Minestrone Soup Recipe

Today I’m bringing you a truly luscious, cozy bowl of Minestrone Soup to warm your soul. Soup season might just be my favorite season, and this classic Italian vegetable and pasta soup is a comforting masterpiece. It’s absolutely packed with fresh veggies, savory herbs, and just the right amount of tender pasta and beans to make it a hearty, full meal. This recipe is simple, endlessly customizable, and honestly, the fragrant smell while it simmers on the stove is UNREAL. Forget the store-bought stuff—this homemade version, swimming with vibrant colors and rich flavor, is a total game-changer, and you’re going to feel so good enjoying every spoonful!

Why You’ll Love This Recipe

• A Hug in a Bowl: This is the ultimate comfort food—warm, hearty, and full of delicious, good-for-you vegetables. It’s basically a cozy blanket in liquid form!
• Packed with Flavor: We’re layering the flavor starting with the classic Italian trio (onion, carrot, celery) and adding fragrant garlic, rich herbs, and diced tomatoes for a deep, satisfying taste.
• The Best Leftovers: Minestrone always tastes even better the next day! (Just a little heads-up on the pasta later—we have a pro tip for that!)
• Super Versatile: Seriously, use whatever veggies you have in your crisper drawer! This soup is happy to take them all.

Ingredients

All you need for this vibrant Minestrone Soup, and about 50 minutes, is some kitchen prep and a big spoon! Yes, it’s that easy. But first, gather up these essential ingredients:

• Olive Oil: This is our starting point! A good drizzle of olive oil helps sauté our foundational veggies and builds the base flavor.
• Onion, Carrots, and Celery: This classic aromatic trio (known as soffritto in Italian cooking) is key to deep, savory flavor. Sautéing them until soft is the secret to a rich broth.
• Garlic: Use fresh! Minced garlic adds a necessary punch of savory warmth that elevates the whole soup.
• Zucchini and Green Beans: These fresh additions add beautiful color, texture, and that signature garden-fresh taste to the minestrone.
• Diced Tomatoes: Go for the whole can! The tomatoes add a lovely acidity and depth to the broth, making it richer and giving it that classic rustic look.
• Vegetable Broth: This is the liquid backbone of our soup. Use a high-quality broth for the best, most flavorful results.
• Cooked Cannellini Beans: Beans add wonderful protein and heartiness. Cannellini are creamy and traditional, but feel free to swap in kidney beans or chickpeas!
• Small Pasta (like Ditalini or Elbow Macaroni): Choose a small shape that’s easy to eat by the spoonful. It turns the soup into a true, filling meal.
• Dried Oregano and Dried Basil: The essential Italian herbs that bring that familiar, comforting flavor profile to life. Don’t be shy!
• Salt and Black Pepper: Seasoning is everything! Taste as you go, and remember to generously season the soup at the end to make all the flavors pop.
• Fresh Spinach or Kale: Stir these in right at the end! They wilt quickly, adding a boost of nutrition and a gorgeous green color.
• Fresh Parsley: A bright, fresh garnish that adds a nice touch of green and a little zing when served.
• Grated Parmesan Cheese: Optional, but let’s be real—a sprinkle of salty, nutty Parmesan cheese on top of a hot bowl of soup is non-negotiable!

Note: The exact measurements for all of these wonderful ingredients, along with the precise prep and cooking times, will be located right below this article in the convenient recipe card.

How to Make the Minestrone Soup

Making this soup is truly a relaxing, wonderful process. Here’s how we bring this vibrant, delicious meal together:

Step 1: Start the Flavor Base

Grab a large, heavy pot and heat up your olive oil over medium heat. Once it’s shimmering, toss in your chopped onion, carrots, and celery. Sauté these foundational veggies for about 5-6 minutes, or until they start to soften and your kitchen smells amazing. This step is crucial!

Step 2: Add Aromatics and Fresh Veggies

Time for the good stuff! Add the minced garlic, zucchini, and green beans to the pot. Cook for another 2–3 minutes, stirring occasionally, until the garlic is wonderfully fragrant. We want to wake up all those aromas!

Step 3: Simmer the Broth

Pour in the can of diced tomatoes (liquid and all!), vegetable broth, dried oregano, dried basil, and your initial dose of salt and pepper. Give it a good stir and bring the whole pot up to a boil. Once boiling, reduce the heat way down to a gentle simmer, cover, and let it hang out for 20 minutes. This allows all the vegetables to become perfectly tender and the flavors to really meld together.

Step 4: Finish with Beans and Pasta

Now for the hearty additions! Add the cooked cannellini beans and the small pasta to the pot. Continue to simmer the soup for about 10 more minutes. You’re looking for the pasta to be al dente (tender but still with a slight bite).

Step 5: Wilt the Greens and Adjust

Give your fresh spinach or kale a rough chop, stir it into the hot soup, and cook for just 2 quick minutes until the greens are nicely wilted. This is your chance to taste the soup and adjust the seasoning! Does it need a little more salt? A dash of pepper? Trust your taste buds.

Step 6: Serve and Enjoy!

Ladle the steaming, colorful soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and, of course, a generous snow flurry of grated Parmesan cheese (if you’re anything like me!). Serve hot and savor that homemade comfort!

Pro Tips for Making the Recipe

• Keep the Pasta Separate for Amazing Leftovers: If you are planning on having leftovers (and you should!), cook the pasta separately. Store the cooled pasta and the soup base in different containers and combine them right before reheating. This prevents the pasta from soaking up all the broth and becoming mushy overnight.
• Boost the Broth: For even deeper flavor, use a mix of vegetable broth and a little water or, if you aren’t strictly vegetarian, try a good quality chicken broth.
• Use Fresh Herbs: If you have fresh oregano or basil on hand, use them! Just remember that you’ll need about three times the amount of fresh herbs compared to dried herbs. Add them toward the end.
• Get Creative with Veggies: Minestrone is a pantry clearer! Try adding chopped cabbage, potatoes, bell peppers, or even broccoli florets.

How to Serve

This classic Minestrone is a delightful meal all on its own, but here are a few ways to complete the cozy experience:

• A Crusty Bread Dip: You absolutely need a slice of crusty Italian or French bread for dipping into that flavorful broth. It’s pure bliss!
• Side Salad: Pair the hearty soup with a light, simple side salad dressed with a vinaigrette to cut through the richness.
• Grilled Cheese Upgrade: Nothing beats soup and a sandwich! A grilled cheese or a grilled Caprese sandwich makes the perfect, indulgent pairing.

Make Ahead and Storage

This soup is the gift that keeps on giving. Making a big batch for the week is a brilliant idea!

Storing Leftovers

Place leftovers in an airtight container in the fridge for up to 4 days. Remember the tip about storing the pasta separately if possible!

Freezing

You can freeze the soup base (without the pasta or the final greens) in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, and then when ready to serve, reheat the soup and add freshly cooked pasta and spinach/kale.

Reheating

Reheat the soup gently on the stovetop over medium-low heat until warmed through. If the soup has thickened, you may need to add a splash or two of extra broth or water to reach your desired consistency.

FAQs

1. Can I use different types of beans in this recipe?

Absolutely! Minestrone is incredibly flexible. While cannellini beans are traditional and give a lovely creamy texture, you can easily substitute them with kidney beans, Great Northern beans, or even chickpeas (garbanzo beans). Just make sure whatever bean you choose is already cooked before adding it to the soup, usually in step 5. You want them to warm through and absorb the broth, not cook from scratch!

2. How can I make this soup heartier or add protein for a full meal?

This soup is already hearty with all the veggies and beans, but you can definitely up the protein! If you’re not keeping it vegetarian, shredded cooked chicken, ground turkey, or small Italian sausage (browned first) can be added during the simmering step. For a plant-based boost, consider adding more beans, or stirring in some cooked lentils along with the broth.

3. Why did my pasta absorb all the broth overnight?

This is super common with pasta in soup! The pasta continues to absorb liquid even after the soup is off the heat and cooled down. To avoid this, follow the pro tip: cook the pasta separately (just until al dente) and store it in a container separate from the soup base. Add the cooked pasta to individual bowls of soup just before serving, and your leftovers will be perfect!

4. Can I use frozen vegetables instead of fresh ones?

Yes, you can certainly use certain frozen vegetables! Frozen green beans, carrots, and corn work wonderfully and save on prep time. Just add them during Step 2 or 3 and allow for a few extra minutes of simmering time for them to thaw and become tender. Try to stick to fresh for the foundational aromatics (onion, celery, garlic) for the best flavor base.