soup

Minestrone Soup - Seasonal Italian

A classic Italian minestrone built around what’s seasonal and available — onions, celery, carrots, garlic, potatoes, beans, leafy greens, and herbs simmered together into a deeply comforting, rustic soup. Sun-dried tomatoes add depth, fresh basil and parsley brighten the finish, and pasta is optional depending on mood or pantry. This is a forgiving, flexible soup meant to change with the seasons and reward slow simmering.

Servings: 6 servings
Total Time: 70 min

Ingredients

Soup Base
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 cup diced potatoes (Yukon Gold or red)
  • ½ cup sun-dried tomatoes, chopped
  • 1 can (14–15 oz) diced tomatoes
  • 6 cups water
Beans, Greens & Add-ins
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups leafy greens (kale, chard, or spinach), chopped
  • 1 cup small pasta (ditalini or elbows, optional)
Seasoning & Finish
  • 1½ teaspoons kosher salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
Garnish (Optional)
  • Grated Parmesan or Pecorino cheese
  • Extra virgin olive oil, for drizzling
Seasonal Italian Minestrone Soup

Instructions

  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1½ cups diced onion, 1 cup diced celery, and 1 cup diced carrots. Cook for 8–10 minutes, stirring occasionally, until vegetables are soft and lightly golden.
  2. Add 4 minced garlic cloves and ½ cup chopped sun-dried tomatoes. Stir and cook for 1 minute until fragrant.
  3. Stir in 1 cup diced potatoes, 1 can diced tomatoes, and 6 cups water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
  4. Add 1 can cannellini beans, 1 can chickpeas, 1½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes if using. Simmer for 10 minutes.
  5. If using pasta, add 1 cup small pasta and cook for 8–10 minutes, stirring occasionally, until pasta is tender.
  6. Stir in 2 cups chopped leafy greens and cook for 2–3 minutes until just wilted.
  7. Remove from heat and stir in ¼ cup chopped basil and ¼ cup chopped parsley. Taste and adjust seasoning as needed.
  8. Ladle into bowls and garnish with grated cheese and a drizzle of extra virgin olive oil if desired.

Notes

  • This soup thickens as it sits; add extra water when reheating.
  • For pasta-free storage, cook pasta separately and add to individual bowls.
  • Nearly any seasonal vegetable can be added — zucchini, green beans, cabbage, or squash all work well.

Tags

italian seasonal vegetarian comfort food one-pot