Classic Minestrone Soup is the kind of hearty, colorful soup that brings a little bit of everything to the table. With tender beans, fresh veggies like carrots, celery, and tomatoes, and small pasta pieces all swimming together in a flavorful broth, it’s a comforting dish that feels wholesome and satisfying. It’s easy to see why this soup has been a favorite for generations.
I love making this soup when I want something filling but fresh. What’s really great about Minestrone is how flexible it is—you can use whatever veggies you have on hand. I always add a sprinkle of Parmesan cheese on top and sometimes a drizzle of good olive oil just before serving. It really makes those flavors pop and gives it a little extra comfort.
Serving Classic Minestrone Soup with crunchy bread or garlic toast is my go-to way to enjoy it. It’s perfect for a cozy dinner on a chilly evening or even as a lunch that will keep you satisfied through the afternoon. Whenever I eat it, I feel like I’m getting a little hug in a bowl, which is just what good soup should do.
Key Ingredients & Substitutions
Vegetables: Onion, carrots, celery, zucchini, and green beans give the soup its rich texture and flavor. If you don’t have fresh green beans, frozen work well too. Potatoes add heartiness, but you can swap them for sweet potatoes for a twist.
Beans: Kidney beans are classic here because they hold their shape well. Cannellini or navy beans work great if you prefer a milder taste or find them easier to digest.
Pasta: Small shapes like ditalini or elbow macaroni fit nicely in the soup and cook quickly. Feel free to swap with orzo, small shells, or even rice for a gluten-free option.
Greens: Spinach or kale adds freshness at the end. Baby spinach wilts quickly, while kale gives a bit more texture and bite. If you like, you can add Swiss chard instead.
Herbs & Seasonings: Dried oregano and basil bring the classic Italian flavor. Fresh herbs can be swapped in towards the end if you prefer fresher notes. Parmesan cheese on top adds a lovely salty finish but is optional for a vegan version.
How Can I Make the Vegetables Just Right Without Losing Their Texture?
The key is to cook the vegetables in stages and keep an eye on timing:
- Start with sautéing the onion and garlic till soft and fragrant to build flavor.
- Add root vegetables like carrots and potatoes next; they take longer to soften.
- Add quicker-cooking veggies like zucchini and green beans later, so they stay tender but not mushy.
- Simmer with broth to let flavors meld but don’t overcook; vegetables should still have a slight bite.
- Add the leafy greens last, just a few minutes before serving, so they stay bright and nutritious.
This way, you get a nice balance of textures from all the veggies — soft but not falling apart, making your minestrone soup hearty and pleasant to eat every time.
Equipment You’ll Need
- Large soup pot – I prefer a big pot because it holds all the ingredients comfortably and heats evenly.
- Wooden spoon or ladle – ideal for stirring the soup and serving it easily.
- Measuring spoons and cups – help you add herbs and liquids accurately for great flavor.
- Knife and cutting board – for chopping vegetables quickly and safely.
- Can opener – to easily open canned tomatoes and beans.
- Stove and stove timer – for controlling heat and timing the simmering stages.
Flavor Variations & Add-Ins
- Swap kidney beans for chickpeas or cannellini beans for a different texture and flavor profile.
- Add chopped cooked sausage or pancetta for extra heartiness and a meaty boost.
- Mix in cooked pasta shells or small rice instead of the suggested pasta for a different bite.
- Try finishing with a splash of balsamic vinegar or a sprinkle of red pepper flakes for a tangy or spicy twist.
Classic Minestrone Soup
Ingredients You’ll Need:
Vegetables & Beans:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
Broth & Seasoning:
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Pasta & Greens:
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups fresh spinach or kale, chopped
To Serve:
- Grated Parmesan cheese
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This classic minestrone soup takes about 10 minutes to prepare and about 30 minutes to cook. So, within about 40 minutes, you’ll have a warm, filling soup ready to enjoy. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking and stirring until they are soft and fragrant, about 3-4 minutes.
2. Cook Vegetables:
Add the diced carrots, celery, potato, zucchini, and green beans to the pot. Stir occasionally and cook until the vegetables start to soften, about 5 minutes.
3. Add Tomatoes, Beans & Broth:
Pour in the diced tomatoes with their juices, kidney beans, and vegetable broth. Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the vegetables are tender.
4. Cook Pasta:
Add the small pasta into the simmering soup. Cook according to the package directions, usually about 8-10 minutes, until the pasta is just tender.
5. Stir in Greens:
Add the chopped spinach or kale to the pot. Cook for another 2-3 minutes until the greens have wilted and are tender.
6. Season & Serve:
Taste the soup and add more salt and pepper if needed. Ladle the hot soup into bowls and sprinkle with grated Parmesan cheese and chopped fresh parsley, if you like. Serve with crusty bread or garlic toast for a wonderful meal.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work well and can save prep time. Just add them a bit earlier in the cooking process since they tend to release more water. Adjust simmering time as needed to avoid a watery soup.
What Can I Use Instead of Kidney Beans?
You can substitute cannellini beans, navy beans, or chickpeas. Make sure to rinse and drain canned beans before adding. For dried beans, soak and cook them in advance.
Can I Make Minestrone Soup Ahead of Time?
Absolutely! Minestrone tastes even better the next day when the flavors meld. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving.
How Do I Keep the Pasta from Getting Mushy?
Cook the pasta separately and add it to individual bowls when serving, or add pasta to the soup right before eating. This helps keep it from overcooking and becoming mushy if storing leftovers.
