Why You’ll Love This Recipe
Minestrone Soup is a hearty, vegetable-packed Italian classic that’s both comforting and nourishing. With a rich tomato broth, tender beans, pasta, and seasonal vegetables, it’s a complete one-pot meal that’s perfect for chilly days or a wholesome weeknight dinner. Naturally vegetarian and easy to customize, it’s a flavorful dish that never gets boring.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oiloniongarliccelerycarrotszucchinipotatoesgreen beanscanned diced tomatoesvegetable brothcannellini beans or kidney beanspasta (small shapes like ditalini or elbow)tomato pasteItalian seasoningsaltblack pepperbay leaffresh spinach or kale (optional)grated Parmesan cheese (optional for serving)fresh basil or parsley (for garnish)
directions
Heat olive oil in a large pot over medium heat.
Add chopped onions, carrots, and celery; sauté until softened, about 5-6 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add tomato paste and stir to coat the vegetables.
Pour in diced tomatoes, vegetable broth, and add potatoes, green beans, and seasonings.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add beans and pasta; continue cooking until pasta is tender, about 10 more minutes.
Stir in spinach or kale if using, and cook until wilted.
Adjust seasoning to taste. Remove bay leaf.
Serve hot, garnished with fresh herbs and grated Parmesan if desired.
Servings and timing
This recipe serves 6.Preparation time: 10 minutesCooking time: 30-35 minutesTotal time: 40-45 minutes
Variations
Use seasonal vegetables like squash, peas, or cabbage.
Swap pasta for rice, quinoa, or gluten-free alternatives.
Add cooked Italian sausage or shredded chicken for extra protein.
Use pesto as a finishing drizzle for added flavor.
Try crushed red pepper flakes for a bit of heat.
storage/reheating
Store leftovers in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, adding extra broth if the soup thickens over time.Freeze in portions for up to 2 months; thaw overnight before reheating.
FAQs
Can I make this soup vegan?
Yes, just skip the Parmesan or use a plant-based alternative.
Will the pasta get mushy?
If storing for later, cook and store pasta separately to prevent over-softening.
What type of beans work best?
Cannellini, kidney, or even chickpeas all work well in minestrone.
Can I use frozen vegetables?
Yes, frozen veggies are a great shortcut and work well in this soup.
What’s the best broth to use?
Vegetable broth keeps it vegetarian, but chicken broth can be used if preferred.
Can I make this in a slow cooker?
Yes, just add everything except the pasta and greens; cook on low for 6-7 hours, then add pasta and greens in the last 30 minutes.
Conclusion
Minestrone Soup is a warm, versatile, and deeply satisfying dish that makes eating vegetables easy and delicious. Whether served as a starter or a full meal with crusty bread, this classic soup brings comfort and nutrition to the table every time.
Print
Minestrone Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: One Pot/One Pan
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Minestrone Soup is a cozy, veggie-loaded soup made with beans, pasta, and seasonal vegetables simmered in a rich tomato broth. It’s easy to customize, great for meal prep, and even better the next day!
Ingredients
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2 tbsp olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 zucchini, chopped
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1 cup green beans, trimmed and cut into 1-inch pieces
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1 can (15 oz) diced tomatoes
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) cannellini beans, drained and rinsed
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4 cups vegetable broth
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1 cup water
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1 tsp dried oregano
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1/2 tsp dried thyme
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1/2 tsp salt (more to taste)
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1/4 tsp black pepper
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1/2 cup small pasta (like elbow, ditalini, or shells)
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2 cups fresh spinach or chopped kale
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Grated Parmesan cheese, for serving (optional)
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Fresh basil or parsley, for garnish (optional)
Instructions
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In a large pot, heat olive oil over medium heat.
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Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
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Stir in garlic and cook for another 1 minute.
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Add zucchini, green beans, diced tomatoes (with juice), beans, vegetable broth, water, oregano, thyme, salt, and pepper. Stir well.
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Bring to a boil, then reduce heat and simmer for 15–20 minutes until veggies are tender.
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Stir in the pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
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Once the pasta is tender, add spinach or kale and simmer for another 2–3 minutes until wilted.
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Taste and adjust seasoning if needed.
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Serve hot, topped with Parmesan and fresh herbs if desired.
Notes
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Add a pinch of red pepper flakes for a little heat.
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Use gluten-free pasta or skip it altogether for a low-carb version.
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This soup freezes well — just leave out the pasta and add it fresh when reheating.
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