Minestrone is a traditional Italian vegetable soup that’s thick, comforting, and brimming with flavor. Made with seasonal vegetables, beans, pasta or rice, and a rich tomato broth, it’s a flexible and filling dish that works well year-round. Perfect as a main course or a starter, minestrone is best served warm with crusty bread. This recipe serves 4 to 5 people.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, chopped
1 cup green beans, chopped
1 can (400g) diced tomatoes
1 can (400g) kidney beans or cannellini beans, drained and rinsed
4 cups vegetable broth
1/2 cup small pasta (like elbow, ditalini, or shells)
1 teaspoon dried oregano or Italian seasoning
Salt and black pepper to taste
Fresh parsley or basil for garnish
Grated Parmesan cheese (optional)
How to Make Minestrone
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until the vegetables start to soften.
Stir in garlic and cook for another minute.
Add the zucchini, green beans, diced tomatoes (with juices), and drained beans. Stir to combine.
Pour in the vegetable broth, season with oregano, salt, and pepper, and bring to a boil.
Lower the heat and let the soup simmer gently for 15–20 minutes until the vegetables are tender.
Stir in the pasta and cook for another 8–10 minutes, or until the pasta is cooked through.
If the soup becomes too thick, add a splash of broth or water.
Taste and adjust seasoning as needed.
Serve hot, topped with fresh herbs and a sprinkle of Parmesan if desired.
Serving Suggestions
Pair minestrone with toasted bread, garlic toast, or a simple salad. It also stores well for a few days and tastes even better the next day.
Minestrone is warm, filling, and packed with nutrition. Whether you’re using up leftover vegetables or planning a hearty soup night, this dish delivers on flavor and comfort every time.
