Classic Minestrone Soup is a warm and hearty dish filled with fresh vegetables, beans, pasta, and a hint of tomato. It’s a colorful and cozy mix that brings lots of textures and flavors into one comforting bowl. This soup is perfect for chilly days or whenever you want something wholesome and filling without any fuss.
I love making minestrone because it’s so easy to customize with whatever veggies you have on hand. I usually toss in carrots, celery, zucchini, and spinach, along with cannellini beans for a creamy touch. The pasta adds a fun chewiness, and the broth is usually packed with garlicky, herby goodness. It’s the kind of soup that tastes like a warm hug, and every spoonful feels like a little celebration of fresh ingredients.
For me, the best way to enjoy this soup is with a slice of crusty bread to dunk right into the bowl. I also like to sprinkle some Parmesan cheese on top for extra flavor. It’s a go-to meal that feels both simple and special, perfect for sharing with family or eating solo while curled up with a good book. Classic Minestrone Soup always reminds me that the best dishes often come from the heart—and just a few good ingredients.
Key Ingredients & Substitutions
Olive oil: This is the base for sautéing and adds a mild, fruity flavor. If you don’t have olive oil, vegetable or avocado oil works well, but avoid strong-flavored oils.
Onions and garlic: They build the soup’s foundation. Yellow onion is my favorite for its balance of sweetness and sharpness. Fresh garlic brings warmth; garlic powder could be a backup.
Vegetables: Carrots, celery, zucchini, and green beans give the soup texture and color. Swap green beans for peas or omit if you prefer. Frozen veggies can work in a pinch.
Beans: Cannellini beans add creaminess and protein. You can substitute with kidney beans, chickpeas, or any white beans you like. Drain and rinse canned beans well for a fresh taste.
Small pasta: Ditalini or small shells are classic choices. You can use elbow macaroni, orzo, or even small whole wheat pasta. Add pasta last to avoid it getting mushy.
Broth: Vegetable broth is great for flavor and depth. You can use chicken broth if you’re not vegetarian. If broth isn’t available, water with added herbs can work.
Leafy greens: Spinach or kale add freshness and nutrients. I love spinach for a tender bite; kale gives a stronger flavor and chew. You can also use Swiss chard or collard greens.
How Do You Sauté Vegetables for Maximum Flavor?
Sautéing onions, carrots, and celery first is key to a tasty minestrone. Here’s how to do it:
- Heat olive oil in a large pot over medium heat until shimmering but not smoking.
- Add diced onions, carrots, and celery – this trio is called soffritto and forms the soup’s flavor base.
- Cook gently for 5-7 minutes, stirring often to soften and lightly brown edges. This brings out natural sweetness.
- Add garlic last, cooking for just 1-2 minutes, as it burns quickly and turns bitter.
Take your time here: low and slow heat develops deep flavors but doesn’t burn the veggies. Using this method sets a great start for your soup.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and handles big batches easily.
- Wooden spoon or spatula – Ideal for stirring vegetables and avoiding scratches on your cookware.
- Measuring cups and spoons – To add the right amount of broth, pasta, and seasonings.
- Chopping board and knives – For prepping all your vegetables safely and quickly.
- Can opener – Needed for canned tomatoes and beans to save time.
Flavor Variations & Add-Ins
- Use diced fresh tomatoes instead of canned for more brightness and flavor.
- Add cooked bacon or pancetta for a smoky, meaty twist.
- Include other greens like Swiss chard or beet greens for different tastes and colors.
- Stir in a splash of balsamic vinegar or a sprinkle of red pepper flakes for extra zing.
How to Make Classic Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped (optional)
- 1 (14-ounce) can diced tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ cup small pasta (such as ditalini or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley leaves, for garnish (optional)
Time You’ll Need:
This soup takes about 10 minutes to prep and around 40 minutes to cook. Overall, plan for about 50 minutes total until your delicious minestrone is ready to enjoy.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook and stir for about 5 to 7 minutes until the veggies start to soften.
2. Add Garlic and More Veggies:
Add minced garlic and cook for another 1 to 2 minutes, until fragrant. Then stir in the diced zucchini and chopped green beans (if you’re using them). Cook everything together for about 3 to 4 minutes.
3. Add Broth, Tomatoes, and Herbs:
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir in the dried oregano and dried basil. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes until the vegetables are tender.
4. Add Beans and Pasta:
Stir in the drained cannellini beans and small pasta. Continue simmering the soup for another 8 to 10 minutes until the pasta is cooked but still firm (al dente).
5. Finish with Greens and Season:
Add the chopped spinach or kale to the pot. Cook for 2 to 3 minutes until the greens are soft and wilted. Taste the soup and add salt and pepper as needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Sprinkle freshly grated Parmesan cheese on top, and garnish with fresh basil or parsley if you like. Pair your minestrone with crusty bread for a cozy meal.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work fine! Just add them a bit earlier in the cooking process to ensure they thaw and cook through properly.
Can I Make Minestrone Soup Ahead of Time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Do I Keep the Pasta from Getting Mushy?
To avoid mushy pasta, add it toward the end of cooking and remove the soup from heat as soon as the pasta is al dente. Alternatively, cook pasta separately and add it just before serving.
Can I Substitute Different Beans?
Yes! Feel free to swap cannellini beans with kidney beans, chickpeas, or any other white beans you like. Just be sure they’re cooked or canned and rinsed well.
