Minestronesoppa

Italiensk Klassisk Grönsakssoppa med Svensk Värme

Minestronesoppa is a timeless Italian vegetable soup that has found a natural home in many Swedish kitchens. Filled with colorful vegetables, beans, pasta, and herbs, this soup is hearty, nourishing, and deeply comforting. It’s the kind of meal that warms you from the inside out—perfect for chilly days, busy weeknights, or when you want something both healthy and satisfying.

There is no single “correct” minestrone. Traditionally, it’s made with what’s in season, which makes it flexible, budget-friendly, and endlessly adaptable.

Why You’ll Love This Minestronesoppa

Full of vegetables and fiber
Naturally filling and nutritious
Easy to adapt to what you have at home
Perfect for meal prep
Freezes beautifully

Ingredients (Serves 4–6)

1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, sliced
1 zucchini, diced
2 potatoes, peeled and cubed
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil or thyme
1 bay leaf
1 liter vegetable or chicken stock
1 can (400 g) chopped tomatoes
1 can (400 g) cannellini beans or kidney beans, drained
1 cup small pasta (macaroni, ditalini, or soup pasta)
Salt and black pepper, to taste

Optional: spinach, kale, green beans, Parmesan rind

How to Make Minestronesoppa

1. Sauté the Base

Heat olive oil in a large pot over medium heat.
Add onion and sauté for 3–4 minutes until soft.

Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften.

2. Build the Flavor

Stir in oregano, basil, and bay leaf.
Add potatoes, zucchini, chopped tomatoes, and stock.

Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.

3. Add Beans and Pasta

Stir in beans and pasta.
Simmer for another 10–12 minutes, until pasta is cooked.

Add spinach or kale during the last 2 minutes if using.

4. Season and Serve

Remove bay leaf.
Season with salt and black pepper to taste.

Serve hot with grated Parmesan and crusty bread.

Tips for the Best Minestronesoppa

Cut vegetables evenly for consistent cooking
Add pasta at the end to avoid overcooking
For richer flavor, simmer longer on low heat
Add extra stock if soup thickens too much
Parmesan rind adds deep umami flavor

Variations

Vegetarian & Vegan

Use vegetable stock and skip cheese—or use vegan Parmesan.

Protein Boost

Add cooked chicken, sausage, or lentils.

Low-Carb

Skip pasta and add extra vegetables or beans.

Swedish Touch

Serve with rye bread or knäckebröd instead of Italian bread.

Serving Suggestions

Minestronesoppa pairs beautifully with:

Freshly baked bread
Garlic toast
Simple green salad
A drizzle of olive oil on top

Storage & Meal Prep

Refrigerate up to 4 days
Freeze (without pasta) up to 3 months
Reheat gently and add extra stock if needed

For freezing, cook pasta separately and add when serving.

Why This Recipe Works

Minestronesoppa succeeds because of balance—sweet vegetables, savory herbs, tender beans, and comforting broth. The soup improves with time, making it even more flavorful the next day.

Its flexibility allows you to cook seasonally, reduce food waste, and create a satisfying meal from simple pantry ingredients.

Final Thoughts

Minestronesoppa is more than just a soup—it’s a celebration of simple cooking, nourishing ingredients, and everyday comfort. Whether you follow the recipe closely or adapt it to your own taste, this soup always delivers warmth, flavor, and satisfaction.