Minestrone Soup is Italy’s beloved vegetable soup that transforms simple, wholesome ingredients into a satisfying meal that warms both body and soul. This rustic dish originated as a way for Italian families to use up whatever vegetables were available in their gardens, making it naturally flexible and forgiving. Our version combines tender vegetables, creamy beans, pasta, and aromatic herbs in a rich tomato-based broth that captures the essence of Italian home cooking. What makes minestrone special is its chunky texture and the way each spoonful delivers a different combination of flavors and textures. This is comfort food at its finest – nutritious, filling, and incredibly satisfying on any day of the year.
Serves: 6 people
Cooking Time: 50 minutes
What You’ll Need
For the soup base:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For the vegetables and beans:
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups fresh spinach, chopped
- 1/2 cup small pasta (like ditalini or elbow macaroni)
For serving:
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves
- Extra olive oil for drizzling
- Crusty bread
Building the Flavor Foundation
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery to the pot. This combination is called a soffritto in Italian cooking and forms the aromatic base of the soup. Cook these vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will turn bitter. Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and develop a richer flavor. This step intensifies the tomato taste and adds depth to the soup.
Creating the Broth
Pour in the diced tomatoes with their juice, breaking up any large pieces with your spoon. Add the vegetable broth, dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes. This allows all the flavors to blend together and creates a rich, aromatic base for your soup.
Adding the Vegetables and Beans
Add the diced zucchini and green bean pieces to the simmering soup. Cook for 10 minutes until these vegetables start to become tender. The zucchini will cook faster than the green beans, so adding them at the same time ensures they finish cooking together.
Stir in both the kidney beans and white beans. The beans add protein and make the soup more filling. Let everything simmer together for another 5 minutes so the beans heat through and absorb some of the soup’s flavors.
Cooking the Pasta
Add the small pasta directly to the soup pot. Cook according to the package directions, usually about 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta will absorb some of the broth and release starch, which helps thicken the soup slightly.
Adding the Final Touches
When the pasta is almost done cooking, add the chopped spinach to the pot. Stir it in and cook for just 2-3 minutes until the spinach wilts and becomes tender. Taste the soup and adjust the seasoning with more salt and pepper if needed. The soup should be thick and hearty, with a rich tomato flavor balanced by the herbs and vegetables.
Serving Your Minestrone
Ladle the hot soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese. The cheese adds a salty, nutty flavor that complements the vegetables beautifully. Garnish with fresh basil leaves and drizzle a little olive oil over the top for extra richness and authentic Italian flair.
Perfect Pairings and Storage
Serve your minestrone with thick slices of crusty bread for dipping and soaking up the delicious broth. This soup actually tastes even better the next day as the flavors continue to develop overnight. Store leftover soup in the refrigerator for up to 4 days. When reheating, you may need to add a little extra broth or water, as the pasta and beans will continue to absorb liquid as the soup sits.
Making It Your Own
The beauty of minestrone lies in its flexibility. Feel free to substitute or add vegetables based on what you have available. Diced potatoes, bell peppers, or corn all work wonderfully. You can also use different types of beans or skip the pasta entirely for a lower-carb version. Some people prefer to cook the pasta separately and add it to individual bowls to prevent it from getting mushy in leftovers. Whatever variations you choose, the key is using good-quality ingredients and letting the natural flavors of the vegetables shine through.
