There’s something magical about a steaming bowl of minestrone soup—it’s like getting a warm hug from Italy itself. My nona used to say, “A good minestrone should make you feel like you’re eating the whole garden in one spoonful.” This recipe is my take on her classic, packed with fresh veggies, creamy cannellini beans, and that perfect little pasta bite. It’s the soup I make when I want to fill the house with that amazing aroma that brings everyone running to the kitchen. Simple, nourishing, and endlessly adaptable, this minestrone has saved many busy weeknights in our home.
Why You’ll Love This Minestrone Soup
This isn’t just any vegetable soup—it’s your new go-to for so many reasons:
- Nutrient-packed goodness: Loaded with veggies and beans, it’s basically a vitamin boost disguised as comfort food
- Weeknight lifesaver: Ready in under an hour with simple chopping and one pot cleanup
- Endlessly adaptable – no zucchini? Use spinach! Want more protein? Toss in some chickpeas
- Meal prep magic: Tastes even better the next day (if it lasts that long)
Trust me, once you smell those Italian herbs simmering, you’ll understand why this soup never lasts long in my house!
Ingredients for Minestrone Soup
Here’s everything you’ll need to make my favorite minestrone – and yes, every single ingredient matters! I’ve learned through trial and error that fresh veggies and quality canned goods make all the difference in this soup.
- 2 tbsp olive oil – the good stuff, for that rich Italian flavor
- 1 onion, chopped – yellow works best, but use what you’ve got
- 2 carrots, diced – about 1/4 inch pieces so they cook evenly
- 2 celery stalks, diced – don’t skip these, they add such depth
- 3 garlic cloves, minced – fresh is non-negotiable here
- 1 zucchini, diced – summer squash works too if zucchini’s out of season
- 1 can (14 oz) diced tomatoes – with their juices for extra liquid
- 1 can (15 oz) cannellini beans, drained – or kidney beans if you prefer
- 4 cups vegetable broth – homemade if you have it, but store-bought works
- 1 cup small pasta – ditalini is my favorite, but any small shape works
- 1 tsp dried basil + 1 tsp dried oregano – the Italian flavor backbone
- Salt and pepper – to taste, but be generous!
- Grated Parmesan – for serving, because everything’s better with cheese
See? Nothing fancy – just honest ingredients that come together to make something truly special. Now let’s get cooking!
How to Make Minestrone Soup
Making minestrone soup is easier than you think, and I promise, it’s worth every minute. Just follow these steps, and you’ll have a pot of pure comfort ready in no time.
Step 1: Sauté the Vegetables
First, grab your largest pot—trust me, you’ll need the space. Heat 2 tablespoons of olive oil over medium heat. Add your chopped onion, carrots, and celery. This is where the magic starts! Sauté them for about 5 minutes, stirring occasionally, until the onions turn translucent and the carrots start to soften. Oh, and don’t rush this step—those softened veggies are the flavor foundation of your soup. Toss in the garlic and zucchini next, and let them cook for 2 more minutes. Your kitchen should smell amazing by now!
Step 2: Add Broth and Simmer
Next, pour in the diced tomatoes (with their juices!), drained cannellini beans, vegetable broth, and your dried basil and oregano. Give it a good stir, then bring it to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for 15 minutes. This is when all those flavors really come together. You’ll know it’s ready when the veggies are tender but still have a little bite. Don’t overcook them—you want that perfect texture.
Step 3: Cook the Pasta
Now, add your pasta. I love using ditalini because it’s the perfect little bite, but any small pasta will work. Let it cook for about 10 minutes, or until it’s al dente—tender but still firm. Pro tip: don’t walk away during this step! Pasta can go from perfect to mushy in a flash. Once it’s done, taste and season with salt and pepper. And there you have it—a pot of minestrone that’s ready to warm your soul.
Tips for the Best Minestrone Soup
After making this soup countless times, here are my can’t-live-without tips:
- Pasta pro tip: Cook pasta separately if meal prepping – it’ll keep its perfect texture when reheating
- Green it up: Stir in a handful of fresh spinach or kale during the last 2 minutes of cooking
- Flavor booster: Toss in a Parmesan rind while simmering for incredible umami depth
- Season smart: Always taste before serving – minestrone needs more salt than you’d think!
These little tricks take this soup from good to “can I have thirds?” delicious!
Minestrone Soup Variations
The beauty of minestrone? It’s practically begging for your personal touch! Swap that zucchini for yellow squash if it’s looking better at the market. Toss in a handful of kale instead of spinach for more texture. Want it heartier? Throw in some chopped potatoes or swap cannellini beans for chickpeas. My secret weapon? A Parmesan rind simmered in the broth—it adds this incredible savory depth that’ll make everyone ask for your recipe. Basically, if it grows in a garden, it probably belongs in this soup!
Serving Suggestions for Minestrone Soup
Oh, how I love serving this minestrone! A big bowl needs just one thing – crusty Italian bread for dunking. Fresh basil leaves torn on top and a snowfall of Parmesan make it perfect. Sometimes I’ll add a simple side salad if I’m feeling fancy, but honestly? This soup stands proudly all on its own.
Storing and Reheating Minestrone Soup
Here’s the scoop on keeping your minestrone tasting fresh: it stores beautifully in the fridge for up to 3 days, but that pasta loves drinking up the broth! When reheating, I always do it gently on the stovetop with a splash of water or broth to loosen things up. Pro tip: if you’re planning leftovers, cook the pasta separately and add it when reheating – this keeps the texture perfect. Freezing works great too (just skip the pasta if going this route).
Minestrone Soup Nutritional Information
Nutrition info is estimated per serving: 250 calories, 40g carbs, 8g fiber, 10g protein, 7g fat (1g saturated). Values may vary based on ingredients used. It’s a nutrient-packed bowl of goodness!
Minestrone Soup FAQs
I get asked about my minestrone recipe all the time – here are the questions that come up most:
- Can I freeze minestrone soup? Absolutely! Just leave out the pasta (it gets mushy when frozen). Add fresh pasta when reheating. The veggie and bean base freezes beautifully for up to 3 months.
- Is this minestrone gluten-free? It can be! Simply use your favorite gluten-free pasta – I like brown rice pasta because it holds up well in soups.
- Can I use dried beans instead of canned? Yes, but cook them first! Soak overnight, then simmer until tender before adding to the soup. This takes planning but adds amazing texture.
- Why is my soup so thick the next day? Pasta and beans keep absorbing liquid – just stir in some broth or water when reheating to bring it back to perfect consistency.
Got more questions? Ask away in the comments – I love talking soup!
Try This Minestrone Soup Recipe and Share Your Results Below!
Now it’s your turn to bring a taste of Italy to your kitchen! Whip up this minestrone soup and let me know how it turns out. Did you add any special twists? Maybe some extra garlic (I always do!) or a secret ingredient? Drop your thoughts in the comments – I read every single one and love swapping soup stories. And if you snap a photo, tag me so I can see your beautiful creation. Happy cooking, friends – may your soup pot always be full and your bread always be crusty!
Print
Hearty Minestrone Soup Recipe Ready in Under 1 Hour
A hearty Italian vegetable soup with beans and pasta, perfect for a nutritious meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes.
- Stir in garlic and zucchini. Cook for 2 minutes.
- Add diced tomatoes, beans, vegetable broth, basil, and oregano. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Season with salt and pepper.
- Serve hot with grated Parmesan.
Notes
- Use any short pasta like ditalini or elbow macaroni.
- Add spinach or kale for extra greens.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: minestrone soup, Italian soup, vegetable soup, pasta soup