A hearty, nourishing Italian soup filled with vegetables, beans, pasta, and herbs in a rich tomato broth. This comforting recipe is perfect for chilly days and tastes even better the next day.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6–8
Ingredients
Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 tablespoons tomato paste
Broth & Seasonings
- 6 cups vegetable broth (or chicken broth)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Pasta & Greens
- 1 cup small pasta (ditalini, elbow macaroni, or small shells)
- 2 cups baby spinach or chopped kale
For Serving
- Freshly grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra-virgin olive oil, for drizzling
- Crusty Italian bread
Instructions
1. Sauté the Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic, zucchini, and green beans. Cook for 2–3 minutes.
2. Build the Soup
Add:
- Tomato paste
- Diced tomatoes
Cook for 2 minutes, stirring frequently.
Pour in the vegetable broth and add:
- Cannellini beans
- Kidney beans
- Oregano
- Basil
- Thyme
- Bay leaf
- Salt
- Black pepper
- Red pepper flakes (if using)
Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Cook the Pasta
Stir in the pasta and simmer for 8–10 minutes, or until al dente.
4. Add the Greens
Stir in the spinach or kale and cook for 2–3 minutes, until wilted.
Remove the bay leaf.
5. Taste and Adjust
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
6. Serve
Ladle into bowls and top with:
- Freshly grated Parmesan
- Chopped basil or parsley
- A drizzle of extra-virgin olive oil
Serve with warm, crusty Italian bread.
Optional Add-Ins
- Cooked Italian sausage
- Shredded rotisserie chicken
- Diced potatoes
- Cabbage
- Peas
- Mushrooms
- Parmesan rind (add while simmering for extra flavor)
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze (preferably without the pasta) for up to 3 months. Add freshly cooked pasta when reheating for the best texture.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth if the soup has thickened.
Tips for the Best Minestrone
- Sauté the vegetables well to build a rich flavor base.
- Cook the pasta separately if you plan to have leftovers, as it will continue to absorb liquid during storage.
- A Parmesan rind simmered in the soup adds authentic depth of flavor.
- Use seasonal vegetables—minestrone is highly adaptable and works well with what’s fresh.
Approximate Nutrition (Per Serving)
- Calories: 290
- Protein: 11 g
- Carbohydrates: 42 g
- Fat: 8 g
- Fiber: 10 g
- Sodium: 620 mg (varies by broth)
Enjoy this classic Italian Minestrone Soup with a crisp green salad and a slice of garlic bread for a satisfying, wholesome meal. Buon appetito! 🇮🇹🍲