If there’s one dish that delivers pure comfort in a bowl, it’s Minestrone Soup. Overflowing with wholesome veggies, hearty beans, tender pasta, and a medley of herbs in a tomato-rich broth, this Italian classic is the perfect balance of nourishing and satisfying flavors. Whether you’re looking to cozy up on a chilly evening or simply craving something colorful and healthy, Minestrone Soup never disappoints—it’s flexible, filling, and absolutely brimming with goodness.
Ingredients You’ll Need
Every spoonful of Minestrone Soup benefits from the simple, vibrant ingredients that work in harmony for texture, taste, and color. As you gather these kitchen staples, you’ll find their freshness and variety are exactly what makes this soup such an all-season crowd-pleaser.
- Olive oil: Sets a rich, fragrant base and helps the veggies soften nicely.
- Onion (chopped): Adds gentle sweetness and depth to every bite.
- Garlic (minced): Brings classic Italian aroma and a subtle kick.
- Carrots (sliced): Offer a natural sweetness and vibrant pop of color.
- Celery (sliced): Lends a savory, earthy undertone that’s essential for true soup flavor.
- Zucchini (diced): Becomes tender and soaks up all the delicious broth.
- Potato (diced): Adds creaminess and heartiness to the mix.
- Diced tomatoes (with juice): Provide tang, juiciness, and a beautiful red hue.
- Cannellini or kidney beans (drained & rinsed): Boost protein, texture, and keep you feeling full.
- Vegetable broth: Infuses the soup with savory depth—use a flavorful one for best results.
- Water: Helps balance the broth and ensures the perfect consistency.
- Dried oregano: Delivers a floral Mediterranean note that’s unmistakable.
- Dried basil: Provides extra herbal warmth and pairs beautifully with tomatoes.
- Green beans (chopped): Bring crispness and a fresh green color.
- Small pasta (like ditalini): Adds a fun bite and soaks up every ounce of broth flavor.
- Spinach or kale (chopped): Rounds out the soup with leafy greens that wilt down perfectly.
- Salt and pepper: Essential for seasoning—taste and adjust right before serving.
- Grated Parmesan (optional): For a rich, nutty finish if you’re feeling indulgent.
How to Make Minestrone Soup
Step 1: Start with the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, carrots, and celery. Let them sauté for 5 to 7 minutes, stirring occasionally, until the vegetables just start to soften and release their irresistible fragrance. This step is all about coaxing out those foundational flavors that set the tone for the entire Minestrone Soup.
Step 2: Add More Veggies and Herbs
Next, stir in the diced zucchini and potato, followed by the whole can of diced tomatoes—including their savory juices. Sprinkle in the dried oregano and basil, giving everything a good stir. These ingredients bulk out the soup and add hearty texture, while the tomatoes and herbs infuse the broth with classic Italian flavor.
Step 3: Pour in the Broth and Simmer
Pour in the vegetable broth and water, scraping up any flavor stuck to the bottom of your pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. This gives the potatoes and other chunky veggies time to soften while all the flavors meld beautifully together.
Step 4: Add Beans, Green Beans, and Pasta
Now add the drained and rinsed beans, chopped green beans, and your small pasta of choice. Continue simmering for 10 to 12 minutes, or until the pasta is just tender and the green beans are perfectly cooked. The beans add substance, while the pasta quietly absorbs all that delicious broth.
Step 5: Wilt in the Greens
Stir in the chopped spinach or kale and cook for another 2 to 3 minutes, or until the greens are lovely and wilted. This is the final flourish for color and nutrition—plus, it’s the telltale sign that your Minestrone Soup is freshly homemade.
Step 6: Final Seasoning and Serving
Taste the soup and season with salt and pepper to your liking. When you’re ready to serve, ladle the steaming soup into bowls and sprinkle with grated Parmesan if desired. Each bowl is ready to fill bellies and warm hearts.
How to Serve Minestrone Soup
Garnishes
A sprinkle of freshly grated Parmesan is the classic touch, adding richness and depth right at the end. For a fresher twist, chop some basil or parsley and scatter it over the top to bring a pop of color and extra flavor. If you love texture, try a drizzle of good olive oil or a few crispy croutons to finish.
Side Dishes
Minestrone Soup pairs delightfully with a hunk of crusty bread, which is made for dipping into the savory broth. If you’re hosting, serve alongside a simple green salad with a zesty vinaigrette or delicate caprese skewers. For an Italian feast, consider roast vegetables or a crisp bruschetta as a starter.
Creative Ways to Present
For dinner parties, try serving this Minestrone Soup in mini cups or bowls as an appetizer. Ladle it into big mugs for a cozy lunch, especially on chilly days. You can even use hollowed-out round bread loaves as edible bowls—an impressive presentation that soaks up every drop.
Make Ahead and Storage
Storing Leftovers
Let your Minestrone Soup cool completely before transferring it into airtight containers. Stored in the refrigerator, it will stay fresh for up to 4 days. If you find the pasta has absorbed too much broth, simply add a splash of water when reheating to restore that perfect soupy consistency.
Freezing
Minestrone Soup is perfect for freezing, but here’s a pro tip: consider omitting the pasta before freezing, then add freshly cooked pasta when you reheat. To freeze, portion the soup into freezer-safe containers or bags, leaving some space for expansion. It’ll keep well for up to 3 months.
Reheating
Reheat Minestrone Soup gently on the stovetop over medium heat, stirring occasionally until piping hot. If the soup has thickened in the fridge or freezer, don’t hesitate to add a little extra broth or water. Alternatively, the microwave works well—just use a microwave-safe bowl and heat in 1-minute intervals, stirring between rounds.
FAQs
Can I make Minestrone Soup gluten-free?
Absolutely! Simply substitute your favorite gluten-free pasta or use cooked rice in place of the traditional small pasta. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this cozy classic.
What vegetables work best for Minestrone Soup?
Classic Minestrone Soup shines with a mix of onion, garlic, carrots, celery, green beans, potatoes, and zucchini, but it’s incredibly flexible. Feel free to add seasonal veggies like bell peppers, peas, squash, or cabbage to give it your own delicious twist.
Can I use dried beans instead of canned?
You sure can! Just cook the dried beans separately until tender, then add them when the recipe calls for canned beans. It’s a little extra effort, but the result is wonderfully hearty—and you can control the texture.
How do I prevent the pasta from getting mushy in leftovers?
For best results, you can cook the pasta separately and add it to each bowl just before serving. If you’re planning to store leftovers, this prevents the pasta from soaking up too much broth and becoming too soft.
Is Minestrone Soup good for meal prep?
Minestrone Soup is a meal prep superstar! It keeps beautifully in the fridge or freezer, tastes even better after a day or two, and is packed with veggies, protein, and fiber for a nutritious, filling meal any time.
Final Thoughts
If you’re looking for a soul-warming meal that’s as easy to make as it is satisfying, you absolutely need to try Minestrone Soup. Brimming with flavor, endlessly adaptable, and perfect for sharing, this Italian staple is certain to become a new go-to in your kitchen. Gather your ingredients and treat yourself—you’ll be hooked by the very first spoonful!
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Minestrone Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Minestrone Soup recipe that is loaded with vegetables, beans, pasta, and flavorful herbs. This vegetarian Italian soup is perfect for a cozy meal on a chilly day.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 small potato, diced
Additional Ingredients:
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1½ cups chopped green beans
- 1 cup small pasta (like ditalini)
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until soft.
- Add Ingredients: Stir in zucchini, potato, tomatoes, oregano, and basil. Add broth, water, and simmer.
- Simmer Soup: Add beans, green beans, pasta, simmer until tender. Add spinach or kale and cook until wilted.
- Season and Serve: Season with salt and pepper, serve hot topped with Parmesan.
Notes
- This soup is versatile—adapt it with your favorite seasonal produce or leftovers.
- For a gluten-free version, use gluten-free pasta or rice instead of regular pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 7g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
