Thick & Hearty Minestrone Soup Recipe

This is vegetable soup and you’re right, it’s not flashy in the slightest. Still, I’m singing its praises because a bowl of this cozy soup is not only healthy, warm, and wholesome, its savory flavors and thickness will keep you full and satisfied.

Substitution Suggestions

This soup is pretty forgiving. Just as we do when making this biscuit vegetable pot pie, play around with the vegetables you use based on what you like. Here are the substitutions I’ve tried over the last several years, so I know they work wonderfully.

  1. Zucchini: You can leave this out, or use summer squash instead. I’ve also used chopped mushrooms in its place.
  2. Kidney Bean & Butter Beans: I love this blend of beans, but you can use all kidney or all butter beans instead. Or substitute one or both for chickpeas, black beans, or cannellini (great Northern) beans. Or substitute one with a drained can of corn.
  3. Green Beans: You can use chopped fresh green beans or frozen green beans instead. When I do this, I usually use around 1 and 1/2 cups. Add it when you add the other beans—they have enough time to cook and soften. No need to thaw if using frozen.
  4. Skip the Pasta/Rice: You can skip the pasta/rice. No changes needed. The soup will be a little more broth-y.
  5. Spinach: Feel free to use chopped fresh kale instead, or leave it out. If you want to use frozen spinach, add it 10 minutes before finishing instead of 5.
  6. Add Meat: Feel free to add 1 lb of ground chicken, turkey, or beef. Cook it with the celery/carrots in step 1. Skip 1 can of the beans, and you may want to add another 1 cup (240ml) of broth. Instead, you can add 1-2 cups cooked chopped/shredded meat when you stir in the spinach. Sometimes I add a few links of thinly sliced chicken sausage.

How to Freeze Minestrone Soup

This soup freezes wonderfully! Freeze in a large freezer container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.

Description

This hearty minestrone soup is thicker than most soup recipes. It’s filled with delicious colorful vegetables, plenty of spices, and a unique rich texture. You’ll make this minestrone soup recipe again and again!

Ingredients


  • 2 Tablespoons extra virgin olive oil
  • 1 cup (130g) diced yellow onion (1/2 of a large onion)
  • 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
  • 1 cup (120g) sliced or diced celery 
  • 1 cup (130g) sliced or diced zucchini
  • 4 garlic cloves, minced
  • 1 Tablespoon Italian seasoning*
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme

  • 6–7 cups (about 1.5L) vegetable or chicken broth*
  • 2 cups (480ml) water
  • 2–3 teaspoons red wine vinegar*
  • 1 bay leaf
  • 1 (15.5-ounce/439g) can kidney beans, drained and rinsed*
  • 1 (15.5-ounce/439g) can butter beans, drained and rinsed*
  • 1 (15.5-ounce/439g) can green beans, drained and rinsed*
  • 1 (14.5-ounce/411g) can diced tomatoes (do not drain)
  • 1 (6-ounce/170g) can tomato paste
  • 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)*

  • 3 cups (120g) fresh spinach, chopped
  • optional: grated parmesan cheese and fresh thyme, for serving

Instructions

  1. Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme. Cook, stirring occasionally, for 6–7 minutes as the vegetables soften up and let out some juices.
  2. Add broth, water, red wine vinegar, bay leaf, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add uncooked rice or pasta. Cover and simmer for 35 minutes. Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.

  1. Serve soup warm in homemade bread bowls (or regular bowls, of course!) and top with fresh parmesan cheese, if desired.
  2. Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick—I always do. (It thickens in the refrigerator as the veggies and rice/pasta soak up the liquid.)