Easy Italian Minestrone Soup

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
• Garlic
• Carrots
• Onions
• Celery
• Zucchini
• Salt
• 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

• Use a LARGE pot and plan for leftovers! This is where my Lodge 7.5 quart cast iron dutch oven comes in handy. Don't be bashful here...the leftovers are even better!
• When you're cooking the vegetables, be sure to cook the carrots and onions first. Carrots are typically one of the 'hardest' vegetables to soften so they're gonna need the extra time. The onions on the other hand will soften fairly quickly, but cooking them early will give you a nice caramelization effect and some great flavor.
• Be sure to add the seasoning to the vegetables while they're cooking. This will add a ton of flavor to the soup versus adding it later on with the tomatoes and broth.

Buon appetito!

Other recipes you might like

If you enjoy soups stacked with veggies, try my Pasta Fagioli or this Homemade Chicken Soup with Ginger. This Quick Turkey Chili recipe just might float your boat too!

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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

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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!

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Recipe