Classic Minestrone Soup
4
servings20
minutes35
minutes393
kcal55
minutesA comforting Italian minestrone soup, full of seasonal vegetables, beans, pasta, and rich tomato broth. This one-pot meal is perfect for lunches or dinners, and it’s flexible — you can adapt ingredients based on what you have. Serve with crusty bread and freshly grated cheese for a satisfying meal.
Ingredients
- Base & Aromatics
2 tbsp extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
3 cloves garlic, minced
- Vegetables & Beans
1 medium potato, peeled and cubed
1 zucchini, chopped
1 cup broccoli florets
1 cup baby spinach or kale, roughly chopped
1 can (15 oz) cannellini beans, drained & rinsed
1 cup frozen peas
- Tomatoes & Liquids
1 can (14–15 oz) diced tomatoes (with juice)
2 tbsp tomato paste
5 cups vegetable broth or water
Optional: 1 Parmesan rind (if available)
- Pasta & Seasoning
1 cup small pasta (like ditalini, small shells, or broken spaghetti)
1 tsp dried basil
1 tsp dried oregano
Salt & freshly ground black pepper, to taste
Pinch red pepper flakes (optional)
- Garnish
Fresh basil or parsley
Grated Parmesan or Pecorino cheese (optional)
Instruction
- Prep the vegetables
Wash, peel, and dice onion, celery, carrots, garlic, potato, zucchini, broccoli, and greens. Drain and rinse the beans. - Sauté aromatics
n a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and carrots. Cook for about 4–5 minutes, stirring, until vegetables begin to soften. Then stir in garlic and cook for 1 minute until fragrant - Add tomato base
Stir in tomato paste, cooking it for 1–2 minutes to deepen its flavor. Then add diced tomatoes (with juice), mixing well with vegetables. - Simmer the vegetables
Add cubed potato, zucchini, broccoli, and vegetable broth (or water). If using a Parmesan rind, add it now. Season with dried basil, oregano, salt, pepper, and (if using) red pepper flakes. Bring to a gentle boil, then reduce heat, cover partially, and simmer for 15–20 minutes until vegetables are nearly tender. - Add beans
Add the cannellini beans and frozen peas. Stir gently. Continue simmering for another 5 minutes. - Cook the pasta
Add the small pasta directly into the soup. Stir occasionally and cook until pasta is al dente (usually 7–10 minutes, depending on type). If the soup thickens too much, add extra water or broth to reach desired consistency. - Finish with greens
In the last 2–3 minutes, stir in the chopped spinach or kale. Let it wilt into the soup. Remove the Parmesan rind (if used). - Serve
Ladle the soup into bowls. Garnish with chopped fresh basil or parsley and grated cheese (if using). Serve hot with crusty bread.
Notes
- Beans choice: If you don’t have cannellini beans, you can substitute with borlotti, kidney, or navy beans.
- Vegetable swaps: Seasonal vegetables like green beans, cauliflower, bell pepper, or butternut squash can work too — just adjust cooking time.
- Make it creamier: Blend about 1–2 cups of the soup (beans + veggies) and return the puree into the pot to thicken naturally.
- Slow-cooker option: Add all ingredients except pasta and greens into a slow cooker, cook 4–6 hours on low, then stir in pasta and greens in the last 30 minutes.
- Avoid overcooking pasta: If planning leftovers, cook pasta separately and add at serving time to prevent sogginess.
Storage & Freezing
- Refrigerator: Let soup cool completely. Store in airtight container for up to 3–4 days.
- Freezer: Freeze without the pasta (pasta can turn mushy). Use freezer-safe containers for up to 2 months.
- Reheating: Reheat on stove over medium heat. If too thick, add broth or water. For frozen, thaw overnight in fridge before reheating.
Frequently Asked Questions (FAQ)
Q: Can I use dried beans instead of canned?
A: Yes. Soak dried beans overnight, then cook until tender before adding to your soup.
Q: Is minestrone always vegetarian?
A: Traditionally yes, but some versions include pancetta or ham for added flavor. For a vegetarian version, skip those.
Q: Can I make this gluten-free?
A: Sure — use gluten-free pasta or skip the pasta and serve with more vegetables or beans.
Q: Why is comparing minestrone recipes tricky?
A: Because minestrone has no fixed formula — it’s a “whatever’s-in-season” soup. The essence is a mix of vegetables, legumes, a broth, and often pasta or rice.
Leave a Reply