I absolutely love this recipe because it’s like a warm, cozy hug in a bowl full of vibrant veggies and hearty flavors that remind me of home. Plus, it’s the ultimate one-pot wonder, making it super easy to whip up on a lazy evening when all I want is some delicious, feel-good nourishment.

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One of my favorite soups is the Italian Minestrone from Nick’s Italian Cafe. I love how packed with nutrition it is, and how it makes such a wholesome meal.

There are so many good veggies in there! Carrots, celery, and zucchini give a great first layer.

Beans also provide a couple of different layers, both in terms of flavor and nutrition. There are cannellini beans and green beans, which are really good in this soup.

Both types of beans really contribute a lot of flavor, and with the garlic, basil, and oregano, it is just a delicious medley of flavors.

Ingredients

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Olive oil contains fats that are healthy for the heart, and it enhances both flavor and aroma.

Onion: Adds richness and sweetness; deepens flavor; good antioxidants.

Garlic: Enhances immune health with a delightful punch of flavor.

The crunch and sweetness of carrots pack in beta-carotene.

Celery: Gives texture and is rich in vitamins and minerals.

Zucchini: Contains few calories, gives a fresh taste, and contributes fiber.

Sweet-flavored and rich in vitamin C, red bell peppers are a nutritional powerhouse.

Diced tomatoes: They provide lycopene, add tangy sweetness, and are a staple of many sauces.

Broth made with vegetables: A base that is tasty, low in calories, and quenching.

Cannellini Beans: Creamy texture; rich in protein and fiber.

Nutrient-rich spinach adds richness and color.

Ingredient Quantities

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 ounces) diced tomatoes, with juice

6 cups vegetable broth

1 can (15 ounces) cannellini beans, drained and rinsed

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/2 cup small pasta (like ditalini or small shells)

2 cups fresh spinach, roughly chopped

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Instructions

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1. In a large pot, over medium heat, warm the olive oil. Toss in the chopped onion and sauté for about 5 minutes, until it is softened.

2. Add the minced garlic, diced carrots, and diced celery. Cook for another 3 minutes, stirring occasionally.

3. Chopped zucchini, yellow squash, red bell pepper, and green beans can be added. Cook for another 5 minutes until the vegetables begin to soften.

4. Add the vegetable broth and the can of diced tomatoes with juice. Stir to mix.

5. Incorporate the bay leaf, dried oregano, dried basil, and season with salt and pepper to taste. Boil the soup.

6. Lower the heat and let the mixture simmer, then cover and let it cook for about 20 minutes. This is an excellent time to let the melded flavors work their magic.

7. Blend in the drained cannellini beans and small pasta. Simmer for an additional 10 minutes, or until the pasta is al dente.

8. Incorporate the chopped spinach and cook until it is wilted, which should take about 2 minutes.

9. Take out the bay leaf, and if necessary, spruce up the flavor with more salt and pepper.

10. Serve the soup hot, with garnishes of freshly grated Parmesan cheese and chopped fresh parsley. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Colander or strainer
9. Grater for Parmesan cheese
10. Ladle for serving

FAQ

Q: Can this minestrone soup be made vegan?Q: Can I make this soup vegan?
A: Yes, just leave out the Parmesan cheese or use a cheese alternative that doesn’t contain animal products.

Q: Can I use chicken broth instead of vegetable broth?A: Chicken broth may be used, but it will alter the soup so that it is no longer vegetarian.

Q: How can I make the soup spicier?A: To add some spice, you can include red pepper flakes or a dash of hot sauce to taste.

Q: Can I make this soup ahead of time?B: Of course, this soup is perfect to prepare a day or two ahead of time. Just reheat it gently, before serving, and add the fresh spinach right before the soup goes to the table.

Q: How long will leftovers last in the fridge?You can keep minestrone soup that you have left over in the fridge for as long as 4 days.

Q: What can I substitute for cannellini beans?You can swap out the cannellini beans for great northern beans or, if you want, chickpeas.

Substitutions and Variations

1 chopped onion: Use instead 2 leeks, white and light green parts only, or 2 shallots, chopped.
Minced garlic calls for fresh garlic, but if you don’t have any on hand, you can substitute, with 1/2 teaspoon garlic powder or 2 teaspoons garlic paste.
1 zucchini, chopped: Replace with 1 cup chopped eggplant or 1 cup chopped yellow squash (if more available).
6 cups of vegetable broth: If you don’t have vegetable broth on hand, you could use chicken broth or another organic broth. If you don’t have any of those and you’re working with a very tight budget, just use 6 cups of water with 5 bouillon cubes (or a similar amount) of the vegetable variety.
1/2 cup small pasta: For a gluten-free option, substitute with 1/2 cup cooked rice or 1/2 cup quinoa.

Pro Tips

1. Layered Flavor Base: Start by sautéing the onions until they begin to caramelize slightly. This will add a deeper, sweeter flavor to the base of the soup, enhancing the overall taste.

2. Herb Infusion: For a more robust herb flavor, consider adding a small piece of Parmesan rind to the broth while it simmers. This will infuse the soup with a rich, savory flavor as it cooks.

3. Texture Balance To maintain the texture of the zucchini and squash, add them halfway through the simmering process instead of at the start. This prevents them from becoming too mushy.

4. Pasta Precaution: Cook the pasta separately and add it to individual servings. This ensures the pasta doesn’t absorb too much broth and become overly soft if you plan to have leftovers.

5. Spinach Texture: For an extra burst of freshness, stir the spinach into the soup just before serving. This keeps its vibrant color and slight bite, adding a fresh texture contrast to the dish.

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Nicks Italian Cafe Minestrone Soup Recipe

My favorite Nicks Italian Cafe Minestrone Soup Recipe

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Equipment Needed:

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Colander or strainer
9. Grater for Parmesan cheese
10. Ladle for serving

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 ounces) diced tomatoes, with juice

6 cups vegetable broth

1 can (15 ounces) cannellini beans, drained and rinsed

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/2 cup small pasta (like ditalini or small shells)

2 cups fresh spinach, roughly chopped

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot, over medium heat, warm the olive oil. Toss in the chopped onion and sauté for about 5 minutes, until it is softened.

2. Add the minced garlic, diced carrots, and diced celery. Cook for another 3 minutes, stirring occasionally.

3. Chopped zucchini, yellow squash, red bell pepper, and green beans can be added. Cook for another 5 minutes until the vegetables begin to soften.

4. Add the vegetable broth and the can of diced tomatoes with juice. Stir to mix.

5. Incorporate the bay leaf, dried oregano, dried basil, and season with salt and pepper to taste. Boil the soup.

6. Lower the heat and let the mixture simmer, then cover and let it cook for about 20 minutes. This is an excellent time to let the melded flavors work their magic.

7. Blend in the drained cannellini beans and small pasta. Simmer for an additional 10 minutes, or until the pasta is al dente.

8. Incorporate the chopped spinach and cook until it is wilted, which should take about 2 minutes.

9. Take out the bay leaf, and if necessary, spruce up the flavor with more salt and pepper.

10. Serve the soup hot, with garnishes of freshly grated Parmesan cheese and chopped fresh parsley. Enjoy!