Warmth in a bowl. That’s the best way to sum up minestrone soup, an Italian staple known for its colorful mix of vegetables, tender beans, and pasta nestled in a vibrant tomato broth. It’s a recipe that adapts effortlessly to what’s in your pantry or fridge, making it both economical and practical for cooks of all levels. Whether you’re seeking a hearty vegetarian meal, a crowd-pleasing starter, or a way to use up odds and ends of your produce drawer, minestrone fits the bill.
What Sets Minestrone Soup Apart?
Minestrone is rooted in the traditions of rustic Italian home cooking. Unlike most soups with a set formula, minestrone thrives on improvisation. Just about any vegetable can find a place in the pot, which means each batch offers something a little new.
Key features set it apart from other veggie soups:
– Variety: A combination of seasonal vegetables gives each spoonful unique texture and flavor.
– Protein: Beans—commonly cannellini, borlotti, or kidney—add creaminess and keep you full.
– Hearty Additions: Pasta or rice offer bulk and comfort, but the soup can easily go grain-free or low-carb if you prefer.
– Aromatic Broth: The tomato-based liquid brings acidity, umami, and cohesion.
Ingredients
Success starts with fresh, quality ingredients. Each component adds to the balance, so choose what looks best to you.
Vegetables
- Onion (yellow or white), diced
- Carrots, peeled and sliced
- Celery stalks, sliced
- Zucchini, chopped
- Green beans, trimmed and cut
- Yukon gold or russet potatoes, diced
- Leafy greens such as spinach, kale, or chard
- Optional veggies: bell pepper, peas, leek, fennel, yellow squash
Beans and Legumes
- Cannellini beans (or sub with kidney or garbanzo)
- Borlotti beans are traditional in some regions
Pasta or Grain
- Ditalini, elbow macaroni, or small shells
- For gluten-free: use brown rice or omit for a bean-rich version
Aromatics and Base
- Garlic cloves, minced
- Olive oil
- Tomato paste
- Canned diced tomatoes with juice
- Vegetable broth (low-sodium if possible)
- Parmesan rind (optional, adds umami depth)
Herbs and Seasoning
- Dried oregano
- Dried basil
- Bay leaf
- Red pepper flakes
- Salt and black pepper, to taste
- Fresh basil or parsley for serving
- Fresh lemon juice or zest for a bright finish
Garnish
- Grated Parmesan cheese, or use vegan hard cheese if needed
- Crusty bread for serving
How to Make Minestrone Soup
1. Sauté the Aromatics
Start with a large heavy-bottomed pot. Warm olive oil over medium heat until shimmering. Add onions, carrots, and celery. Cook for about 5 minutes, stirring every so often until the mixture softens and turns fragrant. Toss in garlic and cook for another minute to unlock its flavor.
2. Build the Base
Mix in tomato paste and stir until it darkens in color and coats the veggies. Then add potatoes and zucchini, cooking for 2–3 minutes. Pour in canned tomatoes (with their juices), vegetable broth, a cup or two of water, and, if using, the Parmesan rind.
Sprinkle in dried herbs, bay leaf, red pepper flakes, salt, and black pepper. Give everything a good mix and bring to a gentle boil.
3. Simmer and Stew
Reduce heat to low. Partially cover the pot and let the soup simmer for 20–25 minutes. This softens the vegetables and melds the flavors together.
4. Add Beans and Pasta
Stir in beans and green beans. Let them simmer while you cook the pasta separately (following package directions for al dente texture). This prevents the pasta from bloating in leftovers.
5. Add Greens and Final Touches
Toss in chopped kale or spinach in the final 5 minutes of cooking. These greens wilt quickly but add color and nutrition.
Taste and adjust seasoning. Remove the bay leaf and Parmesan rind.
6. Serve
Place a scoop of pasta into each bowl, then ladle the hot soup over it. Top with grated Parmesan, a squeeze of lemon, and add fresh basil or parsley for brightness.
Tip: For a dairy-free version, skip the Parmesan or use a vegan substitute.
Tips and Variations
Get creative—minestrone welcomes substitutions. Here are a few tips and variation ideas to keep things exciting:
- Change Up the Vegetables: Try adding small broccoli florets, chopped cabbage, or mushrooms.
- Protein Boost: Stir in cooked Italian sausage or plant-based sausage for a meaty taste.
- Flavor Layering: Add a sprig of rosemary or thyme to the broth. Try a swirl of pesto as a garnish.
- Consistency Control: If soup thickens overnight, restore with water or more broth.
- Pasta Smart: Only add the cooked pasta to bowls as you serve. This prevents it from becoming mushy during storage.
- Spice Adjustment: Increase or decrease red pepper flakes to fit your preferred heat level.
Storing and Freezing Minestrone Soup
Minestrone holds up well for days, making it ideal for meal prep and batch cooking.
Refrigeration
Let soup cool to room temperature. Store in airtight containers in the fridge for up to 4–5 days. Keep the pasta on the side if possible, as it holds its texture better.
Freezing
Portion cooled soup (without pasta) into freezer-friendly containers, leaving an inch for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm on the stovetop over low heat. Add freshly cooked pasta before serving, if desired. For a microwave option, use a microwave-safe bowl and heat in 1–2 minute intervals, stirring between.
Troubleshooting and FAQs
“My soup is too thick, how do I fix it?”
Add a splash of hot water or broth and stir well. Thin to your preference.
“Can I use dry beans?”
Absolutely. Soak dry beans overnight, drain, and simmer in the soup until tender before adding other quick-cooking ingredients.
“What’s the best pasta for minestrone?”
Choose small shapes like ditalini, small shells, or elbows—they scoop up broth and vegetables perfectly.
“Can I make it in a slow cooker?”
Yes, sauté aromatics first for best flavor. Then combine all ingredients except greens and pasta. Cook on low 6–8 hours. Stir in greens for the last 15 minutes and serve over cooked pasta.
Nutritional Snapshot
Minestrone is high in fiber, offers a balance of protein and carbs, and is loaded with vitamins from vegetables. For a lighter version, skip the pasta and pile on more beans.
Here’s a quick nutrition breakdown (per serving, approximate):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220 |
| Protein | 10g |
| Carbs | 36g |
| Fiber | 9g |
| Fat | 4g |
Values vary by recipe and serving size.
Bringing It All Together
Minestrone soup is more than just a recipe. It’s a philosophy: use what you have, waste nothing, and enjoy a meal that brings people together. Fill your pot, make it your own, and savor every spoonful.
Minestrone Soup
This classic minestrone soup is impossible to resist! It’s loaded with delicious veggies. Beans and pasta add to its hearty texture. A delectable blend of spices and seasonings ties everything together.
Ingredients
- Fresh basil or parsley, chopped (optional)
- 1 (14.5 ounce) can diced tomatoes, with juice
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup water
- 1 cup kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1-2 tablespoons fresh lemon juice (optional, for a fresh kick)
- 1 (15 ounce) can cannellini beans (or kidney beans), drained and rinsed
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced (optional)
- 1 yellow squash, diced
- 2 medium carrots, sliced
- 1 cup small pasta (such as ditalini, elbow macaroni, or orzo)
- Freshly grated Parmesan cheese for serving
- 1 bay leaf
- 1 large onion, diced
- 1 zucchini, diced
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 Parmesan rind (optional, for extra richness)
Instructions
- Heat the olive oil in a large pot over medium heat. Add diced onions and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add minced garlic, carrots, and celery. Cook for another 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the zucchini, yellow squash, and potato (if using). Cook for a few minutes, then add the tomato paste. Stir well to coat the vegetables.
- Pour in the diced tomatoes (with their juice), cannellini beans, vegetable broth, water, oregano, basil, bay leaf, and red pepper flakes. If using, add the Parmesan rind.
- Season with salt and pepper, then bring to a simmer. Lower the heat, cover, and cook for 20-25 minutes, or until the vegetables are tender.
- While the soup is simmering, cook the pasta in a separate pot according to package instructions. Drain and set aside. You can also add the uncooked pasta directly to the soup during the last 10 minutes of cooking if you prefer.
- Stir in the chopped kale or spinach and the green beans. Simmer for an additional 5-7 minutes until the greens are wilted and the beans are tender.
- Remove the bay leaf and Parmesan rind (if used). Taste and adjust the seasoning, if needed, or add a splash of lemon juice. If the soup is too thick, add extra water or broth to reach your desired consistency.
- Ladle the soup into bowls, adding a generous portion of pasta to each bowl. Top with freshly grated Parmesan cheese and chopped basil or parsley, if desired. Enjoy!