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Minestrone
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5 from 3 votes

Minestrone Soup

This Minestrone Soup is incredibly tasty & healthy! It's a great dish to wrap up summer because of all the fresh vegetables available.
Prep Time25 minutes
Cook Time1 hour
Passive time0 minutes
Total Time1 hour 25 minutes
Servings: 20
Author: Francine Lizotte
Course: Appetizers, Lunch, Soups & Chowders
Cuisine: Italian
Keyword Comfort Food, Dairy Free, Healthy, Herbs & Spices, Low Sodium, One Pot Meals, Vegan & Vegetarian, Vegetables

Ingredients

  • 3 tbsp. olive oil tips & tricks
  • 3 cups white onions, chopped (substitute red onion)
  • 2 cups celery, chopped tips & tricks
  • 2 cups red peppers, seeded, ribs removed and chopped
  • 4 cups carrots, peeled and sliced
  • 4 large cloves garlic, pressed
  • 8 cups broth, preferably half beef and half vegetable Footnote #1
  • 2 tbsp. tomato paste tips & tricks
  • 1/2 cup red wine *optional
  • 2 cans (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
  • 1 can (19 oz.) red kidney beans, drained
  • 2 cups green beans, cut into 1/2-inch pieces
  • 2 cups baby spinach leaves, washed
  • 2 large zucchini, quartered and sliced
  • 1 tbsp. fresh oregano, chopped (substitute 1 tsp. dried oregano) tips & tricks
  • 2 tbsp. fresh basil, chopped (substitute 2 tsp. dried basil)
  • 1 tbsp. fresh thyme, chopped (substitute 1 tsp. dried thyme)
  • 1 tbsp. fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
  • 1 tsp. red pepper flakes, or to taste
  • 2 tbsp. fresh parsley, chopped tips & tricks
  • 1 can (19 oz.) Italian tomatoes, chopped and liquid reserved
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 to 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 cup ditalini, tubetti or any small pasta, cooked seperately and drained
  • grated Grana Padano cheese or Asiago, for garnish *optional
  • 1 tbsp. very good quality extra virgin olive oil, for drizzling *optional

Directions

  • In a large pot over medium heat, add olive oil and when it gets hot, sauté the onions for 4 to 5 minutes. Add celery, red peppers and carrots; sauté for 5 minutes or until soft. Add garlic and sauté for 1 minute.
  • Add broth and tomato paste; bring to a boil, stirring frequently. If using red wine, add it at this point.
  • Reduce the heat to low and add corn kernels and its liquid, kidney beans, green beans, spinach leaves, zucchini, oregano, basil, thyme, rosemary, red pepper flakes, parsley, Italian tomatoes and its liquid, and season with freshly ground black pepper.
  • Simmer for 30 to 40 minutes before adding lemon juice; adjust seasoning if needed.
  • Add cooked pasta and stir until well combined.
  • Ladle soup into serving bowls, sprinkle cheese on top and drizzle on a little olive oil (*see footnote #2).

Notes

Footnote #1: For a vegetarian/vegan version, use only vegetable broth and skip the cheese as a garnish
Footnote #2: It freezes very well so you and your family can enjoy it all year round. When thawed out, transfer into a pot and simply reheat. You might have to add some broth when reheating as the pasta absorbs a lot of liquid.