Hearty and Wholesome Minestrone Soup Recipe

Nothing beats the feeling of a delicious, hearty bowl of soup that warms you from the inside out. Minestrone is one of those classic comfort dishes—simple yet packed with wholesome veggies, tender pasta or rice, and a burst of herbaceous flavor. Whether you’re embracing a Meatless Monday or just looking for a one-pot weeknight wonder, this recipe will hit the spot every time.

If you’re ready to fill your kitchen with the aroma of simmering tomatoes, garlic, and fresh herbs, this one’s for you!

### Why You’ll Love This Recipe

• It’s loaded with fresh, seasonal veggies, making it both nutritious and satisfying.
• Quick and easy to customize based on what you have in the fridge or pantry.
• A one-pot meal that means less time cleaning and more time enjoying.
• Perfect for meal prep—it tastes even better the next day!

### Ingredients Breakdown

Essentials:

• Vegetables: Celery, carrots, zucchini, green beans, and spinach. Fresh is best, but frozen works in a pinch!
• Aromatics: Onion, garlic, and fresh rosemary or thyme add depth of flavor.
• Tomatoes: Canned diced tomatoes or San Marzano for a richer base.
• Broth: Vegetable broth keeps it vegetarian. Swap for chicken broth if preferred!
• Pasta or Rice: Ditalini pasta is traditional but small elbows or white rice are fantastic substitutes.
• Beans: Cannellini or kidney beans add protein and heartiness. Use canned for convenience.
• Cheese: Optional, but a sprinkle of Parmesan or Pecorino takes it to the next level.

Pro Tips:

• Use fresh herbs when possible; they brighten up the flavors beautifully.
• If you can’t find cannellini beans, chickpeas are an excellent substitute.
• Want a gluten-free option? Swap in quinoa or gluten-free pasta instead.

### Step-by-Step Instructions

Here’s how to bring this hearty and soul-warming minestrone to life:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, sautéing until the vegetables are soft and fragrant (about 5-7 minutes).
2. Stir in the green beans and zucchini, giving them a quick toss to coat in the aromatics.
3. Add the diced tomatoes, vegetable broth, rosemary, and thyme. Bring to a gentle boil, then reduce the heat to a simmer. Let it cook for about 20 minutes to meld the flavors.
4. Stir in the beans, pasta, and spinach. Cook for an additional 8-10 minutes or until the pasta is al dente and spinach has wilted.
5. Adjust seasoning with salt and pepper to taste. Remove the rosemary sprigs or any woody herb stems before serving.

### Chef’s Tips and Tricks

• To avoid mushy pasta, cook it separately and add to individual bowls when serving.
• If you’re short on time, a pre-mixed bag of frozen mixed veggies can save prep work.
• A drizzle of good-quality olive oil over the top before serving adds a lovely touch of richness.

### Recipe Variations and Serving Suggestions

• Going Vegan: Skip the cheese garnish and focus on fresh herbs or a squeeze of lemon for brightness.
• Protein Boost: Add cooked Italian sausage or shredded rotisserie chicken.
• Make It Creamy: Stir in a splash of heavy cream or coconut milk for a velvety texture.
• Serving Ideas: Pair with crusty bread for dipping or a crisp garden salad for a complete meal.

### FAQs

Can I freeze minestrone? Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

What other vegetables can I add? Feel free to toss in seasonal veggies like butternut squash, sweet potatoes, or kale. It’s super versatile!

How do I store leftovers? Store in the fridge for up to 4 days. The soup may thicken as it sits, so you can thin it out with a bit of broth when reheating.

There you have it—a warm, nourishing bowl of minestrone that’s as flavorful as it is comforting. I can’t wait to hear how you make it your own! Share your creations in the comments below or tag me on social media with #TheKitchensAid. Let’s savor this cozy recipe together!