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Ina Garten Minestrone

This classic minestrone from Ina Garten is packed with a variety of veggies, tomatoes, beans, and pasta, all of which are suspended in a vibrant tomato broth. It may be prepared with your preferred vegetables, with or without meat, and with or without pasta. In addition, it is warm, delicious, and versatile.

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Why You’ll Love This Minestrone Recipe:

  • After taking a substantial gulp of this Minestrone Soup recipe, Patrick exclaimed, “I love it,” and then proceeded to cram spoonful after spoonful of the soup into his mouth.
  • Amid the holiday season, I wanted to share with you this Minestrone Soup recipe that was created by Ina Garten. Not only is it a minestrone recipe that is quick, healthy, and uses affordable pantry ingredients and seasonal vegetables, but it is also fantastic for using up leftover turkey or ham.
  • Simply clear out your refrigerator after Christmas to make this Minestrone Soup, which contains the greatest Minestrone broth of any Minestrone Soup you’ve ever tasted, and you’ll have the best Minestrone Soup of your life.

What Is Minestrone?

Minestrone is a hearty vegetable soup that has its roots in Italy. It is typically cooked with pasta or rice, and sometimes both of these ingredients are used. Beans, onions, celery, carrots, leafy green vegetables, stock, parmesan cheese, and tomatoes are some of the most common components.

Where Did Minestrone Come From?

Minestrone was initially referred to as “Cucina Povera,” which translates to “poor kitchen,” because it was traditionally prepared in Italy with leftovers to reduce food waste.

The term minestrone is derived from the Italian word “ministry,” which means soup, and the contemporary suffix “-one,” which signifies expansiveness. This is a description of how Minestrone Soup is created using a variety of various leftovers that are combined to form one substantial, straightforward, and affordable soup.

The term “minestrone” has evolved into a synonym for “a mix of all things,” making it the ideal supper for when you need to clear out the refrigerator!

What Is The Difference Between Vegetable Soup And Minestrone?

What sets minestrone apart from other types of vegetable soups, namely vegetable soup? In its purest form, minestrone is only a heartier take on traditional vegetable soup. The vast majority of vegetable soups only include veggies, however, a minestrone typically also includes pasta and beans for added substance. Simple!

Ina Garten Minestrone
Ina Garten Minestrone

What Ingredients To Make Ina Garten Minestrone?

  • Extra virgin olive oil
  • Butter may sub olive oil
  • Small onion diced
  • Carrots chopped
  • Celery chopped 
  •  Garlic cloves minced
  • Fresh green beans trimmed
  • Zucchini thickly sliced
  • Fire roasted tomatoes with juices
  • Can tomato sauce
  • Can kidney beans be drained and rinsed
  • Dried basil, dried parsley
  • Dried oregano, salt, sugar
  • Black pepper, dried thyme
  • Red pepper flakes
  • Bay leaf
  • Sodium chicken broth may sub vegetable broth
  • Water

ADD LATER

  • Uncooked small pasta shells
  • Baby spinach
  • Freshly grated Parmesan cheese
  • Fresh basil optional
Ina Garten Minestrone
Ina Garten Minestrone

How To Make Ina Garten Minestrone?

  • In a large Dutch oven or soup pot, combine the butter and olive oil and let it melt. To the pan, add the carrots, onions, and celery. 
  • Cook the onions over medium heat, turning often, for seven to nine minutes, or until they become transparent. 
  • Cook the garlic for thirty seconds after adding it.
  • After adding the water, add the other soup ingredients in order. Bring soup to a boil while it is covered. 
  • Remove the top and continue cooking at a low simmer for the next ten minutes.
  • After adding the pasta, continue cooking it until it is just al dente.
  • Take the pan off the heat and add the spinach while stirring. 
  • Let wilt (about 1 minute). If you like a less “chunky” soup, you may thin it down by adding more water.
  • Place some freshly grated Parmesan on the top of each bowl of soup before serving.

Recipe Tips 

  • Pasta Al Dente: Cook the pasta just until it is al dente, which means it still has a little bit of a bite to it. This is because the pasta will continue to cook a little bit even after it has been removed from the heat, and there is nothing worse than ruining a whole pot of minestrone with soggy pasta.
  • Cook the Pasta Separately: According to the instructions for this Minestrone Soup Recipe, the pasta should be cooked in the same pot as the vegetables. If you don’t want to stand over your pasta while it’s finishing off its cooking, you can just cook it on its own in a different pot and then add it to the bowls individually. If you intend to freeze your minestrone, you will need to prepare the pasta in a separate pot before freezing it.
  • Cook Pasta Separately: Adjust the Vegetables This Minestrone Recipe Is Very Forgiving When It Comes to Adjusting the Vegetables to Whatever You Have On Hand You Can Adjust the Vegetables to Whatever You Have On Hand You may replace the spinach with Swiss chard or baby kale, add potatoes (chop them into half-inch pieces and put them with the green beans), add frozen peas and cabbage (both at the end when you would normally add the spinach), and so on.
  • Customize Veggies: To ensure that the zucchini is cooked in the shortest period possible, ensure that you chop it into bits that are at least one-quarter of an inch in size.
  • Green Beans: Although I enjoy them when they are fresh, green beans are not my first choice when it comes to vegetables. But guess what?! In this Minestrone Soup Recipe, they are my absolute favorite vegetable, therefore I cannot suggest them highly enough.
  • Zucchini: a view from a great distance depicting a large portion of the classic Minestrone Soup Recipe
  • Add protein: I like using this Minestrone Soup as a foundation for any type of meat we happen to have on hand or any kind of meat we might be wanting. It is a wonderful addition to include some shredded rotisserie chicken, any kind of ground meat (beef, turkey, or Italian sausage), or even some small meatballs.
  • Pre Chopped VeggiesVegetables that have already been chopped This Minestrone Soup may be put together in a very short amount of time; the only preparation work that is required of you is to cut the vegetables. You may use pre-chopped vegetables to save yourself some time and make this dish practically as easy as “dump and simmer.”
  • Scale Down: Reduce the Ingredients Because this recipe yields a big number of servings, I would advise reducing the ingredients if you do not have a large family or if you do not like to have leftovers. For a quick and easy meal that can be enjoyed for either lunch or supper, a leftover minestrone is a great choice. Raise your hand if you’re one of those people!
  • Rice for Pasta: Rice in Place of Pasta Because I am such a huge admirer of wild rice, I often substitute it for pasta when I make this Minestrone. If you decide to add rice, I suggest cooking it in a separate post so that you can guarantee it is cooked properly while preventing the vegetables from becoming overcooked.
  • Consistency: It is entirely up to the individual to decide how “chunky” they would like their soup to be. Simply adding more water at the very end of the cooking process will make the Minestrone Soup smoother and less lumpy.
Ina Garten Minestrone
Ina Garten Minestrone

How Long Does It Take To Cook Minestrone?

Bring everything to a boil, then reduce the heat to a simmer. Minestrone from Ina Garten may take anything from 25 minutes to three hours to make, depending on how long it takes the various components to cook.

Why Is My Minestrone Bland?

Some people find that when they make vegetable minestrone, the finished product is on the bland side. It all depends on the herbs and spices that you choose to put in there. To begin, I recommend making use of some veggie broth. The next step is to incorporate a variety of herbs into the dish so that the overall flavor is enhanced.

What Kind Of Pasta Do You Use In Minestrone Soup?

Small or micro pasta shells are my personal preference when it comes to preparing this Minestrone Soup dish. I have also tried rigatoni and medium pasta shells, but they did not provide the same level of satisfaction. Every mouthful will have the ideal proportion of pasta to vegetables if you choose to use little shapes of pasta that are around the same size as the chopped vegetables.

What To Serve With Ina Garten Minestrone?

Are you looking for something to go along with your Ina Garten minestrone? I have a recommendation for you to consider. The following is a list of options for complementing this hearty soup with one of a wide variety of available side dishes:

What Meat Is In Minestrone Soup?

Because of the prohibitive expense of using meat in its preparation, authentic minestrone soup was always vegetarian. Minestrone soup can now be made with vegetables just, or it can serve as a basis to which any kind of meat can be added.

You may add any leftover ham, turkey, or chicken from a rotisserie as well as chicken, ground beef, ground turkey, Italian sausage, or bacon from your own kitchen.

Although I call for chicken broth in my Minestrone Soup recipe, you are more than free to use vegetable broth in its place. The reason I use a meat-based broth (chicken broth) is that it has a more robust taste than vegetable broth.

Ina Garten Minestrone
Ina Garten Minestrone

Is Minestrone Supposed To Be Thick?

Yes, minestrone is a hearty soup that is made with a variety of veggies (often consisting of beans, tomatoes, carrots, celery, onions, and anything else that happens to be lying around in the garden), as well as tiny pasta and/or, less usually, rice.

How Long does Ina Garten Minestrone Last In The Fridge?

Once it has been kept in the refrigerator for up to three days, Ina Garten’s Minestrone will be ready to serve. The soup has to be cooled down and placed in the refrigerator as quickly as possible, preferably within the first two hours after it has been prepared.

Can You Freeze Ina Garten Minestrone?

Because of its powerful flavor and thick consistency, this minestrone recipe from Ina Garten is an excellent candidate for freezing. Put in a large container that is designed for freezing, and let it become as cold as possible for up to three months. The meal should be thawed out in the refrigerator the day before it is going to be consumed, and then it should be reheated on the stove.

How To Freeze Ina Garten Minestrone?

Cool:

  • When your soup is done cooking, take it off the heat and transfer it to a bowl that is appropriate for its volume. It should be allowed to cool at room temperature for a couple of hours while covered with a paper towel and let to sit at room temperature before being considered thoroughly chilled.

Fill Your Plate:

  • Next, figure out how you want to divide the soup into servings. It is possible to freeze the minestrone soup in its whole in one batch; however, it is recommended that you divide the soup into individual servings before freezing it. This will allow you to more quickly remove what you need to throw together a speedy lunch for yourself.

Place in Appropriate Containers:

  • Add your minestrone soup to appropriate containers. Instead of storing food in freezer-safe bags, which may easily tear apart in the freezer, we advise using freezer-safe containers with lids, such as Tupperware boxes. This is not going to be a pretty sight at all!

Label and Freeze:

  • Put the boxes in the freezer once you have today’s date and the expiration date written on the top of each box, then you have them sealed. Keep in mind that minestrone soup may be stored in the freezer for approximately six months.

How To Reheat Ina Garten Minestrone?

In The Oven:

  • Get ready by preheating your oven to 325 degrees Fahrenheit before using it (160 degrees Celsius).
  • Before serving, the remaining Ina Garten Minestrone should be warmed to the same temperature as the remainder of the soup (if you have time).
  • Place it on a baking tray that can be heated in the oven, and if it appears to be drying out too much, add more water or stock and mix it.
  • Cover it with a lid or wrap it with aluminum foil.
  • Place it in the oven and let it heat for a quarter of an hour (longer for larger servings).

In The Microwave:

  • Prepare the Ina Garten Minestrone according to the recipe and place it on a plate that can go in the microwave.
  • After it has been heated for two minutes in the microwave, check the temperature to see whether it has changed.
  • Give it an additional 30 seconds in the microwave if the temperature has not been evenly distributed throughout (repeat as needed until you reach the desired temperature).
  • After completing the remaining portion of the pie, in the same manner, dig in and enjoy!

FAQ Section

How Do You Thicken Minestrone?

There is no need to add any sort of thickener to this soup. Nevertheless, if you want the soup to have a creamier consistency and be thicker, you may make a combination of one tablespoon of cornstarch and one tablespoon of water in a small bowl, and then add this mixture to the soup. After only a few more minutes, the soup will reach the desired consistency and be ready to be served.

Is Minestrone Good For Weight Loss?

This is the perfect time of year to enjoy a bowl of soup. Research conducted by Barbara Rolls, Ph.D., author of the book Volumetrics Eating Plan, found that eating soup can greatly assist with weight reduction. Soup is known to warm both the body and the soul. It not only makes you feel full but also causes you to eat more slowly and is quite enjoyable. This quick and easy minestrone can be on the table in less than half an hour.

What Makes Minestrone Minestrone?

Minestrone is a hearty soup that is made with paste and other vegetables. To make this pasty heartier, you may opt to include any amount of vegetables and carbohydrates in your filling. Nevertheless, celery, onions, garlic, carrots, tomatoes, pasta, olive oil, and shredded parmesan are frequently used as the primary components, and the dish is frequently garnished with shredded cheese.

Try More Recipes:

Minestrone Nutrition Facts

Amount Per Serving

  • Calories 127
  • Total Fat 2.8g
  • Saturated Fat 1.5g
  • Cholesterol 4.8mg
  • Sodium 691mg
  • Potassium 612mg
  • Total Carbohydrate 21g
  • Dietary Fiber 5.8g
  • Sugars 5.2g
  • Protein 5.1g
  • Vitamin A 86%
  • Vitamin C 8%
  • Calcium 4.6%
  • Iron 9.9%

Nutrition Facts Source: Source

Ina Garten Minestrone

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:8 servingsCalories:127 kcal Best Season:Available

Description

This classic minestrone from Ina Garten is packed with a variety of veggies, tomatoes, beans, and pasta, all of which are suspended in a vibrant tomato broth. It may be prepared with your preferred vegetables, with or without meat, and with or without pasta. In addition, it is warm, delicious, and versatile.

Ingredients

  • ADD LATER

Instructions

  1. In a large Dutch oven or soup pot, combine the butter and olive oil and let it melt. To the pan, add the carrots, onions, and celery. 
  2. Cook the onions over medium heat, turning often, for seven to nine minutes, or until they become transparent. 
  3. Cook the garlic for thirty seconds after adding it.
  4. After adding the water, add the other soup ingredients in order. Bring soup to a boil while it is covered. 
  5. Remove the top and continue cooking at a low simmer for the next ten minutes.
  6. After adding the pasta, continue cooking it until it is just al dente.
  7. Take the pan off the heat and add the spinach while stirring. 
  8. Let wilt (about 1 minute). If you like a less “chunky” soup, you may thin it down by adding more water.
  9. Place some freshly grated Parmesan on the top of each bowl of soup before serving.

Notes

  • Pasta Al Dente: Cook the pasta just until it is al dente, which means it still has a little bit of a bite to it. This is because the pasta will continue to cook a little bit even after it has been removed from the heat, and there is nothing worse than ruining a whole pot of minestrone with soggy pasta.
  • Cook the Pasta Separately: According to the instructions for this Minestrone Soup Recipe, the pasta should be cooked in the same pot as the vegetables. If you don’t want to stand over your pasta while it’s finishing off its cooking, you can just cook it on its own in a different pot and then add it to the bowls individually. If you intend to freeze your minestrone, you will need to prepare the pasta in a separate pot before freezing it.
  • Cook Pasta Separately: Adjust the Vegetables This Minestrone Recipe Is Very Forgiving When It Comes to Adjusting the Vegetables to Whatever You Have On Hand You Can Adjust the Vegetables to Whatever You Have On Hand You may replace the spinach with Swiss chard or baby kale, add potatoes (chop them into half-inch pieces and put them with the green beans), add frozen peas and cabbage (both at the end when you would normally add the spinach), and so on.
  • Customize Veggies: To ensure that the zucchini is cooked in the shortest period possible, ensure that you chop it into bits that are at least one-quarter of an inch in size.
  • Green Beans: Although I enjoy them when they are fresh, green beans are not my first choice when it comes to vegetables. But guess what?! In this Minestrone Soup Recipe, they are my absolute favorite vegetable, therefore I cannot suggest them highly enough.
  • Zucchini: a view from a great distance depicting a large portion of the classic Minestrone Soup Recipe
  • Add protein: I like using this Minestrone Soup as a foundation for any type of meat we happen to have on hand or any kind of meat we might be wanting. It is a wonderful addition to include some shredded rotisserie chicken, any kind of ground meat (beef, turkey, or Italian sausage), or even some small meatballs.
  • Pre Chopped VeggiesVegetables that have already been chopped This Minestrone Soup may be put together in a very short amount of time; the only preparation work that is required of you is to cut the vegetables. You may use pre-chopped vegetables to save yourself some time and make this dish practically as easy as “dump and simmer.”
  • Scale Down: Reduce the Ingredients Because this recipe yields a big number of servings, I would advise reducing the ingredients if you do not have a large family or if you do not like to have leftovers. For a quick and easy meal that can be enjoyed for either lunch or supper, a leftover minestrone is a great choice. Raise your hand if you’re one of those people!
  • Rice for Pasta: Rice in Place of Pasta Because I am such a huge admirer of wild rice, I often substitute it for pasta when I make this Minestrone. If you decide to add rice, I suggest cooking it in a separate post so that you can guarantee it is cooked properly while preventing the vegetables from becoming overcooked.
  • Consistency: It is entirely up to the individual to decide how “chunky” they would like their soup to be. Simply adding more water at the very end of the cooking process will make the Minestrone Soup smoother and less lumpy.
Nutrition Facts

Servings 8


Amount Per Serving
Calories 127
Calories from Fat 25
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 1.5g8%
Cholesterol 4.8mg2%
Sodium 691mg29%
Potassium 612mg18%
Total Carbohydrate 21g8%
Dietary Fiber 5.8g24%
Sugars 5.2g
Protein 5.1g11%

Vitamin A 86%
Vitamin C 8%
Calcium 4.6%
Iron 9.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.