Minestrone Soup Recipe

Minestrone Soup

5.0

(6)

4 Reviews

This fresh and simple minestrone soup is the perfect recipe for chilly days. Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time. Cooking the pasta in the soup is an easy and efficient way to add body. This minestrone soup would work with different veggies (think peas, cabbage or winter squash) or another type of canned bean, like creamy cannellini beans or even chickpeas.

Liv Dansky

Published on December 14, 2023

Tested by

Craig Ruff

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

a recipe photo of the Minestrone Soup — Photo:
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,

Active Time:

30 mins

Total Time:

55 mins

Servings:

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 medium carrots, peeled and sliced
3 medium stalks celery, sliced, leaves reserved for garnish
2 tablespoons chopped garlic
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons unsalted tomato paste
6 cups reduced-sodium vegetable broth
1 (15-ounce) can no-salt-added kidney beans, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 medium zucchini, sliced into half-moons
2 cups frozen green beans
1 cup whole-wheat orzo
1 1/2 teaspoons sherry vinegar
1/4 cup grated Parmesan cheese

Directions

Heat oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, oregano, basil, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes.

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
Add tomato paste; cook, stirring constantly, until caramelized, about 1 minute.

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
Stir in broth, kidney beans, tomatoes and zucchini; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 25 minutes.

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
Stir in green beans and orzo; cook, stirring occasionally, until the orzo is al dente and the green beans are thoroughly heated, about 12 minutes.

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
Stir in vinegar. Divide the soup among 6 bowls. Top with Parmesan and celery leaves.

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,

To make ahead

Cool soup to room temperature before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 2 months. Thaw in the refrigerator overnight before heating and serving.

Nutrition Information

Serving Size: about 1 2/3 cups

Calories 271, Fat 5g, Saturated Fat 1g, Cholesterol 4mg, Carbohydrates 47g, Total Sugars 8g, Added Sugars 0g, Protein 10g, Fiber 12g, Sodium 478mg, Potassium 664mg

Frequently Asked Questions

Is Minestrone Soup healthy?

Minestrone soup is loaded with inflammation-reducing vegetables, herbs, spices, whole grains and legumes. Research suggests that eating a more plant-based diet has numerous health benefits, including a lower risk of chronic diseases, like heart disease, cancer and diabetes. The reduction in inflammation and disease is due to the nutrients found in plants, including fiber, vitamins, minerals and antioxidants.
Are there health benefits to using whole-wheat orzo?

Whole-wheat orzo is considered a whole grain, which means that it was made with the entire wheat kernel—the bran, germ and endosperm. These are the most nutritious parts of the kernel, containing antioxidants, fiber and nutrients. Whole grains have been shown to support heart health and reduce chronic inflammation.
Is this recipe vegetarian?

While it would be easy to immediately jump to a resounding yes, there is one ingredient that must be considered when deciding whether this soup is vegetarian or not—and it’s Parmesan. Many Parmesan cheeses are made with an enzyme called rennet. Rennet is animal-based and is not suitable for a vegetarian diet. With that said, there are Parmesan cheeses on the market that are made using plant rennet, so make sure to read the label if you’re following a strict vegetarian diet. If you're following a vegetarian diet and can't find vegetarian Parmesan cheese, feel free to omit.
Can I substitute any of the vegetables in the recipe?

Absolutely! This minestrone soup would work with a variety of different veggies. Try peas, cabbage, kale, spinach, potatoes, bell peppers, cauliflower or winter squash. Substitute other types of canned beans like creamy cannellini beans, pinto beans, great northern beans or chickpeas.
Can I make Minestrone Soup in a slow cooker?

Yes, you can! Try our recipe for Slow-Cooker Vegetable Minestrone Soup, which is cooked in a slow cooker on Low for 6 to 8 hours.
What’s the difference between minestrone and vegetable soup?

Minestrone soup is a hearty vegetable soup of Italian origin and typically contains a variety of vegetables, pasta and beans. Vegetable soup is a general term for soups made with vegetables and can be chunky, pureed, broth-based or cream-based.

Additional reporting by Carrie Myers, M.S. and Jan Valdez

EatingWell.com, December 2023