Classic Minestrone Soup (Hearty Vegetable Recipe)
The Most Comforting Homemade Minestrone Soup
Oh, there’s nothing quite like a steaming bowl of homemade soup to warm your soul, especially when it’s brimming with garden-fresh goodness and a hug in every spoonful. Today, we’re diving headfirst into the magic of Minestrone Soup – a timeless classic that feels like a warm embrace from an Italian nonna. This isn’t just any soup; it’s a vibrant tapestry of tender vegetables, hearty beans, and small pasta, all swimming in a rich, aromatic tomato broth. It’s the kind of Italian Vegetable Soup that makes your kitchen smell absolutely divine and promises pure comfort with every slurp. Get ready to fall in love with a dish that’s both incredibly satisfying and wonderfully nourishing!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Why You’ll Love This Minestrone Soup
This isn’t just a recipe; it’s an experience. Our Italian Vegetable Soup recipe is designed to be approachable for home cooks while delivering authentic, deep flavors. It’s incredibly versatile, perfect for meal prepping, and packed with nutrients. Plus, it’s a fantastic way to use up those lingering vegetables in your fridge!
What You’ll Need
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 6 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup small pasta (ditalini, small shells, or elbow macaroni)
- 1 medium zucchini, diced
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil, chopped, for garnish (optional)
- Grated Parmesan cheese for serving (optional)
How to Make Minestrone Soup
Instructions
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Infuse with Flavor: Stir in the minced garlic, dried oregano, and dried basil. Cook for another minute until the garlic is fragrant, being careful not to burn it.
- Build the Broth: Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. This allows the flavors to deepen and meld beautifully.
- Add Hearty Additions: Stir in the rinsed and drained cannellini beans, kidney beans, diced zucchini, and green beans. Increase the heat slightly to bring the soup back to a gentle simmer.
- Cook the Pasta: Add the small pasta to the simmering soup. Cook according to package directions, usually 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking. Pro Tip: If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls to prevent it from getting mushy.
- Finish with Freshness: Just before serving, stir in the fresh spinach until it wilts, which should only take 1-2 minutes.
- Season and Serve: Taste the Minestrone Soup and season generously with salt and freshly ground black pepper as needed. Ladle into bowls, garnish with fresh parsley or basil, and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy the cozy warmth!
Fun Twists & Serving Ideas
This glorious Italian Vegetable Soup is fantastic on its own, but here are some ways to elevate your Minestrone experience:
- Add Pesto: Stir in a spoonful of fresh basil pesto just before serving for an extra burst of flavor.
- Boost the Protein: Sauté some Italian sausage or crumbled ground turkey with the aromatics for a meatier version.
- Greens Galore: Experiment with other leafy greens like chopped kale or Swiss chard, adding them with the spinach.
- Spice it Up: A pinch of red pepper flakes can add a lovely kick.
- Bread is Key: Serve with crusty artisan bread, garlic bread, or a warm focaccia for dipping. Don’t forget a side salad for a complete meal!
Reader Reviews
Maria P. ⭐️⭐️⭐️⭐️⭐️
“This Minestrone is perfection! So incredibly flavorful and hearty. My family devoured it, even my picky eaters. It’s now a staple in our household!”
Chef Mike L. ⭐️⭐️⭐️⭐️⭐️
“As a professional chef, I appreciate the simplicity and robust flavors of this recipe. It truly captures the essence of classic Minestrone. Bravo!”
Sarah K. ⭐️⭐️⭐️⭐️⭐️
“Comfort in a bowl! I made this on a chilly evening, and it was exactly what we needed. I added some extra kale, and it was fantastic. Will make again and again!”
Frequently Asked Questions
Q: Can I make this Minestrone Soup vegetarian or vegan?
A: Yes! This recipe is already vegetarian if you use vegetable broth. To make it vegan, simply omit the optional Parmesan cheese or use a vegan alternative.
Q: What kind of pasta works best for Minestrone?
A: Small pasta shapes like ditalini, small shells, elbow macaroni, or even broken spaghetti work wonderfully. Choose a shape that holds up well during simmering.
Q: How long does Minestrone Soup last in the fridge?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the pasta will continue to absorb liquid and soften over time.
Q: Can I freeze Minestrone Soup?
A: Yes, you can! If freezing, I recommend undercooking the pasta slightly or cooking it separately and adding it when reheating, as pasta can become mushy after freezing and thawing. Freeze in airtight containers for up to 3 months.
Embrace the warmth and nourishment of this homemade Minestrone Soup. It’s more than just a meal; it’s a culinary journey to the heart of Italy!
Minestrone Soup
Total Time: 1 hour
Course: Main Course
Servings: 6-8 servings
Calories: 300 calories per serving
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions
1.Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 8-10 minutes.
2. Add minced garlic and cook for another 1 minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, dried oregano, and dried basil. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 15 minutes to allow flavors to meld.
4. Add cannellini beans, uncooked pasta, zucchini, and green beans to the pot. Increase heat to medium-low and continue to simmer, uncovered, stirring occasionally, until the pasta is al dente and vegetables are tender, about 8-12 minutes (check pasta package for exact cooking time).
5. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
6. Season the soup with salt and freshly ground black pepper to taste.
7. Ladle hot soup into bowls. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese and optional fresh parsley.
Chef’s Notes: This hearty Italian vegetable soup is perfect for a cold day. Feel free to customize with your favorite seasonal vegetables, such as bell peppers, potatoes, or kale, or adjust pasta/bean types.
