Looking for an easy Italian Minestrone soup recipe? Oh man...you've come to the right place.
I mean...COME ON! Look at how awesome this Minestrone Soup looks. I love that I can stuff my face and eat like a 'gavone' but know that it's actually good for me! If you're in the mood for a delicious, healthy soup tonight...this Italian Minestrone Soup recipe is just the thing!
Ingredients for Italian Minestrone Soup
I'm a simple guy (my wife would say simple-minded lol)! And I love making meals with simple ingredients. This Italian Minestrone soup is no different. Here's what you'll need:
- Extra virgin olive oil
- Crushed red pepper (optional)
- Italian seasoning
- Vegetable broth
- Diced tomatoes
- Bay leaf
- Red kidney beans
- Macaroni (or some other small type of pasta)
How to make it
Step 1 - Cook the vegetables and garlic. Getting the vegetables nice and soft is an easy way to cut down on cooking time. Begin by sauteing them in some olive oil first. Start with the garlic, onions, and carrots first and then add the celery, and finally the zucchini.
Step 2 - Cook the macaroni. While the vegetables are sauteing, boil some water in a separate pot and add the macaroni. Cook until al dente, drain, and set aside.
Step 3 - Add some seasonings. After you add the zucchini, add some salt, crushed red pepper, and the Italian seasoning. Adding them to the vegetables will add more flavor to the soup as opposed to adding them later on in the process.
Step 4 - Add the tomatoes, vegetable broth, and bay leaves. Next, add the diced tomatoes and the vegetable broth to the pot of cooked vegetables. Bring to a boil and then drop to a simmer. I love adding a bay leaf here as it adds a nice subtle background flavor to the rest of the spices!
Step 5 - Add the beans and the cooked macaroni. The finishing touch...the beans and the macaroni! Both only need to be heated through and you don't want to add the beans during the boiling process because it could affect its integrity.
3 tips to a great Minestrone Soup
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Tools I used in this recipe
- Lodge 7.5 Quart Dutch Oven
- Misen Chef's Knife
- J.K. Adams Butterfly Board
- KP Kitchen Measuring Spoons
- Riviera Wooden Cooking Spoon
Ok, so if you made this Italian Minestrone...would definitely appreciate if you leave a comment below and let me know what you thought. Don't worry I'm an Italian from New Jersey...I got thick skin!
Easy Italian Minestrone Soup Recipe
- 3-5 quart pasta pot
- 2 tbsp olive oil extra virgin
- 3 cloves garlic chopped
- 2 medium onions chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 medium zucchini chopped
- 1 tbsp Italian seasoning dried
- ¾ tsp salt
- ⅛ tsp crushed red pepper optional, can use more or less if you like
- 2 14.5 oz cans diced tomatoes
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 15 oz can red kidney beans
- 1 cup macaroni or any small pasta you prefer
- Bring 2 quarts of water to boiling in the pasta pot.
- On a separate burner, heat the olive oil in a large pot or dutch oven. Once heated, add the carrots, onions and garlic. Cook for about 5-7 minutes or until the carrots are soft and the onions are translucent.
- Once the water is boiling in the pasta pot, add the macaroni. Stir frequently to prevent sticking and cook until al dente (follow the cook time instructions on the package). When pasta is cooked, remove from the pot and set aside.
- Add the celery to the pot of cooking vegetables. Cook for about 3 minutes, then throw in the zucchini. Add the salt, crushed red pepper and Italian seasoning. Stir all the vegetables together and cook for about 1 minute.
- Pour in the vegetable broth and diced tomatoes to the pot of cooking vegetables. Add the bay leaf as well. Bring to a boil. Once boiling, drop the heat and cook on low for 7-10 minutes. Taste the soup and add more salt/pepper as needed.
- Add the cooked macaroni and red kidney beans. Cook for about 2-3 minutes or until they are heated through.
- 3 bowls for me
- 3 bowls for my wife
- 1 bowl for each of my two daughters
- a nearly full 76 oz container for my sick neighbor!