I am so excited to share my go-to minestrone soup recipe with you! It’s a classic version of minestrone, packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach.
Minestrone soup is a hearty vegetable soup that is a great way to use up leftover vegetables. It’s a very flexible soup that can be made with just about any vegetables you have on hand. It’s also a great way to enjoy some seasonal vegetables since you can adjust the ingredients based on what you have or what’s available.
My minestrone recipe is made with chicken broth (and I love to top it with parmesan cheese). But you can easily make this soup vegan or vegetarian by swapping in vegetable broth and skipping the parmesan.
Italian Vegetable Soup
I grew up in an Italian kitchen and this is a recipe that my family made often. It’s easy, comforting, and makes great leftovers.
We always make this soup with pasta (something small that can be eaten in a bite). But you can also serve it with rice, or skip the pasta and rice all together.
If you do make it with pasta, I highly recommend making the pasta on the side and then serving it in the bottom of the bowl with the soup ladled over the top. This guarantees that your pasta won’t get soft and mushy. Plus, if anyone wants to skip the pasta, they’ll have the option.
How To Store Minestrone Soup
Minestrone soup makes a delicious leftover and I recommend making a big pot as a head start ingredient for busy weeks.
This soup will last for about one week stored in the refrigerator and can last for months in the freezer. Just be sure you keep the pasta on the side if you plan to freeze it. Otherwise, it will turn into a mushy mess.
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Minestrone Soup Recipe
- 2 tbsp olive oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- 1 tsp dired oregano
- 1 tsp poultry seasoning
- 1 lb yukon gold potatoes, quartered
- 3 cups savoy cabbage, thinly sliced
- 1 zucchini, chopped
- 28 ounces canned diced tomatoes
- 4 cups low sodium chicken stock
- 1.25 cups canned cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1/3 cup fresh parsley, chopped
- salt and pepper, to taste
- red pepper flakes, *optional for topping
- 6 ounces brown rice pasta elbows *optional
- 2 tbsp parmesan cheese *optional
- Heat oil in a heavy, 5-6 quart pot.
- Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
- Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
- Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
- Reduce heat down, simmer, partially covered for 20 minutes.
- Cook pasta according to directions, strain and keep warm in the pot.
- Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
- Scoop pasta in the bottom of your bowl, ladle soup over the top and serve topped with grated parmesan cheese and red chili flakes. Enjoy!