Minestrone Soup

Name: Minestrone Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil, divided; 1 large yellow onion, chopped; 2 medium stalks celery, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 6 cups chicken stock (see note); 1 (14.5-oz) can diced tomatoes; 2 tablespoons tomato paste; 1 (15-oz) can cannellini beans, drained and rinsed; 1 large russet potato, peeled and cut into ½-inch cubes; 1½ teaspoons salt; ½ teaspoon sugar; 1 teaspoon dried thyme; ½ teaspoon dried oregano; ¼ teaspoon freshly ground black pepper; ¾ cup small pasta, such as ditalini, shells, or elbow macaroni; 1 medium zucchini, diced; ⅓ cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving; 2 tablespoons chopped fresh basil (optional)

User Reviews

5.0

42 reviews

Excellent

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

Minestrone Soup

Iris Warren

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This minestrone soup recipe is the ultimate one-pot meal—hearty, comforting, and easy to customize with what you have on hand.

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Ingredients

Servings

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

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Instructions

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.
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.
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.
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.
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

Note: Store-bought chicken broth and stock may seem similar, but there’s a key difference—broth is typically lighter and made by simmering meat, while stock is richer and more flavorful because it’s made with bones. You can find stock in the soup aisle at most grocery stores, usually near the canned and boxed broths.
Note: Store-bought chicken broth and stock may seem similar, but there’s a key difference—broth is typically lighter and made by simmering meat, while stock is richer and more flavorful because it’s made with bones. You can find stock in the soup aisle at most grocery stores, usually near the canned and boxed broths.
Make-Ahead/Freezing Instructions: Minestrone soup will keep in an airtight container in the refrigerator for up to 4 days. Keep in mind that it will thicken as it sits, and the pasta will continue to absorb the broth, so you may need to add more stock when reheating. To prevent this, consider cooking the pasta separately and adding it when serving, or skip the pasta entirely and use extra beans or vegetables for a version that holds up better.
For freezing, it’s best to do so without the pasta, as it can become mushy when thawed and reheated. Let the soup cool completely before transferring it to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat gently on the stovetop, adding more broth as needed. If you left out the pasta before freezing, cook a fresh batch and stir it in just before serving.

Nutrition Information

Show Details

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%)