A bowl of Minestrone Soup is like a warm hug on a chilly day. I still remember making it for the first time when I wanted something hearty yet packed with vegetables—it instantly became a family favorite. With beans, pasta, and seasonal vegetables in a savory tomato broth, this Italian classic is wholesome, budget-friendly, and endlessly customizable. It’s a meal in itself, delicious with a slice of crusty bread, and perfect for both weeknights and gatherings.
Ingredients
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, diced
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
6 cups vegetable or chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp thyme
Salt and pepper, to taste
1 cup small pasta (like ditalini or elbow)
2 cups fresh spinach or kale
Fresh parsley and grated Parmesan, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté until softened. Stir in zucchini and green beans. Add diced tomatoes, beans, broth, oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in pasta and cook until al dente. Add spinach or kale and cook another 2–3 minutes until wilted. Serve hot, garnished with parsley and Parmesan.
Substitutions
Swap pasta with rice or quinoa for a gluten-free option. Use chickpeas instead of kidney beans if preferred. For a richer flavor, add pancetta or Italian sausage. Vegan version: stick with vegetable broth and omit Parmesan.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle for serving
Storage
Refrigerator: Store in airtight containers up to 4 days.
Freezer: Freeze without pasta for up to 2 months. Add fresh pasta when reheating.
Reheating: Warm gently on the stove, adding broth if needed.
Top Tips
Cook pasta separately if you plan to store soup longer—it prevents sogginess. Add seasonal vegetables like peas or cabbage for variety. Always finish with fresh herbs and Parmesan for authentic flavor. Double the recipe for meal prep—it reheats beautifully.
FAQs
Can I make minestrone in a slow cooker? Yes, cook on low for 6–7 hours, adding pasta in the last 30 minutes.
Can I use canned vegetables? Fresh or frozen is best, but canned can work in a pinch.
Is minestrone soup healthy? Yes, it’s packed with fiber, protein, and nutrients from beans and vegetables.
What pasta works best? Small shapes like ditalini or elbow pasta hold up best in the broth.