Minestrone is the ultimate Italian comfort food—a thick, hearty soup loaded with vegetables, beans, and pasta. This version is rich with tomato flavor, fragrant with herbs, and perfect for chilly days when you need something warming and satisfying.
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What makes this minestrone stand out? It's incredibly flexible—you can use whatever vegetables you have on hand, and it tastes even better the next day. Plus, it's a one-pot meal that's both nutritious and filling, making it a family favorite.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Extra virgin olive oil adds rich flavor. Use regular olive oil if preferred.
1 large yellow onion, diced
About 1 cup. Sweet onion works too.
2 carrots, peeled and diced
About 1 cup. Baby carrots can be chopped.
2 celery stalks, diced
About 1 cup. Include leaves for extra flavor.
3 cloves garlic, minced
Fresh garlic is best; use 1 teaspoon garlic powder if in a pinch.
1 zucchini, diced
About 1 cup. Yellow squash is a good substitute.
1 (14.5 oz) can diced tomatoes
Fire-roasted adds smoky flavor. Crushed tomatoes work too.
6 cups vegetable broth
Low-sodium preferred. Chicken broth works if not vegetarian.
1 (15 oz) can cannellini beans, rinsed and drained
Great northern beans or chickpeas are good substitutes.
1 cup small pasta (e.g., ditalini)
Any small shape like elbow macaroni works. Use gluten-free if needed.
1 teaspoon dried oregano
Use 1 tablespoon fresh if available.
1 teaspoon dried basil
Fresh basil can be added at the end for brightness.
Salt and black pepper to taste
Adjust according to broth saltiness.
Tips & Tricks
Don't overcook the pasta
Cook it until al dente, as it will continue cooking in the hot soup.
Chop vegetables uniformly
This ensures even cooking and a nice texture.
Adjust consistency
If soup is too thick, add more broth or water. If too thin, simmer longer.
Pro Tips
Step-by-Step Instructions
1. Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, until softened and onions are translucent.
2. Add garlic and spices
Stir in garlic, oregano, and basil. Cook for 1 minute until fragrant, stirring constantly.
3. Add tomatoes and broth
Pour in diced tomatoes with their juices and vegetable broth. Bring to a boil over high heat.
4. Simmer the soup
Reduce heat to low, cover, and simmer for 15 minutes to blend flavors.
5. Add zucchini and beans
Stir in zucchini and cannellini beans. Simmer uncovered for 10 minutes, until zucchini is tender.
6. Cook the pasta
Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
7. Season and serve
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Delicious Variations
Add leafy greens
Stir in a few handfuls of spinach or kale during the last 5 minutes of cooking.
Make it heartier
Add cooked Italian sausage or ground beef for a meaty version.
Try different beans
Use chickpeas or kidney beans instead of cannellini.
How to Store Classic Minestrone Soup
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The pasta will absorb liquid, so add a splash of broth when reheating.
Freezer
Freeze without the pasta for up to 3 months. Thaw overnight in the fridge, then add freshly cooked pasta when reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally, until hot. Or microwave in 1-minute intervals.
Frequently Asked Questions
Q: Can I make minestrone in a slow cooker?
Yes. Sauté the vegetables first, then transfer to a slow cooker with the remaining ingredients except pasta. Cook on low for 6-8 hours, then add pasta and cook on high for 20 minutes.
Q: What can I use instead of pasta?
You can use rice, barley, or even potatoes. Adjust cooking times accordingly.
Q: Is minestrone healthy?
Yes, it's packed with vegetables, beans, and fiber, and is low in calories if you use low-sodium broth and limit oil.
Q: Can I make minestrone vegan?
Absolutely. This recipe is already vegan if you use vegetable broth and skip the Parmesan garnish.
I hope you enjoy this hearty Classic Minestrone Soup as much as we do! If you try it, let me know in the comments below—I'd love to hear how it turned out.
Classic Minestrone Soup
Classic Minestrone Soup: a hearty, veggie-packed Italian soup that's budget-friendly and ready in 50 minutes.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup small pasta (e.g., ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
📋 Instructions
- 1Sauté Vegetables — Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, until softened and onions are translucent.
- 2Add garlic and spices — Stir in garlic, oregano, and basil. Cook for 1 minute until fragrant, stirring constantly.
- 3Add tomatoes and broth — Pour in diced tomatoes with their juices and vegetable broth. Bring to a boil over high heat.
- 4Simmer the soup — Reduce heat to low, cover, and simmer for 15 minutes to blend flavors.
- 5Add zucchini and beans — Stir in zucchini and cannellini beans. Simmer uncovered for 10 minutes, until zucchini is tender.
- 6Cook the pasta — Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
- 7Season and serve — Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or grated Parmesan if desired.
