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How to Make Fabulous Homemade Minestrone From Scratch

Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.

Homemade minestrone soup

Homemade minestrone soup

Homemade Minestrone Soup Recipe

Fresh, homemade minestrone is rather simple; it's just a delicious bowl of fresh vegetable soup. And it's easier than it looks—just simmer the soup for a few minutes and finish it with fresh herbs, and you'll have a true winner.

Ingredients

  • 1 small onion, diced fine
  • 2-3 cloves garlic, minced
  • 1 cup carrots, diced fine
  • 2 stalks celery, diced fine
  • 2 tablespoons olive oil
  • 1 can red kidney beans, drained and rinsed
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons onion powder
  • 1 tablespoon dried thyme
  • 2 teaspoons kosher salt
  • 1 14 ounce can diced tomatoes
  • 1 28 ounce can crushed tomatoes
  • 6 cups chicken broth
  • 1 pound fresh green beans, cut into small pieces
  • 1 cup macaroni
  • 12 ounces fresh spinach
  • 1/2 cup Parmesan cheese
  • fresh basil, for garnish

Directions

  1. Heat olive oil over medium heat in a medium stockpot. Add onion, carrot, celery, and garlic. Saute vegetables, stirring occasionally, for about 10 minutes or until tender and fragrant.
  2. Stir in oregano, basil, thyme, garlic powder, onion powder, salt, and pepper.
  3. Stir in drained kidney beans, diced tomatoes, crushed tomatoes, and chicken broth. Bring to a boil, and reduce to a simmer.
  4. Add green beans and pasta. Simmer for just ten minutes or until pasta is tender.
  5. Stir in spinach and Parmesan cheese.
  6. Ladle hot soup into bowls and garnish with fresh basil.

Photo Guide

Diced onion and minced garlic are the first veggies for the pot, and they make up the foundation of this dish. I like to dice finely and mince or crush the garlic.

Diced onion and minced garlic are the first veggies for the pot, and they make up the foundation of this dish. I like to dice finely and mince or crush the garlic.

Use just a couple tablespoons of olive oil, and saute the vegetables over medium heat for about ten minutes, or until the vegetables are tender and fragrant. Don't overcook them; you want some firmness so they don't end up mushy after simmering.

Use just a couple tablespoons of olive oil, and saute the vegetables over medium heat for about ten minutes, or until the vegetables are tender and fragrant. Don't overcook them; you want some firmness so they don't end up mushy after simmering.

Add celery and carrots. Again, cut the veggies somewhat small. Think of the perfect spoonful of soup—if you get a little of each ingredient in the same luscious mouthful, it's perfect. So the vegetables should be cut small to fit on the spoon

Add celery and carrots. Again, cut the veggies somewhat small. Think of the perfect spoonful of soup—if you get a little of each ingredient in the same luscious mouthful, it's perfect. So the vegetables should be cut small to fit on the spoon

Dried oregano, thyme and basil, onion and garlic powder, salt and pepper. Each one plays an important role in developing flavor.

Dried oregano, thyme and basil, onion and garlic powder, salt and pepper. Each one plays an important role in developing flavor.

You can't have minestrone without beans, and in this case, red kidney beans are perfect. You can cook them from dried or use canned. If you use canned make sure you drain the liquid and rinse them well.

You can't have minestrone without beans, and in this case, red kidney beans are perfect. You can cook them from dried or use canned. If you use canned make sure you drain the liquid and rinse them well.

I use two types of tomatoes—both diced and crushed. I like the texture of the diced tomatoes, and the crushed tomatoes add their liquid to the broth for a fabulous soup.

I use two types of tomatoes—both diced and crushed. I like the texture of the diced tomatoes, and the crushed tomatoes add their liquid to the broth for a fabulous soup.

Add cut green beans right as you add the pasta. They'll cook in the broth, but not overcook, since the pasta takes only ten minutes. This leaves them crisp, tender, and perfect in the finished soup.

Add cut green beans right as you add the pasta. They'll cook in the broth, but not overcook, since the pasta takes only ten minutes. This leaves them crisp, tender, and perfect in the finished soup.

You can use any type of small pasta you like—shells are nice, but I always have macaroni around, so that's what I use most of the time. Just pick your favorite!

You can use any type of small pasta you like—shells are nice, but I always have macaroni around, so that's what I use most of the time. Just pick your favorite!

Simmer for just ten minutes. This leaves the pasta perfectly cooked and the green beans as well. The broth will be perfect - rich and flavorful and loaded with great fresh flavor.

Simmer for just ten minutes. This leaves the pasta perfectly cooked and the green beans as well. The broth will be perfect - rich and flavorful and loaded with great fresh flavor.

Stir in fresh spinach. By the time the spinach has wilted, it's perfect. It will retain its fresh taste and texture in only minutes.

Stir in fresh spinach. By the time the spinach has wilted, it's perfect. It will retain its fresh taste and texture in only minutes.

1/2 cup of Parmesan is all it takes to really boost the flavor—its rich, hearty, and gorgeous.

1/2 cup of Parmesan is all it takes to really boost the flavor—its rich, hearty, and gorgeous.

Sprinkle fresh basil over the top of the finished minestrone and serve. Perfect!

Sprinkle fresh basil over the top of the finished minestrone and serve. Perfect!

© 2018 Jan Charles