Minestrone Soup Recipe (Classic & Hearty)

There’s nothing quite like a steaming bowl of classic, hearty minestrone soup. This Minestrone Soup Recipe is a celebration of fresh vegetables, tender beans, and pasta, all simmered in a rich, herb-infused tomato broth. It’s the perfect one-pot meal for a cozy evening, and a fantastic way to use up any vegetables you have on hand. Get ready to create a truly comforting and authentic Italian soup experience right in your own kitchen.

Why You’ll Love This Minestrone Soup Recipe

This isn’t just another soup recipe; it’s a versatile and forgiving dish that promises a delicious outcome every time. It’s packed with nutrients, fiber, and flavor, making it a healthy choice for the whole family. Whether you need a simple weeknight dinner or a crowd-pleasing dish for guests, this homemade minestrone delivers. Plus, it makes for incredible leftovers that taste even better the next day!

What is Minestrone Soup?

Minestrone is a classic Italian soup known for its thick, rich consistency and abundance of vegetables. The name “minestrone” translates to “big soup,” which perfectly describes its hearty nature. There’s no single set recipe; it traditionally uses whatever vegetables are in season, making it a highly adaptable dish. Key components usually include beans, onions, celery, carrots, tomatoes, and some form of pasta or rice.

Key Ingredients for the Perfect Minestrone

The beauty of this soup is its flexibility. However, for that classic, robust flavor, a few key ingredients are essential. This combination builds a deep, savory foundation that makes the soup truly special.

• Mirepoix: A classic base of finely chopped onion, carrots, and celery provides the foundational aromatic flavor.
• Garlic and Herbs: Freshly minced garlic, dried oregano, and basil are crucial for that signature Italian taste.
• Tomatoes: We use both canned diced tomatoes and tomato paste to create a rich, layered tomato broth.
• Vegetables: Green beans and zucchini add freshness and texture.
• Beans: Canned kidney beans and cannellini beans (or great northern beans) make the soup hearty and filling.
• Pasta: Small pasta shapes like ditalini or small shells work best, as they cook quickly and fit perfectly on a spoon.
• Spinach: Fresh baby spinach is wilted in at the end for a final touch of color and nutrients.
• Parmesan Rind: This is the secret ingredient! Simmering a Parmesan rind in the broth adds a deep, savory, umami flavor that you can’t get any other way.

How to Make Minestrone Soup (Step-by-Step)

Follow these simple steps to create the best Minestrone Soup Recipe you’ve ever had. We’ll build the flavors from the ground up, ensuring a perfectly balanced and delicious result.

1. Sauté the Aromatics: Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Broth: Stir in the tomato paste, dried oregano, and basil, cooking for one minute to deepen their flavor. Pour in the diced tomatoes (with their juices), vegetable broth, and water. Add the Parmesan rind, then bring the mixture to a boil.
3. Simmer the Soup: Once boiling, reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together beautifully.
4. Add Vegetables and Beans: Add the green beans, kidney beans, and cannellini beans to the pot. Return to a simmer and cook for another 10 minutes.
5. Cook the Pasta: Stir in the dry pasta and cook for about 8-10 minutes, or until it’s al dente. Be careful not to overcook it, as it will continue to soften in the hot broth. If you need another amazing soup recipe, try this Hearty Beef and Macaroni Soup.
6. Final Touches: Remove the soup from the heat and discard the Parmesan rind. Stir in the fresh spinach until it wilts. Season generously with salt and pepper to your taste.

Pro Tips for the Best Minestrone

Want to elevate your homemade minestrone from great to unforgettable? Here are a few expert tips.

• Don’t Skip the Parmesan Rind: It’s the key to a deeply savory, restaurant-quality broth.
• Cook Pasta Separately: If you plan on having leftovers, cook the pasta separately and add it to individual bowls when serving. This prevents the pasta from becoming mushy in the stored soup. For a different kind of pasta dish, our Garlic Butter Steak Pasta is a must-try.
• Use a Variety of Veggies: Feel free to add other vegetables like potatoes, butternut squash, or peas. This soup is a perfect canvas for your creativity.

Variations and Substitutions

This Minestrone Soup Recipe is incredibly adaptable. Here are a few popular variations:

• Vegetarian/Vegan Minestrone: This recipe is already vegetarian! To make it vegan, simply omit the Parmesan rind and serve without cheese topping.
• Add Meat: For a non-vegetarian version, brown some pancetta or Italian sausage with the mirepoix at the beginning.
• Gluten-Free: Use your favorite gluten-free small pasta, or substitute it with quinoa or rice.

What to Serve with Minestrone Soup

Minestrone is a hearty meal on its own, but it pairs wonderfully with a few simple sides. A slice of crusty bread or warm, fluffy honey cornbread is perfect for dipping into the rich broth. A simple green salad with a light vinaigrette also makes a refreshing accompaniment.

Storing, Freezing, and Reheating

This soup stores beautifully, making it perfect for meal prep. Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 5 days.

To freeze, let the soup cool completely. It’s best to freeze it without the pasta, as the pasta can become soft upon reheating. Pour into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding freshly cooked pasta before serving.

Frequently Asked Questions About This Minestrone Soup Recipe

More Soup Recipes You’ll Love

Minestrone Soup Recipe (Classic & Hearty)

This classic and hearty Minestrone Soup Recipe is packed with fresh vegetables, beans, and pasta in a rich tomato broth. An easy, one-pot Italian meal perfect for a cozy dinner and great for leftovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner, Main Course, Soup

Cuisine: Italian

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion chopped
• 2 large carrots chopped
• 2 stalks celery chopped
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 28 oz canned diced tomatoes undrained
• 6 cups vegetable broth
• 2 cups water
• 1 Parmesan rind optional, but recommended
• 15 oz canned kidney beans rinsed and drained
• 15 oz canned cannellini beans rinsed and drained
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 cup ditalini pasta or other small pasta
• 3 cups fresh baby spinach
• Salt and freshly ground black pepper to taste

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting Board
• 1 Knife

Instructions

 

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste, dried oregano, and basil. Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, vegetable broth, water, and the Parmesan rind. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld.
6. Stir in the green beans, kidney beans, and cannellini beans. Simmer for 10 more minutes.
7. Add the dry pasta and cook until al dente, about 8-10 minutes, according to package directions.
8. Remove from heat. Discard the Parmesan rind. Stir in the fresh spinach until just wilted. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Notes

For best results with leftovers: Cook the pasta separately and add it to individual bowls before serving. This prevents the pasta from getting mushy.
Customize your veggies: Feel free to add 1 cup of chopped zucchini, yellow squash, or potatoes along with the green beans.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 5 days.

Share Your Creation!

We hope you love this classic Minestrone Soup Recipe as much as we do! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!