Best Minestrone Soup Recipe
This best minestrone soup recipe is a wholesome, Italian-inspired Minestrone Soup packed with colorful vegetables, beans, and rich flavors, ready in under an hour. Perfect as a cozy meal or a festive starter for Independence Day, this Easy Minestrone Soup is vegetarian (vegan with dairy-free parmesan) but can be customized with sausage for extra heartiness. It’s a versatile summer recipe that brings comfort and nutrition to any table!
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 small leek thinly sliced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp poultry seasoning
- ¼ tsp chili flakes optional, for a spicy kick
- ½ tsp black pepper
- 1 15 oz can fire-roasted diced tomatoes
- 6 cups vegetable or chicken broth
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups lacinato kale chopped
- 1 cup gluten-free macaroni pasta or other short pasta
- ¼ cup fresh parsley chopped
- Kosher salt to taste
- Garnishes: fresh parsley grated parmesan (or vegan parmesan)
Instructions
- Sauté the Vegetables: In a large soup pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, 2 sliced carrots, 2 sliced celery stalks, 1 sliced leek, 3 minced garlic cloves, and ½ tsp kosher salt. Sauté, stirring occasionally, for 8-10 minutes until the onions are translucent and the veggies begin to caramelize.
- Add Zucchini and Seasonings: Stir in 1 diced zucchini, 2 tbsp tomato paste, 1 tsp dried oregano, ½ tsp poultry seasoning, ¼ tsp chili flakes (if using), and ½ tsp black pepper. Cook for 2-3 minutes until the tomato paste darkens slightly, enhancing its flavor.
- Simmer the Soup: Add 1 can fire-roasted tomatoes and 6 cups broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15-20 minutes until the zucchini is tender and the soup reduces slightly.
- Cook the Pasta: While the soup simmers, cook 1 cup gluten-free macaroni pasta in a separate pot according to package instructions. Drain and set aside to prevent it from softening in the soup.
- Add Beans, Kale, and Parsley: Stir in 1 can kidney beans, 2 cups chopped kale, and ¼ cup chopped parsley. Simmer for 3-5 minutes until the kale wilts but stays bright green. Season with additional salt and pepper to taste.
- Combine and Serve: For immediate serving, add the cooked pasta to the soup. For leftovers, place pasta in individual bowls and ladle hot soup over it to keep the pasta firm. Garnish with grated parmesan (or dairy-free parmesan) and extra parsley. Serve hot and enjoy!
Notes
- Maximize Flavor: Don’t rush the veggie sauté—caramelization adds depth.
- Tomato Paste Trick: Cook it until it darkens for a richer, sweeter flavor.
- Kale Timing: Add kale at the end to preserve its color and texture.
- Pasta Control: Cook pasta separately to avoid mushy leftovers.
- Spice It Up: Increase chili flakes or add a pinch of red pepper for heat.