Classic Minestrone Soup is a hearty and colorful Italian favorite filled with fresh vegetables, pasta, beans, and a rich tomato-based broth. It’s the kind of soup that instantly feels like a warm hug, packed with flavors and textures that make every spoonful satisfying. You’ll find everything from tender carrots and zucchini to potatoes, beans, and small pasta shapes all mingling together in the broth.
I love making this soup because it’s so flexible—you can use whatever veggies you have on hand, and it always turns out great. I usually add a sprinkle of Parmesan cheese on top just before serving, which melts into the soup and adds a lovely touch of richness. It’s one of those recipes I return to when I want something cozy, healthy, and filling all at once.
This soup is perfect for a simple family dinner or even for meal prepping since it tastes even better the next day. I like pairing it with crusty bread to soak up all those tasty juices. Every time I make Classic Minestrone Soup, it reminds me of chilly days and friendly gatherings around the dinner table, making it a true staple in my kitchen.
Key Ingredients & Substitutions
Olive oil: This is the base for sautéing and adds a lovely, mild flavor. Extra virgin olive oil is best, but you can use any light cooking oil if needed.
Vegetables: Onion, carrots, celery, zucchini, and green beans bring freshness and texture. Feel free to swap in seasonal veggies or frozen ones if fresh isn’t available.
Beans: Cannellini and kidney beans add protein and creaminess. If you prefer, you can use chickpeas or any white beans instead.
Tomatoes: Canned diced tomatoes give tang and depth. If fresh tomatoes are in season, chop and use about 2 cups.
Broth: Vegetable broth is classic for a vegetarian mine-strone. You can substitute chicken broth for a richer taste.
Pasta: Small shapes like ditalini or elbow macaroni work well. For gluten-free options, use gluten-free pasta or skip pasta and add more beans or grains like quinoa.
Greens: Spinach or kale add color and nourishment. Swiss chard or collards also work great in this soup.
Parmesan cheese: Adds a salty, savory finish. For a vegan option, sprinkle nutritional yeast or leave it out entirely.
How Do You Build Rich, Flavorful Broth in Minestrone Soup?
The broth forms the heart of this soup, so layering flavors is key. Here’s what works well:
- Start by slowly sautéing the onion, garlic, carrot, and celery in olive oil until soft. This step releases their flavors nicely.
- Add your herbs and stir to toast them briefly; this helps to release their aroma.
- Pour in diced tomatoes with juice—they contribute acidity and body.
- Use a good quality broth and simmer all together uncovered. This concentrates the flavors and allows the vegetables to soften without losing their character.
- Adding the beans and pasta later prevents overcooking and keeps their texture just right.
- Finally, stirring in spinach or kale just before serving keeps the greens tender and vibrant.
Taking your time with these steps builds a soup that tastes homemade and full of depth, even though it’s simple to make.
Equipment You’ll Need
- Large pot – I recommend one with a lid to simmer the soup smoothly without splatter.
- Wooden spoon or ladle – helps keep things from sticking and makes stirring easy.
- Measuring cups and spoons – for accurate ingredient prep and seasoning.
- Chopping board and knife – for prepping vegetables quickly and safely.
- Optional: immersion blender – if you like a smoother texture, you can puree part of the soup.
Flavor Variations & Add-Ins
- Protein boost: stir in cooked sausage, shredded chicken, or crumbled tofu for more substance.
- Cheese twist: sprinkle with shredded mozzarella, Asiago, or vegan cheese before serving for extra creaminess.
- Veggie change-up: add diced potatoes, squash, or peppers to switch up the flavor and texture.
- Herb variation: use fresh thyme, rosemary, or oregano to give a different aromatic punch.
Classic Minestrone Soup
Ingredients You’ll Need:
Vegetables & Beans:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups fresh spinach or kale, chopped
Liquids & Seasonings:
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Other Ingredients:
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 40 minutes to cook, so you’ll have a delicious, homemade soup ready in around 50 minutes total. It’s a great make-ahead meal too, as flavors deepen if you let it sit for a few hours or enjoy the next day.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns translucent, about 4 to 5 minutes. Then add the minced garlic, diced carrots, and celery. Cook everything together for another 4 to 5 minutes, stirring occasionally, until the vegetables soften.
2. Add More Veggies:
Next, stir in the diced zucchini and green beans. Cook for 3 to 4 minutes, letting them start to soften but still keep their bite.
3. Add Tomatoes, Broth & Seasonings:
Pour in the can of diced tomatoes with their juice and the vegetable broth. Sprinkle in the dried oregano, dried basil, and season with salt and freshly ground black pepper. Stir to combine everything well.
4. Let It Simmer:
Bring the soup to a boil, then lower the heat and let it simmer uncovered for about 20 minutes. This lets the vegetables become tender and the flavors blend nicely.
5. Add Beans & Pasta:
Now, add the drained and rinsed cannellini beans and kidney beans along with the small pasta to the pot. Simmer for another 10 to 12 minutes, or until the pasta is tender but still firm (“al dente”).
6. The Finishing Greens & Cheese:
Stir in the chopped spinach or kale and cook for 2 to 3 minutes until the greens wilt. Remove the pot from heat and stir in the grated Parmesan cheese for a creamy, savory finish.
7. Taste & Serve:
Give your soup a taste and adjust the salt and pepper as needed. Serve your Minestrone Soup hot, with extra grated Parmesan cheese on top and some crusty bread on the side for dipping.
Can I Use Frozen Vegetables for Minestrone Soup?
Yes, frozen vegetables work well and are a great time-saver! Just add them a bit earlier during the simmering step to ensure they cook through evenly. No need to thaw beforehand.
How Do I Store Leftover Minestrone Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water if the soup has thickened too much. It also freezes well—freeze in portions for up to 3 months.
Can I Make Minestrone Soup Vegan?
Absolutely! Just skip the Parmesan cheese or use a vegan cheese alternative. You can also add nutritional yeast for a cheesy flavor without dairy.
What Can I Use Instead of Small Pasta?
If you don’t have small pasta on hand, short grains like orzo, broken spaghetti, or even quinoa work nicely. Adjust cooking time as needed to avoid overcooking.
