Traditional Minestrone Soup Recipe

Traditional Minestrone soup on a white table with raw vegetable and pasta.

4.50 from 2 votes

A delicious traditional minestrone filled with lots of fresh vegetables and fresh herbs in a tomato broth. Healthy comfort food at it's best!

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 177kcal

Author: Kelly Stilwell

Ingredients

2 tablespoons olive oil
2 onions medium, chopped
1 cup celery sliced thin
2 cups tomatoes crushed
2 ½ cups water
½ basil fresh, chopped
1 cup chickpea pasta
2 cloves garlic minced
2 cups potatoes diced
1 cup carrots sliced
2 cups cabbage shredded
2 15 oz cans Navy beans rinsed and drained
½ cup parsley chopped
1 teaspoon salt
2 teaspoons black pepper

Instructions

Combine olive oil, garlic and onion in a large dutch oven. Cook for 5 minutes over medium heat, stirring occasionally.
Add potatoes, carrots, celery, and cabbage. Stir well and cook over low to medium heat for 10 minutes, stirring occasionally.
Add tomatoes and water, stirring well. Cook for about 20 minutes or until veggies are tender crisp.
Add beans, parsley, basil, and salt and pepper. Cook on medium for about 20 minutes.
While soup is simmering, cook pasta according to package.
Drain pasta and add to soup.
Adjust salt and pepper to taste.
Serve warm.

Notes

Cook the vegetables in stages: A key to getting rich layers of flavor in this soup is to cook the vegetables in stages. By sauteing the onions and garlic in olive oil first, it allows the natural sugars to release. This is truly an important step in creating that incredible flavor.

Don't overcook: This soup is so good when the veggies are tender crisp. Though they will cool a little bit more when reheating, they won't turn to mush as long as the are still a little crisp when first done.

Don’t crowd the pot: Root vegetables will expand when they are cooked so make sure you use a large pot. The Dutch oven or stock pot you are using should be a large enough pot to keep the soup from boiling over.

Soup is too thick: This soup thickens up the next day. If you find that the soup is a little too thick, you can add a little bit of vegetable stock to thin it out. Just be sure and read the label on the stock to make sure there is no sugar added.

Nutrition