Traditional minestrone soup recipe

This traditional minestrone soup recipe is absolutely perfect for chilly evenings. Packed with vegetables, this soup makes a filling and healthy meal. This Italian broth-y tomato soup is traditionally made with vegetables and pasta or rice.

I love a good hearty soup, and the more vegetables the better. There is just something so comfortable with a chunky soup, and this one is perfect for dunking your favourite crusty bread. Yum!

This post may contain affiliate links. Read more about it in the privacy policy.

Is minestrone soup vegetarian?

Yes! This traditional minestrone soup recipe does not include any meat. Minestrone soup can be made with a variety of vegetables, and some people prefer to also add beans or meat in order to make it a bit more filling and add some protein to the meal. However, traditional minestrone soup is vegetarian and served without any meat.

Which type of pasta is used in minestrone soup?

For this recipe you want to use small pieces of pasta. I use macaroni, but you can also use orzo, fusilli, or farfalle. In a pinch you can also use spaghetti broken up into small pieces.

Minestrone soup is sometimes made using rice, so you could substitute white or brown rice for the pasta if you want to make a gluten free version.

How to make minestrone soup easy

Heat the olive oil in a large pot. Finely chop the onion and garlic, and saute them in the pot until they are soft and translucent, about 4-5 minutes.

To the pot add chopped carrots, courgette and celery along with vegetable stock, chopped tomatoes, tomato puree, parsley, thyme, salt and oregano. Bring this to a boil, and place a lid on the pot. Allow the soup to cook for about 20 minutes, or until the carrots have softened. Then, add the pasta, stir and leave the soup to boil until the pasta has cooked through. This can vary, but typically takes up to 10 minutes.

Serve the soup steaming hot, with an optional side of crusty bread.

Can minestrone soup be frozen?

Yes, it can. You can freeze minestrone soup for up to 3 months. Thaw the frozen soup in the fridge overnight, then reheat on the stove top or in the microwave until piping hot.

You can also store leftover minestrone soup in an airtight container in the fridge for up to 4 days. Keep in mind that the pasta will absorb the majority of the water, and your leftover soup might look more like a leftover stew. You can easily solve this by simply adding some more water or vegetable stock to the soup when you reheat it.

How to thicken minestrone soup

This soup does not really need to be thickened up. However, if you want it to be more creamy and thick, you can whisk together 1 tablespoon cornflour and 1 tablespoon water in a small bowl, then add this mixture to the soup. Within few minutes, the soup will be thicker and ready to serve. I keep mine broth-y as per tradition!

More hearty soups:

• Slow cooker lasagna soup with minced beef
• Kale and chickpea soup with ham
• Slow cooker chicken taco soup
• Creamy vegetable soup with tortellini

Recipe

Traditional minestrone soup recipe

This traditional minestrone soup recipe is absolutely perfect for chilly evenings. Packed with vegetables, this soup a filling and healthy meal.

5 from 5 votes

Created by: Tonje

Print Recipe Pin Recipe Save Saved!

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Course Dinner, lunch, Main Course, Soup

Cuisine Italian

Servings 4

Calories 102 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 courgette
• ▢ 3-4 carrots
• ▢ 3-4 celery sticks
• ▢ 2 small onions
• ▢ 3 garlic cloves
• ▢ 1 400 g tin of chopped tomatoes
• ▢ 2 tablespoon tomato puree
• ▢ 1.5 l vegetable stock or water + 3 stock cubes
• ▢ 1 teaspoon parsley
• ▢ ½ teaspoon dried thyme
• ▢ 1 ½ teaspoon dried oregano
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon olive oil or one calorie cooking spray

Instructions

 

• Heat the olive oil in a large pot. Finely chop the onion and garlic, and saute them in the pot until they are soft and translucent, about 4-5 minutes.
• To the pot add chopped carrots, courgette and celery along with vegetable stock, chopped tomatoes, tomato puree, parsley, thyme, salt and oregano. Bring this to a boil, and place a lid on the pot. Allow the soup to cook for about 20 minutes, or until the carrots have softened.
• Then, add the pasta, stir and leave the soup to boil until the pasta has cooked through. This can vary, but typically takes up to 10 minutes.
• Serve the soup steaming hot, with an optional side of crusty bread.

Notes

You can freeze minestrone soup for up to 3 months. Thaw the frozen soup in the fridge overnight, then reheat on the stove top or in the microwave until piping hot.

You can also store leftover minestrone soup in an airtight container in the fridge for up to 4 days. Keep in mind that the pasta will absorb the majority of the water, and your leftover soup might look more like a leftover stew. You can easily solve this by simply adding some more water or vegetable stock to the soup when you reheat it.

How to thicken minestrone soup

This soup does not really need to be thickened up. However, if you want it to be more creamy and thick, you can whisk together 1 tablespoon cornflour and 1 tablespoon water in a small bowl, then add this mixture to the soup. Within few minutes, the soup will be thicker and ready to serve. I keep mine broth-y as per tradition!

Nutrition

Calories: 102kcalCarbohydrates: 21gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 1831mgPotassium: 587mgFiber: 4gSugar: 12gVitamin A: 8711IUVitamin C: 26mgCalcium: 71mgIron: 2mg

Keyword carrot, courgette, pasta, tomato

Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!