This minestrone soup recipe was originally published in September 2012. It has been updated as of March 14, 2017 with new photos, text and improved recipe instructions.
Let’s talk one of my all-time favorite recipes on this site. This light, flavorful and crowd-pleasing minestrone soup!
As I mentioned up there at the beginning of this post, this recipe was published wayyyy back in my early days of blogging. You know, when I was still taking horrific photos and rambling away in a voice that was oh-so-formal. Okay, who are we kidding, I still ramble but at least now I actually talk like I do in real life.
ANYWAY. This soup is one that appears on our weekly menu on a regular basis (or, or for when we have company!). And I figured it was high time for a bit of a revival here on the site. Poor old post couldn’t help but get lost in the archives with those ridiculously ugly photos!
So, let’s get down to business and talk this soup! It’s easy, it’s simple, it’s satisfying. And it’s so wonderfully classic with just a hint of a twist.
We have plenty of typical minestrone components, like carrots, zucchini, pasta, beans and a tomato-y broth … and then we finish it all off with a touch of balsamic vinegar. And oh my, that balsamic. I don’t think I could ever make minestrone without it. Just trust me on that, okay?
And when served up with some bread for dunking (specifically these fluffy honey yeast rolls)!? It’s meal-time heaven!
So, let’s get to a few tips & tricks for the recipe.
- You can absolutely use low-sodium chicken broth in place of the vegetable broth. And if you can’t find fire-roasted diced tomatoes, regular ones work just fine as well!
- The pasta! You can definitely use another smaller pasta shape (I’m just super partial to elbow noodles in minestrone!). You could also make this gluten-free by using gluten-free pasta. Either way, just simmer until al dente.
- Not feeling the black beans? Kidney beans are also awesome here.
- And finally, because I really like to repeat myself, don’t skip the balsamic vinegar!! It really, truly adds the most magical finishing touch. Cool? Cool.
I’d say you should make this recipe asap since it’s still soup season and all that jazz, but who are we kidding. I firmly believe that soup should be enjoyed ALL YEAR LONG. Slurp away my friends, slurp away.
Yield: about 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
An easy, healthy and flavorful minestrone soup recipe! Filled with veggies, pasta and a touch of balsamic vinegar, this light vegetarian dish is a crowd pleaser for sure!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 medium zucchini, chopped
- 5 cups low-sodium vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup uncooked elbow pasta
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons balsamic vinegar
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, under tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrots, zucchini, broth, tomatoes, basil, oregano, sugar, salt and pepper. Bring the mixture just to a boil, then reduce the heat and simmer for about 10 to 15 minutes, until the veggies are tender.
- Stir in the elbow pasta and continue to simmer for an additional 6 to 9 minutes, until the pasta is al dente. Remove from the heat. Stir in the black beans and balsamic vinegar. Taste and season with additional salt / pepper as needed.
- Ladle into bowls and serve garnished as desired!
Heavily adapted from Williams-Sonoma Kitchen Library Soups.