Full of vibrant vegetables, hearty beans, and comforting pasta, this Minestrone Soup is a nourishing bowl of Italian goodness that brings all the comfort of home-cooked food in every spoonful. Whether you’re aiming for a filling weeknight dinner, meal prep perfection, or just that classic taste of rustic Italian kitchens, this recipe brings together color, nutrition, and soul-warming flavor in one big pot. There’s nothing more satisfying than sharing a bowl of Minestrone Soup, and you’ll soon find it’s as much about sharing as it is about savoring.
Ingredients You’ll Need
The magic of a great Minestrone Soup lies in its simple, honest ingredients—each one brings its own touch of color, flavor, or heartiness to the pot. Here’s what you’ll need, along with tips to make every ingredient shine.
- Olive Oil: The foundation for sautéing and infusing rich aroma into your base veggies.
- Yellow Onion: Chopped for a sweet, caramelized depth that permeates the soup.
- Garlic: Minced to release maximum flavor; don’t skip this, it’s your aroma hero!
- Carrots: Sliced thin to add sweetness, color, and tender bite to every bowl.
- Celery: Adds a lovely crunch and classic soup aroma; slice evenly for consistent texture.
- Zucchini: Brings freshness and a mild, buttery flavor—no need to peel.
- Green Beans: Cut into bite-size pieces for a vibrant green pop and crisp texture.
- Diced Tomatoes (with juice): Use canned for convenience and extra tomatoey richness.
- Kidney Beans: Drained and rinsed, these add satisfying heartiness and color.
- Cannellini Beans: Their mild flavor and creamy texture balance the other beans perfectly.
- Vegetable Broth: The soup’s flavorful heart—choose a good-quality broth or homemade.
- Small Pasta (such as ditalini): Adds body and a satisfying chew; use gluten-free if needed.
- Dried Oregano: Lends that essential earthy, Mediterranean flavor.
- Dried Basil: Sweetly fragrant, it brings the soup to life.
- Dried Thyme: Just a hint makes all the difference in complexity.
- Salt and Black Pepper: Season to taste; start with a little, add as needed.
- Spinach or Kale: Added at the end for a burst of green and all their nutrients.
- Freshly Grated Parmesan Cheese (optional): Classic garnish—sprinkle liberally for richness.
How to Make Minestrone Soup
Step 1: Build Your Flavorful Base
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the chopped onion and cook it for 3 to 4 minutes, stirring occasionally until it softens and releases sweetness. This gentle sauté is what lays the foundation for the rest of your Minestrone Soup, so don’t rush—let those onions get nicely translucent!
Step 2: Sauté the Aromatics and Veg
Add the minced garlic, sliced carrots, and celery to your softened onions. Cook this colorful mix for about 5 minutes, stirring now and then. This step not only softens the crunchy vegetables but builds up layers of flavor as the aromatics infuse the oil and each other with a cozy, savory depth.
Step 3: Bring in the Beans and Broth
Time to add the zucchini, green beans, and canned diced tomatoes with all their juice. Next, stir in the kidney beans and cannellini beans (both should be drained and rinsed). Pour in the vegetable broth, which brings all these beautiful ingredients together into one harmonious pot. This is where Minestrone Soup starts to look and smell like home.
Step 4: Season and Simmer
Stir in the dried oregano, basil, thyme, a generous pinch of salt, and some black pepper. Bring your soup to a gentle boil, then lower the heat so it’s just simmering. Let it bubble for 15 to 20 minutes, giving the vegetables time to become tender and the flavors plenty of time to meld.
Step 5: Add the Pasta
Pour in your small pasta—ditalini is a classic choice, but feel free to use whatever you have on hand. Cook for about 8 to 10 minutes, just until the pasta is al dente. Keep an eye on it, as the pasta will continue to soak up broth even after it’s off the heat.
Step 6: Stir in Greens and Serve
Now for the final flourish: add your spinach or kale and cook for just 2 to 3 minutes, until wilted and vibrantly green. Taste and adjust seasoning as needed. Ladle the hot Minestrone Soup into bowls, topping each with a mound of freshly grated Parmesan cheese if you like. Now, dig in and savor all those layers of flavor!
How to Serve Minestrone Soup
Garnishes
Nothing elevates a bowl of Minestrone Soup quite like a shower of freshly grated Parmesan cheese. Add a drizzle of good olive oil, a sprinkling of fresh cracked pepper, or even a handful of chopped parsley for freshness. Crusty bread on the side doesn’t hurt either!
Side Dishes
Pair your Minestrone Soup with thick slices of toasted Italian bread, a light green salad, or even simple garlic bread for dipping. The soup is a meal in itself, but sides like these help turn a pot of soup into a full-blown Italian feast.
Creative Ways to Present
For parties, serve Minestrone Soup in small cups or mugs, letting guests top their bowls with their favorite garnishes. Or go rustic—ladle it into deep bowls atop large platters of roasted vegetables for a market-style presentation. Mini grilled cheese or pesto crostini make fun floating toppers, too!
Make Ahead and Storage
Storing Leftovers
Minestrone Soup is even more delicious the next day, as the flavors deepen and mingle overnight. Store leftovers in an airtight container in the fridge for up to 4 days. If you know you’ll be storing it, consider cooking the pasta separately and adding it just before serving so it doesn’t soak up all the broth.
Freezing
This soup is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers (leave a little space at the top for expansion). Minestrone Soup will keep beautifully for up to 3 months. If you’re planning to freeze, leave out the pasta and greens until you reheat, so they don’t become mushy.
Reheating
To reheat Minestrone Soup, simply pour it into a pot and warm gently over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened. If you stored pasta or greens separately, add them in during the last few minutes of reheating.
FAQs
Can I make Minestrone Soup gluten-free?
Absolutely! Just swap in your favorite gluten-free small pasta—the soup itself is naturally gluten-free aside from the pasta, so make the switch and enjoy without worry.
What vegetables can I substitute or add?
Minestrone Soup is wonderfully adaptable. Swap in potatoes, bell peppers, or even peas if you like. Use whatever is fresh and in season for a truly personal twist, while keeping the heart of the soup intact.
How can I make the soup vegan?
This recipe is already vegetarian, and it’s easy to make it vegan by leaving out the Parmesan cheese or opting for a dairy-free alternative. Check your broth for hidden animal products to be sure.
Can I use dried beans instead of canned?
Yes! Just be sure to soak and cook them thoroughly before adding to your Minestrone Soup. Dried beans give a hearty texture and depth of flavor, but do add some time to your prep.
Why does the soup thicken as it sits?
The pasta continues to absorb broth as the soup cools and sits in the fridge. Stir in a bit more vegetable broth or water when reheating to bring it back to your preferred consistency.
Final Thoughts
If you’re in search of comfort and color in a bowl, give this Minestrone Soup a try—it’s a kitchen classic for a reason! Whether you’re new to homemade soup or a seasoned cook, this recipe is pure crowd-pleasing, soul-hugging joy. Gather your ingredients, make a big pot, and share the warmth with your favorite people!
Print
Minestrone Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Minestrone Soup recipe that is loaded with vegetables, beans, and pasta in a flavorful broth. This Italian classic is easy to make and perfect for a satisfying meal.
Ingredients
For the Minestrone Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta, such as ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 cups chopped spinach or kale
- Freshly grated Parmesan cheese, optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
- Stir in the garlic, carrots, and celery. Cook for another 5 minutes.
- Add zucchini, green beans, diced tomatoes, kidney beans, cannellini beans, and vegetable broth. Season with oregano, basil, thyme, salt, and pepper. Simmer for 15-20 minutes.
- Stir in the pasta and cook until al dente. Add spinach or kale and cook until wilted.
- Adjust seasoning, if needed. Serve hot with grated Parmesan cheese.
Notes
- You can substitute other beans like garbanzo or black beans.
- For a gluten-free version, use gluten-free pasta.
- The soup tastes even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
