Classic Minestrone Soup is a hearty and comforting mix of tender vegetables, beans, pasta, and a rich tomato broth. It’s packed with colorful carrots, zucchini, celery, and beans that give it a thick, satisfying texture. This soup always feels like a warm hug in a bowl, perfect for any chilly day or when you want something nourishing and simple.
I love making this soup because it’s so easy to adjust with whatever veggies I have on hand, and it’s one of those recipes that tastes even better the next day. Adding a sprinkle of grated Parmesan on top always makes it extra special, and I feel like it brings everything together just right. Minestrone is one of those soups everyone seems to enjoy because it’s familiar, cozy, and filling without being too heavy.
My favorite way to serve it is with a slice of crusty bread or a warm grilled cheese sandwich on the side. It’s an easy meal that feels like you put in a lot of effort but really just takes a little stirring and chopping. Whenever I make this soup, it brings back memories of family dinners where everyone gathered around the table for a slow, relaxing meal. It’s a classic that never gets old.
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing veggies, adding a mild fruitiness. If you prefer, you can use avocado oil or sunflower oil as neutral alternatives.
Beans: Kidney and cannellini beans add creaminess and protein. Feel free to swap with chickpeas or black beans for variety.
Pasta: Small shapes like ditalini or elbow macaroni work best. If gluten-free, try small gluten-free pasta or even quinoa for a different texture.
Vegetables: Carrots, celery, zucchini, green beans, potato, and spinach make the soup hearty and colorful. Swap in seasonal veggies like green peas, squash, or kale if you like.
Herbs & Seasonings: Dried oregano and basil give classic Italian flavor. Fresh herbs work too—add them at the end to keep their fragrance.
How Can I Make the Vegetables Cook Evenly in Minestrone?
To get tender veggies without mushiness, it helps to add them in stages based on how long they take to cook:
- Start with onions, carrots, and celery—they need the most time to soften.
- Add quicker-cooking veggies like zucchini, potatoes, and green beans a bit later.
- Beans and pasta go in near the end to heat through and cook just right.
- Leafy greens like spinach or kale are last—they wilt quickly and keep their vibrant color.
This layering approach ensures each veggie keeps some bite and fresh flavor. Stir gently throughout to prevent sticking and check tenderness as you go.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this to evenly cook the soup without burning. It’s sturdy and distributes heat well.
- Wooden spoon or ladle – great for stirring all the vegetables and avoiding scratches on your pot.
- Measuring cups and spoons – helpful to keep the ingredients just right, especially with seasonings and pasta.
- Knife and cutting board – sharp knives make chopping vegetables safer and quicker.
- Can opener – for the diced tomatoes and beans; makes opening cans easy and mess-free.
- Big colander – to rinse the beans and drain pasta easily without making a mess.
Flavor Variations & Add-Ins
- Swap the beans: try chickpeas or lentils for a different texture and flavor profile. Lentils cook faster and add heartiness.
- Use different greens: kale, Swiss chard, or escarole can all freshen up the soup, especially if you like a more robust leafy flavor.
- Spice it up: add a pinch of red pepper flakes, smoked paprika, or a dash of hot sauce for some heat.
- Add protein: cooked sausage, shredded chicken, or a dollop of pesto stirred in at the end make it more filling.
How to Make Classic Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini or white beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups chopped spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
- Crushed red pepper flakes (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 40 minutes to cook. So, in less than an hour, you’ll have a warm, delicious bowl of minestrone ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Then add the minced garlic, diced carrots, and celery. Stir and cook for another 3-4 minutes.
2. Add More Veggies and Broth:
Stir in the diced zucchini, potato, and green beans, cooking for 3 more minutes. Then add the canned diced tomatoes with their juice and the vegetable broth. Mix well.
3. Season and Simmer:
Sprinkle in the dried oregano and basil. Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes, until the vegetables are tender.
4. Add Beans and Pasta:
Stir in the kidney beans, cannellini beans, and pasta. Let the soup simmer for another 8-10 minutes, or until the pasta is cooked just right (al dente).
5. Finish with Greens and Seasoning:
Add the chopped spinach or kale and cook for 2-3 more minutes until the greens wilt. Taste the soup and season with salt and pepper. If you like a little spice, sprinkle in some crushed red pepper flakes.
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese if you like. Pair it with crusty bread for a comforting, hearty meal.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen veggies work well in minestrone. Just add them a bit earlier during cooking since they tend to release more water and cook faster. No need to thaw beforehand—just toss them in straight from the freezer.
Can I Make Minestrone Soup Ahead of Time?
Yes, this soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
How Do I Store Leftover Minestrone Soup?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. If freezing, use a freezer-safe container and consume within 2-3 months. Thaw overnight in the fridge and reheat thoroughly before serving.
Can I Make This Soup Vegan?
Definitely! Just skip the Parmesan cheese topping or use a plant-based alternative. The broth and all other ingredients are naturally vegan-friendly, making this a hearty vegan meal option.
