Italian Minestrone Soup (Longevity Soup) Recipe

Introduction

This classic Italian Minestrone Soup is a hearty, nourishing dish perfect for any season. Packed with vegetables, beans, and pasta, it combines rich flavors in a comforting bowl that’s easy to prepare. Whether for lunch or dinner, this soup is both wholesome and delicious.

Ingredients

• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, diced
• 2 bay leaves
• 3 tablespoons tomato paste
• 1 potato, diced into cubes
• 4 cups vegetable broth (low sodium recommended)
• ½ cup dried lentils or 1 can cooked lentils
• 1 can (15oz / 400g) cannellini beans or preferred beans
• 1 cup (4.5oz / 125g) small pasta (farfalline pastina works well)
• 3 cups spinach, roughly chopped
• 2 cups water
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• Optional parmesan cheese rind (omit for vegan)
• Drizzle of extra virgin olive oil (for serving)
• Chopped fresh basil or parsley (for garnish)
• Black pepper and/or red pepper flakes (optional, for serving)
• Grated parmesan cheese or pecorino (optional, for serving)
• Crusty bread (optional, for serving)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and bay leaves along with a good pinch of salt. Sauté for about 5 minutes until the onions are translucent and the vegetables begin to soften.
2. Step 2: Add the garlic and tomato paste to the pot. Cook for 3 to 5 minutes until fragrant and the tomato paste turns a deep dark red color.
3. Step 3: Pour in the vegetable broth, add the diced potato, parmesan rind if using, 2 cups of water, and dried lentils (if using canned lentils, wait until the next step). Season with salt and pepper. Bring to a boil, then reduce heat to low-medium and simmer with the lid on for 15 to 20 minutes.
4. Step 4: Stir in the canned beans and lentils if using canned, then simmer for an additional 5 minutes with the lid on.
5. Step 5: (Optional) Remove 2 cups of the soup and blend until smooth. Pour the puree back into the pot.
6. Step 6: Add the pasta and cook until al dente, usually about 7 minutes. Taste and adjust seasoning as needed. If the soup is too thick, add 1 to 2 cups of water to reach your desired consistency.
7. Step 7: When the pasta is nearly cooked, add the chopped spinach, stirring well, and cook for a few more minutes until the spinach wilts.
8. Step 8: Remove the bay leaves and parmesan rind, then ladle the soup into bowls. Serve with an optional drizzle of olive oil, fresh herbs, grated cheese, and crusty bread if desired.

Tips & Variations

• For a vegan version, simply omit the parmesan rind and cheese, and use vegetable broth.
• Feel free to swap spinach with kale or Swiss chard for different greens.
• Use leftover cooked beans and lentils to save time without compromising flavor.
• Add red pepper flakes for a spicy kick if you enjoy some heat.
• Small pasta shapes like orzo or ditalini work well if farfalline pastina is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without lentils?

Yes, you can omit lentils or substitute with additional beans or vegetables. The soup will remain hearty but may be slightly less protein-rich.

What type of pasta is best for minestrone soup?

Small pasta shapes like farfalline pastina, orzo, ditalini, or small shells work best as they cook evenly and blend well with the soup’s texture.

Italian Minestrone Soup (Longevity Soup) Recipe

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★★★★★

4.9 from 134 reviews

• Author: Naomi
• Total Time: 45 minutes
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

This Italian Minestrone Soup, also known as Longevity Soup, is a hearty and nutritious vegetable-based soup packed with lentils, beans, pasta, and fresh spinach. It combines a flavorful sautéed vegetable base with tomato paste and vegetable broth, simmered to perfection for a comforting meal. This recipe features optional parmesan rind for extra umami but can be made vegan by omitting it. Ready in 45 minutes, this soup is perfect for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, diced
• 2 bay leaves
• 1 potato, diced into cubes
• 3 cups spinach, roughly chopped

Liquids and Broth

• 4 cups vegetable broth (low sodium preferred)
• 2 cups water
• 2 tablespoons extra virgin olive oil

Legumes and Pasta

• ½ cup dried lentils or 1 can cooked lentils
• 1 can (15oz / 400g) cannellini beans or preferred beans
• 1 cup (4.5oz / 125g) small pasta (farfalline pastina recommended)

Seasonings and Optional Garnishes

• 3 tablespoons tomato paste
• Salt and black pepper, to taste
• Optional parmesan cheese rind (omit for vegan)
• Drizzle of extra virgin olive oil, for serving
• Chopped fresh basil or parsley, for garnish
• Black pepper and/or red pepper flakes, for garnish
• Grated parmesan cheese or pecorino, for garnish
• Crusty bread, for serving

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Instructions

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and bay leaves along with a pinch of salt. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
2. Add Garlic and Tomato Paste: Add the diced garlic cloves and tomato paste to the pot. Continue sautéing for 3-5 minutes until the mixture is fragrant and the tomato paste deepens to a dark red color.
3. Add Liquids and Lentils: Pour in the vegetable broth, add the diced potato, parmesan rind (if using), 2 cups of water, and dried lentils (if using). Season with salt and pepper. Bring to a boil, then lower to a simmer with a lid on for 15-20 minutes until lentils and potatoes are tender.
4. Add Beans and Cook More: Stir in the canned beans and cooked lentils (if using canned ones instead of dried). Simmer with the lid on for an additional 5 minutes to heat through.
5. Optional Puree: Remove 2 cups of the soup, transfer to a blender, and puree until smooth. Return the puree to the pot to thicken and enrich the soup’s texture.
6. Add Pasta and Cook: Stir in the small pasta and cook until al dente, usually about 7 minutes. Adjust seasoning and add up to 1-2 cups of water if the soup becomes too thick during this time.
7. Add Spinach: When the pasta is almost done but still slightly firm, add the chopped spinach. Stir it through and let it wilt for a few minutes.
8. Final Touches and Serve: Remove and discard the bay leaves and parmesan rind. Serve the soup hot with an optional drizzle of extra virgin olive oil, freshly grated parmesan or pecorino cheese, chopped fresh herbs, and black or red pepper flakes. Accompany with crusty bread for a complete meal.

Notes

• For a vegan version, omit the parmesan cheese rind and garnish with nutritional yeast or vegan cheese alternatives.
• Use low sodium vegetable broth to better control the salt level in the soup.
• Small pasta like farfalline or pastina cooks quickly and adds lovely texture; adjust cooking time accordingly for other pasta shapes.
• Pureeing a portion of the soup adds thickness and creaminess without cream.
• Feel free to substitute other beans such as kidney beans or borlotti beans based on preference.
• Leftovers reheat well and flavors intensify overnight.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian minestrone soup, vegetarian soup, lentil soup, bean soup, comforting soup, healthy soup, easy minestrone, vegetable soup