Minestrone Soup Recipe

Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1/2 whole Large Onion, Chopped; 6 whole Mushrooms, Sliced; 3 cloves Garlic, Minced; 10 cups Good Quality Chicken Stock Or Vegetable Stock For Vegetarian; 4 cups Water Or Stock; 1 whole Rind From A Block Of Parmigiano Reggiano; 3 whole Carrots, Chopped; 1 whole Bell Pepper Any Color (I Used Half Red/yellow) Diced; 28 ounces, weight Can Tomatoes, Diced; 1 whole Medium Zucchini, Sliced; 2 whole Small Summer Squash Or Yellow Squash Sliced; 15 ounces, weight Can Beans Like Cannellini Or Great Northern, Kidney Works Great Too(rinsed And Drained); 1 dash Salt To Taste; 1 dash Pepper To Taste; 2 cups Small Pasta Like Ditalini; 1 bunch Italian Kale Or Escarole Chopped; 2 leaves Large Swiss Chard Chopped; 1-1/2 cup Grated Parmigiano Reggiano; 1 bunch Fresh Basil, Chopped

Servings: persons

3 Tablespoons Olive Oil
1/2 whole Large Onion, Chopped
6 whole Mushrooms, Sliced
3 cloves Garlic, Minced
10 cups Good Quality Chicken Stock Or Vegetable Stock For Vegetarian
4 cups Water Or Stock
1 whole Rind From A Block Of Parmigiano Reggiano
3 whole Carrots, Chopped
1 whole Bell Pepper Any Color (I Used Half Red/yellow) Diced
28 ounces, weight Can Tomatoes, Diced
1 whole Medium Zucchini, Sliced
2 whole Small Summer Squash Or Yellow Squash Sliced
15 ounces, weight Can Beans Like Cannellini Or Great Northern, Kidney Works Great Too(rinsed And Drained)
1 dash Salt To Taste
1 dash Pepper To Taste
2 cups Small Pasta Like Ditalini
1 bunch Italian Kale Or Escarole Chopped
2 leaves Large Swiss Chard Chopped
1-1/2 cup Grated Parmigiano Reggiano
1 bunch Fresh Basil, Chopped

1
Saute onion in olive oil until caramelized over medium-high heat. Add mushrooms and garlic and saute until soft. Add stock (and/or water) and the rind from a block of parmigiano reggiano. Turn to medium, cover and bring to a boil.
2
Once the mixture comes to a boil, add carrots, bell pepper, canned tomatoes with juice, zucchini, summer squash and beans. Cook until all of the veggies are almost tender about 4 minutes. Taste the broth and salt and pepper to taste. Add pasta and simmer until almost al dente (you can use the package instructions for al dente - but cook just a tad short of that).
3
Then place leafy greens into soup pot and cook just until tender approximately 2 minutes.
4
Pour into soup bowls and top with fresh basil and grated parmigiano reggiano!

1901

kcal

Calories

Fat

145

Carbs

230

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1/2 whole Large Onion, Chopped, 6 whole Mushrooms, Sliced, 3 cloves Garlic, Minced, and more.

Yes, Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minestrone Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions