Minestrone is the ultimate Italian comfort food, a thick and hearty vegetable soup that's as nourishing as it is delicious. This version is packed with seasonal vegetables, creamy cannellini beans, and tender pasta, all simmered in a rich tomato-herb broth.
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What sets this minestrone apart is its depth of flavor achieved with simple ingredients. A classic soffritto of onion, carrot, and celery forms the aromatic base, while a Parmesan rind adds an umami richness that makes every spoonful satisfying.
This recipe is incredibly flexible—use whatever vegetables you have on hand, and it's easily made vegan by omitting the Parmesan rind or using a vegan alternative. It's a true pantry-friendly meal that comes together quickly for a weeknight dinner or a make-ahead lunch.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Use a good quality extra-virgin olive oil for the best flavor. You can substitute with avocado oil for a neutral taste.
1 medium yellow onion, diced
Sweet yellow onions are ideal, but white or red onions work too. For a milder flavor, use a shallot.
2 medium carrots, peeled and diced
Carrots add natural sweetness. No need to peel if organic; just scrub well.
2 celery stalks, diced
Celery adds a savory depth. If you don't have celery, use fennel bulb for a similar crunch.
3 cloves garlic, minced
Fresh garlic is essential. In a pinch, use 1 teaspoon garlic powder.
1 (14.5oz / 400g) can diced tomatoes, with juices
Fire-roasted diced tomatoes add a smoky flavor. You can also use fresh chopped tomatoes when in season.
6 cups (1.4L) vegetable broth
Use low-sodium broth to control salt. Chicken broth also works if not vegetarian.
1 (15oz / 425g) can cannellini beans, drained and rinsed
Cannellini beans are creamy and hold their shape. Great northern beans are a good substitute.
1 cup (120g) small pasta, such as ditalini or elbow
Use whole wheat or gluten-free pasta if preferred. You can also use rice or quinoa for a gluten-free option.
1 medium zucchini, diced
Zucchini adds a fresh texture. Swap with yellow squash or green beans.
1 cup (150g) green beans, trimmed and cut into 1-inch pieces
Fresh green beans are best, but frozen work well. You can also use peas.
1 teaspoon dried oregano
Oregano is classic Italian seasoning. Use 1 tablespoon fresh oregano if available.
1/2 teaspoon dried basil
Basil adds a sweet note. Fresh basil stirred in at the end is even better.
1/2 teaspoon salt, plus more to taste
Adjust salt based on your broth and preference.
1/4 teaspoon black pepper
Freshly ground black pepper is best.
1 Parmesan rind (optional)
The rind adds a deep umami flavor. If you don't have it, add 1/4 cup grated Parmesan to the soup.
Fresh parsley, chopped, for garnish
Parsley adds a fresh finish. You can also use basil.
Tips & Tricks
Don't overcook the pasta
cook it until just al dente, as it will continue to soften in the hot soup.
- If you plan to freeze leftovers, undercook the pasta slightly and add it fresh when reheating.
- For a thicker soup, mash some of the beans against the side of the pot before serving.
- Taste and adjust seasoning at the end—the flavors deepen as it sits.
Pro Tips
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat (350°F / 175°C). Add onion, carrots, and celery; cook for 5-7 minutes until softened and lightly golden, stirring occasionally. Add garlic and cook for 1 minute until fragrant.
2. Add Tomatoes and Seasonings
Stir in the diced tomatoes with their juices, oregano, basil, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
3. Pour in Broth and Simmer
Pour in the vegetable broth and add the Parmesan rind if using. Bring to a boil, then reduce heat to low (around 200°F / 93°C) and simmer covered for 10 minutes to develop depth.
4. Add Beans and Pasta
Stir in the cannellini beans and pasta. Return to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until pasta is al dente.
5. Add Quick-Cooking Vegetables
Add the zucchini and green beans. Cook for an additional 5-7 minutes until vegetables are tender-crisp and bright in color.
6. Adjust Seasoning and Serve
Taste the soup and adjust salt and pepper if needed. Remove the Parmesan rind. Ladle into bowls, garnish with fresh parsley and a drizzle of olive oil if desired. Serve hot.
Delicious Variations
Vegetable-Packed
Add chopped kale or spinach in the last 5 minutes of cooking for extra greens.
Protein-Packed
Stir in 1 cup of cooked shredded chicken or Italian sausage for a heartier meal.
Low-Carb
Skip the pasta and add extra zucchini or cauliflower florets instead.
How to Store Hearty Minestrone Soup
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The flavors will meld and improve.
Freezer
Freeze in a freezer-safe container for up to 3 months. Leave out the pasta if you plan to freeze, and add fresh pasta when reheating.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen the soup if it has thickened.
Frequently Asked Questions
Q: What is minestrone soup made of?
Minestrone is an Italian vegetable soup traditionally made with a variety of seasonal vegetables, beans, pasta or rice, and a tomato-based broth. This recipe includes carrots, celery, zucchini, green beans, cannellini beans, and ditalini pasta.
Q: How do you thicken minestrone soup?
To thicken minestrone, you can mash some of the beans against the side of the pot, or blend a cup of the soup and stir it back in. Alternatively, add a slurry of cornstarch and water, but mashing beans is more flavorful.
Q: Can you freeze minestrone soup?
Yes, minestrone freezes well for up to 3 months. However, it's best to undercook the pasta and add it fresh when reheating, as pasta can become mushy after freezing.
Q: Is minestrone healthy?
Yes, minestrone is very healthy. It's packed with vegetables, fiber-rich beans, and whole-grain pasta, providing vitamins, minerals, and antioxidants with relatively low calories.
Q: What goes well with minestrone soup?
Minestrone pairs wonderfully with crusty bread, a simple green salad, or a grilled cheese sandwich. For a complete Italian meal, serve it after an antipasto platter.
I hope you enjoy this hearty minestrone as much as my family does! If you try it, let me know in the comments below—I'd love to hear how it turned out. Don't forget to share your photos on social media and tag me!
Hearty Minestrone Soup
Hearty Minestrone Soup is a vibrant vegetable-packed Italian classic that's easy to make in one pot, ready in just 35 minutes, and perfect for cozy weeknight dinners.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5oz / 400g) can diced tomatoes, with juices
- 6 cups (1.4L) vegetable broth
- 1 (15oz / 425g) can cannellini beans, drained and rinsed
- 1 cup (120g) small pasta, such as ditalini or elbow
- 1 medium zucchini, diced
- 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 Parmesan rind (optional)
- Fresh parsley, chopped, for garnish
📋 Instructions
- 1Sauté the Aromatics — In a large pot or Dutch oven, heat olive oil over medium heat (350°F / 175°C). Add onion, carrots, and celery; cook for 5-7 minutes until softened and lightly golden, stirring occasionally. Add garlic and cook for 1 minute until fragrant.
- 2Add Tomatoes and Seasonings — Stir in the diced tomatoes with their juices, oregano, basil, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
- 3Pour in Broth and Simmer — Pour in the vegetable broth and add the Parmesan rind if using. Bring to a boil, then reduce heat to low (around 200°F / 93°C) and simmer covered for 10 minutes to develop depth.
- 4Add Beans and Pasta — Stir in the cannellini beans and pasta. Return to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until pasta is al dente.
- 5Add Quick-Cooking Vegetables — Add the zucchini and green beans. Cook for an additional 5-7 minutes until vegetables are tender-crisp and bright in color.
- 6Adjust Seasoning and Serve — Taste the soup and adjust salt and pepper if needed. Remove the Parmesan rind. Ladle into bowls, garnish with fresh parsley and a drizzle of olive oil if desired. Serve hot.
