Classic Minestrone Soup is a hearty blend of fresh vegetables, beans, pasta, and a rich tomato broth that warms you up from the inside out. With the perfect mix of tender carrots, zucchini, kidney beans, and a sprinkle of Parmesan, it’s a colorful and comforting meal that’s satisfying at any time.
I love making this soup because it feels like a hug in a bowl. It’s one of those recipes where you can toss in whatever vegetables you have on hand, and it still turns out delicious every time. I like to add a little extra garlic and some fresh herbs to make it really flavorful.
For serving, I often add a slice of crusty bread on the side to soak up all that yummy broth. It’s perfect for a cozy lunch or dinner, especially when the weather is cooler. Whenever I make this soup, it reminds me of family dinners where everyone gathered around the table, enjoying good food and easy conversation.
Key Ingredients & Substitutions
Olive Oil: This is your base fat for cooking the veggies. Extra virgin olive oil adds flavor, but any mild oil like avocado or canola works if you prefer a neutral taste.
Vegetables: Onion, carrots, and celery build the flavor foundation. I love adding zucchini and green beans for texture. Feel free to swap in seasonal veggies like squash or bell peppers.
Beans: White beans add creaminess and protein. Cannellini or navy beans are classic choices. For a twist, try chickpeas or kidney beans.
Tomatoes & Broth: Canned diced tomatoes give a rich base. Use low-sodium broth to control salt, or make your own. Vegetable broth keeps it vegetarian, but chicken broth works too.
Pasta: Small pasta shapes like ditalini or elbow macaroni fit well. For gluten-free diets, use gluten-free pasta or skip pasta and add extra beans or grains like quinoa.
Spinach: Fresh spinach added at the end keeps it bright and tender. You can use kale or Swiss chard if you prefer a slightly heartier green.
How Can I Get the Best Texture for the Vegetables and Pasta?
Balancing softness and a bit of bite is key for minestrone veggies and pasta. Here’s how I do it:
- Cook onions, carrots, and celery first until just soft. They create the soup’s flavor base.
- Add quicker-cooking veggies like zucchini and green beans next and cook a few minutes to keep them from getting mushy.
- Simmer the soup to let flavors meld but not too long to over-soften.
- Add pasta near the end so it cooks just until tender but not mushy.
- Stir in spinach last to keep it fresh and vibrant with only a minute or two of cooking.
This timing keeps each ingredient at its best texture without anything turning too soft or falling apart.
Equipment You’ll Need
- Large soup pot – I prefer a big one to hold all the ingredients comfortably and let everything cook evenly.
- Chef’s knife and cutting board – makes chopping veggies quick and safe.
- Measuring spoons and cups – helps to add spices and ingredients accurately.
- Wooden spoon or ladle – perfect for stirring and serving the soup.
- Small pot or pot for boiling pasta – to cook the pasta separately if you prefer, so it doesn’t get mushy in the soup.
Flavor Variations & Add-Ins
- Add cooked sausage, chicken, or pancetta for a meaty boost—great for non-vegetarians.
- Try different greens like kale or Swiss chard instead of spinach for more texture and flavor.
- Stir in a splash of balsamic vinegar or lemon juice at the end to brighten the broth.
- For a spicy kick, add red pepper flakes or a dash of hot sauce when serving.
Classic Minestrone Soup
Ingredients You’ll Need:
Vegetables & Aromatics:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
Soup Base & Seasoning:
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Beans, Greens & Pasta:
- 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
- 2 cups fresh spinach, roughly chopped
- ½ cup small pasta (like ditalini or elbow macaroni)
Optional for Serving:
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
Time Needed
This hearty minestrone soup takes about 10 minutes to prep and 35-40 minutes to cook, making it just under 1 hour total from start to finish. That’s plenty of time to create a delicious, comforting soup for you and your family!
Step-by-Step Instructions:
1. Cook the Base Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and cook for about 5 to 7 minutes, until the vegetables start to soften.
2. Add Garlic and More Vegetables:
Mix in the minced garlic and cook for another minute until fragrant. Then, stir in the diced zucchini and chopped green beans. Cook for about 3 to 4 minutes to let them soften slightly.
3. Build the Soup Base:
Pour the canned diced tomatoes with their juice and the vegetable broth into the pot. Sprinkle in the dried oregano, basil, thyme, salt, and pepper. Stir everything together well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. This allows the flavors to meld beautifully.
5. Add Beans and Pasta:
Stir in the drained white beans and your chosen pasta. Continue simmering until the pasta is tender, about 8 to 10 minutes.
6. Finish with Fresh Greens:
Add the chopped fresh spinach to the pot and cook for another 2 minutes, just until the spinach wilts.
7. Taste and Serve:
Give the soup a taste, and add more salt or pepper if you’d like. Serve hot, topped with a sprinkle of grated Parmesan cheese and fresh parsley for extra flavor and a pretty touch.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen veggies work well and can save time! Just add them a bit earlier in the cooking process to ensure they cook through evenly without becoming mushy.
How Can I Make This Soup Gluten-Free?
Simply swap the pasta for a gluten-free variety or omit it entirely and add extra beans or grains like quinoa to keep the soup hearty.
Can I Prepare Minestrone Soup Ahead of Time?
Absolutely! It tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What’s the Best Way to Store Leftovers?
Keep leftover soup in a sealed container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, or microwave in short bursts to prevent overheating.
