This is, hands-down, our favorite minestrone soup recipe. It\u2019s packed with veggies, beans, and pasta, all swimming in the coziest tomato-Parmesan broth. We can\u2019t get enough of it.<\/p>\n<\/figure>\n
I love this soup so much. It\u2019s perfect on day one, but somehow it gets even better as the days go by. The trick is to add a Parmigiano Reggiano rind to the broth as it simmers. It melts a bit, seasons the broth, and adds a light cheesy flavor.<\/p>\n
Thanks to the beans, tomatoes, loads of veggies, and a handful of pasta, this soup is hearty enough to be a meal all on its own. If you want something even heartier, check out our minestrone soup with sausage or try one of our other veggie soups like this easy vegetable soup.<\/p>\n
Key Ingredients<\/h2>\n
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Vegetables:<\/strong> The heart of any minestrone is a lot of veggies. You can play around with what you have on hand or what\u2019s in season, but in our most made version, we use onion, carrots, celery, green beans, zucchini, and spinach.<\/li>\n
Canned Tomatoes:<\/strong> I\u2019m all about fire-roasted canned tomatoes for this soup. They add a little extra flavor compared to regular tomatoes.<\/li>\n
White Beans:<\/strong> Use whatever white beans you love best. Canned or cooked both work. We usually go for cannellini, navy, or Great Northern beans. That said, kidney beans are popular in minestrone soup, so if you have a can of them, feel free to use them.<\/li>\n
Pasta:<\/strong> I love a handful of dried pasta added to this soup. Go for a smaller shape like ditalini or orzo, or use shells, which trap some of the vegetables inside.<\/li>\n
Stock:<\/strong> I used chicken broth in the photos, but vegetable broth is just as good. If you want to make your own, check out our chicken broth, chicken stock, and vegetable broth recipes.<\/li>\n
Garlic, Tomato Paste, Rosemary, and Parmesan:<\/strong> These are what make the broth so good. Use fresh garlic if you can. Tomato paste makes the broth richer, and a tablespoon of chopped fresh rosemary makes it aromatic. If you have a Parmesan rind, drop it right into the pot and let it work its magic as the soup simmers. If you don\u2019t have a rind, just stir in some grated Parmesan at the end.<\/li>\n<\/ul>\n
Find the full recipe with measurements below.<\/em><\/p>\n
How to Make Our Favorite Minestrone Soup<\/h2>\n
Tip 1: Sweat the vegetables.<\/strong> To remove the raw flavors of onions, carrots, and celery, briefly saut\u00e9 them in olive oil. After a few minutes, that raw flavor will disappear, and they will smell sweet. We keep the other vegetables to the side for adding later since they do not need as long to become tender.<\/p>\n
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