What a great classic Italian soup recipe for lunch or dinner! I love minestrone soup and it’s such an easy Italian recipe, therefore I’m sharing it with you.
This soup also makes for great leftovers the following day or so, and goes great with a salad or pasta on the side along with some fresh bread.
What Ingredients Should You Use for Minestrone Soup?
One nice thing about minestrone soup is that you can be very flexible and creative with whatever vegetables you want to use based on what you like, or what you have on hand.
My grandmother from Italy used whatever she had including meats, noodles, beans and greens. I keep mine more simple, limiting it to more vegetables and not adding meat. To make sure it’s still a hearty dish, I bulk it up with at least some cannellini beans, or other white bean. If you start adding too many beans, it is easy to unknowingly actually make pasta fagioli soup!
Aren’t Soups Hard to Make?
Not the soup recipes I write about. If it’s hard or difficult, you can “fuh-get it“. However, sometimes it’s assumed if it takes more than 30 minutes, it must be difficult. That’s not true. The recipe itself doesn’t take too long as a whole. You have the prep time of chopping all the ingredients, but
However, sometimes it’s assumed if it takes more than 30 minutes, it must be difficult. That’s not true. The recipe itself doesn’t take too long as a whole. You have the prep time of chopping all the ingredients, but soups usually take a long time because it takes awhile to cook. And depending on what kind of soup it may take no time at all (like ones you just blend together or use a pressure cooker), or it may take hours to cook.
And depending on what kind of soup, it may take no time at all (like ones you just blend together or use a pressure cooker), or it may take hours to cook. I find Minestrone soup is not an all day soup, but does require at least an hour or two due to the cooking time.
You have the prep time of chopping all the ingredients, but otherwise, it just cooks for about an hour or more. You’ll need to test the soup to see if the ingredients are fully cooked and to make sure the soup has flavor. The longer it cooks the more the flavors will blend which is a good thing. Too little time and it will be too watery.
One tip I always do is to bring the soup up to a boil first. Then bring it down to a simmer over low-medium heat for the rest of the time. When I don’t, it takes much longer to cook and heat the ingredients thoroughly.
Italian Minestrone Soup Recipe
A classic Italian minestrone soup recipe. Simple with simple ingredients and lots of flavor. Enjoy!
- 4-6 cups chicken or veggie broth
- 2 large carrots chopped fine
- 2 large celery stalks chopped fine with the leaves
- a few garlic cloves minced
- 1 onion chopped fine
- dash of salt
- 1 16 oz. canned chopped tomatoes
- small noodles like orzo or ditolini
- extra virgin olive oil
Pour 2 Tablespoons or so of olive oil in saucepan and heat over medium heat.
Saute chopped onions and carrots until soft over low-med heat (about 10 minutes).
Add chopped celery and garlic and saute some more until fairly soft.
Add in the broth/water and your can of tomotoes. Use fresh tomatoes if you have them!
Cook over Low/Simmer for about 60-90 minutes
Cook noodles seperately, drain and set aside if soup is not yet done. Cooking noodles in with the soup will make the noodles too mushy unless you like it that way.
Add noodles to soup when ready to serve.
Tip #1: Noodles are not necessary. I like them because they bulk up the soup. However you can add cooked beans such as canned cannellini beans.
Tip #2: Sprinkle Romano cheese on top of soup for extra flavor and saltiness.
Side Dish Suggestions: Italian bread ( sourdough bread is good too) Italian Green Salad with Olive Oil Pasta such as angel hair