Easy Minestrone Soup
The flavors of classic Italian vegetable soup never tasted as good as they do in this Easy Minestrone Soup. Zucchini, white beans, green peas, tomatoes and aromatics come together with vegetable broth to make a delicious meatless meal that is so, so comforting.
You’re going to love the hearty Italian flavors in this soup. The combination of fresh vegetables, white beans and pasta is what makes this soup so appealing! Green cabbage, cannellini beans, chopped zucchini, frozen peas, and spinach are added to a rich tomato broth with pasta to make Easy Minestrone Soup.
In this post, you’ll find:
- What is Soffritto and How It’s Used to Make Minestrone Soup?
- Ingredients List
- Substitutions for Minestrone
- How to make Easy Minestrone Soup?
- More Easy Soup Recipes!
- Recipe Card with complete measurements and instructions.
What is Soffritto and How It’s Used to Make Minestrone Soup?
In preparation for making this recipe, begin by chopping your vegetables into small pieces, about 1/2 inch size. Many flavorful soups begin with onions, celery and carrots, known in Italy as Soffritto or in France as mirepoix. The combination of vegetables is given its name because of how it is cooked. Root vegetables are ‘stir fried’ ( or sauteed in oil) to caramelize them, creating a flavorful base for the soup.
This minestrone is no different. In a Dutch oven, you will layer the ingredients, beginning with the soffritto (onions, celery and carrots). From there, you’ll add the cabbage, tomatoes, vegetable broth and remaining vegetables. Towards the end, stir in the pasta to thicken the soup and make it even more hearty. This soup makes a great meatless lunch or hearty dinner meal when served with crackers or crusty bread.
Easy Minestrone Soup Recipe
Ingredients List:
Soffritto– Chopped onions, celery and carrots form the base of the soup.
Minced Garlic– Add garlic to the soup pot after sautéing the soffritto.
Vegetables– Use green cabbage in the soup to make it even more substantial, along with peas, zucchini, tomatoes and spinach.
White Beans– Cannellini beans or chickpeas add great flavor and creaminess to the soup.
Vegetable Broth– Adding vegetable broth makes the soup rich and inviting. It is a great combination with the crushed sweeet tomatoes.
Herbs and Spices– Italian seasoning and crushed red pepper add depth of flavor and a little bit of heat to the pot.
Small Pasta– Ditalini is a great choice of pasta for this soup, making it thick and hearty.
A complete list of ingredients and measurements are listed on the recipe card below.
Substitutions for Minestrone:
There are so many ways to customize this recipe to your taste and diet, here are just a few suggestions:
- Replace the green peas with cut green beans or spinach.
- Use yellow summer squash instead of zucchini, depending on what’s in season.
- Instead of Ditalini pasta, use what your family likes the best. We adore ditalini due to its small size and the fact that it cooks very quickly. Using other small pasta shapes, like elbow macaroni, orzo or spaghetti broken into small pieces is also a great choice.
- Add kale to the mix to replace the green cabbage. It gives the soup vibrant color and provides texture as well.
- Use chickpeas or garbanzo beans instead of cannellini beans. They are just as hearty and will add great flavor.
How to make Easy Minestrone Soup?
Step-by-Step Instructions:
- In a Dutch oven over medium heat, add olive oil and sauté the onions, celery and carrots for 5 minutes. Add the cabbage and minced garlic and continue cooking for another 5 minutes.
- Add the crushed tomatoes, vegetable broth, Italian seasoning, salt and black pepper. Stir in the remaining vegetables, cover the pot with a lid and simmer on low for 20 minutes.
- Remove the lid and add the pasta and crushed red pepper, if desired. Cook for 10 more minutes. Serve the soup with a salad and bread for a complete meal. Top bowls with grated Parmesan cheese before serving. Recipe makes 6 servings.
Freeze any leftover soup in individual containers or freezer bags for up to 2 months. Reheat the soup in a saucepan on the stove for a quick and easy weekend lunch.
For more easy soup recipes, check out these hearty bowls:
- Easy Chicken Noodle Soup
- Cheesy Broccoli Soup
- Chicken Corn Chowder
- Easy French Onion Soup
- Chicken Tortellini Soup
- Garden Zucchini Chowder
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Easy Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, diced
- 1 teaspoon garlic, minced
- 2 cups green cabbage, chopped very thin
- 32 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup green peas, frozen
- 15 ounces cannellini beans, rinsed and drained
- 1 cup zucchini, chopped, about 1 small
- 1 cup baby spinach, optional
- 1 cup ditalini pasta, uncooked
- 1 teaspoon crushed red pepper
- 1/2 cup Parmesan cheese, grated, for garnish
Instructions
- In a Dutch oven over medium heat, add olive oil and sauté the onions, celery and carrots for 5 minutes. Add the sliced cabbage and minced garlic and continue cooking for another 5 minutes.
- Add the crushed tomatoes, vegetable broth, Italian seasoning, salt and black pepper. Stir in the remaining vegetables, cover the pot with a lid and simmer on low for 20 minutes.
- Remove the lid and add the pasta and crushed red pepper, if desired. Cook for 10 more minutes. Serve the soup with a salad and bread for a complete meal. Bowls can be topped with grated Parmesan cheese before serving. Recipe makes 6 servings.
Equipment
- 1 Dutch oven
Notes
- Vary the pasta that is used in the soup to what your family likes the best. We adore ditalini due to its small size and the fact that it cooks very quickly. Using other small pasta shapes, like elbow macaroni, orzo or spaghetti broken into small pieces is also a great choice.
- Add kale to the mix to replace the green cabbage. It gives the soup vibrant color and provides texture as well.
- Chickpeas or garbanzo beans can be used instead of cannellini beans. They are just as hearty and will add great flavor.