Classic Minestrone Soup is a hearty and healthy bowl filled with colorful veggies, beans, pasta, and a rich tomato broth. It’s the kind of soup that’s both comforting and packed with flavors from carrots, celery, zucchini, and kidney beans, all simmered together with herbs and tender pasta pieces. Every spoonful feels like a little taste of homemade warmth.
I love making minestrone because it’s so easy to customize depending on what veggies I have on hand. Sometimes I swap out the pasta for rice or add extra greens like spinach or kale near the end. It’s also a great way to get a filling meal that feels cozy but isn’t heavy. I always recommend letting it simmer a bit longer so the flavors really come together and the vegetables get nice and tender.
My favorite way to enjoy minestrone is with a slice of crusty bread on the side for dipping. It makes the meal feel a little more special, especially on chilly days. This soup always reminds me of family dinners where everyone gathered around the table, sharing stories and passing bowls back and forth. It’s one of those timeless recipes that feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Olive Oil: Using good-quality olive oil is key for a flavorful base. If you don’t have olive oil, vegetable or avocado oil works well.
Vegetables: Onion, garlic, carrots, celery, zucchini, and potato make the soup hearty. You can swap potato for sweet potato or add other veggies like green beans or bell peppers.
Diced Tomatoes: Canned tomatoes add acidity and depth. Fresh tomatoes can work in season but cook longer to break down.
Pasta: Small pasta like ditalini or elbow macaroni works best. For gluten-free options, try gluten-free pasta or quinoa.
Beans: Kidney beans add protein and texture. Cannellini or chickpeas are tasty substitutes.
Herbs: Dried oregano, basil, and thyme build the classic Italian flavor. Fresh herbs can be used but add later to retain their brightness.
Spinach: Adds color and freshness at the end. You can swap it for kale or Swiss chard.
How Do I Make Sure My Vegetables Are Tender and Flavorful?
Cooking vegetables well is important for a tasty soup. Here’s how I do it:
- Start by sautéing onion and garlic until soft and fragrant—this builds a strong base flavor.
- Add the root vegetables like carrots, celery, and potato next. Cook and stir them a few minutes so they start to soften and absorb flavor.
- After adding tomatoes and herbs, simmer uncovered to let the flavors deepen and the veggies soften properly.
- Keep an eye on the simmer; gentle bubbling is best so the vegetables cook evenly without breaking down too much.
Patience is key here. Slow simmering turns simple vegetables into a rich, comforting soup.
Equipment You’ll Need
- Large soup pot – I use this to cook everything in one place and it’s easy to handle.
- Cutting board and knife – for chopping all the vegetables neatly and safely.
- Measuring spoons and cups – to get the herbs and liquids just right.
- Soup spoon or ladle – for serving and stirring the soup during cooking.
- Grater (optional) – if you want to add freshly grated Parmesan right before serving.
Flavor Variations & Add-Ins
- Use cooked sausage or pancetta instead of beans for extra flavor and protein.
- Swap out spinach for kale, chard, or Swiss chard, which hold up well if added early.
- Add a pinch of red pepper flakes if you like some heat in your soup.
- Toss in cooked small pasta like orzo or gluten-free options for different textures.
Classic Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1 (15 oz) can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- Grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, so you’ll have delicious minestrone soup ready in about 40 minutes total.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until they become soft and smell fragrant, about 3 to 4 minutes.
2. Cook the Vegetables:
Add the diced carrots, celery, zucchini, and potato to the pot. Stir well and cook for 5 to 7 minutes, stirring occasionally until the vegetables start to soften.
3. Add Tomatoes and Herbs:
Stir in the canned diced tomatoes (with their juice), dried oregano, basil, thyme, salt, and pepper. Cook everything together for 2 more minutes so the flavors meld.
4. Simmer the Soup:
Pour in the vegetable broth and bring the pot to a boil. Once boiling, lower the heat and let it simmer uncovered for about 15 minutes, or until the vegetables are tender.
5. Add Pasta and Beans:
Stir in the pasta and the drained kidney beans. Allow everything to simmer for another 8 to 10 minutes until the pasta is cooked just right (al dente).
6. Add Spinach and Finish:
Mix in the fresh spinach and cook for 2 more minutes until it wilts. Taste your soup and add salt and pepper if needed.
7. Serve:
Ladle the soup into bowls, and sprinkle with grated Parmesan cheese and fresh parsley. It’s wonderful served with crusty bread on the side for dipping. Enjoy your warm, comforting bowl of classic minestrone soup!
Can I Use Frozen Vegetables for Minestrone Soup?
Absolutely! Frozen vegetables like carrots, celery, and zucchini work fine. Just add them during the simmering step and adjust cooking time slightly since frozen veggies may cook faster.
How Can I Make Minestrone Soup Gluten-Free?
Simply swap the regular pasta for gluten-free pasta or use quinoa or rice instead. Add these towards the end of cooking and adjust simmer time so they don’t overcook.
Can I Prepare Minestrone Soup Ahead of Time?
Yes! The soup actually tastes better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or microwave.
What’s the Best Way to Store Leftover Minestrone Soup?
Keep leftovers in a fridge-safe container with a tight lid. Minestrone holds well for 3-4 days refrigerated. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
