Classic Minestrone Soup is a hearty and colorful mix of vegetables, beans, pasta, and a rich tomato broth that feels like a warm hug in a bowl. It’s full of tasty bits like zucchini, carrots, celery, and kidney beans, all simmered together until everything melds into a comforting, filling meal.
I love making this soup because it’s so flexible—you can toss in whatever veggies you have on hand, and it always turns out great. I usually add a sprinkle of Parmesan cheese on top and a sprinkle of fresh herbs when serving; it really lifts the flavors and makes it feel extra cozy. Plus, it’s one of those recipes that tastes even better the next day, so making a big pot is always a good idea.
My favorite way to enjoy Classic Minestrone Soup is with some crusty bread or a simple green salad on the side. It’s the perfect meal for chilly days when you just want something simple, nourishing, and filling that makes you feel good inside and out. Whenever I serve it, everyone always asks for seconds!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing your veggies. Extra virgin olive oil adds great flavor, but any neutral oil like avocado or canola works if you need a milder taste.
Onion & Garlic: These build the soup’s flavor. If you’re short on fresh garlic, garlic powder can be a substitute—just use about 1/4 teaspoon per clove.
Vegetables: Carrots, celery, potato, and zucchini are classic choices. Feel free to swap zucchini for yellow squash or add green beans. Potatoes add heartiness, but you can leave them out for less starch.
Beans: Cannellini beans are traditional, but navy or great northern beans work well. For a quicker version, use canned beans. Rinse them to cut down on sodium.
Tomatoes & Broth: Canned diced tomatoes give that bright tomato base. Low-sodium vegetable broth lets you control salt better, but chicken broth is fine if you’re not vegan.
Pasta: Small shapes like ditalini or elbow macaroni are ideal. If gluten-free, try rice or corn pasta, but add it later to avoid it getting mushy.
Greens: Spinach or kale add color and nutrition. I love kale for its texture, but spinach cooks faster and is milder.
How Do You Get a Perfectly Balanced Minestrone Soup?
The trick is layering flavors and timing ingredients to keep textures distinct:
- Sauté aromatics: Cook the onion and garlic slowly so they soften and release their flavor without browning.
- Add veggies stepwise: Start with firmer veggies like carrots and celery, then add softer ones later to prevent mushiness.
- Simmer gently: Letting the soup simmer covered helps meld flavors without losing too much liquid.
- Cook pasta separately or late: Adding pasta last keeps it from overcooking and turning mushy.
- Add greens last: They wilt quickly and taste best bright and fresh rather than overcooked.
- Adjust seasoning at the end: Salt and pepper can concentrate as the soup reduces, so wait until the end to taste.
Equipment You’ll Need
- Large soup pot – I use it because it gives enough space for all the veggies and broth to simmer together smoothly.
- Wooden spoon or ladle – it’s perfect for stirring everything without scratching the pot or breaking up the vegetables.
- Measuring spoons and cups – handy for keeping your ingredients balanced, especially with spices and liquids.
- Knife and chopping board – essential for preparing your veggies quickly and safely.
- Can opener – needed for the diced tomatoes and beans, making prep faster and easier.
Flavor Variations & Add-Ins
- Protein boost: Add cooked sausage, shredded chicken, or meatballs for extra heartiness and flavor.
- Cheese: Sprinkle grated Pecorino Romano or Parmesan on top for a salty, savory finish.
- Extra veggies: Toss in green beans, peas, or leftover cooked squash to customize with your favorite seasonal produce.
- Spices: Add a pinch of red pepper flakes or smoked paprika to give the soup a subtle kick or smoky note.
Classic Minestrone Soup
Ingredients You’ll Need:
Vegetables & Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 1 zucchini, diced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
Protein & Pasta:
- 1 (15 oz) can cannellini beans or white beans, drained and rinsed
- 1 cup small pasta shapes (like ditalini or elbow macaroni)
Greens & Seasonings:
- 1 cup fresh spinach or kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
To Serve:
- Grated Parmesan cheese
- Crusty bread
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 35 minutes to cook, so around 45 minutes total. It’s a great one-pot meal that’s simple to prepare and fills your kitchen with delightful aromas!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until it turns translucent. Then add the minced garlic and cook an additional minute until fragrant.
2. Cook the Vegetables:
Add the carrots, celery, potato, and zucchini to the pot. Stir occasionally and cook for about 5 minutes until the vegetables start to soften.
3. Add Tomatoes and Herbs:
Pour in the canned diced tomatoes with their juices. Sprinkle in the dried oregano and basil, then stir everything together well.
4. Simmer the Soup:
Add the vegetable broth, increase the heat to bring it to a boil, then reduce to low. Cover the pot and let it simmer gently for about 20 minutes until the vegetables are tender.
5. Add Beans and Pasta:
Stir in the drained cannellini beans and pasta. Cook uncovered for about 10 minutes, or until the pasta is nicely al dente.
6. Finish With Greens and Seasoning:
Add the chopped spinach or kale and cook for 2 to 3 more minutes until they’re just wilted. Taste the soup, then season with salt and pepper as you like. Remove the pot from heat.
7. Serve and Enjoy:
Spoon the soup into bowls, sprinkle generously with grated Parmesan cheese, and serve with fresh crusty bread on the side. Dig in while it’s warm and comforting!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables can be used to save time. Just add them a little later in the cooking process since they cook faster than fresh—usually in the last 10-15 minutes of simmering.
Can I Make Minestrone Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. Minestrone also freezes well—cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make Minestrone Soup Gluten-Free?
Yes! Simply swap the pasta for a gluten-free variety or omit it altogether. You can add extra beans or veggies to keep the soup hearty and satisfying without pasta.
