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Italian Minestrone Soup

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Italian Minestrone Soup is a robust and flexible vegetable-based soup from Italy, traditionally made with whatever seasonal vegetables, beans, and small pasta or rice you have on hand. It features a savory tomato-based broth, a flavorful soffritto (onion, carrot, celery), and a comforting mix of legumes, greens, and starches. The result is a warm, nourishing, and versatile soup that can serve as a starter or a meal on its own.

  • Author: Tina
  • Prep Time: 15 mins
  • Cook Time: 35–40 mins
  • Total Time: 50–55 mins
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened and aromatic, about 5–7 minutes.
  2. Add the garlic, oregano, and thyme, and cook for another minute, stirring, until fragrant.
  3. Add the diced tomatoes (with their juice), the broth, and the mixed vegetables (e.g. zucchini, potatoes, green beans). Bring to a gentle boil.
  4. Once boiling, reduce heat to a simmer. Cover and cook until the vegetables are almost tender, about 15–20 minutes.
  5. Stir in the beans and the small pasta. Continue simmering, uncovered, until the pasta is al dente (about 8–10 more minutes), stirring occasionally so it doesn’t stick.
  6. About 2–3 minutes before the end, add the leafy greens. Stir to wilt them into the soup.
  7. Remove from heat, adjust salt and pepper to taste. If desired, stir in a splash of extra-virgin olive oil.
  8. Ladle into bowls, garnish with fresh parsley (or basil) and a sprinkle of Parmesan cheese, if using.

Notes

  • The beauty of minestrone is its flexibility — you can substitute or omit vegetables depending on season or what you have.
  • To make ahead: cook without pasta, then reheat and stir in freshly cooked pasta when serving so it doesn’t get too soggy.
  • If you want a thicker texture, mash a few of the cooked beans or vegetables against the side of the pot and stir them in.
  • For extra flavor, you can add a Parmesan cheese rind to the soup while it simmers (remove before serving).
  • Leftovers keep well; store in airtight containers and reheat gently over low heat.

Nutrition

Find it online: https://cheftinaskitchen.com/italian-minestrone-soup/