Vinegar– Balsamic
- Pasta– Ditalini
How to Make
Italian vegetable minestrone soup is so easy to make!
Just heat the oil and melt the butter in a large Dutch oven set over medium high heat.
When the butter melts and the oil is hot, add the onion, carrots, celery, and zucchini and saute them for about 5 minutes or until softened, stirring often.
Then stir in the garlic and let it cook for another 60 seconds or until it’s fragrant.
Stir in the tomato paste and Italian seasoning until evenly combined with veggies.
Next, stir in all of the beans to evenly combine them into the vegetable mixture.
Let it keep cooking another 5 minutes.
Then stir the tomatoes, thyme, parsley, and broth to the pot.
Let the soup come to a boil, and then immediately reduce the heat to low.
Stir the rest of the ingredients into the soup and let it simmer for 8-10 minutes.
Give it a taste and season with salt and pepper as desired.
Ladle into bowls and serve warm with shredded Parmesan cheese for garnish and crusty bread for dipping.
Enjoy!
Storing Leftovers
This soup stores very well!
To store, let it cool to room temperature and transfer it to an airtight container.
Refrigerate it for up to 4 days.
Reheat in the microwave or on the stove until warmed through, adding more broth to thin the soup if needed.
Freezing Instructions
Minestrone freeze very well!
To freeze, let it cool until it reaches room temperature.
Transfer it into freezer safe containers and freeze for up to 3 months.
Prior to reheating, let it thaw overnight in the fridge and then reheat on the stove, stirring in more beef broth as needed.
Tips and Tricks
- Minestrone soup is a great meal when you are cleaning out the fridge. Think of this recipe as a base and feel free to add in other ingredients that you may be getting ready to toss like chopped potatoes, kale or spinach, broccoli, or even other varieties of squash.
- Don’t skip the vinegar. It adds a nice little hint of acidity to the soup.
- If you happen to have a rind from a hunk of Parmesan cheese, throw it into the soup while it cooks. It adds a ton of flavor!
Other Easy Soup Recipes
Italian vegetable minestrone soup is a satisfying, vegetable packed soup perfect for busy days.
Make it and enjoy!
Looking for other soup recipes?
Try these:
- Beef And Barley Soup
- Swamp Soup
- Italian Summer Soup
- Creamy Chicken & Rice A Roni Soup
- French Onion Noodle Soup
If you’ve tried this VEGETABLE MINESTRONE SOUP or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Italian Vegetable Minestrone Soup
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 large zucchini halved lengthwise, then sliced
- 3 tsp minced garlic
- 1 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 cup chopped green beans
- 1 14.5 oz can dark red kidney beans drained & rinsed
- 1 14.5 oz can chick peas drained & rinsed
- 1 15 oz can diced tomatoes
- 2 tbsp chopped fresh parsley leaves
- 1 tsp dried thyme
- 4 cups beef broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 cup ditalini pasta
- salt and pepper to taste
Instructions
- Add the oil and butter to a large Dutch oven set over medium high heat.1 tbsp extra virgin olive oil, 1 tbsp butter
- When the butter and oil are hot add the onion, carrots, celery, and zucchini. Saute until softened, stirring often- about 5 minutes. Stir in the garlic and cook another 60 seconds.1 cup diced yellow onion, 1 cup diced carrots, 1/2 cup diced celery, 1 large zucchini, 3 tsp minced garlic
- Add the paste and Italian seasoning, stir until evenly combined with veggies. Add all of the beans, and stir again to evenly combine. Continue cooking another 5 minutes.1 tbsp tomato paste, 1 tbsp Italian seasoning, 1 cup chopped green beans, 1 14.5 oz can dark red kidney beans, 1 14.5 oz can chick peas
- Add the tomatoes, thyme, parsley, and broth to the pot. Give everything a good stir and bring the soup to a boil, then immediately reduce the heat to low.1 15 oz can diced tomatoes, 2 tbsp chopped fresh parsley leaves, 1 tsp dried thyme, 4 cups beef broth
- Add the rest of the ingredients to the pot, stir to combine, and let the soup simmer for 8-10 minutes. Season with salt and pepper, to taste.1 tsp onion powder, 1 tsp garlic powder, 2 tbsp Worcestershire sauce, 1 tsp balsamic vinegar, 1 cup ditalini pasta, salt and pepper
- Ladle into bowls and serve warm with shredded Parmesan cheese for garnish and crusty bread for dipping.
Notes
- Minestrone soup is a great meal when you are cleaning out the fridge. Think of this recipe as a base and feel free to add in other ingredients that you may be getting ready to toss like chopped potatoes, kale or spinach, broccoli, or even other varieties of squash.
- Don't skip the vinegar. It adds a nice little hint of acidity to the soup.
- If you happen to have a rind from a hunk of Parmesan cheese, throw it into the soup while it cooks. It adds a ton of flavor!
Nutrition
