If ever there was a bowl of soup that promised pure comfort and color, it’s Minestrone Soup. Each spoonful is brimming with chunky veggies, tender beans, and tiny morsels of pasta, all soaking up a bright, herby tomato broth. It’s hearty enough to fill you up, yet light enough to make you crave seconds. Beyond being impossibly cozy, this classic Italian favorite also happens to be endlessly customizable, which makes it a true friend on busy nights. Trust me, once you master homemade Minestrone Soup, you’ll never reach for the canned version again!
Ingredients You’ll Need
Getting your ingredients together is a breeze, and each one plays a starring role—whether adding sweetness, body, or that signature burst of green. Fresh, simple flavors are what make Minestrone Soup both beautiful and absolutely crave-worthy.
- Olive oil: This is your flavor foundation, giving the veggies a luscious start as they soften and become fragrant.
- Onion: Brings a gentle sweetness and depth that ties every bite together.
- Garlic: A must for that savory Italian aroma—don’t skimp!
- Carrots: Their subtle sweetness balances the acidity of the tomatoes.
- Celery: Adds a wonderful crunch and an earthy undertone.
- Zucchini: Tender and mild, this veggie soaks up all the broth flavor.
- Green beans: Offer brilliant color and a touch of snap—so fresh!
- Canned diced tomatoes: The soul of the broth, rich and tangy.
- Vegetable broth: Keeps everything vegetarian and lets those vegetables shine.
- Cannellini beans: Creamy, protein-packed, and totally satisfying.
- Small pasta (ditalini or elbow): These tiny shapes cook up quickly and are fun to eat.
- Dried oregano: Infuses a warm, earthy flavor that’s unmistakably Italian.
- Dried basil: Brings sweet, herbal notes to balance the tomatoes.
- Salt: Wakes up all the flavors.
- Black pepper: Adds subtle heat and complexity.
- Fresh spinach or kale: Just before serving, this makes the soup sing with color and freshness.
- Optional grated Parmesan and fresh basil: Pure bliss when sprinkled over your finished bowl.
How to Make Minestrone Soup
Step 1: Sauté the Veggies
Start by heating your olive oil in a large pot over medium heat. Toss in the onion, garlic, carrots, and celery, and give them a good stir. Cook these until they’re softened and fragrant, about 5–6 minutes. This stage is where the base flavor of your Minestrone Soup is born—take a deep breath and enjoy the incredible aroma that fills your kitchen!
Step 2: Build the Soup
Add the zucchini and green beans to the pot and continue to stir everything together so the vegetables start mingling. Pour in the canned diced tomatoes (juices and all), vegetable broth, drained cannellini beans, and your small pasta of choice. Sprinkle in the dried oregano, basil, salt, and pepper. Each new addition layers in its own gorgeous color and texture, making Minestrone Soup a feast for the eyes and the tastebuds.
Step 3: Simmer to Perfection
Bring the whole pot to a gentle boil, then reduce the heat to let it simmer. Give it 15–20 minutes—just enough time for the veggies and pasta to become perfectly tender and the flavors to meld into one glorious broth. Pop the lid on halfway to keep that precious liquid from evaporating.
Step 4: Add Greens at the Finish
Once the veggies and pasta are cooked, stir in your spinach or kale. These leafy greens only need 2–3 minutes to wilt into the soup, adding a lovely pop of freshness right at the end. Don’t forget to taste the broth—add a pinch more salt or pepper if needed. Your Minestrone Soup is now ready for serving!
How to Serve Minestrone Soup
Garnishes
The final flourish is where you can really make this Minestrone Soup feel special. A sprinkle of freshly grated Parmesan and a few torn basil leaves create that irresistible Italian flavor. If you like a bit of zing, a touch of lemon zest or a drizzle of good olive oil on top is heavenly.
Side Dishes
This soup shines alongside a fresh green salad tossed with vinaigrette or some crusty bread for dipping. For a heartier meal, pair your Minestrone Soup with a classic panini or a platter of roasted vegetables—family-style!
Creative Ways to Present
Why not serve Minestrone Soup in big rustic mugs for a cozy lunch, or ladled over cooked farro for a twist on tradition? You can even pour it into a hollowed-out sourdough boule for a dramatic and delicious presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Let the extra soup cool to room temperature before pouring it into airtight containers. Minestrone Soup keeps well in the fridge for four to five days, making it the ultimate make-ahead lunch or weeknight dinner.
Freezing
If you’d like to freeze your Minestrone Soup, just hold off on adding the pasta and greens; they can get mushy after thawing. Freeze the soup base for up to three months, then add fresh pasta and leafy greens when you reheat it to enjoy that just-cooked taste every time.
Reheating
Reheat Minestrone Soup gently on the stove over medium-low heat, stirring occasionally so nothing sticks. If the pasta has absorbed a lot of liquid in the fridge, just splash in a bit more broth or water until it reaches your favorite consistency.
FAQs
Can I use different beans in Minestrone Soup?
Absolutely! Feel free to swap in kidney beans, great northern beans, or even chickpeas if that’s what you have on hand. Minestrone Soup is all about flexibility and using what’s in your pantry.
Do I need to use fresh vegetables, or will frozen work?
While fresh veggies give the very best texture, frozen ones are a wonderful timesaver. Just toss them right into the pot—no thawing needed—and adjust simmering time as needed for the perfect bite.
Is it possible to make Minestrone Soup gluten-free?
Definitely. Just use your favorite gluten-free pasta or skip the pasta altogether and serve the soup with gluten-free bread. The flavors will be just as bold and satisfying.
Can Minestrone Soup be made vegan?
Yes! Just skip the Parmesan garnish or use a vegan-friendly alternative. With vegetable broth and plenty of beans and veggies, Minestrone Soup is naturally vegan unless you add cheese.
How do I keep the vegetables from getting too soft?
For perfectly tender veggies, add heartier ones (like carrots and green beans) first, and softer ones (like zucchini and greens) later in the cooking process. That way, your Minestrone Soup stays fresh and vibrant every time.
Final Thoughts
There’s something magical about sharing a big pot of Minestrone Soup, whether you’re gathered with friends or curled up on the couch for a quiet night in. I hope this recipe inspires you to fill your kitchen with the scents and colors of Italy. Give it a try—you might just start a new soup tradition!
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Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting Italian Minestrone Soup that is loaded with vegetables, beans, pasta, and flavorful herbs. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Other Ingredients:
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach or kale
Optional for Serving:
- Grated Parmesan
- Fresh basil
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until softened.
- Add Remaining Ingredients: Stir in zucchini, green beans, tomatoes, broth, beans, pasta, oregano, basil, salt, and pepper. Simmer until tender.
- Finish Soup: Stir in spinach or kale, cook until wilted. Adjust seasoning. Serve hot topped with Parmesan and basil.
Notes
- This soup is versatile; feel free to use any vegetables or beans you have. For a gluten-free option, use gluten-free pasta or skip the pasta and pair with bread.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
