25+ Hearty and Delicious Minestrone Soup Recipes to Try Today

Minestrone soup is the epitome of comfort in a bowl—a warm, hearty, and nourishing dish that has been loved for generations.

Originating in Italy, this vegetable-packed soup is endlessly adaptable, making it the perfect canvas for various seasonal ingredients, proteins, and flavors.

Whether you’re craving a classic version, a spicy twist, or a vegan-friendly option, there’s a minestrone recipe for every taste and occasion.

In this article, we’ve gathered over 25+ minestrone soup recipes to inspire your next homemade soup adventure.

From rich, tomato-based broths to lighter, broth-based versions filled with fresh greens, beans, and pasta, you’ll find a recipe that fits your culinary cravings.

So grab your apron, chop some veggies, and dive into the delicious world of minestrone!

25+ Hearty and Delicious Minestrone Soup Recipes to Try Today

With these 25+ minestrone soup recipes, you’ll never run out of ideas for your next homemade meal.

The versatility of minestrone allows you to experiment with different vegetables, proteins, spices, and even broths, ensuring that you can create the perfect bowl of soup for any season or dietary preference.

Whether you prefer a classic Italian-style minestrone or one with a creative twist, each of these recipes offers a comforting, nutritious, and flavorful experience.

So, the next time you’re looking for a hearty meal that warms both your body and soul, reach for one of these minestrone recipes.

Classic Minestrone Soup

Minestrone soup is a rich, hearty Italian dish filled with fresh vegetables, beans, pasta, and a robust tomato broth. Perfect for cooler weather, it’s a wholesome, satisfying meal that can easily be customized to suit your preferences or what’s available in your kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like elbow macaroni or ditalini)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Freshly grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the carrots, celery, zucchini, and green beans, and cook for an additional 5 minutes.
3. Add the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
4. Add the pasta to the pot and cook for another 10 minutes or until the pasta is al dente.
5. Stir in the spinach (or kale) and cook until wilted, about 2 minutes.
6. Taste and adjust seasonings if needed, then serve hot with a sprinkle of Parmesan cheese.

This Classic Minestrone Soup is a nourishing, all-in-one meal that brings comfort and warmth with every spoonful. Packed with vegetables, beans, and pasta, it’s a versatile dish that’s perfect for meal prep or as a cozy weeknight dinner. You can swap ingredients depending on the season, and the addition of fresh spinach or kale at the end provides a lovely burst of color and nutrients.

Hearty Minestrone Soup with Sweet Potatoes

This variation of the classic minestrone incorporates sweet potatoes for a subtly sweet flavor, balanced by the savory broth and hearty vegetables. It’s a warming dish that’s perfect for fall and winter months, rich in nutrients and fiber.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 cup carrots, sliced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup small pasta (like farfalle or rotini)
• 1 cup kale or spinach, chopped
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the cubed sweet potatoes, carrots, and green beans, cooking for another 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, kidney beans, thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the sweet potatoes are tender.
4. Add the pasta and cook for another 8-10 minutes until the pasta is al dente.
5. Stir in the kale or spinach and cook for another 2 minutes until wilted.
6. Remove the bay leaf and adjust seasoning if needed, then serve garnished with fresh parsley.

This Hearty Minestrone Soup with Sweet Potatoes offers a cozy and delicious twist on the traditional recipe. The natural sweetness of the sweet potatoes adds a rich depth to the broth, while the beans provide a satisfying texture. This version is both filling and nutritious, making it an ideal meal for any season, and perfect for those looking for a heartier, more flavorful soup.

Vegan Minestrone Soup with Pesto

This vegan-friendly minestrone soup is packed with colorful vegetables and beans, making it a nutritious choice for a light but filling meal. Topped with a swirl of pesto for added flavor, it’s a unique take on the classic recipe that’s both fresh and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup green beans, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like elbow macaroni or fusilli)
• 2 cups spinach, chopped
• 2 tablespoons vegan pesto (store-bought or homemade)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the potatoes, carrots, green beans, and zucchini, cooking for another 5 minutes.
3. Add the diced tomatoes, vegetable broth, chickpeas, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
4. Add the pasta and cook for 8-10 minutes until the pasta is al dente.
5. Stir in the spinach and cook for another 2 minutes until wilted.
6. Serve the soup in bowls, adding a tablespoon of pesto to each and stirring to combine.

The Vegan Minestrone Soup with Pesto brings a fresh, herbaceous twist to the traditional recipe. The pesto adds a bright, garlicky punch, while the variety of vegetables and beans ensure a rich, filling meal. This version is perfect for anyone seeking a lighter, plant-based alternative, but still packed with all the comforting flavors of minestrone soup. It’s an easy, wholesome dish that’s ideal for vegan meal prep or a simple weeknight dinner.

Tomato Basil Minestrone Soup

This variation of minestrone takes the comforting base of vegetables, beans, and pasta, and adds a burst of fresh tomato and basil flavor. A delightful summer soup, it’s light yet satisfying, perfect for a refreshing meal with a rich, aromatic twist.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh tomatoes, chopped
• 4 cups vegetable broth
• 1 cup carrots, sliced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or orecchiette)
• 1 cup fresh basil, chopped
• Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the fresh tomatoes, diced tomatoes, vegetable broth, carrots, zucchini, and green beans. Bring to a boil, then lower to a simmer. Cook for 15-20 minutes until the vegetables are tender.
3. Add the white beans, oregano, basil, salt, and pepper, stirring to combine.
4. Add the pasta and cook for another 8-10 minutes until the pasta is al dente.
5. Stir in the fresh basil and adjust seasoning as needed. Serve hot with a sprinkle of Parmesan cheese if desired.

This Tomato Basil Minestrone Soup is light, aromatic, and full of fresh flavors. The combination of fresh and canned tomatoes gives it a well-rounded, juicy texture, while the basil imparts a lovely fragrance that makes each bowl feel like a summer delight. Ideal for warmer days, it’s also versatile enough to be enjoyed year-round when you’re craving something simple yet satisfying.

Smoky Minestrone Soup with Butternut Squash

The addition of smoky paprika and butternut squash creates a unique, cozy twist on the classic minestrone. The squash adds natural sweetness and a creamy texture, balanced by the smoky depth, making this soup perfect for autumn evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and diced
• 2 cups carrots, sliced
• 1 cup celery, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta (like rotini or penne)
• 2 cups spinach, chopped
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the butternut squash, carrots, and celery, cooking for another 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, black beans, smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook for 20-25 minutes until the squash is tender.
4. Add the pasta and cook for another 8-10 minutes until the pasta is al dente.
5. Stir in the spinach and cook for another 2 minutes until wilted.
6. Serve the soup in bowls, garnished with fresh parsley.

This Smoky Minestrone Soup with Butternut Squash is a flavorful and comforting dish, perfect for cooler months. The smoky paprika gives the soup a subtle depth, while the creamy butternut squash adds a natural sweetness that pairs perfectly with the savory broth. It’s an excellent choice for anyone craving a warming, satisfying meal with a twist.

Mediterranean Minestrone Soup

Inspired by the Mediterranean diet, this minestrone is packed with vibrant vegetables, olives, and a rich broth, with a touch of lemon to brighten the flavors. It’s light yet full of texture, with a healthy dose of fiber and healthy fats, perfect for those looking for a wholesome, flavorful soup.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like orzo or small shells)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Fresh lemon zest for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the carrots, celery, red bell pepper, and zucchini. Cook for an additional 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, chickpeas, olives, oregano, basil, salt, and pepper. Bring to a boil, then lower to a simmer. Cook for 15-20 minutes until the vegetables are tender.
4. Add the pasta and cook for another 8-10 minutes until the pasta is al dente.
5. Stir in the fresh parsley and lemon juice. Adjust seasoning as needed.
6. Serve the soup with a sprinkle of lemon zest for a fresh, zesty finish.

The Mediterranean Minestrone Soup is a light yet flavorful version of the classic, featuring the bold flavors of olives, lemon, and fresh herbs. The combination of chickpeas and vegetables ensures a healthy, filling meal, while the lemon juice adds a refreshing brightness. This is an ideal soup for those looking for something fresh, Mediterranean-inspired, and full of vibrant colors and flavors.

Spicy Minestrone Soup with Chorizo

This spicy minestrone soup incorporates the bold flavors of chorizo, adding a smoky heat that contrasts beautifully with the fresh vegetables and hearty beans. Perfect for those who enjoy a little kick in their soups, this version is a satisfying, full-bodied dish that’s ideal for a chilly evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 chorizo sausages, casing removed and crumbled
• 2 carrots, diced
• 1 cup celery, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup small pasta (like penne or fusilli)
• 2 cups spinach, chopped
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the crumbled chorizo and cook, stirring occasionally, until browned and crispy, about 5-6 minutes.
3. Stir in the carrots, celery, zucchini, diced tomatoes, vegetable broth, kidney beans, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
4. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
5. Stir in the spinach and cook for another 2 minutes until wilted.
6. Serve the soup in bowls, garnished with fresh cilantro.

This Spicy Minestrone Soup with Chorizo is a hearty, flavorful variation that adds a satisfying smoky heat to the traditional minestrone base. The chorizo provides a rich depth of flavor, while the vegetables and beans ensure a balanced, filling dish. It’s perfect for those who want a spicier, more indulgent take on the classic recipe.

Minestrone Soup with Roasted Garlic and Leeks

This variation of minestrone brings a refined twist to the classic, with roasted garlic and leeks adding a delicate sweetness and depth of flavor. The result is a sophisticated and flavorful soup that’s still comforting and satisfying, with a mix of vegetables and beans.

Ingredients:

• 2 tablespoons olive oil
• 1 bulb garlic
• 1 leek, cleaned and chopped
• 1 onion, chopped
• 2 carrots, diced
• 1 cup celery, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup small pasta (like farfalle or penne)
• 2 cups arugula or spinach, chopped
• Fresh lemon zest for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes, until the cloves are soft and golden.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Add the leek and onion, sautéing for 3-4 minutes until softened.
3. Stir in the carrots, celery, zucchini, diced tomatoes, vegetable broth, cannellini beans, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 20 minutes until the vegetables are tender.
4. Once the garlic is roasted, squeeze the cloves into the soup, stirring to combine.
5. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
6. Stir in the arugula or spinach and cook for an additional 2 minutes until wilted.
7. Serve the soup with a sprinkle of fresh lemon zest.

Minestrone Soup with Roasted Garlic and Leeks is a fragrant, savory version of the classic, where the roasted garlic gives the broth a soft sweetness that perfectly complements the savory leeks. The earthy flavors of the vegetables and beans are elevated with a touch of rosemary and thyme. This is a great option for a cozy dinner, offering a luxurious depth of flavor without being overwhelming.

Minestrone Soup with Kale and Sweet Corn

This minestrone features the goodness of kale and sweet corn, creating a colorful, nutrient-packed soup that’s both refreshing and comforting. The corn adds a subtle sweetness to the savory broth, and the kale contributes a hearty, slightly bitter bite.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh or frozen sweet corn kernels
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like farfalle or ditalini)
• 2 cups kale, chopped
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the carrots, celery, zucchini, diced tomatoes, vegetable broth, chickpeas, corn, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
3. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
4. Stir in the kale and cook for an additional 2 minutes until wilted.
5. Serve the soup in bowls, garnished with fresh basil.

Minestrone Soup with Kale and Sweet Corn is a bright, hearty dish that brings together the sweetness of corn with the earthy richness of kale. This version is packed with vegetables, beans, and whole grains, making it a filling and nutritious choice for any meal. The balance of flavors and textures makes this minestrone a perfect comfort food that’s both light and satisfying.

Minestrone Soup with Pumpkin and Spinach

This seasonal variation of minestrone incorporates the creamy, sweet flavor of pumpkin, which pairs beautifully with the fresh spinach. The rich broth, combined with hearty beans and pasta, makes for a comforting and nutrient-dense soup perfect for fall and winter.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree (fresh or canned)
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups fresh spinach, chopped
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the pumpkin puree, carrots, zucchini, diced tomatoes, vegetable broth, cannellini beans, cumin, cinnamon, salt, and pepper. Bring to a boil, then lower to a simmer and cook for 15-20 minutes until the vegetables are tender.
3. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
4. Stir in the spinach and cook for 2 minutes until wilted.
5. Serve the soup hot, garnished with fresh thyme.

This Minestrone Soup with Pumpkin and Spinach is a perfect cozy meal for the colder months. The pumpkin adds a natural sweetness that balances the savory vegetables and beans, while the cinnamon and cumin provide a subtle warmth. This soup is rich, satisfying, and packed with nutrients, making it a wonderful option for a comforting and wholesome dinner.

Minestrone Soup with Roasted Vegetables

Roasting the vegetables before adding them to the soup brings out their natural sweetness and depth of flavor. This version of minestrone is vibrant, packed with different textures, and full of rich, roasted vegetable goodness that infuses the broth.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 sweet potato, peeled and cubed
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like fusilli or farfalle)
• 2 cups fresh kale, chopped
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the carrots, sweet potato, zucchini, and bell pepper on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the roasted vegetables to the pot, along with the diced tomatoes, vegetable broth, chickpeas, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
4. Add the pasta and cook for another 8-10 minutes until al dente.
5. Stir in the kale and cook for an additional 2 minutes until wilted.
6. Serve the soup with fresh basil or parsley.

Minestrone Soup with Roasted Vegetables is a hearty and flavorful take on the traditional recipe. Roasting the vegetables before adding them to the broth deepens their flavor and adds a layer of complexity to the soup. The addition of chickpeas and pasta makes the soup filling, while the fresh kale adds a nutritious, earthy finish. This soup is perfect for anyone looking for a nutrient-rich, flavorful dish.

Minestrone Soup with Tofu and Seaweed

This unique version of minestrone incorporates plant-based tofu and nutrient-dense seaweed for a healthy, light take on the classic recipe. The tofu adds protein and texture, while the seaweed contributes a slight brininess and richness that complements the other ingredients.

Ingredients:

• 2 tablespoons sesame oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 block (14 oz) firm tofu, cubed
• 2 carrots, diced
• 1 cup shiitake mushrooms, sliced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon miso paste
• 1/2 cup dried seaweed (wakame or kombu)
• 1 cup small pasta (like orzo or small shells)
• 2 cups spinach or kale, chopped
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until softened and fragrant.
2. Add the tofu cubes and cook for 5-6 minutes until slightly browned on all sides.
3. Stir in the carrots, mushrooms, zucchini, diced tomatoes, vegetable broth, soy sauce, rice vinegar, and miso paste. Bring to a boil, then lower to a simmer and cook for 15-20 minutes.
4. Add the dried seaweed and pasta, cooking for an additional 8-10 minutes until the pasta is al dente.
5. Stir in the spinach or kale and cook for another 2 minutes until wilted.
6. Serve the soup hot, garnished with green onions.

Minestrone Soup with Tofu and Seaweed brings a nourishing, plant-based twist to the classic recipe. The tofu provides a soft, protein-packed texture, while the seaweed adds a burst of umami flavor. This soup is light yet satisfying, making it a great option for those seeking a vegan or gluten-free minestrone with a unique and savory flavor profile.

Minestrone Soup with Sweet Potatoes and Black Beans

This heartwarming minestrone combines the sweetness of roasted sweet potatoes with the rich flavor of black beans, making it a hearty and filling soup that’s perfect for the colder months. The addition of warming spices brings out the sweetness of the potatoes, while the beans add protein and texture.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup small pasta (like shells or rotini)
• 2 cups kale or spinach, chopped
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the carrots, zucchini, diced tomatoes, vegetable broth, black beans, cumin, cinnamon, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
4. Once the sweet potatoes are done, add them to the soup. Stir in the pasta and cook for another 8-10 minutes until the pasta is al dente.
5. Stir in the kale or spinach and cook for 2 minutes until wilted.
6. Serve hot, garnished with fresh cilantro.

This Minestrone Soup with Sweet Potatoes and Black Beans is a perfect combination of savory and sweet. The roasted sweet potatoes add a natural sweetness and depth of flavor, which pairs beautifully with the earthy black beans. The warm spices like cumin and cinnamon give it an extra layer of comfort, making this a delightful fall or winter soup that’s sure to satisfy.

Minestrone Soup with Roasted Red Peppers and Quinoa

This version of minestrone combines the richness of roasted red peppers with the added health benefits of quinoa, making it a light yet filling meal. The roasted peppers lend a smoky sweetness that’s balanced by the nutty flavor of quinoa, creating a wonderfully hearty and wholesome soup.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 roasted red bell peppers, peeled and chopped (or use jarred)
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup quinoa, rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like orzo or small shells)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 25-30 minutes until the skin is charred. Once done, remove the skin, seeds, and chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the roasted red peppers, carrots, zucchini, diced tomatoes, vegetable broth, quinoa, kidney beans, oregano, basil, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until the quinoa is cooked and the vegetables are tender.
4. Add the pasta and cook for another 8-10 minutes until the pasta is al dente.
5. Serve the soup hot, garnished with fresh parsley.

Minestrone Soup with Roasted Red Peppers and Quinoa is a nutritious and delicious twist on the classic. The quinoa not only adds protein but also gives the soup a pleasant texture, while the roasted red peppers add a smoky depth of flavor. This soup is perfect for anyone looking for a healthy, filling, and flavorful meal.

Minestrone Soup with Artichokes and Lemon

This Mediterranean-inspired minestrone soup uses artichokes to bring a unique texture and flavor, along with a burst of freshness from lemon. The tangy and savory broth, combined with the earthiness of the artichokes, makes for a distinctive yet satisfying soup.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) artichoke hearts, drained and quartered
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup frozen peas
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like orzo or farfalle)
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced tomatoes, vegetable broth, artichokes, carrots, zucchini, peas, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until the vegetables are tender.
3. Add the pasta and cook for another 8-10 minutes until the pasta is al dente.
4. Stir in the lemon juice and lemon zest for a refreshing finish.
5. Serve the soup hot, garnished with fresh parsley or basil.

Minestrone Soup with Artichokes and Lemon is a fresh, bright take on the traditional minestrone. The artichokes lend a wonderful texture and unique flavor, while the lemon adds a zesty note that cuts through the richness of the broth. This soup is perfect for those who enjoy a tangy, light, and flavorful dish that’s still hearty enough to fill you up.

Note: More recipes​ are coming soon!