There’s nothing quite like a big, steaming bowl of Minestrone Soup to make you feel nourished from the inside out. This classic Italian vegetable soup is all about lively colors, hearty textures, and a flavor that deepens with every bite. What I adore about Minestrone Soup is its versatility—packed with fresh veggies, tender beans, a handful of pasta, and savory herbs, every spoonful is as comforting as it is wholesome. Whether you’re craving a cozy weeknight dinner or looking for a make-ahead lunch that’ll warm you up all over again, this Minestrone Soup will win your heart and brighten your table.
Ingredients You’ll Need
The magic of Minestrone Soup lies in its simple ingredients, each one playing a crucial role in creating its iconic combination of flavor, color, and heartiness. Here’s a rundown you’ll love—grab these essentials and let’s get cooking!
- Olive oil: The starting point for rich flavor and sautéing veggies to perfection.
- Yellow onion (chopped): Brings aromatic sweetness and savory undertones.
- Garlic (minced): Adds essential depth and irresistible garlicky warmth.
- Carrots (peeled and sliced): Their sweetness balances acidity and brightens the soup.
- Celery stalks (sliced): Lends crunch and that classic soup flavor you can’t skip.
- Zucchini (diced): Makes every bite juicy and light, soaking up the delicious broth.
- Green beans (trimmed and cut): For a subtle bite and pop of color.
- Diced tomatoes (with juices): The tangy base that ties all the vegetables together.
- Cannellini beans (drained and rinsed): Creamy protein that keeps the soup filling.
- Vegetable broth: Creates a flavorful, aromatic backdrop for the soup.
- Water: Lightens the broth and helps everything simmer evenly.
- Dried oregano: Brings a peppery, earthy taste that’s unmistakably Italian.
- Dried basil: Adds an aromatic, herbaceous lift to every bite.
- Salt: Essential for drawing out the flavors of each ingredient.
- Black pepper: A gentle heat that rounds out the seasoning.
- Small pasta (ditalini, elbow, etc.): The fun, satisfying star that makes this soup even heartier.
- Baby spinach (roughly chopped): The finishing leafy touch, melting perfectly into the hot soup.
- Grated Parmesan cheese (optional for serving): Gives a salty, umami-rich finish that’s classic and craveable.
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a generously-sized pot over medium heat. Add the chopped onion and let it cook for 3 to 4 minutes until it turns translucent and sweet-smelling—it’s the soulful base for your Minestrone Soup. After the onion softens, toss in the minced garlic, carrots, and celery. Let the trio mingle for another five minutes, stirring now and then. The gentle sauté brings out their sweetness and makes your kitchen smell heavenly.
Step 2: Add More Veggies
Next comes the zucchini and green beans—drop them into the pot and cook for about three minutes. This quick sauté helps them begin to soften while still letting them keep their bite. Each vegetable adds its unique color and texture, creating a lively medley that’s essential to Minestrone Soup.
Step 3: Build the Broth
Pour in the can of diced tomatoes (with their rich juices), the cannellini beans, vegetable broth, water, oregano, basil, salt, and pepper. Give everything a loving stir, then increase the heat until your soup comes to a gentle boil. Once it’s bubbling, turn the heat to low and let it simmer away for 15 minutes, so all the flavors can cozy up together.
Step 4: Add Pasta
Now, sprinkle in your small pasta. Stir well, and let the soup simmer for another 8 to 10 minutes. The pasta will plump up beautifully and soak in all the aromatic broth, making every spoonful of Minestrone Soup extra satisfying.
Step 5: Finish with Spinach
To finish, add the chopped spinach. A couple of minutes is all it takes for it to wilt perfectly into the soup, giving it a fresh, vibrant green color and lovely texture. Taste and adjust the seasoning if you like. Your Minestrone Soup is now ready to serve!
How to Serve Minestrone Soup
Garnishes
Once your Minestrone Soup is ladled into bowls, finish it with a shower of grated Parmesan cheese, a sprinkle of fresh cracked black pepper, or even a swirl of fragrant extra-virgin olive oil. If you have fresh basil or parsley on hand, a tableside sprinkle will add an extra pop of color and herby aroma.
Side Dishes
Pairing Minestrone Soup with the right sides makes an already-cozy meal feel like a feast. A thick slice of crusty Italian bread is perfect for dunking; a simple green salad brightens things up. If you’re feeling ambitious, whip up some garlic bread or focaccia to soak up every last drop of that flavorful broth.
Creative Ways to Present
Have fun with your Minestrone Soup presentation by serving it in big, rustic mugs for movie nights, or in small cups as a starter for dinner parties. Try topping each bowl with lemon zest or a drizzle of pesto for a playful twist. No matter how you present it, this soup is always a conversation starter.
Make Ahead and Storage
Storing Leftovers
Let your Minestrone Soup cool to room temperature before transferring it to an airtight container. Pop it into the fridge, and it’ll keep beautifully for up to four days—honestly, it tastes even better as the flavors have time to mingle.
Freezing
If you want to freeze Minestrone Soup, ladle it into freezer-safe containers, leaving a little space for expansion. It can be frozen for up to three months. For the best texture, I recommend leaving out the pasta until reheating; cooked pasta can sometimes get mushy after being frozen and thawed.
Reheating
To reheat, simply bring the soup to a gentle simmer on the stovetop or microwave individual portions until piping hot. If the soup has thickened in the fridge or freezer, stir in a splash of broth or water to loosen it up. If you froze it without the pasta, cook some fresh and add it just before serving.
FAQs
Can I use different vegetables in Minestrone Soup?
Absolutely! Minestrone Soup is one of the most adaptable recipes out there. Feel free to use whatever veggies you have in your fridge—potatoes, peas, cabbage, or even corn. It’s a fantastic way to use up leftovers while keeping things delicious.
Is Minestrone Soup gluten free?
It can be! Just swap the regular pasta for gluten-free pasta, or omit it and add extra beans or veggies. The soup’s base is naturally gluten free, so it’s easy to adapt for different dietary needs.
How do I adjust the thickness of Minestrone Soup?
If you prefer a brothier soup, just add a splash more broth or water. For something heartier, let the soup simmer uncovered a little longer, or add more beans and pasta—the beauty of Minestrone Soup is how customizable it is.
What kind of beans work best?
Cannellini beans are classic, but you can easily use navy beans, kidney beans, or even chickpeas if that’s what you have on hand. Any creamy white bean keeps the soup satisfying and protein-packed.
Can I make Minestrone Soup in advance?
Definitely! Minestrone Soup actually improves after a night in the fridge, as the flavors meld together. Just store it in an airtight container and reheat when you’re ready to dig in.
Final Thoughts
If you’re searching for a meal that’s both soul-soothing and endlessly adaptable, Minestrone Soup is the answer. From the first sautéed veggie to the final sprinkle of Parmesan, every step is a labor of love—and I can’t wait for you to experience just how cozy and delicious homemade Minestrone Soup can be.
Print
Minestrone Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic Minestrone Soup recipe that is hearty, flavorful, and packed with vegetables. This comforting Italian soup is perfect for a cozy night in or a family meal.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups baby spinach, roughly chopped
Serving:
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
- Stir in the garlic, carrots, and celery and cook for 5 minutes.
- Add zucchini and green beans, cook for 3 minutes.
- Stir in diced tomatoes, cannellini beans, broth, water, oregano, basil, salt, and pepper. Simmer for 15 minutes.
- Add pasta, cook until tender (8-10 minutes).
- Stir in spinach, let it wilt (about 2 minutes).
- Taste, adjust seasoning, and serve hot with grated Parmesan.
Notes
- You can substitute any beans or vegetables you have on hand.
- For a gluten-free version, use gluten-free pasta or omit it entirely.
- This soup stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 210
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
