Warm up with a bowl of homemade Minestrone Soup this winter ... it's thick, hearty, packed with veggies, and so delicious!
Believe it or not, the weather has been quite cold in Dallas lately. I've been wearing my winter coat regularly, and the heat has been cranking in my apartment.
So this past Saturday when the temp climbed into the mid-70's, I was excited. I left my jacket at home when I went to a holiday party, and it was beautiful out.
Unfortunately, that only lasted a few hours before it dropped into the 20's (that's Texas weather for you!). I was dressed all wrong then, of course ... brr.
Extreme temperature shifts always leave me extra chilly and craving something hot and comforting, like this homemade Minestrone Soup!
Homemade Minestrone Soup
This hearty Minestrone Soup recipe is packed with flavor and my favorite veggies. It's super filling, yet really healthy, too ... it's vegetarian / vegan, and you could easily make it gluten-free by using GF pasta.
I love these kinds of recipes, especially at this time of year when my diet seems to consist mostly of Christmas cookies!
Another thing that you'll love about this easy Minestrone recipe, is how simple it is to make. Apart from chopping the veggies and giving it the occasional stir, this recipe is mostly hands off. Which is nice if you want to stay bundled up on the couch.
How to Make Minestrone
This yummy Italian vegetable soup is simple to prepare, and it feeds a crowd!
To make this vegan Minestrone, you'll start by sauteing a base of onions, carrots, and celery. Then, you'll add the other veggies (green beans, tomatoes, and kale), along with kidney beans, and simmer until tender. Zucchini gets added last so it doesn't overcook, and a sprinkling of fresh basil is a delicious finishing touch.
This vegetarian Minestrone recipe has macaroni in it, and I have a simple trick to keep it from getting overcooked and mushy. Simply cook the pasta separately, then drain and rinse it (that will keep it from sticking together).
When the soup is ready, add the macaroni to your bowls, then top with hot soup. The soup will heat the macaroni, which will be the perfect texture.
What Vegetables Go in Minestrone?
I used a combination of carrots, onions, celery, tomatoes, kale, green beans, and zucchini for this easy vegetable soup. However, this yummy vegan Minestrone can be customized according to which vegetables you have on hand or to fit your taste.
Feel free to include your fave seasonal veggies in this recipe. As long as you keep the proportions of veggies the same and cook the hardest vegetables first, it will work. Try adding cabbage instead of kale, white beans instead of kidney beans, fresh tomatoes instead of canned, or whatever else sounds good to you!
This hearty Minestrone Soup recipe feeds a crowd. You'll get at least eight servings from a pot. If you can't eat it all at once, freeze the leftovers to enjoy this tasty soup throughout the winter. I've got a batch in my freezer right now, and I'm not sure how much longer it will last!
Pair this homemade Minestrone Soup with thick slices of artisan bread (or garlic bread) for an easy, yet delicious meal that your whole family will love!
Loved this Tasty Italian Vegetable Soup?
If you enjoyed this classic Minestrone, you need to try these other soups, too:
- Vegetable Barley Soup
- 15 Bean Soup
- Easy Asian Dumpling Soup
- Creamy Kale and Potato Soup
- Kitchen Sink Vegetable Soup
- Easy Vegetable Soup
- Curried Corn Chowder with Coconut Milk
- Easy Kale and Chickpea Soup
- Vegetable Stew with Dumplings
Are you looking for more classic Italian recipes? Then try my Marinara Sauce, Pesto Pasta, Caprese Pizza, Pumpkin Risotto, Homemade Alfredo Sauce, or my Tomato Basil Pasta.
- 1 tablespoon extra virgin olive oil
- 2 carrots, cut into half moons
- 2 stalks celery, sliced
- 1 large onion, diced
- 2 large cloves garlic, minced
- 8 cups vegetable broth
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 bunch kale, chopped (discard stems)
- 2 cups sliced green beans
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ cups macaroni
- 1 large zucchini, quartered and sliced
- generous handful fresh basil leaves, chopped
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and onions to pot; season with salt and pepper.
- Cook until veggies are softened and starting to color, about 10 minutes, stirring occasionally.
- Mix in garlic and cook until fragrant, stirring constantly, about 1 minute.
- Add broth, beans, tomato sauce, tomatoes, kale, green beans, and dried herbs to pot. Bring to a boil, then reduce heat to a simmer.
- Cook soup, partially covered, until veggies are almost tender, about 20 to 25 minutes.
- While the soup is simmering, cook the macaroni in a separate pot of boiling, well-salted water until al dente. Drain, then rinse pasta with cool water. Set aside.
- Stir zucchini into soup and cook tender, about 5 to 10 more minutes.
- Add fresh basil to soup and season with salt and pepper to taste.
- Serve soup over macaroni, topped with additional fresh basil, if desired. Enjoy!
What is your go to soup recipe for cold winter days?
P.S. Craving more? Check out all of my soup and chili recipes here!
This looks really good! Pinning to make later!