Minestrone Soup

The humble cannellini bean is the star that gives this soup its creamy texture and satisfying heartiness. When simmered in a savory broth, they make every bite of minestrone soup feel complete. I think that’s the magic of a great minestrone. It’s not just a soup; it’s a feeling. It’s the scent of garlic and herbs hitting a hot pot on a chilly afternoon, the sound of a gentle simmer that promises warmth, and the sight of a steaming bowl filled with every good thing from the garden. This is the cozy family recipe for minestrone soup that, in my house, gets requested more than any other. It’s the one my kids ask for by name, the one I bring to friends feeling under the weather, and the one that simmers on my stove whenever I need a reminder that simple ingredients can create the warmest memories.

This minestrone soup recipe is built on that timeless, comforting foundation. It’s flexible enough to welcome whatever vegetables you have on hand, yet structured enough to deliver that classic, deeply satisfying flavor every single time. Whether you’re looking for a hearty weeknight dinner, a make-ahead lunch, or a pot of something nourishing to share, this minestrone soup is your answer. It’s comfort food, made easy. Regular kitchen, regular time, great results.

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Ingredients List

Minestrone soup celebrates the beauty of a well-stocked pantry and the freshest seasonal produce you can find. Here’s what you’ll need to build layers of flavor.

• The Aromatics & Base:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
• The Hearty Vegetables:
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 1 medium potato (Yukon Gold or Russet), peeled and diced
• The Beans & Pasta:
  • 2 (15 oz) cans cannellini beans, rinsed and drained (or 3 cups cooked)
  • 1 cup small pasta (like ditalini, small shells, or elbow macaroni)
• The Liquids & Seasonings:
  • 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
• The Finishing Touches:
  • 2 cups chopped fresh spinach or kale
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley

Smart Swaps & Notes:

• Beans: Great Northern beans or red kidney beans work perfectly here.
• Greens: Swap spinach for chopped kale, Swiss chard, or escarole. Add it earlier for kale so it has time to soften.
• Broth: Use whatever you have! A rich beef broth would create a deeper, more robust base, similar to some hearty beef soup recipes, while vegetable broth keeps it light.
• Pasta: To keep this gluten-free, use your favorite gluten-free pasta or simply omit it for a lower-carb version. The soup is plenty hearty with just the beans and potatoes.

Timing

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

This minestrone soup comes together in about an hour, most of which is hands-off simmering time. It’s faster than waiting for delivery and fills your kitchen with the best aroma. Compared to more involved soups that require long roasting or braising, this minestrone is a weeknight champion.

Step-by-Step Instructions

1. Build Your Flavor Foundation

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. This step, called sweating the vegetables, is crucial for developing a sweet, deep base for your minestrone soup.

2. Add Garlic & Hearty Veggies

Stir in the minced garlic and cook for just one minute until fragrant. Then, add the diced zucchini, green beans, canned tomatoes (with juices), and diced potato. Stir everything to combine and let it cook for another 3-4 minutes. The tomatoes will start to break down a little, which is exactly what you want.

3. Simmer to Perfection

Pour in the vegetable broth and water. Add the dried oregano, basil, bay leaf, and a good pinch of salt and pepper. Bring the pot to a boil, then immediately reduce the heat to maintain a gentle, steady simmer. Cover the pot partially and let it simmer for 20 minutes. This is where the magic happens—the flavors meld and the vegetables become tender.

4. Incorporate Beans & Pasta

After 20 minutes, stir in the rinsed cannellini beans and the dry pasta. Continue to simmer, uncovered, for another 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.

5. The Final Flourish

Once the pasta is cooked, turn off the heat. Remove the bay leaf. Stir in the fresh spinach or kale—it will wilt perfectly in the residual heat. Finally, stir in the grated Parmesan and fresh parsley. Taste your minestrone soup and adjust the seasoning with more salt and pepper if needed.

Pro Tip: If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls. This prevents the pasta from absorbing all the broth and becoming mushy when you store and reheat the soup.

Nutritional Information

A serving of this minestrone soup (about 1.5 cups) is not only soul-warming but also body-nourishing. It’s packed with fiber from the beans and vegetables, vitamins from the leafy greens and tomatoes, and complex carbs from the potatoes and pasta for lasting energy.

• Calories: ~280
• Protein: 12g
• Carbohydrates: 48g
• Fat: 6g
• Fiber: 10g

This minestrone soup is a fantastic source of vitamins A and C from the carrots, tomatoes, and greens. The cannellini beans provide plant-based protein and iron, making this a balanced and satisfying meal.

Equipment Needed

You don’t need any fancy gadgets to make incredible minestrone soup. A few trusty kitchen staples will do the job perfectly.

• A Large Dutch Oven or Heavy-Bottomed Pot: This is the workhorse. Its even heat distribution is ideal for sautéing and simmering. A 5-6 quart size is perfect.
• A Sharp Chef’s Knife and Cutting Board: For all that beautiful vegetable chopping.
• A Wooden Spoon or Spatula: For stirring and scraping up any tasty bits from the bottom of the pot.
• A Ladle: For serving up those generous, steaming bowls.
• Measuring Cups and Spoons: For accuracy with broth and seasonings.

Why You’ll Love This Recipe

This minestrone soup recipe has earned its permanent spot in my rotation for so many reasons.

• It’s the Ultimate Clean-Out-the-Fridge Meal. Have a lonely zucchini? Some wilting spinach? A half-used bag of green beans? They all have a home here. This recipe is a guideline, not a strict rulebook.
• It Makes Intentional Leftovers. This minestrone soup tastes even better the next day, as the flavors continue to deepen. It’s a meal prep dream for healthy lunches all week.
• It’s Universally Liked. From kids to grandparents, it’s hard to find someone who doesn’t feel comforted by a bowl of vegetable and bean soup. It’s familiar, hearty, and never intimidating.
• It’s Economical and Wholesome. Built on affordable pantry staples and fresh vegetables, a pot of minestrone soup feeds a crowd without straining the budget, much like many classic ham and bean soup recipes aim to do.

Healthier Alternatives for the Recipe

This minestrone soup is already quite wholesome, but you can easily tweak it to fit specific dietary needs without losing an ounce of flavor.

• Gluten-Free: Simply use your favorite gluten-free pasta, like brown rice pasta or chickpea pasta. Ensure your broth is certified gluten-free.
• Dairy-Free/Vegan: Omit the Parmesan cheese altogether, or use a sprinkle of nutritional yeast for a cheesy, umami flavor. Use a robust vegetable broth.
• Lower-Carb/Whole30: Skip the pasta and the potato. Add extra zucchini, cauliflower florets, or even some diced turnip for heartiness. You’ll still get a incredibly satisfying and flavorful soup.
• Higher-Protein: Add a cup of cooked, shredded chicken or turkey with the beans. For a plant-based boost, stir in a cup of cooked lentils or an extra can of beans.

Serving Suggestions

A bowl of minestrone soup is a meal in itself, but a few simple additions can make it feel extra special.

• The Essential Toppings: A generous sprinkle of extra Parmesan cheese, a drizzle of good olive oil, and a crack of black pepper are non-negotiable in my house.
• For Crunch: Serve with a side of garlic bread, crusty baguette, or homemade croutons for dipping. A handful of crispy chickpeas on top is also delightful.
• For a Heartier Meal: Pair it with a simple green salad dressed with a bright lemon vinaigrette to balance the soup’s richness. A grilled cheese sandwich is the ultimate cozy companion.
• For a Different Soup Night: If you love the heartiness of this minestrone, you might also enjoy the rich, velvety texture of my Cream of Spring Vegetable Soup or the classic comfort of my Easy Creamy Tomato Soup Recipe. For something with an Italian twist and a protein punch, my High Protein Lasagna Soup is a family favorite.

Common Mistakes to Avoid

Even the simplest soups have their pitfalls. Here’s how to ensure your minestrone soup turns out perfect every time.

1. Skipping the Vegetable Sauté: Don’t rush the initial step of cooking the onions, carrots, and celery. This “soffritto” builds a foundational sweetness and depth that you can’t get by just boiling everything together.
2. Overcooking the Pasta in the Soup: If you cook the pasta directly in the pot and plan to store leftovers, it will continue to absorb broth and become bloated and mushy. For best results with leftovers, cook pasta separately and combine in bowls.
3. Underseasoning: Broth, beans, and vegetables need salt to make their flavors sing. Season in layers—a bit when sautéing, a bit when adding broth, and always do a final taste and adjust at the end before serving.
4. Using Watery or Bland Broth: Your broth is the backbone of the soup. Use a good-quality, low-sodium broth so you can control the salt level. A weak broth makes for a weak minestrone soup.

Storing Tips for the Recipe

This minestrone soup is arguably better as a leftover, making it a fantastic make-ahead meal.

• Refrigerating: Let the soup cool completely, then transfer it to airtight containers. It will keep in the refrigerator for 4-5 days. If you cooked the pasta separately, store it in a separate container.
• Freezing: This soup freezes beautifully for up to 3 months. For best results, freeze it without the pasta. Portion it into freezer-safe bags or containers, leaving some space for expansion. Thaw overnight in the fridge before reheating.
• Reheating: Warm the soup gently in a pot over medium-low heat on the stove, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water to loosen it. You can also reheat single portions in the microwave.

Conclusion

At its core, this minestrone soup is more than a list of ingredients and steps. It’s a promise of warmth, a gesture of care, and a reminder of how satisfying a home-cooked meal can be. It’s the kind of food that feels like home, simmering on the back burner while life happens around it. I hope this recipe becomes a trusted friend in your kitchen, too—a reliable, flavorful, and endlessly adaptable pot of comfort for busy weeknights, quiet weekends, and everything in between.

I’d love to hear how your minestrone soup turns out! What vegetables did you add? Did your family go back for seconds? Share your experience in the comments below. And if you’re looking to expand your soup repertoire, try my Velvety Chicken Tortilla Soup Delight for a Mexican-inspired twist, or warm up with the bold flavors of my Chile Relleno Soup. Don’t forget to tag @HarmonyMeal on Pinterest with your beautiful creations. Happy cooking.

FAQs about Minestrone Soup

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