Classic Minestrone Soup Recipe
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January is the perfect time for soup, especially one of my favorites – Classic Minestrone Soup! It warms you up from the inside out.
Minestrone Soup has all of the vegetables to make it a healthy meal and is full of flavor. We had guests over for this recipe trial, and my friend said, “This soup is to die for! It is the best minestrone soup I have ever had.” I would agree; it was pretty darn good – definitely better than Olive Garden (which I love)!
Because there are several vegetables to chop up, I started preparing about 30 minutes to an hour before I wanted to start cooking. It takes about an hour or so to fully cook, so I started prepping about 2 hours before we were planning on eating.
Ingredients You Will Need
- Olive Oil
- Garlic
- Onion
- Sage
- Salt
- Pepper
- Tomato Paste
- Celery
- Carrots
- Chick Peas
- Cabbage
- Zucchini
- Beef Stock
- Peas
- Elbow Macaroni
- Parmesan Cheese
Helpful Tips
I would recommend cutting the vegetables into very small pieces so they cook all the way through and are easier to eat in a soup. As I chopped, I measured each ingredient so I wouldn’t cut up more than I needed. I then set them aside in small bowls until I needed them. Now I have a few leftover vegetables we can snack on or use in other recipes throughout the week.
Once I had chopped everything up, I started cooking. This recipe is very easy to follow since everything is cooked in the same pot. I used an extra large pot just to make sure I had enough room for everything as it was added. Unfortunately, I have underestimated pan size one too many times so I am extra cautious, lol.
I kept the temperature mostly low, but I did turn it up to medium-high once I added the peas and pasta at the end. I wanted to make sure the pasta cooked all the way through and I didn’t want the frozen peas to bring the temperature down too much.
Other Recipes You May Like
This is best served with crackers, bread, rolls, or biscuits. This Gluten Free Cornbread Mix Recipe would be delicious too.
You may also like this Lentil Tomato Soup or this Old Fashioned Shepherd’s Pie. For dessert, you might enjoy these Homemade Gumdrops.
What is your favorite kind of soup? What do you like with your soup? Let me know in the comments below.
Minestrone
Ingredients
- 1 teaspoon Olive Oil
- ½ teaspoon Garlic Minced
- ¼ Cup Onion Chopped
- ¼ teaspoon Sage
- 2 teaspoons Salt
- ½ teaspoon Pepper
- 1 Tablespoon Tomato Paste
- 1 Cup Celery Chopped
- ½ Cup Carrots Sliced
- 1 Can Chick Peas (1 Pound)
- 1 Cup Cabbage Shredded
- 1 Zucchini Diced (about 3 Cups)
- 1½ Quarts Beef Stock or Water with 4 Bouillon Cubes
- 1 Cup Peas Fresh or Frozen
- 1 Cup Elbow Macaroni
- ¼ Cup Parmesan Cheese Grated
Instructions
- Heat olive oil in large saucepan. Add garlic and onion and brown lightly.
- Stir in sage, salt, pepper, and tomato paste. Simmer 5 minutes.
- Add vegetables (except peas) and beef stock.
- Cook on medium-low for 45 minutes, stirring occasionally.
- Add peas and elbow macaroni and cook for an additional 10 minutes or until pasta is cooked.
- Sprinkle with grated parmesan cheese before serving.
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14 Comments
Molly Transatlantic Notes
This is certainly a hearty recipe for the colder weather. I love all the veggies in it too — sounds delicious!
Heidi Bruaw
Thank you!
Charity
I made some Minestrone soup earlier this month too! And it was amazing! Perfect soup for the winter!
Heidi Bruaw
Yes, perfect for winter!
Charlotte Birchall
I definitely need to try this soup. Love having soup in winter. Thank you for sharing.
Heidi Bruaw
I hope you get to try it. 🙂
Rayo
This looks so good 😍. I love all the veggies in it
Heidi Bruaw
Thank you! The veggies are so yummy, too! 🙂
Vourneen
This looks so yummy! I always make soups but i’ve never made Minestrone and I recently found gluten free macaroni so I’ll definitely be giving this a try! Thanks for sharing the recipe 🙂
Heidi Bruaw
Thanks! Gluten free would be good too!
Giulia
I used to love minestrone soup, but I never make it because it takes so much time! Plus, whenever I do, I am somehow disappointed. It’s just not what I remember eating when I was a kid. Good on you for taking the time to make such a healthy soup, and I’m glad it turned out yummy.
Heidi Bruaw
It does take time, but it was so good! Sometimes things taste better when others make them, at least in my experience. It was delicious!
ellegracedeveson
Oh my days my dad is going to absolutely LOVE this recipe. He loved tinned minestrone soup so making it from scratch he will be in good heaven. Thank you so much for sharing such a easy-to-follow recipe, I’ll for sure be making this for my dad this winter! Xo
Elle – ellegracedeveson.com
Heidi Bruaw
Fresh is so much better, too! I hope he enjoys it! 🙂