There’s something incredibly comforting about a simmering pot of Minestrone Soup on the stove—the vibrant colors, the fragrant herbs, and that hearty medley of vegetables and beans all coming together in one bowl. This classic Italian recipe is wholesome, satisfying, and endlessly customizable, making it a weeknight favorite and a go-to when you want to eat a rainbow of veggies without even trying. Whether you’re serving it as a light dinner or a cozy lunch, Minestrone Soup delivers on both flavor and nutrition while filling your kitchen with irresistible aromas.
Ingredients You’ll Need
The beauty of Minestrone Soup lies in its straightforward, humble ingredients—each one brings its own character, whether that’s a pop of color, a boost of texture, or a layer of herbal fragrance. Here’s what you’ll need to make a truly memorable pot.
- Olive oil: Gives a rich, fruity base for sautéing your veggies and infuses the soup with authentic Mediterranean flavor.
- Onion: Adds sweetness and depth as the aromatic foundation of the soup.
- Carrots: Provide color and a subtle sweetness that balances the tomatoes and greens.
- Celery: Offers a satisfying crunch and earthy undertone to the broth.
- Garlic: Delivers aromatic punch and savory warmth in every spoonful.
- Zucchini: Brings a delicate, almost buttery texture that absorbs the herb-infused broth.
- Green beans: Add a fresh, slightly crisp bite that makes each bowl feel extra hearty.
- Diced tomatoes (canned): Form the tangy, robust backbone of the soup’s broth.
- Kidney beans (canned): Offer a creamy texture and boost of plant-based protein.
- Cannellini beans (canned): Give a silky, tender contrast to the kidney beans and soak up the flavors of the soup.
- Small pasta (ditalini or elbow): Makes every spoonful more satisfying and gives the soup its signature heartiness.
- Vegetable broth: The essential liquid base that ties all the flavors together.
- Spinach or chopped kale: Adds a burst of green and a gentle bitterness that balances the sweetness of the root veggies.
- Dried oregano: Lends an earthy, slightly peppery note that feels quintessentially Italian.
- Dried basil: Gives the soup a sweet, herbal background that brightens up every bite.
- Thyme: Contributes a subtle, woodsy aroma that deepens the flavor profile.
- Salt and black pepper: Essential for pulling all the flavors together—taste as you go!
- Freshly grated Parmesan cheese (optional): A classic finishing touch for savory richness and a little extra decadence.
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start with a large, heavy-bottomed pot over medium heat. Pour in the olive oil, then add the diced onion, sliced carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent. This foundational step helps release the natural sweetness and builds flavor right from the start.
Step 2: Add Garlic and Quick-Cooking Veggies
Stir in the minced garlic and let it cook for about a minute, just until fragrant. You’re not looking to brown it—just enough heat to mellow the sharpness. Next, toss in the diced zucchini and green beans. Give everything a good stir and let it cook for another 2 to 3 minutes so the zucchini softens a bit and the green beans start to brighten in color.
Step 3: Build the Broth
Pour in the entire can of diced tomatoes, including their juice. Then add the kidney beans, cannellini beans, and your choice of small pasta. Carefully pour in the vegetable broth, which will bring all those beautiful flavors together. Sprinkle in the oregano, basil, thyme, and a generous pinch of salt and black pepper. Stir everything gently until well mixed.
Step 4: Simmer to Perfection
Increase the heat and bring your Minestrone Soup to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer for 15 to 20 minutes. You’ll know it’s ready when the vegetables and pasta are tender but not mushy. This is when the soup really comes alive, with every ingredient lending its flavor to the pot.
Step 5: Finish with Greens
Just before serving, stir in the baby spinach or chopped kale. Let it wilt for 2 minutes, turning a bright green and adding that final pop of color. Give the soup a taste and adjust the seasoning, adding more salt or pepper if necessary. Ladle into bowls and top with a generous shower of freshly grated Parmesan cheese, if you like.
How to Serve Minestrone Soup
Garnishes
A bowl of Minestrone Soup becomes extra special with the right garnish. Freshly grated Parmesan is a classic, melting into the hot broth and lending a salty, umami-rich finish. For a vegan twist, try a sprinkle of nutritional yeast or a drizzle of good olive oil. A scattering of chopped fresh basil or parsley adds a touch of freshness and color.
Side Dishes
Crusty bread is practically made for dipping into Minestrone Soup—think warm ciabatta, a thick slice of sourdough, or even garlic bread for a little indulgence. If you want to round out your meal, pair the soup with a simple Italian salad tossed with balsamic vinaigrette, or serve with a wedge of focaccia for extra comfort.
Creative Ways to Present
Serve Minestrone Soup in wide, shallow bowls to showcase all those vibrant veggies, then top with a swirl of pesto for a herby kick. For casual gatherings, ladle the soup into mugs for a cozy hand-held appetizer, or serve with tiny pasta shells in mini cups for a party-ready twist. You can even offer a “build-your-own” garnish bar with grated cheese, red pepper flakes, and fresh herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Minestrone Soup tastes even better the next day, as the flavors have had time to mingle and deepen. Let the soup cool, then transfer it to an airtight container and refrigerate for up to four days. The pasta may absorb more broth as it sits, so don’t be surprised if it thickens up a bit.
Freezing
Minestrone Soup freezes beautifully. For best results, cool the soup completely, then ladle it into freezer-safe containers, leaving a little space at the top for expansion. If you know you’ll be freezing a batch, consider cooking the pasta separately and adding it after thawing, that way it stays perfectly al dente. Freeze for up to three months.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened considerably, add a splash of vegetable broth or water to loosen it up to your preferred consistency. If reheating from frozen, it’s best to thaw overnight in the fridge before reheating for the best texture.
FAQs
Can I make Minestrone Soup gluten-free?
Absolutely! Just swap the regular pasta for your favorite gluten-free variety, or skip the pasta altogether and add extra beans or some diced potatoes for that classic heartiness without any gluten.
What vegetables can I substitute or add?
Minestrone Soup is endlessly versatile. If you have extra bell peppers, cabbage, or peas on hand, toss them in! Seasonal swaps like butternut squash in the fall or asparagus in the spring work beautifully, too.
Is Minestrone Soup vegan?
The base recipe is already vegan if you skip the Parmesan cheese garnish. All the core ingredients—vegetables, beans, and broth—are plant-based, so it’s perfect for vegan and vegetarian diets alike.
How do I keep the pasta from getting mushy?
If you’re planning to store leftovers or make Minestrone Soup ahead, cook the pasta separately and add it just before serving. Another option is to slightly undercook the pasta during the initial simmer, so it stays pleasantly chewy even after reheating.
Can I use chicken or beef broth instead of vegetable broth?
You can, but keep in mind that classic Minestrone Soup is vegetarian, and vegetable broth keeps the flavors light and fresh. However, if you prefer a richer flavor and don’t need it to be vegetarian, feel free to use your favorite broth.
Final Thoughts
If you’re looking for a dish that’s as nourishing as it is delicious, you absolutely have to try Minestrone Soup. It’s a recipe that welcomes creativity and guarantees comfort in every spoonful. Gather your favorite veggies, let the pot simmer, and enjoy the cozy magic of homemade Minestrone Soup with friends and family!
Print
Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful herb-infused vegetable broth. This hearty and nutritious soup is perfect for a comforting meal and can easily be made vegetarian or vegan.
Ingredients
Vegetables
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups baby spinach or chopped kale
Beans & Legumes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids & Broth
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
Other Ingredients
- 1/2 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5–7 minutes until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing its flavor to mellow and infuse the oil.
- Add Zucchini and Green Beans: Incorporate the diced zucchini and cut green beans. Cook for 2–3 minutes, stirring occasionally.
- Add Tomatoes, Beans, Pasta, and Broth: Pour in the diced tomatoes with their juice, drained kidney and cannellini beans, small pasta, and vegetable broth. Stir to combine all ingredients thoroughly.
- Season and Simmer: Add dried oregano, dried basil, thyme, salt, and black pepper. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 15–20 minutes until the vegetables and pasta are tender.
- Add Greens: Stir in the baby spinach or chopped kale. Cook for an additional 2 minutes until the greens wilt, blending their nutrition and flavor into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if necessary. Serve the soup hot, optionally topped with freshly grated Parmesan cheese for added richness.
Notes
- For a gluten-free version, use gluten-free pasta or omit pasta altogether and increase the quantity of beans for added texture and protein.
- This soup tastes even better the next day as the flavors continue to develop and deepen.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
