A hearty and vibrant Italian classic, this Minestrone Soup is full of wholesome vegetables, tender beans, and comforting pasta, all simmered to perfection in a flavorful broth. It’s the perfect way to warm your soul and fuel your body with nutritious, delicious ingredients.
Why You’ll Love This Recipe
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Loaded with wholesome veggies and beans – a well-rounded, nutritious meal in a bowl.
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Completely customizable – swap in your favorite vegetables, beans, or pasta shapes.
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Comforting yet light – perfect for chilly evenings without weighing you down.
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Freezer‑friendly – prep one day, enjoy it several.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 zucchini, diced
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1 cup green beans, trimmed and cut into 1‑inch pieces
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1 medium potato, peeled and diced
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1 can (15 oz) diced tomatoes
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1 tablespoon tomato paste
Broth and Seasoning
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6 cups vegetable broth
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon thyme
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Salt and pepper to taste
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1 bay leaf
Add‑Ins
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1 can (15 oz) cannellini or kidney beans, drained and rinsed
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¾ cup small pasta (ditalini, elbow, or small shells)
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2 cups chopped spinach or kale
Optional Garnish
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Fresh parsley or basil
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Grated Parmesan cheese
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A drizzle of olive oil
Directions
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Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the garlic and tomato paste and cook for 1–2 minutes more. -
Add Vegetables and Seasoning
Add the zucchini, green beans, and potato. Season with oregano, basil, thyme, salt, pepper, and add the bay leaf. Pour in the diced tomatoes and vegetable broth, then stir to combine. -
Simmer
Bring the soup to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender. -
Add Beans and Pasta
Stir in the drained beans and pasta. Continue to simmer for an additional 10–12 minutes, or until the pasta is cooked al dente. -
Finish with Greens
Add the chopped spinach or kale and cook for 2–3 minutes, until wilted. -
Taste and Adjust
Remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed. Ladle into bowls and top with optional garnishes.
Servings and timing
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Servings: 6 generous bowls
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Prep time: ~15 minutes
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Cook time: ~35 minutes
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Total time: ~50 minutes
Variations
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Protein boost: Add cooked sausage or diced chicken.
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Gluten‑free option: Use gluten-free pasta or omit pasta altogether, serving with rice or extra beans.
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Spicy twist: Add a pinch of red pepper flakes with the aromatics.
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Cheesy richness: Stir in a spoonful of pesto or finish with cream.
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Seasonal swaps: In fall, add squash instead of zucchini; in spring, use peas or asparagus.
Storage/Reheating
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Cool completely, then freeze in portions for up to 3 months.
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Reheat: Thaw overnight in the fridge (if frozen). Reheat gently on the stovetop over low–medium heat or microwave until heated through. You may need to add a splash of broth or water to loosen the broth.
FAQs
1. Can I make this soup in a slow cooker?
Yes, brown the aromatics on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add pasta and greens in the final 30 minutes.
2. Is this soup vegan/vegetarian?
Absolutely. This version uses vegetable broth and no animal products, making it vegan.
3. Can I use different beans?
Yes! Great substitutes include navy beans, chickpeas, or even lentils. Adjust cooking time as needed.
4. What other pasta shapes work?
Any small pasta works well—shells, orzo, small penne, or acini di pepe are all excellent options.
5. How do I prevent pasta from getting mushy?
Add the pasta during the last 10–12 minutes of cooking and check often. For a softer result, you can cook pasta separately and add it just before serving.
6. Can I add meat?
Yes—add cooked Italian sausage, ground beef, or shredded chicken after the simmering step for added protein.
7. How can I thicken the soup?
For a thicker soup, blend about a cup of the soup and stir it back in, or add a tablespoon of tomato paste or a small sprinkle of grated Parmesan.
8. Do I need to peel the potato?
Peeling is optional. Leaving the skin adds texture and nutrients—just wash it well first.
9. Can I use frozen vegetables?
Yes. Frozen green beans, zucchini, or a mixed vegetable blend work perfectly. Just adjust cooking time based on thawing.
10. Does the soup get better the next day?
Definitely! Flavors meld and develop after resting in the fridge, making it even more delicious on day two.
Conclusion
This Minestrone Soup is a delicious and flexible go-to recipe for cozy meals any time of year. Packed with vegetables, beans, and comforting pasta, it’s easy to customize, freezer-friendly, and satisfying. Whip up a pot, savor a warm bowl, and enjoy the simplicity and flavor of this classic Italian soup.
Print
Minestrone Soup
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty and vibrant Italian classic, this Minestrone Soup is packed with wholesome vegetables, beans, and pasta, simmered in a savory broth. It’s nutritious, comforting, and easy to customize.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1‑inch pieces
1 medium potato, peeled and diced
1 can (15 oz) diced tomatoes
1 tablespoon tomato paste
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon thyme
Salt and pepper to taste
1 bay leaf
1 can (15 oz) cannellini or kidney beans, drained and rinsed
¾ cup small pasta (ditalini, elbow, or small shells)
2 cups chopped spinach or kale
Fresh parsley or basil (optional garnish)
Grated Parmesan cheese (optional garnish)
A drizzle of olive oil (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and tomato paste; cook for 1–2 minutes more.
- Add zucchini, green beans, and potato. Season with oregano, basil, thyme, salt, pepper, and add the bay leaf.
- Pour in diced tomatoes and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Stir in the beans and pasta. Simmer for an additional 10–12 minutes, until pasta is al dente.
- Add spinach or kale and cook for 2–3 minutes, until wilted.
- Remove bay leaf, taste, and adjust seasoning. Serve hot with optional garnishes.
Notes
- Use gluten-free pasta for a gluten-free version.
- For added protein, stir in cooked sausage or chicken.
- To thicken, blend a cup of soup and return to the pot.
- Cook pasta separately to prevent overcooking in leftovers.
- Soup flavor improves after resting overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
