If you’re looking for a delicious way to enjoy a comforting and hearty meal, this Classic Minestrone Soup Recipe is an absolute must-try. Bursting with vibrant vegetables, tender beans, and small pasta shapes swimming in a rich tomato broth, this timeless Italian soup brings warmth and nourishment in every spoonful. It’s budget-friendly, easy to prepare, and perfect no matter the time of year, making it a reliable go-to for cozy dinners or leisurely weekends at home.
Ingredients You’ll Need
The beauty of this Classic Minestrone Soup Recipe lies in its simple, wholesome ingredients that each play an essential role in creating a balanced combination of flavors, textures, and colors. Every element from the diced tomatoes to the fresh herbs works together to build a layered, satisfying broth that feels like a warm hug from the inside out.
- 2 tbsp olive oil: Adds a silky richness and helps soften the vegetables as the base flavor.
- 1 small onion, diced: Provides sweetness and depth to the soup’s foundation.
- 2 carrots, sliced: Bring a gentle natural sweetness and lovely color contrast.
- 2 celery stalks, sliced: Offers a subtle earthiness and a crisp texture.
- 3 cloves garlic, minced: Infuses the soup with a warm, aromatic punch.
- 1 zucchini, diced: Adds freshness and a tender bite.
- 1 cup green beans, cut into bite-size pieces: Contributes vibrant color and a slight snap.
- 1 can (14.5 oz) diced tomatoes: The heart of the broth with rich tomato flavor and balancing acidity.
- 2 tbsp tomato paste: Intensifies the tomato notes for a deeper, more robust soup.
- 6 cups vegetable broth (or chicken broth): The flavorful liquid base that ties all components together.
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed: Supplies hearty protein and creamy texture.
- ¾ cup small pasta (ditalini, elbow, or small shells): Provides comforting chewiness, making the soup truly satisfying.
- 1 tsp dried oregano: Brings a fragrant herbal note typical of Italian cuisine.
- 1 tsp dried basil: Adds sweetness and aromatic warmth.
- Salt and black pepper, to taste: Essential seasoning to highlight all flavors.
- Optional: 1 cup chopped spinach or kale: Tossed in at the end for a pop of nutrients and vibrant green color.
How to Make Classic Minestrone Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat, then toss in the diced onion, carrots, and celery. Let them cook gently for 5 to 6 minutes, stirring occasionally until they soften and release their natural sweetness. This step forms the fragrant base that will make your soup sing with flavor.
Step 2: Add Garlic
Next, add the minced garlic, stirring constantly for about 30 seconds. This very brief cooking time ensures the garlic remains fragrant but doesn’t burn, infusing your soup with that irresistible warmth.
Step 3: Incorporate Vegetables, Tomatoes, and Broth
It’s time to add the zucchini, green beans, diced tomatoes, and tomato paste to the pot. Pour in the vegetable broth and stir in the rinsed beans along with the dried oregano and basil. Bring everything to a lively boil, then reduce the heat so the soup simmers gently for 15 minutes, letting all the flavors meld beautifully.
Step 4: Cook the Pasta
Stir the small pasta shapes into the simmering soup and cook for 8 to 10 minutes, until they become tender but still have a slight bite. This step ensures that each spoonful has the perfect balance between broth and chewy pasta.
Step 5: Finish with Greens and Seasoning
If you’re using spinach or kale, toss it in during the final couple of minutes so it just wilts and adds lovely green freshness. Finally, taste and adjust the seasoning with salt and black pepper, ensuring every bowl bursts with balanced, comforting flavor.
How to Serve Classic Minestrone Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese can take this Classic Minestrone Soup Recipe to the next level by adding a salty, creamy finish. Fresh basil or parsley leaves also brighten up each bowl both visually and aromatically, making every bite feel special.
Side Dishes
Serve alongside crusty bread to sop up that delicious broth, or pair it with a simple mixed green salad for a light but filling meal. These sides complement the soup’s hearty texture and round out the dining experience perfectly.
Creative Ways to Present
For an impressive touch, ladle the soup into rustic bowls and top each serving with a drizzle of good-quality extra virgin olive oil or a small spoonful of pesto. You can also add a swirl of cream or yogurt if you want to contrast the acidity of the tomatoes with a cooling element.
Make Ahead and Storage
Storing Leftovers
This Classic Minestrone Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness. To prevent the pasta from becoming mushy, consider adding cooked pasta only when reheating, or keep it separate until serving.
Freezing
The soup freezes wonderfully without the pasta. Freeze in portions in freezer-friendly containers or bags. Once ready to enjoy, thaw overnight in the fridge and add freshly cooked pasta when reheating to maintain texture and taste.
Reheating
Reheat your soup gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much. Stir occasionally until warmed through, then add any pasta or greens you had reserved, and serve piping hot.
FAQs
Can I use other types of beans in this recipe?
Absolutely! While cannellini and kidney beans are traditional, you can swap in chickpeas, black beans, or any beans you prefer. Just make sure they’re cooked and rinsed if canned.
Is it possible to make this soup vegan?
Yes, the Classic Minestrone Soup Recipe is naturally vegan when you use vegetable broth and omit Parmesan cheese. It’s a wholesome plant-based meal packed with nutrients.
Can I prepare this soup in advance?
You can make the soup a day ahead and refrigerate it. The flavors actually develop more deeply the next day. Just remember to add pasta fresh when reheating to avoid it soaking up too much liquid.
What can I substitute for the small pasta?
If you don’t have ditalini or small shells, elbow macaroni, or even small whole-grain pasta shapes work well. The key is to use a size that cooks quickly and complements the soup.
How can I make the soup thicker?
To thicken your Classic Minestrone Soup Recipe, cook it a bit longer uncovered to reduce the broth, or mash some of the beans against the side of the pot and stir them back in for added creaminess.
Final Thoughts
There’s something wonderfully soothing about a bowl of warm, flavorful soup, especially when it is as nourishing and versatile as the Classic Minestrone Soup Recipe. Whether you’re feeding family, entertaining friends, or just enjoying a quiet meal, this soup delivers comfort and healthful satisfaction in every spoonful. I hope you fall in love with this recipe just like I did — it truly brings a taste of Italy to your own kitchen!
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Classic Minestrone Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This classic minestrone soup is a hearty and comforting Italian dish packed with a colorful mix of vegetables, beans, and pasta simmered in a rich tomato-based broth. It is a nourishing and budget-friendly meal perfect for any season, offering a satisfying blend of flavors and textures that warm you from the inside out.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into bite-size pieces
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 6 cups vegetable broth (or chicken broth)
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- ¾ cup small pasta (ditalini, elbow, or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- Optional: 1 cup chopped spinach or kale
For Serving (Optional)
- Grated Parmesan cheese
- Fresh basil or parsley
- Crusty bread
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables soften and the onion becomes translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add remaining vegetables and tomatoes: Add the diced zucchini, green beans, canned diced tomatoes, and tomato paste to the pot. Stir to combine all the ingredients well.
- Pour in broth and beans: Add the vegetable (or chicken) broth along with the drained and rinsed cannellini or kidney beans. Stir in the dried oregano and basil.
- Simmer the soup: Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes, allowing flavors to meld and vegetables to cook through.
- Cook pasta: Stir in the small pasta shape of your choice. Cook for 8–10 minutes until the pasta is tender but not mushy.
- Add greens: If using, stir in the chopped spinach or kale and cook for an additional 1–2 minutes until wilted.
- Season and serve: Season the soup with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese, fresh basil or parsley, and crusty bread if desired.
Notes
- Add pasta just before serving if planning leftovers, as pasta absorbs broth and can become mushy.
- Feel free to swap vegetables depending on the season; potatoes, cabbage, or peas make good alternatives.
- The soup thickens as it sits—add extra broth when reheating to loosen consistency.
- This soup freezes well without the pasta to maintain the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
