Minestrone soup is a hearty, flavorful, and versatile Italian dish that’s perfect for any season. Packed with fresh vegetables, beans, and pasta, this comforting soup is a meal in itself. Whether you’re looking for a light lunch or a satisfying dinner, this easy minestrone soup recipe has got you covered.
What Is Minestrone Soup?
Minestrone is a traditional Italian vegetable soup, often made with beans, pasta, and seasonal vegetables. Its beauty lies in its adaptability—it’s a great way to use up leftover veggies or customize the recipe to your preferences. This version balances hearty ingredients and vibrant flavors for a satisfying bowl every time.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour, making it perfect for weeknights.
- Healthy: Packed with vegetables, fiber-rich beans, and nourishing ingredients.
- Customizable: Adapt it to your pantry by swapping vegetables or making it gluten-free.
- Comforting: A warm and hearty meal that hits the spot.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups (1 liter) vegetable broth
- 1 can (15 oz) kidney or cannellini beans, drained and rinsed
- 1 cup (120 g) small pasta (e.g., elbow or ditalini)
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and pepper, to taste
- Grated Parmesan and fresh basil, for garnish (optional)

Step-by-Step Instructions
Preparing the Vegetables
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, minced garlic, carrots, and celery until softened, about 5 minutes.
Building the Soup Base
- Add zucchini, green beans, diced tomatoes, vegetable broth, dried basil, and oregano.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes to let the flavors meld.
Adding the Pasta and Beans
- Stir in the drained beans and pasta.
- Cook until the pasta is tender, approximately 8-10 minutes. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with grated Parmesan and fresh basil, if desired.
- Serve hot with crusty bread or a side salad for a complete meal.

Storing and Freezing
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat over medium heat on the stove, adding a splash of vegetable broth to adjust the consistency.
Freezing Instructions
- Allow the soup to cool completely before transferring it to freezer-safe containers.
- Freeze for up to 3 months. When reheating, thaw in the fridge overnight and warm on the stove. Consider cooking the pasta separately if you plan to freeze the soup to avoid a mushy texture.
Recipe Variations
- Gluten-Free: Substitute pasta with gluten-free options or rice.
- Low-Carb: Replace pasta with spiralized zucchini or skip it altogether.
- Protein Boost: Add cooked chicken or turkey for a heartier meal.
- Spicy: Add a pinch of red pepper flakes for a kick of heat.
FAQs
Can I use fresh tomatoes instead of canned?
Yes! Use about 2 cups of peeled and chopped fresh tomatoes.
What pasta works best for minestrone soup?
Small pasta shapes like ditalini, elbow macaroni, or orzo are ideal.
Can I make this soup vegan?
Absolutely. Simply skip the Parmesan garnish or use a vegan alternative.
Minestrone soup is a timeless classic that’s as delicious as it is nutritious. With its wholesome ingredients and easy preparation, it’s a recipe you’ll want to make again and again. Give it a try and let us know how you customize it to make it your own!
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Classic Minestrone Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
A hearty and wholesome Italian vegetable soup, Minestrone is packed with fresh vegetables, beans, and pasta, making it a perfect one-pot meal for any day. It’s easy to prepare, customizable, and brimming with comforting flavors.
Ingredients
Vegetables and Base:
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups (1 liter) vegetable broth
Add-ins:
- 1 can (15 oz) kidney or cannellini beans, drained and rinsed
- 1 cup (120 g) small pasta (e.g., elbow or ditalini)
Seasonings and Garnish:
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and pepper, to taste
- Grated Parmesan and fresh basil, for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Prepare Soup Base: Stir in zucchini, green beans, diced tomatoes, vegetable broth, basil, and oregano. Bring to a boil, then reduce heat to simmer for 15 minutes.
- Cook Pasta and Beans: Add the drained beans and pasta. Cook for 8-10 minutes or until the pasta is tender. Stir occasionally.
- Season and Serve: Season with salt and pepper. Serve hot with optional grated Parmesan and fresh basil.
Notes
- For a gluten-free version, use gluten-free pasta or substitute with rice.
- If freezing, consider cooking the pasta separately to avoid it becoming mushy.
- Add a splash of vegetable broth when reheating leftovers to restore the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: ~200 per serving (varies depending on pasta and toppings)