How to Make Minestrone Soup

Ingredients

• 2 Tbsp Olive Oil (extra virgin, for sautéing)
• 3 cloves Garlic (minced)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 2 medium Carrot (diced)
• 0.25 cup Red Wine (dry red, for deglazing)
• 4 cups Vegetable Stock (low‑sodium)
• 1 cup Tomato Sauce (canned, plain)
• 1 cup White Beans (cannellini or great northern, drained and rinsed)
• 1 medium Zucchini (diced)
• 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
• 2 cups Spinach (fresh, roughly chopped)
• 1 tsp Fresh Oregano (chopped)
• 2 Tbsp Fresh Basil (chopped)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Small Pasta (Baby Shells) (dry, cooked al dente separately)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tsp Extra Virgin Olive Oil (for finishing drizzle)
• to taste Cracked Black Pepper (for garnish)

Instructions

1. Prepare Aromatics

   Heat olive oil in a large soup pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Deglaze with Red Wine

   Pour the red wine into the pot, scraping up any browned bits from the bottom. Let it reduce for about 1 minute.

   Time: PT1M

   Temperature: medium heat

3. Add Liquids and Tomato Base

   Stir in the vegetable stock and tomato sauce, mixing well to create a broth. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium-high heat

4. Incorporate Beans and Remaining Veggies

   Add the drained white beans, diced zucchini, green beans, and fresh spinach to the pot. Reduce heat to a simmer and let cook until all vegetables are tender, about 15 minutes.

   Time: PT15M

   Temperature: simmer

5. Season and Finish Soup

   Stir in chopped fresh oregano, basil, salt, and black pepper. Taste and adjust seasoning as needed. Let the soup simmer an additional 2 minutes to meld flavors.

   Time: PT2M

   Temperature: simmer

6. Cook Pasta Separately

   While the soup simmers, bring a pot of salted water to a boil. Add the baby shells and cook al dente according to package instructions (about 8 minutes). Drain and set aside.

   Time: PT8M

   Temperature: boiling

7. Combine Pasta and Soup

   If serving immediately, add the cooked pasta directly into the soup pot and stir to combine. Alternatively, place a small handful of pasta in each serving bowl and ladle the hot soup over it.

   Time: PT2M

   Temperature: hot

8. Plate and Garnish

   Ladle soup into bowls, top each with a generous grate of Parmesan cheese, a drizzle of extra virgin olive oil, and a sprinkle of cracked black pepper. Garnish with a few fresh basil leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

35g

Fat

8g

Fiber

6g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic paste
• Instead of Onion: shallot
• Instead of Celery: fennel stalk
• Instead of Carrot: parsnip
• Instead of Red Wine: white wine, vegetable broth
• Instead of Vegetable Stock: chicken stock, water with bouillon
• Instead of Tomato Sauce: crushed tomatoes, marinara sauce
• Instead of White Beans: chickpeas, red kidney beans
• Instead of Zucchini: yellow squash
• Instead of Green Beans: snap peas
• Instead of Spinach: kale, Swiss chard
• Instead of Fresh Oregano: dried oregano (½ tsp)
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Small Pasta (Baby Shells): orzo, ditalini
• Instead of Parmesan Cheese: pecorino romano, nutritional yeast (vegan)
• Instead of Extra Virgin Olive Oil: truffle oil

Equipment Needed

• Large Soup Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Ladle
• Colander
• Small Saucepan
• Grater
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Sautéing the aromatics until softened
• Deglazing with red wine to lift flavor
• Cooking pasta al dente separately
• Adding fresh herbs at the end to preserve brightness

Chef Tips from the Video

• Use homemade vegetable broth for deeper flavor
• A splash of balsamic vinegar at the end brightens the broth
• Toast the Parmesan cheese before grating for a nuttier aroma

Troubleshooting

Storage

Refrigerator: Store soup (without pasta) in airtight containers for up to 4 days. Keep cooked pasta separate and add when reheating.

Freezer: Freeze soup (without pasta) in freezer‑safe bags for up to 2 months. Thaw overnight and reheat; add fresh pasta when serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base up to step 5 and refrigerate; add beans and pasta just before serving
• Cook pasta al dente and store in a sealed container in the fridge for up to 2 days

Frequently Asked Questions