Looking for a cozy, wholesome, and vegetable-packed meal that’s as satisfying as it is nourishing? This Minestrone Soup has you covered. It’s a rustic Italian favorite loaded with colorful vegetables, creamy beans, and tender pasta — all simmered in a rich, tomato-based broth seasoned with aromatic herbs. 🌿
Whether you enjoy it as a meatless main dish or a comforting starter, this soup is a perfect way to warm up while getting a healthy dose of fiber, plant-based protein, and classic Mediterranean flavor.
Why You’ll Love This Minestrone 💡
✅ One-Pot Wonder – Easy cleanup and loaded with flavor
✅ Naturally Vegetarian – Hearty without the need for meat
✅ Packed with Veggies – Nutritious and filling 🥕🥬
✅ Budget-Friendly & Flexible – Use what you have on hand
✅ Perfect for Meal Prep – Flavors get even better the next day!
Ingredients You’ll Need 🛒
- 3 tablespoons olive oil – For a flavorful sauté base
- 1 medium yellow onion, chopped – Aromatic start 🧅
- 3 medium carrots, sliced – Sweet and earthy 🥕
- 3 ribs celery, chopped – Adds crunch and depth
- 2 medium Yukon gold potatoes, unpeeled and diced – Adds creaminess 🥔
- 4 cloves garlic, minced – Savory richness 🧄
- 1 teaspoon each: dried oregano, dried basil, Italian seasoning – Classic herbs 🌿
- 1 teaspoon salt + ½ teaspoon black pepper, or to taste
- ¼ cup tomato paste – Intensifies the tomato base 🍅
- 6 cups low-sodium vegetable broth – The heart of the soup
- 1 (28 oz) can fire-roasted diced tomatoes – Adds smoky depth
- 1 medium zucchini, chopped – Bright and tender
- ¾ cup dry pasta – Small shapes like ditalini, elbows, or shells 🍝
- 1 (15 oz) can cannellini or kidney beans, drained and rinsed 🫘
- Grated Parmesan cheese, for serving (optional but delicious!) 🧀
✨ Optional Add-ins:
– Fresh or frozen green beans
– Baby spinach (stir in at the end)
– Frozen peas or sweet corn
– Cooked barley, farro, or brown rice instead of pasta
– Red chili flakes for heat
How to Make It 🧑🍳
Step 1: Sauté the Aromatics
In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 8 minutes, stirring often, until soft and fragrant.
Step 2: Add Potatoes, Garlic & Spices
Add diced potatoes, garlic, oregano, basil, Italian seasoning, salt, pepper, and tomato paste. Cook 2 minutes, stirring, to bloom the herbs and caramelize the paste.
Step 3: Build the Broth
Pour in the vegetable broth and diced tomatoes. Add zucchini. Stir and bring to a boil. Reduce to a gentle simmer, cover, and cook 20 minutes, until veggies are nearly tender.
Step 4: Stir in Pasta & Beans
Add the pasta and drained beans. Simmer 8–12 minutes, stirring occasionally, until pasta is al dente and vegetables are fully cooked.
Step 5: Taste & Serve
Remove from heat. Taste and adjust seasoning. Serve hot, topped with grated Parmesan if desired, and pair with crusty bread for a full meal. 🥖✨
Pro Tips & Variations 💡
- Use seasonal veggies – Squash, sweet potatoes, or kale work beautifully
- Make it vegan – Just skip the cheese or use plant-based Parmesan
- Avoid mushy pasta – Cook pasta separately and add just before serving
- Going gluten-free? Use GF pasta or grains like quinoa
- Creamy twist: Stir in a spoonful of pesto before serving 🌱
Storage & Freezing 🧊
- Fridge: Store leftovers in an airtight container for up to 3–4 days
- Freezer: Let cool completely, then freeze for up to 3 months
- Reheat: Warm on stovetop over low heat; add a splash of broth if too thick
📦 Tip: Freeze in individual portions for quick weeknight meals!
Serving Suggestions 🍽️
- Pair with: Garlic bread, focaccia, or a green salad 🥗
- Add toppings: Parmesan, chili flakes, a swirl of olive oil
- Make it a full meal: Add plant-based sausage, white beans, or leftover roasted chicken
FAQs About Minestrone Soup ❓
Q: Can I use canned beans?
A: Yes! Rinse and drain them before adding in with the pasta.
Q: What kind of pasta works best?
A: Small shapes like elbows, ditalini, or shells cook evenly and hold broth well.
Q: Can I cook pasta separately?
A: Absolutely—especially helpful if you plan to store leftovers to avoid soggy noodles.
Q: Is this soup vegan?
A: It is, as long as you skip the cheese or use a plant-based version.
Q: Can I use fresh tomatoes?
A: Yes—use about 4 cups chopped and simmer longer to break them down.
Final Thoughts 🍲💬
Minestrone Soup is more than just a vegetable soup—it’s a nourishing bowl of tradition, comfort, and adaptability. With its vibrant mix of veggies, beans, and pasta, it feels as good as it tastes: rustic, hearty, and full of character. 💚
Whether you’re feeding your family, cooking for the week ahead, or simply craving something warm and satisfying, this soup delivers. It’s affordable, flexible, and a great way to use up whatever’s in your fridge. And the best part? The flavors only deepen with time, making it a meal that keeps on giving. 🍽️
You can keep it classic or play around with seasonal produce, grains, and toppings. However you serve it, Minestrone is a timeless dish that brings people together around the table — one spoonful at a time. 🇮🇹🥣
Short version
Minestrone Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 medium carrots sliced into ¼-inch thick rounds or half rounds
- 3 ribs celery chopped
- 2 medium Yukon gold potatoes unpeeled chopped into ½-inch pieces, approximately ½ pound of potatoes
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup tomato paste
- 6 cups low sodium vegetable broth
- 28 ounce can fire roasted diced tomatoes
- 1 medium zucchini chopped into ½-inch pieces
- ¾ cup dry short pasta shapes such as ditalini small shells or elbow pasta
- 15 ounces cannellini beans kidney beans or small white beans rinsed and drained
- grated Parmesan cheese optional for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped onion, diced carrot, and sliced celery. Cook the vegetables, stirring frequently, for about 8 minutes or until they have softened and begun to release their natural sweetness. This trio forms the aromatic base of the soup and builds a rich foundation of flavor.
- Next, add the diced potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, black pepper, and tomato paste. Stir everything together well and let it cook for about 2 minutes. This helps the tomato paste caramelize slightly and brings out its deep, savory flavor while allowing the spices to bloom in the hot oil.
- Pour in the vegetable broth, followed by the fire-roasted diced tomatoes and chopped zucchini. Stir to combine and bring the mixture to a boil over medium-high heat. Once it begins to boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes so the flavors can meld and the vegetables begin to soften.
- After the soup has simmered, stir in the pasta and drained beans. Continue simmering the soup, covered, for another 8 to 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is just al dente and all the vegetables are fully tender. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, with a generous sprinkle of grated Parmesan cheese on top if desired. This hearty and comforting dish makes a satisfying meal on its own or paired with crusty bread.
Notes
This recipe is very flexible and works beautifully with a variety of vegetables. You can swap or add in fresh or frozen green beans, baby spinach, shredded cabbage, diced butternut squash, sweet potatoes, yellow squash, or peas. If you’re using spinach, add it at the very end of the cooking process so it wilts gently without overcooking. Frozen peas can go into the pot at the same time as the pasta and beans, since they only need a few minutes to heat through.
If you want to change up the base, feel free to use whole grains like brown rice, pearl barley, or farro instead of pasta. Keep in mind that brown rice takes longer to cook, so you should add it earlier—along with the broth, tomatoes, and zucchini—so it has time to soften. For barley or farro, it’s best to cook them separately in their own pot of water and then stir them into the finished soup. This prevents the grains from soaking up too much liquid and keeps the broth nice and balanced.
