When I’m in need of some comfort, I turn to my family’s traditional Italian Minestrone Soup. This hearty soup has been in my family for generations and is always a hit. I remember when I was younger, my grandmother would make it for special occasions and it would bring the entire family together. The flavor of the tomato-based broth, combined with the vegetables and pasta makes it one of my favorite soups.
I like to use carrots, celery, onions, tomatoes and beans, but feel free to use whatever vegetables you have on hand. I also like to add diced pasta, which really helps to make the soup more filling. The key to making a delicious Minestrone Soup is to simmer it for a few hours, so all of the flavors have time to meld together.
My grandmother’s secret ingredient? A sprinkle of parsley on top. It adds a fresh flavor and a pop of color.
When it comes to serving, I like to top mine with a sprinkle of parmesan cheese and a piece of crusty bread. Delicious!
Tip: You can substitute the macaroni for other small pasta shapes like ditalini or orzo.
Variation: You can add cooked chicken or sausage for a heartier soup.
Top Hearty Italian Minestrone Soup
- Large pot, cutting board, knife, wooden spoon, measuring cups and spoons
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup uncooked elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 cup chopped fresh parsley
- In a large pot over medium heat, heat olive oil. Add onions, carrots and celery and cook for 5 minutes, stirring occasionally.
- Add garlic and cook for an additional minute.
- Add tomatoes, vegetable broth, beans, macaroni, oregano, basil, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in parsley and serve.