Name: Italian Minestrone Soup
Prep time: 15 min
Cook time: PT-488970H57M28S
Total time: PT-488970H57M28S
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 medium onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (14–16 oz) can diced tomatoes (with juice); 4 cups vegetable or light broth; 1–2 cups mixed seasonal vegetables (e.g. zucchini, green beans, potatoes); 1 (15 oz) can white beans or cannellini beans, drained and rinsed; 1 cup small pasta (ditalini, small shells, or elbow macaroni); 1–2 cups leafy greens (spinach, kale, Swiss chard), chopped; 1 tsp dried oregano; 1 tsp dried thyme; Salt and freshly ground black pepper, to taste; Fresh parsley (or basil) for garnish; Grated Parmesan cheese (optional, for serving)

Minestrone Soup is a classic Italian vegetable soup packed with seasonal produce, beans, pasta, and herbs. This hearty yet fresh recipe is the ultimate feel-good meal—perfect for a light lunch or a cozy dinner. Whether you’re craving something wholesome, need a meatless option, or want a go-to recipe that’s endlessly adaptable, this minestrone delivers every time.

Why You’ll Love This Recipe

Naturally vegetarian — Filled with plant-based ingredients and easy to make vegan.
One-pot meal — Minimal cleanup, maximum flavor.
Nutrient-dense — Packed with fiber, protein, and vitamins from a variety of vegetables and beans.
Highly customizable — Swap in your favorite veggies, grains, or legumes.
Comforting and filling — Satisfies your hunger without feeling heavy.
Ready in under an hour — Perfect for weeknights or meal prep.
Kid-friendly — Mild flavors and fun pasta shapes make it great for picky eaters.
Budget-friendly — Uses pantry staples and seasonal produce.
Meal-prep winner — Makes great leftovers and reheats well.
Freezer-friendly — Great to batch cook and enjoy later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra-virgin olive oil
yellow onion
carrots
celery
sea salt
black pepper
garlic
diced tomatoes
white beans or kidney beans
green beans
vegetable broth
bay leaves
dried oregano
dried thyme
small pasta (elbows, shells, orecchiette, or ditalini)
fresh parsley
red pepper flakes (optional)
Parmesan cheese (optional, for serving)

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and sliced celery. Season with salt and pepper and sauté for 8 minutes, until softened.
Add the grated garlic and cook for 30 seconds, stirring frequently.
Pour in the diced tomatoes (with their juice), beans, green beans, vegetable broth, bay leaves, oregano, and thyme.
Cover the pot and let the soup simmer for 20 minutes.
Stir in the small pasta and cook uncovered for 10 more minutes, or until the pasta is tender.
Season to taste. Remove bay leaves and stir in the chopped parsley.
Serve hot with a sprinkle of red pepper flakes and grated Parmesan if desired.

Servings and timing

Servings: 4 to 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Gluten-Free: Use gluten-free pasta or a grain like quinoa or rice.
No Pasta: Skip the pasta and add an extra cup of beans or a diced potato.
Extra Greens: Stir in spinach, kale, or Swiss chard during the last 5 minutes.
Different Veggies: Swap green beans for zucchini, yellow squash, or corn.
Fresh Tomatoes: In summer, use diced fresh Roma tomatoes instead of canned.
Spicy: Add more red pepper flakes or a splash of hot sauce.
Rich Broth: Stir in a spoonful of tomato paste or a splash of balsamic vinegar for added depth.
Lentils: Replace beans with green or brown lentils for a protein-packed variation.
Creamy Touch: Add a spoonful of pesto or swirl in cashew cream before serving.
Slow Cooker: Combine all ingredients except pasta and parsley, cook on low for 6 hours. Add pasta 30 minutes before serving.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add broth as needed if the pasta has absorbed too much liquid.
Freezer: Freeze without the pasta for best results. Thaw overnight in the fridge and cook fresh pasta when serving.

FAQs

What is minestrone soup?

Minestrone is a classic Italian vegetable soup made with seasonal vegetables, beans, and pasta or rice. It’s thick, hearty, and traditionally vegetarian.

Can I make this vegan?

Yes. The base soup is vegan. Just skip the Parmesan cheese or use a plant-based version, and optionally top with vegan pesto for extra flavor.

What type of beans are best?

Cannellini, navy, or red kidney beans are all great options. Use one type or mix for variety.

Can I cook the pasta separately?

Yes. Cooking pasta separately prevents it from soaking up too much broth. Add it to the soup just before serving.

Why is my soup too thick?

The pasta releases starch and absorbs liquid. Add more broth or water to thin it to your liking.

Can I use canned green beans?

Fresh is best for texture, but canned or frozen green beans work in a pinch.

How can I add more flavor?

Try a parmesan rind while simmering, a splash of balsamic vinegar, tomato paste, or sautéing the veggies with herbs first.

Is minestrone healthy?

Yes. It’s rich in fiber, vitamins, and plant-based protein, making it a nutritious, low-fat meal option.

Can I use crushed tomatoes instead of diced?

Absolutely. Crushed tomatoes will make the broth thicker and richer.

Is this soup freezer-friendly?

Yes, but it’s best to freeze without the pasta. Add freshly cooked pasta when reheating.

Conclusion

This Minestrone Soup is a celebration of vegetables, herbs, and comforting flavors in one nourishing pot. With its flexibility and wholesome ingredients, it’s no wonder this Italian classic has stood the test of time. Whether you’re making a weeknight dinner, prepping meals for the week, or feeding a crowd, this recipe has you covered. Serve it with crusty bread, and you’ve got a meal that’s both hearty and heartwarming.