Minestrone Soup

I’m so excited to share my Minestrone Soup recipe with you! This isn’t just any soup — it’s a cozy, hearty Italian vegetable soup that feels like a warm hug in a bowl. It’s loaded with tender veggies, creamy beans, and tiny pasta swimming in a tomato-herb broth. All you need is a slice of crusty bread on the side, and you’ve got a complete, comforting meal.

Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4–6 servings
Course: Soup, Main Dish
Cuisine: Italian / Vegetarian

I still remember the first time I made minestrone soup on a chilly evening after baking holiday cookies — it instantly became my new favorite. After a day of making something sweet, there’s nothing better than a light yet filling pot of veggie-packed soup for dinner.

This recipe is satisfying but still fresh, thanks to onions, carrots, and celery creating a flavorful base, beans and pasta adding thickness, and green beans bringing a nice bite. A sprinkle of fresh parsley and Parmesan cheese at the end makes it extra special. Whether you’re feeding your family, meal-prepping for the week, or just craving a wholesome bowl of comfort, this recipe will hit the spot.

How to Make Minestrone Soup

This classic Italian soup is simple, flexible, and nourishing. Here’s what makes it special:

• A savory base of onion, carrot, and celery for depth of flavor.
• Garlic and herbs to make the broth fragrant and rich.
• Canned tomatoes for that perfect sweet-tangy taste.
• White beans or kidney beans for creaminess and protein.
• Tiny pasta that cooks right in the pot, making it thicker and heartier.
• Fresh parsley and Parmesan for a bright, finishing touch.

It’s a one-pot wonder that’s easy to customize with whatever veggies you have on hand.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated or minced
• 1 (28-ounce) can diced tomatoes (with juices)
• 1½ cups cooked white beans or kidney beans (drained and rinsed)
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small pasta (elbows, shells, orecchiette, or ditalini)
• ½ cup chopped fresh parsley
• Red pepper flakes (optional, for a little heat)
• Grated Parmesan cheese (optional, for serving)

Directions

1. Prepare the Ingredients:
   • Dice the onion, carrots, and celery into small, even pieces.
   • Mince the garlic and chop the green beans.
   • Make sure your beans are rinsed and your broth is ready to pour.
2. Cook the Vegetable Base (8 minutes):
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the onion, carrots, celery, salt, and a few grinds of black pepper.
   • Stir and cook for about 8 minutes until the vegetables are soft and fragrant.
3. Add Garlic and Build the Broth:
   • Stir in the garlic and cook for about 30 seconds, just until you smell it.
   • Add the diced tomatoes with their juices, beans, green beans, vegetable broth, bay leaves, oregano, and thyme.
   • Stir everything together.
4. Simmer the Soup (20 minutes):
   • Bring the pot to a gentle boil, then reduce the heat to low.
   • Cover and simmer for 20 minutes so all the flavors blend.
5. Cook the Pasta in the Soup (10 minutes):
   • Stir in the small pasta.
   • Cook uncovered for about 10 minutes, stirring occasionally, until the pasta is tender.
6. Finish and Serve:
   • Remove the bay leaves.
   • Stir in the chopped parsley and taste the soup. Add more salt, pepper, or red pepper flakes if you like.
   • Ladle into bowls and top with grated Parmesan cheese, if desired.

Process Details

• Why cook the veggies first? Cooking onions, carrots, and celery slowly at the start makes them sweet and gives the broth real depth.
• Why add garlic later? Garlic burns easily. Adding it after the veggies keeps its flavor bright.
• Why simmer before pasta? This lets the beans, tomatoes, and herbs share their flavors without the pasta soaking up too much broth.
• Why cook pasta in the soup? Pasta releases a little starch, which makes the broth thicker and more satisfying. If you want to store leftovers, cook pasta separately and add it to each bowl when serving.

Tips for Success

• Salt gradually: A little at the start helps vegetables soften; adjust at the end for flavor.
• Customize the veggies: Swap green beans for zucchini, squash, or spinach.
• Make it vegan: Skip Parmesan and top with olive oil or vegan pesto.
• Heartier option: Add cooked farro or barley instead of pasta.
• Meal-prep friendly: Cook the pasta separately if you plan to store leftovers so it won’t soak up too much broth.

Serving Ideas

• Classic: Serve hot with crusty bread to soak up the broth.
• Salad Pairing: Pair with a fresh side salad — arugula, beet, or pear salad all work beautifully.
• Protein Boost: Add cooked sausage or shredded chicken for a non-vegetarian twist.
• Topping Upgrade: Stir a spoonful of regular or vegan pesto into each bowl for extra flavor.

Storage & Freezing

• Refrigerator: Store in an airtight container for up to 4 days. Add extra broth when reheating if pasta has absorbed too much liquid.
• Freezing: Freeze the soup without pasta for best results. Thaw overnight and cook fresh pasta when ready to serve.

Nutrition Info (Approximate per Serving)

• Calories: ~250
• Protein: 10g
• Carbohydrates: 40g
• Fat: 7g
• Fiber: 8g
• Sodium: 700mg

My Minestrone Soup recipe is the perfect blend of fresh veggies, creamy beans, and tiny pasta simmered in a tomato-herb broth. It’s simple, wholesome, and endlessly adaptable — exactly the kind of recipe you’ll make again and again. Serve it with crusty bread, sprinkle on some Parmesan or a spoonful of pesto, and you’ve got a bowl of comfort that’s as satisfying as it is nourishing.

Enjoy making (and eating!) this soup as much as I do — it’s a cozy classic you’ll keep in your recipe rotation.