Classic Minestrone Soup (Hearty Italian Vegetable Soup)
A rustic, comforting Italian vegetable soup loaded with seasonal vegetables, beans, pasta, and a rich tomato broth. Endlessly adaptable and perfect for using up whatever vegetables you have on hand.
Sauté the aromatics
Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks (the classic Italian soffritto). Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
💡 Pro Tips:
- •The soffritto creates the flavor foundation for the soup.
- •Don't rush this step—softened vegetables add sweetness and depth.
Add tomatoes and build the base
Stir in 2 tablespoons tomato paste and cook for 1 minute to caramelize slightly. Add 1 can diced tomatoes (with their juice), 6 cups vegetable broth, 2 teaspoons dried Italian seasoning, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and bring to a boil over high heat.
💡 Pro Tips:
- •Tomato paste adds concentrated tomato flavor.
- •Bring to a full boil before adding vegetables so they cook evenly.
Add vegetables and simmer
Once boiling, add 1 diced zucchini, 1 cup green beans (cut into 1-inch pieces), and 1 can drained cannellini or kidney beans. Reduce heat to medium-low and simmer, partially covered, for 20 minutes until all the vegetables are tender.
💡 Pro Tips:
- •Add heartier vegetables first—they take longer to cook.
- •Keep the simmer gentle so vegetables don't turn mushy.
Cook the pasta
Add 1 cup small pasta (ditalini, elbow, or small shells) to the soup. Stir well and cook for 8-10 minutes, or according to package directions, until the pasta is al dente. Stir occasionally to prevent sticking.
💡 Pro Tips:
- •Cooking pasta directly in the soup infuses it with flavor.
- •If making ahead, cook pasta separately and add when reheating to prevent mushiness.
Add greens and finish
Stir in 2 cups roughly chopped fresh spinach or kale. Cook for 2-3 minutes until wilted. Remove from heat and discard the bay leaf. Stir in 1/4 cup chopped fresh basil and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
💡 Pro Tips:
- •Add greens at the end so they stay vibrant and don't overcook.
- •Fresh herbs add brightness—don't skip them.
Serve
Ladle the minestrone into bowls. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty Italian bread for dipping.
💡 Pro Tips:
- •Minestrone tastes even better the next day as the flavors meld.
- •For vegan version, omit the Parmesan or use nutritional yeast.
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring cups and spoons
- Ladle
- 💡Minestrone is incredibly flexible—use whatever vegetables are in season. Summer: zucchini, green beans, tomatoes. Winter: cabbage, potatoes, squash.
- 💡For a richer flavor, add a Parmesan rind to the soup while it simmers. Remove before serving.
- 💡Store soup and pasta separately if meal prepping—pasta absorbs liquid and becomes mushy. Add pasta to individual portions when reheating.
Got Leftovers?
Turn what you already have in your fridge into delicious meals. Our AI-powered generator creates personalized recipes from your ingredients.
You Might Also Like
Discover more delicious recipes similar to what you're cooking
