I absolutely love sharing this Classic Minestrone Soup Recipe because it’s one of those comforting dishes that feels like a big, warm hug in a bowl. Whenever the weather turns chilly or when I need a hearty meal that’s packed with veggies and flavor, this soup never lets me down. You’ll find that it’s perfect for dinner parties, weeknight meals, or even meal prep—it just works all year round.
What makes this Classic Minestrone Soup Recipe really special is how it blends fresh vegetables, herbs, and beans into a luscious tomato broth, making it both nutritious and delicious. I used to struggle with getting the balance just right, but once I found the rhythm in sautéing the veggies and simmering everything together, it became a family favorite that I’m thrilled to share with you.
Why You’ll Love This Recipe
- Hearty & Healthy: Packed with fresh vegetables, beans, and herbs that nourish without feeling heavy.
- Easy to Customize: You can easily swap or add ingredients to suit what you have on hand or your taste preferences.
- Perfect for Any Occasion: Whether it’s a cozy night in or a casual gathering, this soup shines.
- Saves Time: Quick to prepare and great for leftovers, making dinner time less stressful.
Ingredients You’ll Need
These ingredients come together to create that classic minestrone flavor you’re craving. I recommend choosing fresh, firm veggies and a good-quality vegetable stock for the best results.
- Olive oil: Look for extra virgin for a rich, fruity flavor that’s perfect for sautéing.
- Yellow onion: Adds sweetness and depth when sautéed gently.
- Celery: Gives a subtle aromatic crunch, balancing sweetness from carrots.
- Carrots: For natural sweetness and color, diced to cook evenly.
- Zucchini: A light, tender vegetable that softens beautifully without overpowering.
- Yellow squash: Similar to zucchini; it adds variety in texture and mild flavor.
- Garlic: Minced for an aromatic kick that infuses the soup.
- Tomato paste: Concentrated tomato flavor that thickens and deepens the broth.
- Diced tomatoes (canned): Use good quality – they make the broth rich and vibrant.
- Vegetable stock: Unsalted gives you control over saltiness and flavor.
- Kosher salt: To season and enhance flavors without overdoing it.
- Rosemary sprigs: Fresh herbs add earthy aroma, remove before serving.
- Bay leaf: Classic for soups, adding subtle complexity.
- Oregano (fresh or dried): Adds classic Italian herb flavor, use freshly chopped if possible.
- Red kidney beans: Protein-packed and hearty, rinse well to reduce sodium.
- Green beans: Adds a pop of color and crunch when added at the end.
- Black pepper: Freshly ground for balanced, gentle heat.
- Ditalini pasta: Small pasta that holds up well in soup – don’t overcook it!
- Parsley: Fresh chopped for garnish and fresh herb brightness.
Variations
I love how flexible this Classic Minestrone Soup Recipe is—you can really play around with it to fit your fridge and diet. Don’t be afraid to swap ingredients or add your own twist to make it your own personal favorite.
- Vegetable Swaps: I sometimes swap zucchini or yellow squash for chopped potatoes or kale when I want a heartier bite.
- Protein Boost: Adding cooked Italian sausage or pancetta can turn this into an even more filling meal.
- Gluten-Free: Use gluten-free pasta or skip it altogether for a low-carb, hearty soup.
- Spice It Up: A pinch of red pepper flakes adds a nice subtle heat I’ve come to enjoy on chilly days.
How to Make Classic Minestrone Soup Recipe
Step 1: Sauté the Vegetables to Build Your Flavor Base
Start by heating your olive oil in a large Dutch oven or stockpot over medium-high heat. Once shimmering, toss in the onions, celery, and carrots. I like to cook these until they’re just starting to brown, about 5 minutes, because that extra caramelization adds a subtle sweetness that makes the soup so satisfying. Then, add the zucchini and yellow squash, giving them about 2 minutes to soften up but still hold some texture. Finally, toss in the minced garlic and let it sauté for just 30 seconds—you don’t want it to burn or turn bitter.
Step 2: Thicken and Flavor the Broth
Add the tomato paste right into the pot and stir it around for about 30 seconds to develop that deep, savory tomato flavor. Then pour in the canned diced tomatoes with their juices along with the vegetable stock. Toss in the salt, rosemary sprigs, bay leaf, and oregano, giving everything a good stir. Turn the heat down to medium and bring everything just to a rolling simmer. This slow simmer lets the flavors meld and the herbs infuse the broth with that classic Italian aroma I adore.
Step 3: Cook the Pasta and Beans to Tender Perfection
Once your broth is going strong, add the rinsed kidney beans and ditalini pasta to the pot. Cooking the pasta directly in the soup helps it soak up all those wonderful flavors. Let it simmer for about 10 minutes or until the pasta is just al dente. Then, stir in the green beans and cook for another 3 minutes—this keeps the green beans bright and crisp-tender, adding a fresh crunch that I always look forward to.
Step 4: Finish and Adjust the Seasoning
Finally, fish out the rosemary sprigs and bay leaf—trust me, nobody wants to bite into those! If your soup feels a bit thick, pour in 1 to 2 cups of extra vegetable broth to loosen the consistency to your liking. Give it a taste and add more salt and pepper as needed—seasoning at the end is key and something I always remind myself to do. Then sprinkle chopped parsley on top for a lovely fresh finish, and you’re ready to serve your beautiful Classic Minestrone Soup Recipe piping hot.
Pro Tips for Making Classic Minestrone Soup Recipe
- Sauté Slowly: Taking your time to brown the onion, celery, and carrots develops a rich base flavor you can’t rush.
- Add Pasta Last: To avoid mushy pasta that ruins the texture, add it toward the end and keep an eye on doneness.
- Fresh Herbs Matter: Using fresh rosemary and parsley really lifts the soup, but remember to remove woody herbs after cooking.
- Taste & Adjust: I always adjust salt and pepper at the end—it’s the secret to balanced seasoning every time.
How to Serve Classic Minestrone Soup Recipe
Garnishes
I typically finish with a sprinkle of fresh parsley for bright color and fresh flavor. Sometimes, I add a grating of Parmesan cheese—it adds a salty, creamy element that my family goes crazy for. A drizzle of good-quality extra virgin olive oil on top also adds richness if you want to get a bit fancy.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic breadsticks to soak up every last drop. I’ve also served it alongside a simple green salad for a lighter meal or with a grilled cheese sandwich for a classic comfort combo that everyone loves in our house.
Creative Ways to Present
For a dinner party, I like serving the soup in small, pretty bowls with a sprinkle of fresh herbs and a shaving of Parmesan. Setting out bowls of extra garnishes lets guests personalize their servings. When I’m feeling festive, adding a swirl of pesto or a few drops of chili oil brings both eye appeal and a flavor twist.
Make Ahead and Storage
Storing Leftovers
I store leftover minestrone in airtight containers in the fridge and it keeps beautifully for up to 4 days. Because the pasta tends to absorb liquid, I usually add a splash of fresh vegetable stock or water when reheating to loosen it up.
Freezing
I’ve frozen this soup successfully by leaving out the pasta before freezing, then adding fresh pasta when reheating. This way, the pasta doesn’t become mushy, and the flavors stay fresh. Just freeze in portion-sized containers or bags for easy lunches or dinners.
Reheating
When reheating, I use a gentle simmer on the stove, stirring occasionally. Adding a little extra broth or water helps restore the perfect soup consistency. If you added fresh pasta, cook it separately and stir in right before serving for best texture.
FAQs
-
Can I make this Classic Minestrone Soup Recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use vegetable stock and skip any cheese toppings. For an optional cheesy garnish, use vegan Parmesan or nutritional yeast instead.
-
What type of pasta works best in minestrone?
Small pasta shapes like ditalini, elbow macaroni, or small shells work great because they cook quickly and blend well with soup textures. Avoid large pasta shapes that can overpower or remain chewy.
-
How can I make the soup thicker or thinner?
To thicken, reduce the broth by simmering uncovered before adding pasta. For thinner soup, simply add more vegetable stock or water when finishing or reheating.
-
Is it okay to prepare the soup in advance?
Yes! Minestrone flavors deepen beautifully after resting. I recommend cooking pasta separately if making well ahead to avoid mushiness, then combining right before serving.
Final Thoughts
This Classic Minestrone Soup Recipe has become such a staple in my kitchen because it’s both nourishing and incredibly satisfying. I hope you’ll give it a try and see how easy it is to make a delicious, wholesome meal from simple ingredients. It’s a recipe that invites you to slow down, savor the process, and enjoy the comforting flavors of classic Italian cooking with family and friends.
Print
Classic Minestrone Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Classic Minestrone Soup is a hearty Italian vegetable soup made with a vibrant mix of diced vegetables, kidney beans, and ditalini pasta simmered in a savory tomato and herb broth. This comforting soup is packed with fresh flavors and nutritious ingredients, perfect for a wholesome meal.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 cup yellow onion (½” dice)
- 1 cup celery (½” dice)
- 1 cup carrots (½” dice)
- 1 cup zucchini (½” dice)
- 1 cup yellow squash (½” dice)
- 1 tablespoon minced garlic
Soups and Seasonings
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned with juice)
- 4 cups unsalted vegetable stock (plus more to thin out soup)
- 1 teaspoon kosher salt
- 2 sprigs rosemary
- 1 bay leaf
- 1 teaspoon chopped oregano (or ½ teaspoon dried)
- black pepper (as needed for seasoning)
- 2 teaspoons chopped parsley
Beans and Pasta
- 15 ounces red kidney beans (rinsed and drained)
- 1 cup green beans (trimmed and cut ½” pieces)
- 1 cup dried pasta (Ditalini)
Instructions
- Saute the Vegetables: Heat a large dutch oven or stockpot over medium-high heat and add the olive oil. Once hot, add the diced onions, celery, and carrots. Saute the mixture until the vegetables are lightly browned and softened, about 5 minutes. Next, add the diced zucchini and yellow squash, cooking for an additional 2 minutes. Finally, stir in the minced garlic and saute for 30 seconds until fragrant.
- Thicken the Liquid: Stir in the tomato paste and cook for 30 seconds to deepen the flavor. Add the canned diced tomatoes along with their juice, vegetable stock, kosher salt, rosemary sprigs, bay leaf, and oregano. Stir everything to combine thoroughly and reduce the heat to medium. Bring the soup to a vigorous simmer, allowing the flavors to meld.
- Cook the Pasta and Beans: Add the rinsed kidney beans and dried ditalini pasta to the pot. Cook uncovered, stirring occasionally, until the pasta is al dente, approximately 10 minutes. Then add the green beans and continue cooking for about 3 minutes until they are tender and brightly colored.
- To Finish: Remove the rosemary sprigs and bay leaf from the soup. Adjust the consistency by adding 1 to 2 cups more vegetable broth if desired. Taste the soup and season with additional salt and freshly ground black pepper according to your preference. Garnish with chopped parsley before serving hot.
Notes
- Classic Italian minestrone soup is a colorful, wholesome blend of fresh vegetables, beans, and pasta in a tomato-herb broth.
- For a thinner soup, add extra vegetable broth when finishing.
- Use fresh herbs when possible to enhance flavors, but dried herbs can be substituted.
- Kidney beans can be swapped with cannellini or navy beans if preferred.
- Ditalini pasta can be substituted with small elbow macaroni or other small pasta shapes.
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 8 g
- Sodium: 493 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg
