Minestrone is a soup that has it all! It’s full of deep tomato flavor with loads of veggies and pasta to add those all-important carbs.
This Italian staple is, in fact, an ancient recipe that has never fallen out of flavor since its inception. It is said that it was created by the Romans as far back as 30 AD!
The soup consists of a tomato-enriched broth flavored with herbs and garlic. It also contains spinach, cannellini beans, and pasta to make it hearty and filling.
Our version of minestrone takes the flavors to the next level by adding a roasting step to the preparation. The tomatoes and garlic are slow-roasted, adding a caramelized note to the soup.
This process brings out the sweetness in the tomatoes and makes the garlic mellow and buttery. It is totally irresistible!
Why you will love this Minestrone Soup recipe…
Roasted Tomato & Garlic Minestrone Soup
Equipment
Ingredients
For the Roasted Tomato & Garlic Base:
- 5 large Roma tomatoes, halved
- 1 whole garlic bulb, cloves separated but unpeeled
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup zucchini, diced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained & rinsed
- 1 cup small pasta (ditalini or orzo)
- 2 cups baby spinach or kale, chopped
- 1 Parmesan rind (optional but recommended)
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
To serve:
- Shaved Parmesan optional)
- Crusty bread
Instructions
Ingredients
- Preheat oven to 400°F (200°C).
- Arrange the halved tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika, and roast for 30–35 minutes, until caramelized.
- Let the garlic cool slightly, then squeeze out the soft cloves. Blend the roasted tomatoes and garlic until smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
- Stir in zucchini, oregano, thyme, and red pepper flakes, cooking for another 3 minutes.
- Pour in the vegetable broth and stir in the roasted tomato-garlic puree. Add the Parmesan rind (if using) for extra richness.
- Bring to a simmer and cook for 15 minutes.
- Add the beans and pasta, cooking until pasta is tender, about 8–10 minutes.
- Stir in the baby spinach/kale and let it wilt for 1–2 minutes.
- Remove from heat and stir in balsamic vinegar for a touch of brightness.
- Remove the Parmesan rind
- Ladle into bowls and top each serving with a spoonful of basil pesto and shaved Parmesan. Serve with crusty bread.
Nutrition
Serving Suggestions
This minestrone is so well-balanced that it has all the veggies and carbs you need all in one dish. Serve with some crusty bread to dip and you have the perfect dish.
Expert Tips 🧑🍳
Storage Suggestions
Minestrone Soup FAQs
Why is it called minestrone?
In Italian, minestrone means thick vegetable soup.
What is the thickening agent for minestrone?
The body of the minestrone is made up of blended tomatoes, which adds just enough thickness. The soup is not intended to be very thick.
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