Minestrone Soup – Hearty, Healthy and Delicious!

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Loyal blog readers will know I am a huge fan of soup and this classic Italian Minestrone is probably the soup I make most often. I gave this old recipe an update, simplifying it, adding step by step photos and a recipe video. I hope you love it as much as I do!

Minestrone is a great way to eat your way to your 5-a-day vegetables – this healthy soup is packed with veggie goodness. It is also freaking delicious if I say so myself!

Minestrone Meaning and Origins

So what’s the story behind this hearty vegetable soup? Well first let’s look into the name. ‘Minestrone’ means “that which is served” from minestrare, “to serve”.

Minestrone is a thick soup made with a variety of seasonal vegetables including onions, celery, carrots, tomatoes plus beans and pasta or rice.

There’s no definitive recipe for minestrone as any vegetables can be used, depending on what is seasonally available. Some versions also include meat although that is less common.

I have used my favourite trio of vegetables – finely chopped onions, carrots and celery – as the base of the soup. I have also added leeks, tinned chopped tomatoes, cannelini beans and mini pasta shapes called stellini (little stars). Use gluten-free pasta if that is a concern – any small pasta can be used.

Is Minestrone Vegetarian?

This particular minestrone recipe is actually vegan if you don’t add any cheese. Add a sprinkling of grated hard Italian cheese and the soup becomes vegetarian.

How to Make Minestrone Soup

↓ For the full ingredients and detailed method, jump to the recipe card.

STEP 1. Heat the olive oil (or use a cooking spray) in a large saucepan. Add the onion, leeks, celery and carrots and cook over medium-low heat, stirring occasionally for 10 minutes.

STEP 2. Stir in the beans, chopped tomatoes and vegetable stock. Bring to the boil.

STEP 3. Reduce the heat, partially cover the pot with a lid and simmer for 25 minutes.

STEP 4. Add your pasta and simmer until the pasta is cooked. If the liquid has reduced too much you may need to add some hot water.

STEP 5. Add lemon juice and stir in the parsley. Remove the bay leaves check the seasoning. Serve hot, sprinkled with the cheese and some croutons if you like.

Can You Freeze Minestrone?

I have to share this soup hack which has revolutionised my office lunches. It is, simply, freezing the soup in silicone muffin moulds and bringing in just the right amount (3 cubes) to have for lunch. Ideally this should be frozen before any pasta is added.

Fill a couple of silicone muffin moulds with cooled soup and freeze them, uncovered. Once the soup is frozen, pop the soup cubes out of the muffin mould and put in a freezer bag. Seal the bag, trying to get most of the air out, and use the soup within 6-8 weeks. When you defrost the soup you may need to add little water if it’s too thick.

Nutritional Info

This recipe is slimming friendly and makes for a great light lunch. Avoid adding croutons unless you make them using high fibre wholemeal bread.

There’s 8 SmartPoints per serving for those following Weight Watchers. One serving is only around 250 calories (without any extra toppings).

Try My Delicious Soup Recipes!

• Pressure cooker meatball minestrone
• Hearty Chicken Vegetable Soup
• Prawn Tacos with Guacamole and Spicy Slaw
• Hearty Vegan Soup with Lentils, Sweet Potatoes and Kale
• Sweet Potato, Chickpea and Red Lentil Soup

HAVE YOU MADE MY MINESTRONE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!