Classic Minestrone Soup is a hearty, colorful mix of fresh vegetables, beans, pasta, and a rich tomato broth that warms you right up. This soup is packed with carrots, celery, zucchini, and green beans, alongside tender beans and little pasta shapes that soak up all the flavors. It’s the kind of dish that feels both light and filling at the same time, perfect for a cozy meal any time of the year.
I love making minestrone on a chilly day when I want something comforting but still full of veggies. What’s great is how easy it is to customize — you can add whatever vegetables you have on hand, making it a great way to use up leftovers in a tasty way. Plus, it smells amazing while it’s cooking, filling the whole kitchen with freshness and warmth.
My favorite way to serve this soup is with a sprinkle of Parmesan cheese on top and a slice of crusty bread for dipping. It turns a simple bowl of soup into a satisfying meal that you can enjoy at home or share with friends. Minestrone always reminds me of family dinners where everyone gathers around the table for something simple, wholesome, and just plain good.
Key Ingredients & Substitutions
Vegetables: Onion, carrots, celery, zucchini, and green beans bring fresh taste and texture. If you can’t find green beans, snap peas or asparagus make good swaps.
Beans: Cannellini or white beans are classic. You can also use kidney beans or chickpeas for a different twist.
Pasta: Small pastas like ditalini or tiny shells work best to blend into the soup. Gluten-free pasta is a good option if needed.
Herbs & Broth: Dried oregano and basil flavor the soup well, but fresh herbs can be added at the end for brightness. Vegetable broth keeps it vegetarian, or use chicken broth if preferred.
How Can I Make My Minestrone Soup’s Vegetables Tender Without Losing Texture?
It’s all about timing and stove heat control. Start by sautéing aromatics like onion, carrot, and celery to build flavor and soften them gently.
- Add firmer veggies like zucchini, potatoes, and green beans and cook briefly so they start to soften but don’t get mushy.
- Simmer the soup uncovered so excess water evaporates, concentrating flavors while cooking veggies just right.
- Add quick-cooking greens and pasta near the end to avoid overcooking. This way, the veggies remain vibrant and pasta stays al dente.
Equipment You’ll Need
- Large soup pot – I prefer a big, sturdy pot that can hold all the ingredients easily and evenly distribute heat.
- Cutting board and sharp knife – for chopping vegetables quickly and safely.
- Measuring spoons and cups – to add the right amount of herbs, broth, and pasta.
- Wooden spoon or ladle – for stirring the soup without scratching the pot.
- Soup ladle – easy for serving individual bowls of hot soup.
- Grater – for freshly grated Parmesan cheese, which really enhances the flavor.
Flavor Variations & Add-Ins
- Extra proteins: Add cooked sausage, diced chicken, or pancetta for a heartier version.
- Cheese: Use shredded mozzarella or Pecorino Romano instead of Parmesan, for a different salty kick.
- More greens: Toss in kale, chard, or even zucchini blossoms for added color and nutrients.
- Spices and herbs: Add a pinch of red pepper flakes for heat or fresh basil and parsley for a bright aroma.
Classic Minestrone Soup
Ingredients You’ll Need:
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 medium potato, peeled and diced
Other Ingredients:
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini or white beans, drained and rinsed
- ½ cup small pasta (such as ditalini or small shells)
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep time — chopping vegetables and gathering ingredients — and approximately 35-40 minutes of cooking. All together, plan for about 50 minutes from start to finish, giving you a hearty and healthy soup to enjoy.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook, stirring often, until the vegetables soften, about 5 to 7 minutes.
2. Add More Veggies:
Stir in the zucchini, green beans, and diced potato. Cook for another 3 to 4 minutes, letting the vegetables start to soften.
3. Add Liquids and Seasoning:
Pour in the diced tomatoes (with their juice) and vegetable broth. Sprinkle in the oregano and basil. Stir everything well.
4. Simmer the Soup:
Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the vegetables are tender.
5. Add Beans and Pasta:
Add the drained and rinsed white beans and the small pasta into the pot. Continue simmering for 8 to 10 minutes, until the pasta is cooked but still slightly firm.
6. Finish with Greens:
Stir in the chopped spinach or kale. Cook for an additional 2 to 3 minutes until the greens wilt.
7. Season and Serve:
Taste the soup and add salt and freshly ground black pepper to your liking. Ladle the soup into bowls, sprinkle with freshly grated Parmesan cheese, and serve with crusty bread on the side.
Can I Use Frozen Vegetables in Minestrone Soup?
Absolutely! Frozen vegetables work well and save prep time. Just add them a little earlier during simmering since they thaw quickly. Make sure to adjust cooking time so they don’t become mushy.
How Can I Make Minestrone Soup Vegan?
Skip the Parmesan or use a vegan cheese alternative. Ensure the vegetable broth you use is free from animal products, and you’ll have a delicious vegan version!
Can I Prepare Minestrone Soup Ahead of Time?
Yes, Minestrone tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What’s the Best Way to Store and Reheat Leftovers?
Keep your soup in a sealed container in the refrigerator for up to three days. Reheat on the stove over medium heat, stirring occasionally, until warmed through for the best texture and taste.