The classic minestrone soup recipe | Mile’s Kitchen Cafe

The classic Minestron soup is healthy and delicious, it’s filled with vegetables and makes for an easy and delicious weeknight dinner!

Minestrone soup in two white bowls stacked with parmesan cheese

The classic minestrone soup can’t be beat. It’s delicious, wholesome, and perfect for a simple meal all week.

If I’m honest, this isn’t necessarily a soup I crave, however Each When I do, I remember how delicious it is and I vow to make Minestrone happen often.

Choco is filled with greens, beans and sweet little pasta, served with a pinch of Parmesan cheese and a loaf of crunchy bread.

A tried and true Minestrone soup recipe comes together quickly (just another reason to join the Minestron fan club).

A ladle of minestrone soup poured into a ceramic bowl

What is minestrone soup?

A quick Google search will tell you that minestrone soup is a deliciously thick Italian vegetable soup with beans and pasta.

There are a lot of minestrone versions available, including a few in my archives: Autumn minestrone soup And the Winter minestrone with pesto and garlic bruschetta. Both are undoubtedly delicious, but it’s time to get a good classic minestrone soup.

Quickly. Easy. Staple store components. All the reasons I liked minestrone.

This recipe isn’t difficult, not least. It starts with a few simple vegetables and a few dried herbs.

A pan of green beans, carrots, and onions. Another pan of mashed tomatoes in a skillet with vegetables

Ditalini Pasta In A Frying Pan Of Gravy, Tomato And Vegetables

Family friendly soup

The rest of the ingredients are simple:

Mashed tomatoes (you can use half a tomato dice if your family is not opposed to the chunky tomatoes in their garden like mine, sigh)
Broth (vegetable or chicken)
Kidney beans (I prefer white beans, like Great Northern or Cannellini)
Small pasta (crusts, ditalini or elbow pasta)

Change things

The great thing about classic minestron soup is that it can be changed depending on what you like and what you have on hand.

Add more vegetables (like zucchini, squash, potatoes, etc.) or replace them inside and out as you like.

Green beans are one reason I call minestrone, so I always keep them in the assortment. This is why I have frozen green beans that are hanging in the freezer at all times. But the vegetables are really customizable.

The same goes for beans and pasta. Try different types. Shapes. Colors. Trademarks. go crazy.

There is no right Way to minestrone. If you ask ten people to make this recipe and bring it to the food plate, you may end up with ten soups that are unlike each other.

This is the beauty of Minestron.

Spoon in a bowl of classic minestrone soup in two stacked white bowls

Questions and answers about classic minestrone soup

Can this soup be doubled (or cut in half)?

Yes and yes. For a double duty, just make sure to use a large enough pot. For half a batch, use a 15-ounce can of mashed tomatoes and refrigerate half of a pack of unused beans in the refrigerator or add them all for a thicker bean soup.

Does this soup freeze well?

Freezes * Ok – Pasta tends to become softer / tender when thawed and reheated and soup thicker because the liquid absorbs after cooling (either in the refrigerator or in the freezer). Adding extra broth and under cooking the noodles for a minute or so (if you know you are freezing them all) can help with this.

Can I substitute different vegetables (or pasta or beans)?

Certainly! Read the post for ideas. In short, most of the ingredients for this soup are customizable.

A year ago: Sweet Potato BBQ Chicken
two years ago: Fallen chocolate cake
Three years ago: A smooth, soft and delicious sugar biscuit {without rolling or cutting!}
Four years ago: Perfect fluffy sour cream pancake
Five years ago: Chicken noodle stew
Six years ago: Beef and sweet potato stew with corn and green pepper {Slow Cooker}
Seven years ago: French toast stuffed with strawberry and cream
Eight years ago: Cinnamon Roller Bread

fruit:
6-8 servings

Preparation time:
20 minutes

Cooking time:
25 minutes

Total time:
45 minutes

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
3/4 cup chopped celery, about 2-3 ribs of celery
3/4 to 1 cup chopped carrots, about 2-3 medium carrots
1 1/2 cup chopped frozen or fresh green beans
3 cloves of garlic, finely chopped or 1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
28 ounces of mashed tomatoes
6 cups of chicken or vegetable broth (I use low sodium)
15-ounce package of white beans, washed and matured (see note)
1 cup small pasta, such as crust, daline, or elbow
Parmesan cheese to serve

instructions

In a large 6-liter saucepan, heat olive oil over a medium heat and add onion, celery and carrots. Cook, stirring occasionally, until the onions begin to soften, about 4-5 minutes.
We add green beans, garlic, basil, salt, oregano and black pepper. Cook for another minute or so with constant stirring.
Add the mashed tomatoes and chicken broth. Boil the soup on low heat for 8-10 minutes, until the vegetables are softened (they will cook more in the next step).
Add beans and pasta and cook for 10-11 minutes until pasta and vegetables are soft.
Season to taste with additional salt and pepper. Serve with parmesan cheese to taste.

Notes

Tomatoes: You can change the tomatoes by using half crushed tomatoes and half diced tomatoes. My family prefers non-chunky tomatoes in this soup, so I stick to all the pureed tomatoes.

bean: I use white or Great Northern beans. Light or dark white beans can be replaced with white beans.