Italian Minestrone Soup is a colorful and hearty mix of fresh vegetables, beans, pasta, and herbs all simmered together in a flavorful tomato broth. It’s a classic comfort food that’s both filling and wholesome, making it perfect for any day when you want something warm and satisfying. With chunks of zucchini, carrots, potatoes, and green beans, plus little pasta shapes and tender beans, this soup is like a garden in a bowl.
I love making Minestrone because it’s so versatile—you can use whatever veggies you have on hand, which makes it great when you’re cleaning out the fridge. I usually add a sprinkle of parmesan cheese and a drizzle of good olive oil right before serving, which I think really brings all the flavors together. It’s one of those soups that tastes even better the next day, so I always make a big pot to enjoy for several meals.
My favorite way to eat Minestrone is with a thick slice of crusty bread to scoop up every last bit of broth and veggies. It’s also a dish that feels really homey and welcoming—you know, the kind of soup that makes you want to slow down and enjoy the moment. Whenever I make it, friends and family always ask for seconds, which tells me I’m doing something right!
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Key Ingredients & Substitutions
Olive oil: Extra virgin olive oil adds a nice depth and slight fruitiness here, but you can swap in avocado or vegetable oil if needed.
Onion & Garlic: These make the base flavor rich and aromatic. Yellow onion works best, but sweet onions also bring a pleasant twist.
Vegetables: Carrots, celery, zucchini, and green beans give texture and color. Feel free to swap or add seasonal veggies like bell peppers or potatoes.
Beans: Kidney beans are classic, but cannellini or chickpeas are great alternatives that still add protein and creaminess.
Pasta: Small shapes like elbow macaroni cook evenly and fit well in each spoonful. Gluten-free pasta or rice work if you avoid wheat.
Greens: Spinach wilts quickly and adds freshness. You can try kale or Swiss chard for more bite and nutrients.
Parmesan cheese: Adds salty richness. Use vegan Parmesan or nutritional yeast as dairy-free options.
How Do I Make Sure the Pasta Doesn’t Get Mushy?
Pasta can quickly turn mushy if overcooked, so timing is key.
- Add the pasta towards the end, about 8-10 minutes before the soup’s done, depending on the pasta size.
- Keep an eye on it and taste often to get the perfect al dente texture—soft but with a tiny bite.
- If you’re making the soup in advance, cook pasta separately and add when serving to keep it firm.
This way, you avoid a soggy texture and keep your Minestrone soup fresh and hearty every time!
Equipment You’ll Need
- Large soup pot – big enough to hold all the veggies and broth, and stir easily without spills.
- Chef’s knife – sharp for chopping all your vegetables quickly and safely.
- Cutting board – to keep your workspace tidy and protect your counters.
- Ladle – perfect for serving up hot, comforting bowls of soup.
- Wooden spoon – gentle on your pot and great for stirring to avoid scratching.
Flavor Variations & Add-Ins
- Add Italian sausage or pancetta for a meaty twist that adds rich flavor.
- Use cannellini or chickpeas instead of kidney beans for a creamier texture.
- Swap elbow pasta with small shells or orzo for fun shape variety and easy eating.
- Stir in fresh herbs like basil or parsley at the end for a bright, fresh flavor boost.
Italian Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 3/4 cup elbow macaroni or small pasta shapes
- 2 cups chopped fresh spinach or kale
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your veggies and ingredients and around 30 minutes to cook. So, in total, you’ll spend about 40 to 45 minutes making this delicious soup, including simmering time to let the flavors develop wonderfully.
Step-by-Step Instructions:
1. Sauté the Base Vegetables
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until they become soft and translucent, about 5 minutes. This helps build the flavor base for your soup.
2. Add and Cook the Vegetables
Stir in the carrots, celery, zucchini, and green beans. Cook for about 5 minutes, stirring now and then so the vegetables begin to soften without browning.
3. Combine the Main Ingredients
Add the canned diced tomatoes along with their juices, vegetable broth, drained kidney beans, dried oregano, and dried basil. Season with salt and pepper to your taste.
4. Simmer the Soup
Bring everything to a boil, then reduce heat to a simmer. Let it cook uncovered for about 15 minutes so the vegetables become tender and the flavors get cozy together.
5. Add the Pasta
Put in the elbow macaroni or pasta of your choice. Simmer again for 8 to 10 minutes, until the pasta is cooked but still has a nice bite (al dente).
6. Stir in the Greens
Add the chopped fresh spinach or kale. Let it cook for just 2 more minutes, until the greens wilt and keep their vibrant color.
7. Final Touches and Serve
Taste the soup and adjust salt and pepper if needed. Serve your Minestrone hot, sprinkled generously with freshly grated Parmesan cheese. A little drizzle of olive oil on top adds an extra touch of richness.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen veggies work well in Minestrone—just add them a little earlier during cooking to allow time to thaw and soften properly. Adjust simmering time as needed.
How Can I Make This Soup Vegan?
Simply skip the Parmesan cheese or use a vegan-friendly alternative like nutritional yeast or vegan Parmesan. The soup itself is naturally plant-based and delicious.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave. If your pasta softens too much, cook fresh pasta to add when reheating.
Can I Prepare Minestrone Soup Ahead of Time?
Absolutely! Minestrone tastes even better the next day as the flavors meld. Make the soup completely and reheat when ready to serve, adding fresh greens and pasta when reheating if desired.
