For the best minestrone soup, you need to start by sautéing the aromatics first. This helps to form a flavorful base that you can build the rest of the soup around. Firmer vegetables, such as the carrot and celery, can be added prior to the longer simmering process. But leafy greens, such as kale, should be added toward the end of cooking, so they retain their brightness.
To avoid the pasta becoming too soft, make sure you add this toward the end of cooking also. It will continue to cook slightly in the soup, so it only needs to be cooked al dente before serving.
Ingredient Swaps and Add-ins
There are lots of ways to vary minestrone soup ingredients, depending on flavor preferences and dietary needs. The traditional core ingredients for a minestrone soup feature a mixture of vegetables, such as garlic and onion, along with tomatoes, beans, and leafy greens. Some chefs will add additional ingredients, such as zucchini, to the recipe above. And you can easily switch cannellini beans for other white beans, and substitute spinach or chard for the kale.
For a vegetarian minestrone soup, you can simply remove the pancetta from the recipe above and ensure you only use vegetable stock for the soup.
How to Serve Minestrone
Minestrone can be individually ladled into bowls or served family-style from the Dutch oven in the center of the table. If pairing with a slice of crusty bread, ladle the soup into wider pasta bowls for ease of dipping. Alternatively, you can serve the soup with a selection of breadsticks for added texture and crunch.
In the recipe above, we’ve suggested serving with a garnish of fresh basil and sprinkle of Parmesan cheese, but you can substitute these garnishes or add to them as desired. An additional drizzle of olive oil before serving helps to brighten the flavors.
For tips on how to plate the soup with a professional edge, take a look at this short video giving you all the tricks you need to make your minestrone soup look irresistible.
Storage and Freezing Tips
Any leftover minestrone soup can be stored in the fridge for up to three days in an airtight container. Make sure it’s cooled completely before transferring to the refrigerator to avoid any condensation forming in the container. You can remove the pasta from the minestrone prior to storing, if preferred, as it can turn soggy in the fridge.
Minestrone can also be easily frozen for longer-term storage. Remove any fresh greens before storing, and transfer the cooled soup to an airtight container. Leave a gap in the container for expansion once the soup has frozen.
For both fridge and freezer storage options you can reheat the soup gently on the stove over medium heat until fully defrosted and warmed through. If you remove the pasta before storing, you can add it back to the soup when reheating.
