Minestrone Soup Recipe

This classic Minestrone Soup Recipe brings together vibrant veggies and tender beans in a warm, healthy, homemade Italian bowl that’s easy, delicious, and utterly comforting.

Minestrone Soup isn’t just any soup—it’s a celebration of seasonal vegetables, hearty beans, and fragrant herbs all simmered together in a rich broth. Growing up in the Midwest, my grandmother would toss in whatever was fresh from our garden—zucchini in summer, kale in fall—so every pot felt special. You know what? That tradition still guides me today: I serve this vegetarian Italian classic when the air turns crisp, or honestly, anytime we need a pick-me-up. It’s naturally loaded with fiber, plant-based protein, and vitamins, making it a healthy choice for busy weeknights or meal-prep Sunday. Plus, with simple pantry staples and a step-by-step approach, even a novice cook can nail this recipe.

Why You’ll Love This Recipe

• Ready in under an hour—perfect for weeknight dinners.
• Vegetarian and easily vegan—skip the cheese or swap for nutritional yeast.
• Budget-friendly—uses pantry staples like beans and broth.
• Seasonal flexibility—swap in summer squash or winter squash.
• Freezer-friendly—make a big batch and freeze portions.
• Classic Italian flavor—oregano, basil, and a hint of garlic.
• Family-friendly—kids love dipping crusty bread.
• High in fiber and nutrients—great for a healthy diet.

Ingredients
• 2 tablespoons extra-virgin olive oil (for richness, I like California Olive Ranch)
• 1 medium yellow onion, diced (sweet onions add a mellow touch)
• 3 cloves garlic, minced (fresh is best; jarred works in a pinch)
• 2 medium carrots, peeled and chopped (baby carrots save time)
• 2 ribs celery, chopped (look for firm, crisp stalks)
• 1 small zucchini, diced (or yellow squash)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14-ounce) can diced tomatoes (fire-roasted adds smokiness)
• 4 cups low-sodium vegetable broth (brands like Imagine or Swanson)
• 1 (15-ounce) can cannellini beans, drained and rinsed (sub: kidney or chickpeas)
• ½ cup small pasta (ditalini, elbow macaroni, or gluten-free shapes)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 cups baby spinach or chopped kale (stems removed)
• Grated Parmesan or vegan alternative, for garnish (optional)

Directions

1. Warm the Olive Oil
   Heat olive oil in a large Dutch oven over medium heat. Once shimmering, add diced onion and garlic. Sauté, stirring often, until onion looks translucent and garlic is fragrant—about 3 minutes.

2. Build the Veggie Base
   Toss in carrots and celery, season lightly with salt, and keep stirring until they start to soften (around 5 minutes). You’ll notice a nice sizzle; that’s flavor building.

3. Add Zucchini and Green Beans
   Stir in zucchini and green beans, cooking just until edges begin to brown (2–3 minutes). That gentle browning deepens the overall taste.

4. Deglaze with Tomatoes
   Pour in the diced tomatoes (juice and all), scrape up any browned bits from the pot’s bottom with your wooden spoon, and let it bubble for 2 minutes.

5. Simmer with Broth and Beans
   Pour in vegetable broth, add cannellini beans, dried oregano, basil, and bay leaf. Bring to a gentle boil, then reduce heat. Let it simmer, covered, for about 15 minutes so flavors can mingle.

6. Cook the Pasta
   Add your pasta directly to the simmering soup. Stir occasionally to prevent sticking, and cook until al dente—about 8–10 minutes. If you’re planning to freeze leftovers, you can skip the pasta now and cook it fresh later.

7. Finish with Greens
   Turn off the heat, stir in spinach (or kale) leaves until wilted. Taste and adjust salt and pepper. Remove the bay leaf before serving.

8. Serve and Garnish
   Ladle soup into bowls, sprinkle with Parmesan or vegan cheese, and offer crusty bread alongside. A squeeze of lemon juice brightens it up just before eating—as my mom always suggested.

Servings & Timing
Yield: 6–8 generous bowls
Prep Time: 15 minutes (chopping veggies is the longest part)
Cook Time: 40 minutes (including simmer and pasta)
Total Time: about 55 minutes—under an hour to healthy, homemade comfort!

Variations
• Tex-Mex Twist: Swap oregano for cumin, add corn and a diced jalapeño for heat.
• Protein Boost: Stir in cooked Italian sausage or shredded chicken.
• Gluten-Free: Use gluten-free pasta or replace pasta with cooked rice or quinoa.
• Slow Cooker: Sauté veggies first, then transfer to slow cooker with remaining ingredients; cook on low 6–8 hours.
• Creamy Version: Stir in ½ cup heavy cream or full-fat coconut milk at the end.
• Summer Harvest: Add fresh peas and chopped bell peppers for an extra veggie punch.

Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Omit pasta and spinach, cool completely, then freeze for up to 3 months in freezer-safe bags.
• Reheat: Thaw overnight in fridge, then warm gently on stove; add extra broth or water if too thick. Cook pasta fresh or stir in cold-cooked pasta at end.
• Make-Ahead: Chop veggies and rinse beans a day ahead; store separately in fridge and combine when ready to cook.

Notes
• Seasonal Swaps: In winter, try butternut squash or sweet potatoes instead of zucchini.
• Texture Tip: Mash a few beans against the pot’s side for a naturally thicker broth.
• Herb Note: Fresh basil stirred in at serving time tastes brighter than dried.
• Pasta Timing: For leftovers, cook noodles separately to avoid soggy soup.
• Flavor Booster: A splash of balsamic vinegar or lemon juice can lift flavors if things taste flat.

FAQs
Q: Can I make this vegan?
A: Absolutely—just skip the Parmesan or swap for a vegan cheese or nutritional yeast.

Q: How can I prevent the pasta from getting mushy?
A: Cook pasta al dente and consider stirring it in when reheating rather than during initial cook if you plan to store leftovers.

Q: My soup tastes bland—help!
A: Taste near the end and adjust salt; a dash of vinegar or lemon brightens flavors instantly.

Q: Can I replace beans with lentils?
A: Yes, brown or green lentils work well; add them with the broth since they need about 20–25 minutes to soften.

Q: Is it okay to skip the bay leaf?
A: You can, but that subtle earthy note really enhances the overall taste—worth finding one if you can.

Q: What’s the best way to reheat leftovers?
A: Gently warm on stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed.

Q: Can I add meat?
A: Sure—Italian sausage, shredded chicken, or diced pancetta are delicious additions; brown them before sautéeing veggies.

Q: Can kids help make this?
A: Definitely! Kids can rinse beans, tear spinach leaves, or watch the veggies sauté safely from a safe distance.

Conclusion
Hearty, healthy, and brimming with classic Italian flavor, this Minestrone Soup Recipe is the ultimate homemade comfort food. It’s versatile enough for any season—whether you’re craving a light summer bowl or a warming fall dinner. Give it a whirl, then swing back to let me know how it turned out! And if you’re hungry for more, check out my Tuscan White Bean Soup or Italian Wedding Soup recipes next.