Can I add meat to minestrone soup?

Traditional minestrone does not contain meat; however, if you'd like, you can add Italian sausage , shredded chicken , or ground turkey.

Can I use frozen vegetables in minestrone soup?

Yes! Just add them straight from the freezer.

What's the difference between pasta fagioli and minestrone soup?

Pasta fagioli is a dish centered more on the pasta and beans and tends to be thicker and heartier. Minestrone is more vegetable-forward with a brothier texture.

Does minestrone soup contain potatoes?

Our recipe for classic minestrone soup does not contain potatoes, but they are common in minestrone and can easily be added! Dice them small for even cooking.

Comforting Classic Minestrone Soup Recipe (Vegan-Adaptable)

Name: Minestrone Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 onion- diced; 6 garlic cloves- roughly chopped; 1 teaspoon fennel seeds; ½ teaspoon red pepper flakes (Aleppo is nice here); 2 teaspoons Italian seasoning; 1 fennel bulb, cored and chopped (1 ½ cups, or sub chopped celery); 2 cups carrots, chopped, peeled, ¼ inch thick disks, cut into halves or quarters; 1 red bell pepper, chopped; 2 tablespoons tomato paste; 4 cups veggie broth or chicken broth; 14-ounce can diced tomatoes (do not drain); 2 bay leaves; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 x 14-ounce cans cannellini beans, drained; 1 cup dry small pasta (like ditalini pasta, mini shells or gluten-free pasta) see notes; 2 cups lacinato kale ( big stems removed), chopped into 1-inch pieces; ½ cup flat leaf parsley, chopped- save half for garnish (or sub fresh basil); Optional: 1-2 teaspoons soy sauce (or GF liquid aminos), add to taste, for extra depth.; Black pepper and Aleppo chili flakes to taste

Description

This classic minestrone soup recipe is so comforting! Packed with nourishing veggies, beans, and bright herbs, it is a delicious and easy vegetarian one-pot meal that can be made in 30 minutes. Vegan-adaptable.

Ingredients

Scale

3 tablespoons olive oil
1 onion- diced
6 garlic cloves- roughly chopped
1 teaspoon fennel seeds
½ teaspoon red pepper flakes (Aleppo is nice here)
2 teaspoons Italian seasoning
1 fennel bulb, cored and chopped (1 ½ cups, or sub chopped celery)
2 cups carrots, chopped, peeled, ¼ inch thick disks, cut into halves or quarters
1 red bell pepper, chopped
2 tablespoons tomato paste
4 cups veggie broth or chicken broth
14-ounce can diced tomatoes (do not drain)
2 bay leaves
2 teaspoons kosher salt
1 teaspoon black pepper
2 x 14-ounce cans cannellini beans, drained
1 cup dry small pasta (like ditalini pasta, mini shells or gluten-free pasta) see notes
2 cups lacinato kale ( big stems removed), chopped into 1-inch pieces
½ cup flat leaf parsley, chopped- save half for garnish (or sub fresh basil)
Optional: 1-2 teaspoons soy sauce (or GF liquid aminos), add to taste, for extra depth.
Black pepper and Aleppo chili flakes to taste

Garnish with a drizzle of olive oil, pecorino cheese or parmesan cheese, more herbs, Aleppo or Urfa fiber

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Instructions

Sauté: Heat olive oil in a Dutch oven. Saute onion and garlic over medium heat until tender and fragrant, 3-4 minutes. Add the spices and remaining veggies, and sauté for five more minutes. Stir in the tomato paste.
Simmer: Add the veggie broth, tomatoes, salt, pepper, and bay leaves. Bring to a boil.
Combine: Add the pasta and white beans, and simmer gently, uncovered, until the pasta is al dente.
Stir in the kale. Simmer until wilted slightly. Stir in half the herbs.
Taste and season. Add the optional soy sauce to taste ( this will add some depth), along with more black pepper or chili flakes if you like.
Serve and garnish with a drizzle of olive oil or grated pecorino cheese, a few cracks of black pepper, fresh herbs, Aleppo chili flakes, crispy shallots, or Urfa fiber. Serve with crusty bread.

Equipment

dutch oven

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Notes

Pasta– one cup of pasta makes for a hearty, less brothy soup. You can lower the pasta to ¾ cup or add more water at the end, if you want it brothier. Feel free to leave out the pasta, use gluten-free noodles, or sub with 2 cups of diced potatoes. You could even sub with a cup of rice.

Veggies: This recipe is highly adaptable. Use other veggies: zucchini, green beans, potoes,

If going for vegan, the drizzle of olive oil at the end is really nice.

Tip: The soy sauce adds extra depth, especially if your broth is not super flavorful.

Nutrition

Serving Size: 1 ½ cups
Calories: 351
Sugar: 10.3 g
Sodium: 1447.5 mg
Fat: 8.3 g
Saturated Fat: 1.3 g
Carbohydrates: 58.4 g
Fiber: 11.5 g
Protein: 14.3 g
Cholesterol: 0 mg