Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 medium carrots, sliced; 2 ribs celery, sliced; 1 medium zucchini, chopped; 1 cup green beans, trimmed and cut; 1 can (14.5 oz) diced tomatoes, with juice; 6 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup small pasta (like ditalini or elbow); 1 tablespoon Italian seasoning; Salt and pepper to taste; Parmesan cheese, for garnish (optional); Chopped parsley, for garnish (optional)

Warm, hearty, and full of vibrant vegetables, minestrone soup is the cozy bowl you crave when you want something nourishing but deeply satisfying. This classic Italian staple has long been celebrated for its rich medley of textures and flavors. From tender beans to colorful veggies and short pasta simmered in a tomato-infused broth, it’s a soup that comforts with every spoonful.

Minestrone soup is versatile and inviting. Whether you’re making it to clean out your fridge or to serve as the star of your weeknight dinner, it delivers both nutrition and flavor. What makes it even better is how easily it can be adjusted to fit whatever you have on hand. Add some Parmesan, serve with crusty bread, and you have a rustic meal that feels like a warm hug.

Preparation Phase & Tools to Use

To make a truly delicious pot of minestrone soup, having the right tools on hand makes all the difference. Here are the kitchen essentials you’ll want to gather:

Large Dutch Oven or Soup Pot: This is the foundation of your soup-making. Its wide base and heavy bottom allow even cooking and proper browning of vegetables for that deep, savory flavor.
Sharp Chef’s Knife: Precision chopping is key in minestrone since so many ingredients are diced. A quality knife ensures safety and uniform pieces that cook evenly.
Wooden Spoon or Heat-Resistant Spatula: Perfect for stirring without scratching your pot. These tools help incorporate flavors as you sauté and simmer.

Colander: Needed for draining and rinsing canned beans and pasta if cooked separately.
Ladle: Once your soup is ready, a sturdy ladle makes serving easy and mess-free.

With these tools ready, you’re set to prepare a soup that layers flavors beautifully and comes together in a smooth, stress-free process.

Ingredients for the Minestrone Soup

Every ingredient in minestrone soup plays a role in building layers of texture and deep flavor. Here are the core components and why each matters:

Olive Oil: The base for sautéing aromatics, adding a fruity, rich note.
Yellow Onion: Brings a savory-sweet depth once softened and browned.

Garlic Cloves: Essential for that bold, unmistakable Italian flavor.
Carrots: Add natural sweetness and a vibrant orange pop.
Celery: Offers a mellow, aromatic crunch.

Zucchini: Softens in the broth and adds a fresh, summery texture.
Green Beans: Keep their snap, bringing contrast to the softer ingredients.
Canned Diced Tomatoes: Provide a tangy, umami-rich tomato base.

Vegetable Broth: Forms the flavorful, savory foundation of the soup.
Canned Cannellini Beans: Creamy and protein-rich, they bulk up the soup.
Kidney Beans: Add hearty bite and earthy depth.

Small Pasta (like elbow or ditalini): Makes the soup more filling and satisfying.
Italian Seasoning: A blend of herbs that brings traditional flavor.
Salt & Pepper: Basic but essential for balance.

Parmesan Cheese (optional): Adds a salty umami kick at the end.

How To Make the Minestrone Soup

Step 1: Build the Aromatic Base

Heat olive oil in a large Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables start to soften and the onions become translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Add the Vegetables and Broth

Stir in the diced zucchini, green beans, and canned tomatoes (with juice). Pour in the vegetable broth and season with Italian herbs, salt, and pepper. Bring the mixture to a gentle boil.

Step 3: Simmer and Soften

Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to tenderize.

Step 4: Add Beans and Pasta

Add the drained and rinsed beans to the pot, followed by the pasta. Simmer for another 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Step 5: Taste and Finish

Adjust seasoning if needed. Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley if desired. Serve hot and enjoy!

How to Serve and Store Minestrone Soup

Minestrone soup shines as both a stand-alone meal and a hearty side. Serve it piping hot in a deep bowl with a generous sprinkle of freshly grated Parmesan and a few cracks of black pepper. Pair with crusty garlic bread or a simple green salad for a balanced meal. It also works great as a first course before a pasta dish or roast.

To store, let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 5 days. For longer storage, freeze individual portions in freezer-safe containers or zip-top bags for up to 3 months. Just note: if you’re freezing it, consider cooking the pasta separately and adding it fresh when reheating to avoid sogginess.

Frequently Asked Questions

How can I make this soup gluten-free?

Simply swap out the pasta for a gluten-free variety or leave it out entirely. The soup will still be hearty thanks to the beans and vegetables.

Can I make minestrone soup in a slow cooker?

Yes! Sauté the aromatics first, then transfer everything except the pasta to the slow cooker. Cook on low for 6-8 hours. Add the pasta in the last 30 minutes of cooking.

Is minestrone soup vegan?

It can be! Just skip the Parmesan or use a dairy-free alternative, and ensure your broth is plant-based.

What other vegetables can I use?

Feel free to add potatoes, spinach, kale, corn, or peas. Minestrone is wonderfully flexible.

Can I use dried beans instead of canned?

Yes, but they need to be soaked and cooked in advance. Canned beans are simply quicker and more convenient.

How do I thicken the soup?

Let it simmer longer uncovered, or mash a few of the beans right in the pot for a thicker consistency.

Want More Soup Ideas?

If you loved this minestrone soup, here are a few more comforting and flavorful soup recipes from Life With Olivia you’ll enjoy:

Hearty Vegetarian Tortellini Soup if you’re in the mood for a creamy and cheesy spoonful.
Creamy Alfredo Lasagna Soup for a rich, pasta-lovers’ dream.
Creamy Parmesan Italian Sausage Soup if you’re craving a bold and savory bite.

Moroccan Sweet Potato Soup with Chickpeas for a sweet-and-spiced plant-based option.
Hearty Creamy Ditalini Soup perfect for chilly nights.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Life With Olivia on Pinterest

And if you give it a try, I’d love to hear how it turned out! Did you go heavy on the garlic? Add extra beans or skip the pasta? Leave a comment and share your twist.

I always enjoy seeing how others bring their own flavor to these dishes. Your feedback and questions are welcome!

Minestrone Soup

Author: Olivia McKenney

Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This hearty minestrone soup is a cozy, comforting bowl full of vegetables, beans, and pasta simmered in a savory tomato-based broth. It’s an easy, one-pot meal perfect for chilly days or when you need a nourishing dinner on the table fast. Simple to make, incredibly flexible, and great for leftovers!

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Add zucchini, green beans, and diced tomatoes (with juice). Pour in vegetable broth. Season with Italian herbs, salt, and pepper. Bring to a gentle boil.

4. Reduce heat and simmer uncovered for 15–20 minutes, until vegetables are tender.

5. Add the beans and pasta. Simmer another 8–10 minutes until pasta is al dente, stirring occasionally.

6. Adjust seasoning. Serve hot with Parmesan and parsley if desired.