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The Best Minestrone Soup recipe -A hearty, healthy soup inspired by Olive Garden Minestrone Soup is made with beans, veggies, and some pasta. High in protein and fiber, makes it quite filling and can be enjoyed as a meal itself. This soup is easy to make and a perfect complete meal for weeknight dinners that comes together in under 30 minutes!
Table of contents
What is Minestrone Soup
Minestrone soup is a hearty and flavorful Italian soup that’s made with a variety of vegetables, beans, and pasta. The ingredients may vary depending on the region and season. Typically include onion, garlic, celery, carrots, zucchini, tomatoes, and kidney beans. The soup is often seasoned with dried herbs like oregano, basil, and thyme, and simmered in vegetable broth to for a rich and savory flavor.
A complete, well-balanced meal, high in protein and fiber, keeps you fuller for longer, with lower calories. The best part about this soup is that it is versatile. You can add veggies, beans, or even pasta of your choice and end up with a hearty bowl of soup, sure to please your palate.
This Olive Garden Minestrone soup is a perfect weeknight dinner that comes together in under 30 minutes. Yes, it does not take long to make this hearty, comforting soup. With little chopping, this is almost a dump-and-go recipe that I make for those busy weeknights. Serve this delicious one-pot meal with some crusty bread or with some garlic bread on the side. Enjoy!
Ingredients for Minestrone Soup recipe
Oil: olive oil or any mild flavor oil of your choice.
Onion: adds flavor and aroma to the soup. You can use any type of onion. Yellow onions are most commonly used.
Garlic: adds a ton of flavor to the soup. Fresh garlic or garlic powder, both work fine.
Ginger (optional): hot and zesty, peppery ginger, adds spiciness and warmth to the soup
Celery: adds a slightly bitter taste and crunch to the soup.
Carrots: add an extra flavor to this soup.
Zucchini or courgetti: add a nice delicate flavor to the soup.
Pasta: adds texture and give volume to the soup. Small pasta like Ditalini, mini shells, macaroni, or orzo pasta.
Diced tomatoes: provides a rich tomato base to the soup. Fresh or canned tomatoes, both work great.
Beans: adds protein, making it a hearty soup. Kidney beans, cannellini beans, or black eyed beans work great.
Broth: makes base of the soup. I prefer low sodium broth. It adds a layer of flavor and helps control sodium intake. You can use a bouillon, mix it with water as per package instructions and use it.
Herbs: add more depth and flavor to the soup. Fresh or dried classic Italian herbs like thyme, oregano, or basil.
Spices: adds little heat to the soup. red chili flakes or cayenne pepper, to taste.
Spinach: leafy green vegetable makes it’s nutritious. You can add kale, spinach, or any other leafy vegetable of your choice. Some greens take longer to cook.
Cheese (optional): Hard Italian cheeses like Parmesan, Parmigiano-Reggiano works well, add distinct taste and flavor.
Cilantro or parsley: Traditionally parsley is used in Italian cooking. I like to add cilantro, for a different flavor.
Lemon (optional): adds nice refreshing and tangy flavor. Freshly squeezed lemon juice as per taste.
How to make Minestrone Soup?
Instant Pot Minestrone Soup
Instant Pot Minestrone Soup is a quick and easy version of the classic Italian minestrone soup. Inspired by Olive Garden Minestrone soup, it’s packed with vegetables, protein-rich beans, and hearty pasta, making it a filling and nutritious one-pot meal option. Instant Pot makes the cooking process a breeze. You can enjoy a delicious bowl of soup in no time!
Start by sautéing onion, garlic, ginger, carrots, and celery until they’re fragrant and softened. Next add spices like oregano, thyme, red chili flakes, garlic powder, sauté for 30 seconds. Next, add zucchini, beans, pasta, and tomatoes. Add broth and deglaze the pot. Lock on the lid and pressure cook on high for 5 minutes.
After the cooking time is up, allow the pressure to release naturally for 5 minutes. After 5 minutes, do a quick pressure release. Stir in spinach and cheese (optional). You can adjust the seasoning to your liking, and let the soup simmer for a few minutes to thicken and meld the flavors together.
Stovetop Minestrone Soup recipe
Stovetop Minestrone Soup recipe is a classic Italian minestrone soup made on the stovetop using a large pot or Dutch oven. It’s a hearty and flavorful soup that’s perfect for a cozy dinner or lunch.
Start by sautéing onion, garlic, ginger, carrots, and celery till it is fragrant and softened. Add spices like oregano, thyme, red chili flakes, garlic powder, sauté for 30 seconds. Next, add zucchini, beans, pasta, and tomatoes.
Next, you’ll add vegetable broth, and seasonings like Italian herbs, salt, and pepper. Give everything a quick stir. Let the soup simmer for 8-10 minutes, or the vegetables are tender and the flavors have melded together.
Stir in spinach and cheese (optional). You can adjust the seasoning to your liking, and let the soup simmer for a few minutes to thicken and meld the flavors together.
Variations
Use different vegetables: Green beans, corn, peas, snow peas, broccoli, sweet potatoes, or potatoes, make a great addition to this soup. I like to rotate the veggies in the soup for differnt flavors and nutritional values of different veggies.
Use variety of beans: Kidney beans, pinto beans, white or cannellini beans, or even a combination of beans work just fine.
Herb choices: Herbs like rosemary, thyme, oregano, basil are mainly used in Italian cuisine. Feel free to add spices of your choice. Sometimes, I add bay leaves, for a herbal and flowery flavor.
Experiment with spices: Cayenne pepper, red chili powder, or red chili flakes are used for the heat in the soup. I use some fresh green chili (Thai pepper) for some extra heat. Try adding Indian spices like turmeric powder, coriander powder, for a different flavor profile. The warmth of the spices adds such a depth of flavors into this soup. Do give it a try and let me know how you like this Indian-style soup.
Serving Suggestions
- As a main course: pair it with a slice of crusty bread, or even a grilled cheese sandwich, for a complete and filling meal.
- As a starter: this Minestrone soup recipes makes a great choice for the first course. Serve it in small bowls or cups, and garnish with fresh herbs or grated Parmesan cheese for added flavor.
- In a bread bowl: love café style dinning at home? Serve the soup in a hollowed-out Homemade Soup Bread Bowl The bread will absorb the broth and add an extra layer of flavor to the dish.
- With toppings: enjoy with a selection of toppings like grated Parmesan cheese, fresh herbs, croutons, or a drizzle of olive oil.
Common Questions
How to cook pasta in an Instant Pot?
For cooking pasta in an Instant pot, reduce the cooking time “BY HALF MINUS ONE” which is recommended on the box of the pasta.
For eg, if the cooking time on the box of pasta is 10 minutes, reduce the time by half minus one, which is {((10 / 2)-1)=4} 4 minutes of cooking time in Instant Pot. With 5 minutes of natural pressure release and after 5 minutes, release the remaining pressure manually. Pasta turns out perfect, never undercooked or overcooked, just perfect!!
What kind of pasta is best for minestrone soup?
Ditalini pasta or use any short pasta like macaroni, mini shell, orzo, works great. If making the soup in Instant Pot, make sure the pasta cooks in the same amount of time as the rest of the ingredients.
You can cook the pasta separately and add it to the soup.
What is the best cheese to use?
Hard Italian cheeses like Parmesan, Parmigiano-Reggiano, Grana Padano, and Pecorino Romano, work well on pasta and soup. These hard Italian cheeses have their distinct flavor. It adds a very distinct taste and flavor to the dish.
How to make Minestrone Soup recipes vegan?
Skip the cheese or add any vegan cheese of your choice.
How to make Minestrone Soup recipes gluten-free?
Use any short, gluten-free pasta.
Can minestrone soup be made in advance?
Yes, minestrone soup can be made in advance and stored in the refrigerator or freezer. It’s important to cool the soup completely and store it in airtight containers.
Pic Shown: Olive Garden Minestrone Soup
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Some more soup recipes
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Minestrone Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrot, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 medium zucchini, chopped
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained, or choice of beans
- 1/2 cup Ditalini pasta or short pasta
- 1 can (15 oz) diced tomatoes or 2-3 medium fresh tomatoes, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2-3 fresh sprig thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon red chili flakes, adjust to taste
- 2 cups spinach, roughly chopped
- 2 tablespoon Parmigiano-Reggiano, grated (optional) For vegan, skip the cheese or use vegan cheese
- salt and black pepper, to taste
- Handful of fresh cilantro or parsley, chopped
- Fresh lemon juice (optional)
Instructions
Instant Pot Minestrone Soup
- Turn on the sauté mode (high), when it displays "Hot", add oil.
- Add onion, garlic, carrots, and celery. Sauté for 1-2 minutes.
- Add spices – oregano, thyme, red chili flakes, garlic powder, sauté of 30 seconds. Add zucchini, mix well.
- Add beans, diced tomatoes, Ditalini pasta, some salt, and black pepper to taste.
- Add broth, deglaze the pot. Close the Instant Pot lid, pressure value on sealing.
- Turn the Pressure Cook (high) for 5 minutes.
- After the Instant Pot beeps, let the pressure release naturally, around 5 minutes. After 5 minutes, manually release the remaining pressure.
- Open the Instant Pot. Turn ON sauté mode (more).
- Add spinach and cheese (optional), cook for 1-2 minutes.
- Adjust seasoning – salt and pepper as per taste. Turn OFF the Instant Pot.
- Garnish with some fresh parsley and freshly squeezed lemon juice (optional).
- Minestrone Soup is ready to be devoured. Enjoy!!
Stovetop Minestrone Soup
- Heat a Dutch oven or a soup pot, add oil. When the oil is hot, add onion, garlic, carrots, and celery. Sauté for 1-2 minutes.
- Add spices – oregano, thyme, red chili flakes, garlic powder, sauté of 30 seconds. Add zucchini, mix well.
- Add beans, diced tomatoes, Ditalini pasta, some salt, and black pepper to taste.
- Add broth, deglaze the pot. Bring the mixture to a boil, reduce the heat to medium, cover, and simmer for 8-10 minutes, or until the veggies and pasta are cooked.
- Add spinach and cheese (optional), cook for 1-2 minutes.
- Adjust seasoning – salt and pepper as per taste. Turn OFF heat.
- Garnish with some fresh parsley and freshly squeezed lemon juice (optional).
- Minestrone Soup is ready to be devoured. Enjoy!!
Notes
- Variations for Minestrone Soup
- Serving suggestions
- Common Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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Manjiri says
I love a hearty minestrone soup and this recipe is just what one needs on a cold chilly winter evening like today in London!
Jyoti Behrani says
Hi Manjiri, I am so glad you liked my recipe. Thank you!
Johanna says
Jyoti, do you replace the other spices in the recipe with turmeric powder and coriander powder, or do you just add these 2 others to the recipe? Also, what amounts (1/2 tsp or 1 tsp) would you suggest of the turmeric and coriander powders? I am wanting to make this recipe but I want to first confirm the measurements. Thank you.
Jyoti Behrani says
Hi, I add oregano or Italian seasoning, thyme, and crushed red chili flakes in this recipe. Thanks!