Classic Minestrone Soup: A Hearty Italian Recipe for Comfort and Flavor

Hearty Italian Minestrone Soup: A Comforting Bowl of Goodness

A classic minestrone soup is the ultimate comfort food that brings together the best of Italian cuisine with a hearty mix of vegetables, beans, pasta, and aromatic herbs. This traditional soup has been warming souls for generations and remains a favorite in households around the world.

This robust minestrone soup combines fresh seasonal vegetables, cannellini beans, and tender pasta in a rich tomato broth. Infused with aromatic herbs and a drizzle of quality olive oil, this soup is both nutritious and satisfying. Perfect for weeknight dinners or weekend gatherings, it’s a one-pot wonder that improves with time!

Why This Minestrone Soup Recipe Works

What makes this minestrone soup special is its perfect balance of flavors and textures. The key is building layers of flavor:

• Base aromatics – onions, carrots, and celery (the Italian soffritto) create a flavor foundation
• Tomato-rich broth – provides depth and slight acidity
• Fresh herbs – rosemary, basil, and thyme add aromatic complexity
• Texture variety – tender vegetables, hearty beans, and al dente pasta create a satisfying mouthfeel
• Finishing touches – quality olive oil and freshly grated Parmesan elevate the entire dish

Ingredients for Perfect Minestrone Soup

• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 can (14.5 oz) diced tomatoes with juice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups vegetable broth (or chicken broth for non-vegetarians)
• 2 cups chopped fresh spinach
• 1 cup small pasta (ditalini, orzo, or small shells)
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh basil leaves, torn
• Freshly grated Parmesan cheese, for serving

How to Make the Best Minestrone Soup

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Stir in the zucchini, green beans, dried herbs, and bay leaf. Season with a pinch of salt and pepper to help vegetables release their flavors. Cook for 3-4 minutes, stirring occasionally.
4. Add the diced tomatoes with their juice and tomato paste. Stir to combine, allowing the tomato paste to coat the vegetables evenly.
5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6. Add the cannellini and kidney beans. Simmer uncovered for an additional 10 minutes.
7. Meanwhile, cook the pasta separately according to package instructions until just al dente. Drain and set aside. (Cooking pasta separately prevents it from absorbing too much broth and becoming mushy.)
8. When the soup has simmered for the full time, add the chopped spinach and stir until wilted, about 1 minute.
9. Add the cooked pasta to the soup. Taste and adjust seasoning with salt and pepper as needed.
10. Remove from heat, discard the bay leaf, and stir in the fresh basil leaves.
11. Ladle the hot soup into bowls. Drizzle each serving with a little olive oil and sprinkle with freshly grated Parmesan cheese before serving.

Chef’s Tips for Amazing Minestrone

• Seasonal adaptability: Feel free to use whatever vegetables are in season – summer squash, pumpkin, potatoes, or cabbage all work well.
• Parmesan rind: Add a Parmesan cheese rind to the simmering soup for incredible depth of flavor. Remove before serving.
• Make ahead: This soup tastes even better the next day when the flavors have had time to develop.
• Pasta storage: If not serving immediately, store cooked pasta separately from the soup to prevent it from becoming soggy.
• Freezing: Freeze portions without the pasta for up to 3 months. Add freshly cooked pasta when reheating.

Serving Suggestions

This minestrone soup is a meal in itself, but pairs beautifully with:

• A crusty Italian bread or garlic bread for dipping
• A simple green salad dressed with olive oil and balsamic vinegar
• A glass of medium-bodied Italian red wine like Chianti or Sangiovese

Nutritional Information

Common Questions About Minestrone Soup

Can I make minestrone soup in a slow cooker?

Absolutely! Sauté the aromatics first, then combine all ingredients except pasta, spinach, and fresh basil in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta, spinach, and basil in the last 30 minutes.

Is minestrone soup vegetarian?

This recipe is vegetarian when made with vegetable broth. For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.

How can I make this soup gluten-free?

Simply substitute the regular pasta with gluten-free pasta or leave it out entirely and add extra beans for protein.

Can I use canned vegetables instead of fresh?

While fresh vegetables provide the best flavor and texture, you can use canned vegetables in a pinch. Just be sure to adjust cooking times accordingly as canned vegetables only need to be heated through.

Why You’ll Love This Homemade Minestrone Soup Recipe

This classic minestrone soup is the perfect balance of nutritious and satisfying. Loaded with vegetables, beans, and pasta in a flavorful tomato broth, it’s a complete meal that’s economical, adaptable to what you have on hand, and absolutely delicious. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this versatile soup is sure to become a regular in your recipe rotation.

Recipe adapted from All Recipes