Soups & creams
Healthy Minestrone Soup: Italian Vegetable, Bean and Pasta Recipe
Homemade minestrone with carrot, celery, zucchini, green beans, tomato, white beans, pasta and spinach. Healthy, hearty and ready in 1 hour.
- Total time
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
For the base
Vegetables
For the broth
To finish
To serve
Method
Chop the vegetables
Dice the onion, carrot, celery and zucchini small and cut the green beans into 1-inch (2 cm) pieces.
Soften the base
Heat the oil in a large pot over medium heat and cook the onion, carrot and celery for 8 to 10 minutes, until tender.
Add the garlic and vegetables
Add the garlic, zucchini and green beans and cook for 3 more minutes, stirring.
Pour in the tomato and broth
Add the crushed tomatoes, broth, bay leaf and rosemary. Bring to a boil and simmer gently for 15 minutes.
Add the beans and pasta
Stir in the beans and pasta and cook for 8 to 10 minutes, until the pasta is al dente.
Add the spinach
Remove the bay leaf and rosemary, add the spinach and cook for 1 to 2 minutes, just until wilted.
Taste and adjust
Taste the soup and season with the salt and pepper. If it is too thick, add a little more hot broth.
Serve
Serve the minestrone hot in deep bowls with grated Parmesan, a drizzle of olive oil and basil leaves.
The step photos are illustrative.
Notes
Tips
- Cut all the vegetables the same size so they cook evenly.
- If you plan to keep leftovers, cook the pasta separately and add it when serving so it does not swell.
- A Parmesan rind simmered in the broth adds lots of flavor; remove it before serving.
- Use low-sodium broth and season at the end, because canned tomatoes and beans already contain salt.
Substitutions
- Vegetables: depending on the season, squash, cabbage, peas or diced potato.
- Beans: chickpeas or kidney beans, same amount.
- Pasta: rice, or gluten-free pasta for a gluten-free version.
- Vegan: leave out the Parmesan or use nutritional yeast.
Storage
Cool the soup and refrigerate it in covered containers within 2 hours; it keeps for 3 to 4 days. It also freezes for up to 3 months, ideally without the pasta. Reheat until boiling.
Source: USDA FSIS, leftovers and food safety.
Nutrition facts
1 bowl (1/6 of the recipe)
- Protein
- 10.3 g
- Carbohydrates
- 35 g
- Fat
- 6.7 g
- Saturated fat
- 1.5 g
- Fiber
- 6.9 g
- Sugars
- 7.9 g
- Sodium
- 858 mg
Estimate per serving, calculated with vegetables, tomato, low-sodium broth, beans, pasta, spinach, olive oil, salt and Parmesan.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Minestrone is Italy's best-known vegetable soup: a thrifty recipe that changes with the seasons and that every family makes its own way. This healthy version starts with onion, carrot and celery softened in olive oil, adds zucchini and green beans, and simmers in vegetable broth with tomato, bay leaf and rosemary. White beans bring protein and fiber, small pasta makes it a complete meal, and spinach goes in at the end so it stays green. Serve it with a little Parmesan, a drizzle of olive oil and fresh basil. It makes 6 servings, keeps well for several days and tastes even better the next day.
Frequently asked questions
What goes in minestrone soup?
Seasonal vegetables (onion, carrot, celery, zucchini, green beans), tomato, broth, beans and small pasta. There is no single recipe: it changes by region and season.
Is minestrone healthy?
Yes. It is rich in vegetables, fiber and plant protein from the beans, and low in fat. Use low-sodium broth to keep the salt in check.
Can you freeze minestrone?
Yes, for up to 3 months. It is best frozen without the pasta, adding freshly cooked pasta when you reheat it.
What pasta is used in minestrone?
Small short pasta such as ditalini, tubetti, small shells or broken spaghetti. Rice works too.
Can I make it without pasta?
Yes. It is lighter without pasta; add more beans or a diced potato to keep it filling.
