Italian Minestrone Soup – Paleo, Gluten-Free

Wholesome, filling, and incredibly tasty, this Italian Minestrone Soup is sure to become a go-to dish for your family. Packed with vegetables, it offers endless adaptability, is incredibly easy to prepare, and can be ready in less than 30 minutes. Stick to a Paleo-friendly and grain-free option by using cassava orzo, or go for a more indulgent meal by adding your preferred pasta and a sprinkle of grated Parmigiano Reggiano on top.

What is Minestrone Soup?

Minestrone is a robust Italian soup, generally made with a wide array of vegetables. The term comes from the Italian word “minestra,” which describes soups that are typically watery and include pasta, rice, or beans. The mix of ingredients in an Italian Minestrone Soup varies from household to household and changes with the seasons. During spring, you’ll often find peas and asparagus added, while winter versions include heartier veggies like cauliflower, kale, and cabbage.

Just like the ingredients, everyone has their unique method for crafting their minestrone. Some begin by sautéing the mirepoix (a mix of diced carrots, celery, and onion) in olive oil with fresh garlic and tomato before adding the broth and pasta. Others might choose to boil all the vegetables together without any sautéing beforehand.

Some prefer to enhance the soup with herbs such as basil and oregano, while others might swap pasta for potatoes. Regardless of how it’s made, Italian Minestrone Soup is a delicious, nutritious, and hassle-free recipe that delights everyone. Plus, it’s a brilliant way to utilize leftovers and minimize waste!

Ingredients Required for this Italian Minestrone Soup

1. Aromatics: A mixture of diced carrots, celery, and onion (commonly known as mirepoix) serves as the flavor foundation for this minestrone. Feel free to explore other aromatics based on what’s in season. For instance, you might try using fennel in place of celery or leeks instead of onions. You can even combine all of the above or add some bell pepper. The possibilities are vast.
2. Vegetables: My vegetable selection for minestrone varies seasonally and is dictated by what I have in my fridge. In this instance, I included some chopped fresh spinach and asparagus, but I often toss in zucchini. Feel free to substitute any vegetables you enjoy or have on hand.
3. Extra-Virgin Olive Oil: I like to start by sautéing the mirepoix in extra-virgin olive oil, which enhances the broth’s flavor and lends the soup a delightful mouthfeel. For an even richer taste, consider adding a bit of butter to the pan.
4. Tomato Paste: To add color and flavor, I typically incorporate a couple of tablespoons of tomato paste into the minestrone. You can substitute tomato passata or canned diced tomatoes if preferred. In summertime, when tomatoes are at their peak, I like to dice up fresh tomatoes and sauté them with the aromatics for a chunkier texture.
5. Broth: I often use equal parts chicken bone broth and water to enhance the flavor and infuse some extra nutrients and collagen. At times, I switch to vegetable broth, and there are occasions when I use plain water. The soup’s richness and flavor can be adjusted with salt, pepper, and herbs such as oregano, basil, and thyme. Keep in mind that the quality of your broth can greatly impact the final taste, so choose one you enjoy.
6. Pasta: I used Jovial cassava orzo to maintain a grain-free and Paleo dish; however, any small pasta shape like ditalini or small shells works as well. Jovial also offers cassava elbows, which are a great choice.

   **NOTE: When using Jovial cassava pasta, DO NOT overcook it, as it will become mushy. I recommend cooking it for no more than 7 minutes, or until it is still slightly firm. The remaining heat from the broth will continue cooking it. Additionally, the cassava pasta will lose its texture and can almost dissolve if reheated the next day.

   Another option is to utilize leftover pasta bits that tend to accumulate in your pantry. When combining pasta shapes, I like to gather them in a clean kitchen towel, wrap it up, and gently break them into smaller pieces with a rolling pin. This rustic method not only enhances the taste but also helps minimize waste.

7. Asparagus: I had a few leftover stalks from a Bacon, Leek and Asparagus Quiche I prepared recently, which I added to the minestrone. You can substitute with zucchini, cauliflower, broccoli, yellow squash, or green beans as desired.
8. Spinach: To add both color and nutrition, I nearly always toss in a large handful of spinach into my minestrone. Sometimes I use fresh spinach, but I often opt for frozen as it’s convenient and more economical. Feel free to swap in your favorite leafy green, like Tuscan kale, chard, or escarole.
9. Beans (optional): Although I enjoy beans, I left them out of this recipe to keep it Paleo and Whole30-friendly. If you’re using canned beans, mix them in when you add the pasta. For dried beans, soak them overnight in water before boiling along with an onion, bay leaves, and garlic. Once cooked, they’re ready to be added to the Minestrone at the same time as the pasta.
10. Parmigiano Reggiano: Don’t discard the parmesan rinds, as they make excellent flavor enhancers for brothy soups like this minestrone! If you’re feeling indulgent, sprinkle some freshly grated Parmigiano Reggiano on top right before serving.
11. Chile Flakes: A sprinkle of crushed red chile flakes is essential in my minestrone. It adds a spicy kick and depth of flavor. Omit if you prefer a milder soup.

Storing and Reheating Leftover Minestrone

1. Cool Down: Allow your leftover minestrone to cool down to room temperature before transferring it to glass, airtight containers.
2. Refrigerate: Leftover minestrone can be stored in the fridge for up to 5 days, but by days 3 or 4, the vegetables and pasta texture may start to soften.
3. Reheat Properly: For reheating, I suggest warming leftover minestrone on the stovetop until it’s steaming throughout, stirring occasionally to prevent sticking. If the soup thickens after refrigeration, add a splash of water or broth to achieve your desired consistency.
4. Consider Freezing: If you have a large batch of minestrone that you can’t finish in a few days, freeze it for longer storage. Transfer the cooled soup into freezer-friendly containers or bags, leaving some room for expansion. Label each container with the contents and date, then store in the freezer for up to 2-3 months. When you want to enjoy it again, thaw the minestrone overnight in the refrigerator and reheat as mentioned above.

What Broth Is Best for Minestrone

If you want to keep it vegetarian and light, opt for a high-quality vegetable broth. If you’re after more richness, a good chicken broth will provide a more flavorful finished dish. For an even deeper taste and added nutrients, I typically blend equal parts chicken bone broth and water. Ultimately, your choice of broth hinges on personal preference, availability, and dietary restrictions.

1. Vegetable Broth: This is popular among vegetarians and vegans, offering a tasty base devoid of animal products. It’s an excellent complement to the various vegetables in minestrone and allows their flavors to shine.
2. Chicken Broth: Chicken broth lends a deep and savory flavor to minestrone, pairing wonderfully with the vegetables. However, for vegetarians or those avoiding chicken broth, vegetable broth is a suitable alternative.
3. Homemade Broth vs. Store-Bought: Depending on your preference and what’s available, either homemade or store-bought broth works well. Homemade allows for control over ingredients and flavors, while store-bought provides convenience.
4. Low-Sodium Broth: For those monitoring sodium intake, low-sodium or sodium-free broth would be a wise choice. This gives you the flexibility to manage the soup’s saltiness without oversalting.

Is Minestrone Vegetarian?

This specific minestrone recipe involves chicken broth, but it can be easily modified to be vegetarian. Simply swap it for vegetable broth instead.