Traditional minestrone soup recipe

Minestrone soup in a gray bowl on a marble table.

5 from 5 votes

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.

Prep Time5

Cook Time45

Course: Dinner, lunch, Main Course, Soup

Cuisine: Italian

Keyword: carrot, courgette, pasta, tomato

Servings:

Calories: 102kcal

Author: Tonje

Cost: Cheap

Ingredients

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