29+ Flavorful Italian Minestrone Soup Recipes for Every Palate

Minestrone soup is a beloved classic in Italian cuisine, known for its hearty vegetables, savory broth, and comforting flavors.

Whether you’re looking for a traditional version or want to experiment with new twists, this collection of 29+ Italian minestrone soup recipes is sure to inspire your next meal.

Packed with seasonal vegetables, legumes, pasta, and fresh herbs, minestrone is not just a soup—it’s a celebration of wholesome ingredients and rich, layered tastes.

From vegetarian to meaty versions, each recipe offers a unique take on this timeless Italian dish, making it perfect for any occasion.

Whether you’re preparing a simple weeknight dinner or hosting a cozy gathering, these minestrone recipes will provide all the warmth and satisfaction you crave.

Dive in, discover your favorites, and bring the flavors of Italy into your kitchen!

29+ Flavorful Italian Minestrone Soup Recipes for Every Palate

Italian minestrone soup is as versatile as it is comforting, and with 29+ recipes to choose from, there’s a variation for every palate.

These soups not only showcase the best of fresh, seasonal ingredients but also embrace the spirit of Italian cooking—simple, honest, and delicious.

Whether you stick with a classic minestrone or experiment with unique ingredients, these recipes will fill your home with warmth and delicious aromas.

Serve them with crusty bread, a drizzle of olive oil, and a sprinkle of Parmesan for the ultimate cozy meal.

Enjoy exploring the endless possibilities of this iconic soup!

Classic Italian Minestrone Soup

This traditional Italian minestrone soup is a hearty, vegetable-packed dish that’s perfect for a cozy meal. Filled with seasonal vegetables, beans, pasta, and a rich tomato broth, it’s a nourishing and satisfying soup. It’s a great way to get in a variety of vegetables and is easily adaptable based on what’s in season or what you have in your pantry.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 zucchini, diced
• 1 celery stalk, diced
• 1 cup green beans, chopped
• 1 large potato, peeled and diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (like ditalini or elbow pasta)
• 1 bay leaf
• Salt and pepper to taste
• 1/4 teaspoon dried oregano
• Fresh basil leaves, chopped (for garnish)
• Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the carrots, zucchini, celery, and green beans. Stir and cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Add the diced potato, tomatoes (with their juices), cannellini beans, and vegetable broth to the pot. Stir well to combine.
4. Toss in the bay leaf, oregano, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the vegetables are tender.
5. Add the pasta and cook for an additional 8-10 minutes, until the pasta is al dente.
6. Remove the bay leaf, and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.

Classic Italian minestrone soup is a timeless dish that can be enjoyed year-round. It offers a fantastic balance of flavors and textures, from the soft vegetables to the hearty beans and tender pasta. The simplicity of the ingredients makes this soup both healthy and adaptable, allowing you to modify it based on personal preferences or seasonal availability. It’s a comforting and filling meal that can serve as a complete lunch or dinner. Plus, the leftovers are just as delicious, making it a perfect dish to prepare ahead of time.

Italian Minestrone Soup with Pesto

This variation of Italian minestrone soup incorporates a swirl of fresh pesto, adding a burst of herby flavor that elevates the dish to new heights. The richness of the pesto complements the vibrant vegetables and makes each spoonful uniquely satisfying. It’s perfect for those looking for a twist on the classic minestrone recipe.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup carrots, sliced
• 1 cup green beans, chopped
• 1 medium zucchini, diced
• 1 cup baby spinach, roughly chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (such as orzo or farfalle)
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1/4 cup fresh basil pesto (store-bought or homemade)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion turns translucent and the garlic becomes aromatic, about 3 minutes.
2. Add the carrots, green beans, and zucchini to the pot. Stir and cook for another 5-7 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes, kidney beans, and vegetable broth. Season with thyme, salt, and pepper. Bring the soup to a simmer and cook for 20 minutes, allowing the vegetables to cook through.
4. Add the spinach and pasta to the soup, cooking for another 10 minutes or until the pasta is tender.
5. Remove the soup from heat, then stir in the basil pesto for an added burst of flavor.
6. Serve the soup hot, with a sprinkle of Parmesan cheese if desired.
   This Italian minestrone with pesto brings a fresh, vibrant twist to a classic dish. The pesto adds depth and complexity to the soup, turning it into something special. The balance of the savory vegetables and creamy beans with the fragrant basil pesto creates a satisfying, comforting meal. Whether you’re a pesto lover or just seeking a flavorful variation of minestrone, this recipe is sure to become a favorite in your household. It’s a versatile soup that works wonderfully as a starter or a main course.

Hearty Italian Minestrone with Sausage

For those looking for a heartier version of minestrone, this recipe includes Italian sausage, which infuses the soup with rich, savory flavors. The sausage pairs beautifully with the vegetables and beans, making this an even more filling and satisfying dish. It’s perfect for cooler months when you crave something warm and hearty.

Ingredients

• 2 tablespoons olive oil
• 1 lb Italian sausage (bulk, no casing)
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 4 cups chicken or vegetable broth
• 1/2 cup small pasta (like small shells or orecchiette)
• 2 cups fresh spinach or kale, chopped
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon until browned and fully cooked, about 8-10 minutes. Remove the sausage and set it aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the carrots, celery, and zucchini to the pot. Stir to combine and cook for 5-7 minutes.
4. Return the cooked sausage to the pot and add the diced tomatoes, beans, and broth. Stir in the rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
5. Add the pasta and cook for an additional 8-10 minutes, until the pasta is al dente.
6. Stir in the spinach or kale and cook for another 2 minutes until wilted.
7. Serve the soup hot, garnished with fresh parsley and Parmesan cheese if desired.

This hearty minestrone soup with sausage offers a rich and flavorful twist on the traditional recipe. The sausage brings a savory depth to the broth, making this version more filling and comforting. It’s perfect for a weeknight dinner or a special occasion, as it’s both satisfying and easy to make. The combination of vegetables, beans, and sausage creates a robust, well-rounded dish that can easily feed a crowd. Enjoy it with a slice of crusty bread for the perfect Italian-inspired meal!

Italian Minestrone Soup with Pesto and Kale

This minestrone soup takes a delightful turn by adding kale and a swirl of pesto, providing extra nutrients and depth of flavor. The kale adds a healthy, earthy note, while the pesto offers a fresh, herbal brightness. This version is perfect for those seeking a nutrient-packed, yet comforting soup that’s rich in vegetables, beans, and wholesome greens.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 large potato, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1/2 cup small pasta (such as fusilli or penne)
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened and fragrant.
2. Add the diced potato, carrots, and zucchini. Stir to combine, and cook for another 5-7 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes, chickpeas, and vegetable broth. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are tender.
4. Add the kale and pasta to the soup, and cook for another 8-10 minutes, until the pasta is tender and the kale is wilted.
5. Remove the soup from heat and stir in the pesto until well incorporated.
6. Serve hot, garnished with Parmesan cheese if desired.

This version of Italian minestrone soup with kale and pesto is both delicious and nutrient-dense. The kale adds a rich green color and a hearty, earthy flavor that complements the other vegetables. The pesto gives the soup a burst of freshness and a smooth texture, making it feel indulgent despite being full of wholesome ingredients. It’s a versatile dish that can be enjoyed year-round, and is an excellent way to incorporate more greens into your diet while savoring a classic Italian flavor profile.

Vegan Italian Minestrone Soup

This vegan version of the classic Italian minestrone soup is rich in vegetables, beans, and pasta, with a tomato-based broth that’s both flavorful and comforting. Without dairy or meat, it’s a light yet filling dish that’s perfect for those following a plant-based diet. The simplicity of the ingredients allows the natural flavors of the vegetables to shine.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (such as macaroni or small shells)
• 1 cup fresh spinach or kale, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3 minutes until softened and fragrant.
2. Add the carrots, celery, and zucchini. Stir and cook for 5-7 minutes, letting the vegetables soften slightly.
3. Add the diced tomatoes, cannellini beans, and vegetable broth to the pot. Season with oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes, allowing the flavors to meld together.
4. Add the pasta and cook for another 8-10 minutes, until the pasta is tender.
5. Stir in the spinach or kale and cook for an additional 2 minutes, just until wilted.
6. Remove from heat and serve hot, garnished with fresh basil leaves.

This vegan Italian minestrone soup is a wonderfully hearty and healthy alternative to the classic. The combination of beans, vegetables, and pasta in a savory vegetable broth creates a satisfying and delicious meal that can easily be made for a crowd. The absence of meat and dairy doesn’t compromise on flavor—this soup is packed with depth and richness from the variety of vegetables and seasonings. It’s an excellent choice for vegans, vegetarians, or anyone looking to enjoy a nourishing, plant-based meal without sacrificing taste.

Spicy Italian Minestrone Soup with Chorizo

This version of minestrone adds a spicy twist by incorporating chorizo sausage, which infuses the soup with a bold, smoky flavor. The combination of spicy sausage, hearty vegetables, beans, and pasta in a savory broth creates a robust and satisfying soup that’s perfect for spice lovers. The warmth from the chorizo adds a depth of flavor that makes this soup stand out from traditional minestrone recipes.

Ingredients

• 2 tablespoons olive oil
• 1/2 lb spicy chorizo sausage, casing removed and crumbled
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup small pasta (such as fusilli or penne)
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1 cup fresh spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the crumbled chorizo sausage and cook, breaking it apart as it browns, for 5-7 minutes.
2. Add the onion and garlic to the pot and cook for 3 minutes until softened.
3. Stir in the carrots, celery, and diced tomatoes. Cook for another 5-7 minutes, allowing the vegetables to soften.
4. Add the kidney beans, chicken broth, and red pepper flakes (if using). Season with salt and pepper, then bring to a boil. Reduce the heat to low and simmer for 20 minutes, letting the flavors develop.
5. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
6. Stir in the spinach or kale and cook for an additional 2 minutes, just until wilted.
7. Serve hot, garnished with fresh cilantro or parsley and Parmesan cheese if desired.

This spicy Italian minestrone with chorizo is a fantastic option for those who enjoy bold flavors and a little heat. The chorizo adds a smoky, spicy kick to the soup, creating a satisfying contrast with the sweetness of the vegetables and the creaminess of the beans. It’s a comforting and flavorful soup that’s perfect for cooler weather and makes a hearty meal for lunch or dinner. The addition of red pepper flakes and fresh greens gives the soup an extra depth of flavor, making each bite exciting. It’s a great variation on the classic minestrone for those who love a bit of spice!

Italian Minestrone Soup with Roasted Tomatoes

This version of minestrone takes advantage of the deep, rich flavor of roasted tomatoes, which adds a smoky sweetness to the soup. Roasting the tomatoes intensifies their natural sugars, giving the broth a fuller, richer taste. Paired with a medley of vegetables, beans, and pasta, this soup is the ultimate comfort food with a roasted twist.

Ingredients

• 1 lb Roma tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons olive oil (for the soup)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (such as ditalini or small shells)
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 cups spinach, chopped
• Fresh basil (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
2. While the tomatoes are roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the carrots, celery, and zucchini to the pot. Stir and cook for 5-7 minutes, letting the vegetables soften slightly.
4. Remove the roasted tomatoes from the oven and carefully add them to the pot. Use a spoon to break the tomatoes into chunks.
5. Stir in the cannellini beans and vegetable broth. Season with basil, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
7. Stir in the spinach and cook for another 2 minutes, until wilted.
8. Serve hot, garnished with fresh basil and Parmesan cheese if desired.

The addition of roasted tomatoes in this Italian minestrone soup brings out a deep, savory sweetness that makes the broth exceptionally rich and flavorful. The combination of the roasted tomatoes with the fresh vegetables and beans creates a well-rounded soup that feels both light and hearty. This recipe is perfect for those looking to elevate their traditional minestrone soup with a delicious roasted twist. It’s an easy-to-make yet sophisticated dish that’s perfect for family dinners or serving guests.

Italian Minestrone Soup with Butternut Squash

This minestrone soup variation incorporates the sweet, nutty flavor of butternut squash, which blends beautifully with the other vegetables and beans. The squash adds a creamy texture to the soup, making it both satisfying and hearty, while the combination of beans and pasta provides the soup with a fulfilling base. It’s a perfect dish for fall or winter months when squash is in season.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 small butternut squash, peeled and diced
• 1 carrot, peeled and diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (such as farfalle or penne)
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1 cup spinach or kale, chopped
• Fresh parsley (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 3 minutes until softened and fragrant.
2. Add the butternut squash, carrots, and zucchini to the pot. Stir and cook for 5-7 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes, kidney beans, and vegetable broth. Season with sage, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or 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 or kale and cook for 2 more minutes until wilted.
6. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.

The addition of butternut squash in this Italian minestrone soup creates a creamy texture and subtle sweetness that enhances the overall flavor. It pairs beautifully with the other vegetables and beans, making the soup both hearty and comforting. This version is perfect for the cooler months, offering a nourishing and wholesome dish. It’s a great way to enjoy seasonal produce while indulging in a traditional Italian favorite. The soup is not only satisfying but also packed with vitamins, making it an excellent choice for a healthy, filling meal.

Italian Minestrone Soup with Parmesan Rind

This unique version of minestrone adds the flavorful rind of Parmesan cheese to the broth. As it simmers, the rind infuses the soup with a deep, umami-rich taste, making the broth incredibly savory. The rind adds a layer of complexity that complements the vegetables and beans beautifully, giving this classic soup a sophisticated twist.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 Parmesan rind
• 1/2 cup small pasta (such as elbow or fusilli)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3 minutes until softened and fragrant.
2. Add the carrots, celery, and zucchini to the pot. Stir and cook for about 5 minutes.
3. Add the diced tomatoes, cannellini beans, and vegetable broth to the pot. Stir in the Parmesan rind, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, allowing the flavors to meld together.
4. Remove the Parmesan rind and discard it. Add the pasta and cook for 8-10 minutes, until the pasta is al dente.
5. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

Adding a Parmesan rind to your minestrone soup takes this humble dish to a new level of flavor complexity. The rind infuses the broth with a rich, savory umami taste that enhances the entire soup. Combined with the hearty vegetables and beans, this version of minestrone is deeply satisfying and comforting. It’s a great way to make use of leftover Parmesan rinds, and the result is a soup that feels both traditional and sophisticated. This recipe will be a hit for anyone who enjoys bold, savory flavors and is perfect for any cold-weather meal.

Italian Minestrone Soup with Leeks and Parmesan Crisps

This variation of minestrone soup incorporates leeks for a mild, sweet onion flavor that adds a subtle richness to the broth. To elevate the dish further, crunchy Parmesan crisps are made and placed on top of the soup, adding both texture and a burst of cheesy goodness. This recipe is perfect for those looking for a refined, yet hearty minestrone experience.

Ingredients

• 2 tablespoons olive oil
• 1 leek, cleaned and sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans (such as Great Northern or cannellini), drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (such as elbow or farfalle)
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1/4 cup grated Parmesan cheese (for crisps)
• Fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. For the Parmesan crisps, place small mounds of grated Parmesan cheese on a parchment-lined baking sheet and flatten them slightly. Bake for 5-7 minutes, or until golden and crispy. Remove from the oven and set aside.
3. In a large pot, heat olive oil over medium heat. Add the leek and onion, sautéing for 3-4 minutes until softened and fragrant.
4. Add the garlic, carrots, celery, and zucchini, and cook for another 5-7 minutes, stirring occasionally.
5. Stir in the diced tomatoes, white beans, and vegetable broth. Season with thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, letting the flavors meld together.
6. Add the pasta and cook for 8-10 minutes, until the pasta is al dente.
7. Stir in the spinach and cook for 2 more minutes until wilted.
8. Serve hot, garnished with the Parmesan crisps and fresh parsley.

he addition of leeks gives this minestrone a milder, slightly sweet onion flavor that makes the soup feel lighter yet equally satisfying. The homemade Parmesan crisps add a delightful crunch and burst of cheesy flavor that perfectly complements the soft vegetables and beans. This soup is ideal for those who want a traditional dish with an elegant twist, and the crisps are sure to impress guests. Whether served as a cozy meal for the family or a more refined offering for guests, this minestrone will leave everyone craving more.

Italian Minestrone Soup with Sweet Potatoes

Sweet potatoes bring a natural sweetness and creamy texture to this minestrone soup, balancing out the savory elements of the broth. This variation is rich in flavor and full of healthy ingredients, such as beans, vegetables, and fiber-filled sweet potatoes. It’s a perfect option for fall and winter, offering a nutritious, filling meal that’s both comforting and vibrant.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup small pasta (such as shells or orecchiette)
• 2 cups kale or spinach, chopped
• Fresh cilantro or parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the diced sweet potatoes, carrots, and celery. Stir well and cook for about 5-7 minutes.
3. Stir in the zucchini, diced tomatoes, kidney beans, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes, or 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 chopped kale or spinach and cook for 2 minutes, until the greens are wilted.
6. Serve hot, garnished with fresh cilantro or parsley.

The sweet potatoes in this minestrone soup add a satisfying sweetness and a creamy texture that enhances the overall flavor. Combined with the savory broth, beans, and vegetables, this soup offers a delicious balance of tastes. The spices, such as cumin and paprika, add an extra layer of warmth and depth, making it an ideal dish for colder months. This minestrone is as nutritious as it is comforting, and it’s sure to become a favorite in your winter recipe rotation.

Italian Minestrone Soup with Cabbage and Pancetta

This version of minestrone soup incorporates pancetta, which adds a rich, salty depth to the broth. The inclusion of cabbage introduces an earthy crunch, balancing out the richness of the pancetta. It’s a hearty and flavorful variation, perfect for those looking for a more savory and satisfying soup.

Ingredients

• 2 tablespoons olive oil
• 4 oz pancetta, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1/2 small head of cabbage, shredded
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup small pasta (such as farfalle or ditalini)
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced pancetta and cook for 5-7 minutes until crisp and golden brown.
2. Add the diced onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Add the carrots, celery, and cabbage to the pot, cooking for another 5-7 minutes.
4. Stir in the diced tomatoes, white beans, chicken broth, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
6. Stir in the kale or spinach and cook for 2 minutes, until wilted.
7. Serve hot, garnished with grated Parmesan cheese.

This Italian minestrone soup with pancetta and cabbage has a deep, savory flavor that is both hearty and satisfying. The pancetta adds a delightful richness, while the cabbage brings a subtle earthy crunch that balances the other ingredients. The beans, pasta, and greens round out the soup, making it a nourishing and filling meal. It’s perfect for a cozy dinner and will please anyone who enjoys a savory twist on the classic minestrone. Whether served on its own or alongside crusty bread, it’s sure to be a crowd-pleaser.

Italian Minestrone Soup with Chickpeas and Pesto

This variation of Italian minestrone soup incorporates the creamy texture of chickpeas and the bright, herby flavor of pesto. The pesto adds a burst of freshness that elevates the soup’s savory base, making it a delightful option for a lighter yet hearty meal. The chickpeas contribute extra protein and fiber, making the soup both nutritious and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup small pasta (such as ditalini or orecchiette)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 2 tablespoons pesto (store-bought or homemade)
• Fresh basil (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots, celery, and zucchini to the pot. Stir and cook for 5-7 minutes, allowing the vegetables to soften.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Season with oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
5. Stir in the chopped spinach or kale and cook for 2 minutes until wilted.
6. Remove the soup from the heat and stir in the pesto.
7. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

The combination of chickpeas and pesto in this Italian minestrone soup brings a delightful twist to the traditional recipe. The pesto adds a fresh and herbaceous quality that balances the heartiness of the chickpeas and vegetables. This soup is not only flavorful but also packed with protein and fiber, making it a great option for a filling and wholesome meal. The addition of greens and small pasta makes this soup both comforting and well-rounded. It’s a perfect choice for any occasion and can easily be adapted to suit dietary preferences, whether vegetarian or vegan.

Italian Minestrone Soup with Asparagus and Peas

This spring-inspired Italian minestrone soup is packed with fresh asparagus and peas, offering a light and vibrant flavor. The crisp texture of asparagus and the sweetness of peas bring a refreshing quality to the soup, making it a great dish for warmer weather or when you crave something lighter but still satisfying. The addition of fresh herbs and lemon zest brightens the overall flavor.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup small pasta (such as farfalle or penne)
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or basil (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots, celery, and asparagus to the pot. Stir and cook for 5 minutes, letting the vegetables soften slightly.
3. Stir in the peas, diced tomatoes, vegetable broth, lemon zest, and thyme. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
5. Serve hot, garnished with fresh parsley or basil and grated Parmesan cheese if desired.

This minestrone soup with asparagus and peas is a light, refreshing take on the traditional dish, perfect for spring or early summer. The fresh vegetables provide a burst of flavor and texture, while the lemon zest adds a touch of brightness to the broth. The combination of peas, asparagus, and small pasta creates a balanced and satisfying meal without being too heavy. It’s a great way to enjoy seasonal produce and indulge in a flavorful, nutritious soup that feels fresh and vibrant. This recipe is versatile and can easily be made vegan by skipping the Parmesan cheese.

Italian Minestrone Soup with Cauliflower and Lentils

This hearty variation of minestrone soup incorporates cauliflower and lentils, making it both filling and nutritious. The cauliflower adds a satisfying bite and mild flavor, while the lentils provide protein and fiber, making the soup a complete and balanced meal. The earthy taste of the lentils combined with the vegetables creates a warming and comforting dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1/2 small head of cauliflower, cut into florets
• 1 can (15 oz) diced tomatoes
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup small pasta (optional)
• 2 cups spinach or kale, chopped
• Fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the carrots, celery, and cauliflower to the pot. Stir and cook for 5 minutes.
3. Stir in the diced tomatoes, lentils, vegetable broth, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. If desired, add the pasta and cook for another 8-10 minutes, until the pasta is al dente.
5. Stir in the spinach or kale and cook for 2 minutes until wilted.
6. Serve hot, garnished with fresh parsley.

This minestrone soup with cauliflower and lentils is a filling and nourishing meal that’s perfect for any time of the year. The lentils add a hearty, earthy flavor, while the cauliflower provides a tender, slightly nutty element that enhances the soup’s texture. The soup is packed with fiber, protein, and vitamins, making it a great option for a balanced meal. This recipe is also easily adaptable for a vegan or vegetarian diet, ensuring that it can cater to a variety of dietary preferences. The addition of spinach or kale adds a boost of nutrition and color, making this a wholesome and comforting soup for all occasions.

Note: More recipes are coming soon