This minestrone is a warm, hearty soup full of bright vegetables, tender beans, and small pasta. It smells of garlic and basil. The broth tastes savory with a fresh tomato tang. The texture is chunky and satisfying. It makes a cozy weeknight meal and a great dish to share.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 180 kcal
- Protein: 7 g
- Carbohydrates: 28 g
- Fat: 5 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 480 mg
Why Make This Minestrone Soup
Minestrone is simple and flexible. It uses basic pantry ingredients and fresh vegetables. The soup is warming and filling without feeling heavy. You get bright tomato flavor, soft beans, and al dente pasta in a savory broth. It’s a good way to use seasonal vegetables and feed a group with little effort.
How to Make Minestrone Soup
Follow a few basic steps: soften the aromatics, add vegetables and broth, simmer, then stir in beans and pasta. Taste and finish with fresh basil. The process is quick and forgiving.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini)
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
Step 1: Preparation
Heat olive oil in a large pot over medium heat. Chop the onion, carrots, celery, zucchini, and green beans. Mince the garlic. Have the diced tomatoes, broth, and beans ready. This saves time once you start cooking.
Step 2: Mixing
Add the onion, carrots, and celery to the hot oil. Sauté until the onion is translucent and the carrots begin to soften, about 5–7 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
Step 3: Cooking
Add the zucchini, green beans, diced tomatoes (with juices), and vegetable broth. Bring the pot to a boil. Reduce heat and simmer for about 15 minutes, until the vegetables are tender but still have some bite. Add the kidney beans and pasta. Cook until the pasta is al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
Step 4: Finishing
Season with salt and pepper to taste. Remove from heat and stir in torn fresh basil. Let the soup sit for a few minutes so flavors meld. Serve hot, garnished with extra basil and a drizzle of olive oil or grated Parmesan if you like.
How to Serve Minestrone Soup
Serve in warm bowls with crusty bread or garlic toast. Top with grated Parmesan or a spoonful of pesto for extra aroma and richness. For a lighter meal, pair with a crisp green salad. For a heartier meal, add a slice of toasted focaccia or a side of roasted vegetables.
How to Store Minestrone Soup
- Refrigerator: Cool to room temperature, store in airtight containers for 3–4 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze in airtight containers for 2–3 months. Leave out the pasta if you plan to freeze; add fresh cooked pasta when reheating to keep the texture.
- Reheating: Warm over medium-low heat until simmering. If thickened, add a splash of stock or water to loosen. Add fresh basil just before serving.
Expert Tips for Perfect Minestrone Soup
- Use low-sodium broth. It lets you control the salt and keeps flavors balanced.
- Don’t overcook the pasta. Add it late and cook until al dente. Overcooked pasta turns mushy.
- Rinse canned beans well. This removes excess sodium and can reduce can-taste.
- Taste as you go. Adjust salt, pepper, and acidity (a squeeze of lemon) at the end.
- Add leafy greens (spinach or kale) in the last 2–3 minutes for extra color and nutrients.
- For deeper flavor, sauté the vegetables a bit longer until they develop a light golden color.
- If you want a creamier soup, mash a small cup of beans into the broth before adding the pasta.
Delicious Variations
- White Bean & Parmesan: Use cannellini beans and finish with grated Parmesan and lemon zest.
- Meat Lover’s Minestrone: Brown Italian sausage or pancetta with the aromatics before adding vegetables.
- Gluten-Free: Swap pasta for gluten-free small pasta or use cooked rice or quinoa.
- Summer Minestrone: Add fresh tomatoes and zucchini, skip the beans for a lighter version.
- Bean-Free: Use extra vegetables and a can of white beans pureed for creaminess if you dislike whole beans.
Frequently Asked Questions
-
Can I make this soup ahead of time?
Yes. Make the soup, cool it, and refrigerate up to 3–4 days. If freezing, leave out the pasta and add fresh pasta when reheating to keep texture. -
How do I keep pasta from getting mushy when storing?
Cook the pasta separately and store it in the fridge. Add it to individual bowls and ladle hot soup over it when serving. Or add pasta to the pot just before serving if storing the whole soup. -
Can I use different beans?
Absolutely. Cannellini, navy, or chickpeas work well. Rinse and drain canned beans before adding. -
Is minestrone healthy?
Yes. It’s vegetable-forward and rich in fiber and plant protein from beans. Use low-sodium broth and whole-grain pasta for extra nutrition. -
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, sauté aromatics first, then add remaining ingredients and cook on low 4–6 hours. For an Instant Pot, sauté on high, then pressure cook 5 minutes and quick-release. Add pasta after and cook until al dente. -
My soup tastes flat. How can I fix it?
Add salt a little at a time, a squeeze of lemon juice, or a splash of balsamic vinegar. Fresh basil or grated Parmesan also brightens the flavor. -
Can I add meat or make it vegetarian?
This recipe is vegetarian. To add meat, brown ground beef, Italian sausage, or pancetta with the onions. To keep it vegetarian, use a rich vegetable broth and add a Parmesan rind while simmering for extra depth.
Conclusion
This minestrone is a comforting, colorful soup that is easy to make and easy to love. It delivers warm tomato broth, tender vegetables, and creamy beans in every spoonful. If you want another tasty take or inspiration for variations, see this Minestrone Soup Recipe – Love and Lemons. Try it tonight — it’s a simple way to enjoy a satisfying, healthy meal.
Print
Hearty Minestrone Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm, hearty soup filled with bright vegetables, tender beans, and small pasta, perfect for cozy weeknight meals.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Prepare vegetables and have broth and beans ready.
- Add onion, carrots, and celery to the pot. Sauté until onions are translucent, about 5–7 minutes. Stir in garlic and cook for 1 minute.
- Add zucchini, green beans, diced tomatoes, and vegetable broth. Bring to a boil, then simmer for about 15 minutes.
- Stir in kidney beans and pasta. Cook until the pasta is al dente, about 8–10 minutes.
- Season with salt and pepper; stir in torn basil. Serve hot, garnished with extra basil and olive oil or Parmesan if desired.
Notes
For extra flavor, sauté vegetables longer or add leafy greens near the end. Freezing is best without pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
