Martha Stewart Minestrone Soup​

This delicious Martha Stewart minestrone is a quick and easy soup that’s perfect for any day. Packed with nutritious vegetables and beans, it’s a hearty, hot meal that’s both comforting and flexible. You can easily swap ingredients based on what you have in your pantry for a creamy, flavorful dish.

Ingredients Needed:

• 2 tablespoons olive oil, plus more for serving (optional)
• 1 medium red onion, chopped
• 2 medium carrots, peeled and diced
• 1 large celery stalk, diced
• ¼ teaspoon red-pepper flakes
• 1 teaspoon minced fresh rosemary, or ¼ teaspoon dried
• Coarse salt and ground pepper
• 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
• 1 large potato, peeled and diced
• ¼ head Savoy or green cabbage (½ pound), cored and thinly sliced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• ½ pound green beans, trimmed and cut into 1-inch pieces
• 1 garlic clove, minced (optional)
• ¼ cup thinly sliced fresh basil, plus torn leaves for serving (optional)
• ¾ cup grated Parmesan, for serving

How To Make Minestrone Soup Recipe​?

1. Heat the oil: In a large pot, heat olive oil over medium heat.
2. Cook the aromatics: Add the onion, carrots, celery, red-pepper flakes, rosemary, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion begins to turn golden, about 5 to 8 minutes.
3. Add the tomatoes: Stir in the chopped tomatoes and cook until some of the liquid evaporates, about 1 minute.
4. Add vegetables and water: Add the potato, cabbage, cannellini beans, and 7 cups (1.65 litres) of water. Bring the mixture to a boil, then stir in the green beans.
5. Simmer the soup: Reduce the heat to a simmer and cook until all the vegetables are tender, about 20 minutes.
6. Season and finish: Season with additional salt and pepper to taste. Stir in the garlic, if using, and the basil.
7. Serve: Ladle the soup into bowls. Sprinkle with grated Parmesan and torn basil leaves, if desired. Drizzle with additional olive oil for extra flavour.

Recipe Tips:

• Use fresh vegetables for the best flavor and texture. If possible, choose seasonal veggies for a more vibrant taste.
• Don’t overcook the vegetables—keep them tender but not mushy to maintain the soup’s texture.
• Adjust seasoning as you go. Taste the soup and add more salt, pepper, or herbs if needed to balance the flavors.
• Add pasta or rice for a heartier meal. Just make sure to cook it separately and stir it in at the end to avoid overcooking.
• Make it ahead—this soup tastes even better the next day as the flavors meld together. Store it in the fridge for up to 3 days.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover minestrone cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: After cooling, transfer the soup to a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Place the soup in a microwave-safe bowl and cover it loosely. Heat on high for 2-3 minutes, stirring halfway through, until hot.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 127
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 691mg
• Total Carbohydrate: 21g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 5g
• Vitamin A: 214 IU
• Vitamin C: 5mg
• Calcium: 60mg
• Iron: 2mg

Check out More Recipes:

• Martha Stewart Butternut Squash Soup​
• Martha Stewart Chicken Soup​
• Martha Stewart French Onion Soup​
• Martha Stewart Green Bean Casserole​
• Martha Stewart Cornbread​