Why You’ll Love This Recipe
This soup is wholesome, warming, and incredibly satisfying. It’s naturally vegetarian, can be made vegan, and is easily adaptable with whatever vegetables are in season. Minestrone is the kind of meal that feels like a warm hug — full of nutrients, flavor, and tradition. Best of all, it gets better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Yellow onion, chopped
- Garlic cloves, minced
- Carrots, diced
- Celery stalks, diced
- Zucchini, chopped
- Green beans, trimmed and cut
- Canned diced tomatoes
- Cannellini beans (or other white beans), drained and rinsed
- Vegetable broth
- Small pasta (like ditalini or elbow)
- Fresh spinach or kale
- Dried oregano
- Dried thyme
- Bay leaf
- Salt
- Black pepper
- Grated Parmesan cheese (optional, for serving)
- Fresh basil or parsley (optional, for garnish)
Directions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until softened.
- Stir in zucchini, green beans, and dried herbs. Cook for another 5 minutes.
- Add diced tomatoes, beans, bay leaf, and vegetable broth. Bring to a boil.
- Reduce heat and simmer uncovered for 15–20 minutes until vegetables are tender.
- Add pasta and simmer until al dente, about 8–10 minutes.
- Stir in spinach or kale and cook until wilted.
- Season with salt and pepper to taste.
- Remove bay leaf and serve hot, topped with Parmesan and fresh herbs if desired.
Servings and timing
This recipe yields about 6–8 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Vegan version: Omit Parmesan or use a plant-based alternative.
- Meaty twist: Add cooked Italian sausage or pancetta for extra flavor.
- Grain swap: Substitute pasta with cooked rice, farro, or barley.
- Legume variety: Use chickpeas, kidney beans, or lentils.
- Seasonal spin: Add seasonal vegetables like butternut squash, cabbage, or peas.
Storage/Reheating
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
For freezing, leave out the pasta (add fresh when reheating) to avoid mushiness. Freeze up to 3 months.
Reheat on the stovetop over medium heat or in the microwave until hot throughout. Add water or broth if too thick.
FAQs
What does “minestrone” mean?
“Minestrone” is Italian for “big soup,” traditionally made with a variety of vegetables, beans, and pasta or grains.
Can I make this in a slow cooker?
Yes, sauté the aromatics first, then add everything (except pasta and greens) to the slow cooker. Add pasta and greens in the last 30 minutes of cooking.
Is this soup gluten-free?
It can be — just use gluten-free pasta or substitute with rice or quinoa.
What kind of pasta is best for minestrone?
Small shapes like ditalini, elbow, or small shells are ideal as they hold up well in the broth.
Can I use canned vegetables?
Fresh or frozen is best for texture, but canned can be used in a pinch — just rinse well and adjust cooking time.
How do I make it thicker?
Simmer longer uncovered, mash some of the beans, or add more pasta or grains.
Can I add tomato paste?
Yes, for a deeper tomato flavor, stir in 1–2 tablespoons of tomato paste when adding the diced tomatoes.
How do I prevent overcooked pasta?
Cook pasta separately and add just before serving, especially if planning to store leftovers.
Can I add potatoes?
Absolutely. Add diced potatoes with the other vegetables and simmer until tender.
Is minestrone served hot or cold?
It’s traditionally served hot, but room temperature or chilled leftovers can be enjoyed in warm weather.
Conclusion
Authentic Italian Minestrone Soup is a comforting, customizable, and nourishing meal that celebrates vegetables in their finest form. Whether served on a chilly evening or made in a big batch for the week, its hearty, homey charm is sure to satisfy. A timeless dish that proves simplicity is delicious.
PrintAuthentic Italian Minestrone Soup
Authentic Italian Minestrone Soup is a hearty, vegetable-packed soup made with beans, pasta, and herbs. This comforting, wholesome dish is rooted in Italian tradition and is perfect for cozy meals, meal prep, or using up seasonal produce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 3/4 cup small pasta (ditalini or elbow)
- 2 cups fresh spinach or kale, chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese (optional, for serving)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add zucchini, green beans, oregano, and thyme. Cook for another 5 minutes.
- Stir in diced tomatoes, cannellini beans, bay leaf, and vegetable broth. Bring to a boil.
- Reduce heat and simmer uncovered for 15–20 minutes, until vegetables are tender.
- Add pasta and simmer for 8–10 minutes, or until al dente.
- Stir in spinach or kale and cook until wilted.
- Season with salt and pepper to taste. Remove bay leaf.
- Serve hot, topped with grated Parmesan and fresh herbs if desired.
Notes
- Use gluten-free pasta or grains for a gluten-free version.
- Add cooked sausage or pancetta for a heartier, meaty option.
- Cook pasta separately to prevent overcooking in leftovers.
- Freeze without pasta for better texture upon reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 2mg
