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See 5 recipes Download free cookbookClassic Minestrone Soup with Vegetables and Pasta
Minestrone Soup
Hearty Italian vegetable soup loaded with seasonal vegetables, beans, and pasta. A comforting, nourishing meal that's perfect for any day.
Prep Time:20 minCook Time:35 minTotal Time:55 minServings:6Difficulty:Easy
Minestrone is the soul of Italian home cooking—a humble yet deeply satisfying soup that brings together whatever fresh vegetables you have on hand. This recipe is my interpretation of the classic, designed to nourish you with every spoonful. The name itself means 'big soup' in Italian, and it's exactly that: substantial, flavorful, and completely unpretentious. It's the kind of dish that tastes better the next day, making it perfect for meal prep.
What I love most about minestrone is its flexibility and the way it celebrates seasonal produce. The combination of tender vegetables, creamy white beans, and delicate pasta in a light tomato broth creates something far greater than the sum of its parts. Whether you're cooking for yourself on a quiet weeknight or feeding a crowd on a chilly evening, this soup delivers warmth, comfort, and genuine Italian flavor that makes everyone feel welcome at the table.
Nutrition (per serving)
Calories:280 kcal
Protein:12 g
Carbs:42 g
Fat:5 g
Directions
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1
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, and sauté for 5 minutes until softened and fragrant.
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2
Stir in minced garlic and cook for 1 minute more until aromatic.
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3
Add diced zucchini and green beans, cooking for another 3-4 minutes until they begin to soften.
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4
Pour in the canned diced tomatoes with their juices and the vegetable broth. Bring to a gentle boil, then reduce heat to medium-low.
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5
Add the drained cannellini beans and small pasta. Season with salt and pepper. Simmer for 15-20 minutes until the pasta is tender and vegetables are cooked through.
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6
Taste and adjust seasoning as needed. Stir in fresh basil just before serving.
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7
Ladle into bowls and top each serving with grated Parmesan cheese. Serve hot with crusty bread.
Ingredients
- Olive oil:2 tbsp
- Yellow onion, diced:1 medium
- Celery, diced:2 stalks
- Carrots, diced:2 medium
- Zucchini, diced:1 medium
- Green beans, cut into 1-inch pieces:1 cup
- Canned diced tomatoes:2 cans (14.5 oz each)
- Vegetable broth:6 cups
- Cannellini beans, drained and rinsed:2 cans (15 oz each)
- Small pasta shapes (ditalini or elbow):1 cup
- Garlic cloves, minced:3 cloves
- Fresh basil:3 tbsp
- Sea salt:1 tsp
- Black pepper:½ tsp
- Parmesan cheese, grated:¼ cup
Tips & Notes
- Save some pasta water before draining—add it to the soup if it becomes too thick.
- Don't add the pasta until right before you plan to serve, or make it fresh daily, as it will continue absorbing broth and become mushy.
- This soup freezes beautifully for up to three months. Freeze it before adding the pasta, then cook fresh pasta when you reheat it.
- Feel free to swap vegetables based on what's in season—this recipe is all about flexibility and using what you love.
- A splash of red wine vinegar stirred in at the end adds wonderful depth and brightness to the broth.
