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Minestrone Soup
5 from 42 votes

Minestrone Soup

Minestrone Soup is a hearty vegetable broth-based soup combining onion, celery, carrots, garlic, potatoes, zucchini, and cannellini beans with pasta and tomato elements for body and flavor. The broth is enriched with butter, olive oil, and dried herbs like thyme and oregano, while Pecorino Romano adds a salty, savory finish. The soup balances chunky vegetable pieces with a creamy purée blended back in for added texture. This filled soup offers warmth and variety, ideal for a comforting meal that can be stored and reheated.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 437 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons butter unsalted
  • 3 tablespoons extra-virgin olive oil divided
  • 1 onion yellow, large, chopped
  • 2 celery medium stalks, diced
  • 2 carrot medium, diced
  • 4 garlic cloves, minced
  • 6 cups chicken stock
  • 1 (14.5-oz) diced tomatoes canned
  • 2 tablespoons tomato paste
  • 1 (15-oz) cannellini beans canned, drained and rinsed
  • 1 russet potato large, peeled and cut into ½-inch cubes
  • 1½ teaspoons salt
  • ½ teaspoon sugar
  • 1 teaspoon thyme dried
  • ½ teaspoon oregano dried
  • ¼ teaspoon black pepper freshly ground
  • ¾ cup pasta small, such as ditalini, shells, or elbow macaroni
  • 1 zucchini medium, diced
  • ⅓ cup Pecorino Romano cheese or Parmigiano Reggiano cheese, grated, plus more for serving
  • 2 tablespoons basil chopped fresh; optional

Instructions

    Cup of Yum
  1. In a large Dutch oven or soup pot, heat the butter and 2 tablespoons of the olive oil over medium heat. Add the onion, celery, and carrots, and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic and cook for another minute until fragrant; do not brown.
  2. Pour in the chicken stock, then add the tomatoes, tomato paste, cannellini beans, potatoes, salt, sugar, thyme, oregano, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 20 minutes.
  3. Use a ladle to scoop out about one cup of the beans, veggies, and a bit of broth and transfer it to a blender. Remove the center knob to let the steam escape, and cover the opening with a paper towel or kitchen towel to avoid splatters. Purée until smooth and set aside.
  4. Add the pasta and zucchini to the pot and stir to combine. Bring back to a boil, then reduce the heat to low and continue cooking, covered and stirring occasionally so the pasta doesn’t stick to the pot, for about 15 minutes, or until the pasta is al dente and the zucchini is tender.
  5. Add the reserved purée back to the pot, then stir in the remaining tablespoon of olive oil, the cheese, and basil (if using). Taste and adjust seasoning with salt and pepper, if necessary (I usually add at least ¼ teaspoon more salt, but it will depend on the saltiness of your chicken stock). Ladle the soup into bowls and top with more cheese, if desired.

Notes

  • Use chicken stock for a richer flavor than broth, available in most stores near soups.
  • Refrigerate leftovers in airtight containers up to 4 days; the soup thickens as it sits, so add broth when reheating.
  • To keep pasta from becoming mushy, cook pasta separately or omit it; add freshly cooked pasta when serving.
  • Freeze soup without pasta for up to 3 months; thaw overnight and reheat gently, adding broth if needed.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 55g (18%) Protein 19g (38%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 1305mg (54%) Fiber 8g (32%) Sugar 11g (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 55g 18%
Protein 19g 38%
Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 1305mg 54%
Fiber 8g 32%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.