Minestrone Soup Recipe

If you’re looking for the ultimate comfort in a bowl, classic nourishment, and a riot of color and flavor, let me introduce you to the magic of Minestrone Soup. This Italian staple is my absolute go-to when I crave a soup that feels both wholesome and exciting, packed to the brim with fresh vegetables, hearty beans, and tender pasta. Whether it’s a blustery winter night or a rainy afternoon, there’s something so inviting about the way each ingredient shines in this Minestrone Soup—hearty, delicious, and always sure to satisfy.

Ingredients You’ll Need

One of the joys of Minestrone Soup is how it pulls together simple, pantry-friendly ingredients and turns them into something extraordinary. Each item on the list brings its own character—flavor, color, or texture—so don’t skip anything unless you’re making your own creative spin!

Olive oil: The robust and fruity base, it starts your soup with deep flavor and helps soften the veggies beautifully.
Yellow onion: Sweated until tender, onion gives the soup a gentle sweetness and tons of aromatic depth.
Garlic cloves: Just a couple cloves bring a warm, inviting savor to every spoonful.
Carrots: Sliced carrots lend sweetness, color, and a little crunch that perks up the broth.
Celery stalks: Classic in every soup base, celery infuses earthy flavor and freshness to every bite.
Zucchini: Mild and soft when cooked, zucchini adds lovely green flecks and soaks up the savory notes.
Russet potato: The potato turns meltingly tender and helps thicken the broth just a touch.
Dried oregano: This herb brings a rustic, Mediterranean character that sets the stage for classic Italian flavors.
Dried basil: Sweet, fragrant basil is essential for authentic Italian aroma in the soup.
Dried thyme: A dash of thyme offers gentle herbal notes that shine through in every bowl.
Bay leaf: Just one leaf does wonders, giving the Minestrone Soup a subtle, complex boost while simmering.
Canned diced tomatoes (with juice): The tomatoes offer tanginess, a pop of red, and bring it all together in classic Italian style.
Vegetable broth: The backbone of the soup, it carries all the flavors and keeps the dish vegetarian-friendly.
Red kidney beans (drained and rinsed): These beans make the soup hearty and satisfying, and their color is stunning in the pot.
Cannellini beans (drained and rinsed): Creamy and tender, cannellini beans add richness and a little boost of plant protein.
Small pasta (like ditalini): The pasta gives the soup body, soaking up flavor and making every cup more filling.
Chopped fresh spinach: Tossed in at the end, spinach wilts perfectly and gives vibrant, fresh green color.
Salt and pepper: Don’t forget to taste and tweak at the end—seasoning truly brings the soup alive.
Grated Parmesan cheese (optional): For a final flourish, nothing beats a generous snowfall of nutty, salty Parmesan.

How to Make Minestrone Soup

Step 1: Sauté the Aromatics

Start by setting a large pot over medium heat and adding your olive oil. Once it’s warm and shimmering, toss in the diced onion and let it cook for three to four minutes until softened and a bit translucent. This is the first layer of flavor and it really matters—your kitchen will already begin to smell amazing!

Step 2: Add the Base Vegetables

Next, stir in the garlic, carrots, and celery. Let these sauté together for about five minutes. The aroma at this stage is what I call “Italian grandmother’s kitchen.” The carrots and celery will just begin to soften, which is what you want for a lovely, textured Minestrone Soup.

Step 3: Pile in More Veggies and Herbs

Now it’s time for the rest: zucchini, potato, oregano, basil, thyme, and that single bay leaf. Give everything a hearty stir so the vegetables get coated in oil and herbs. Let them mingle for just a minute—this ensures the dried herbs bloom their flavors in the pot.

Step 4: Pour in Tomatoes and Broth

Empty the can of diced tomatoes (juice and all) into your pot, then add the vegetable broth. Stir, bring everything to a gentle boil, then drop the heat to a simmer. This is where the flavors start to marry. Set a timer for 15 minutes, and let the anticipation build!

Step 5: Add Beans and Pasta

Time to make this Minestrone Soup extra hearty: add both the kidney and cannellini beans, plus your chosen small pasta. Simmer for another 10 to 12 minutes, or just until the vegetables are melt-in-your-mouth tender and the pasta is cooked perfectly al dente.

Step 6: Toss In Spinach and Final Seasoning

Right at the end, stir in your chopped spinach. It’ll wilt in just a couple of minutes, turning vibrant and bright green. Remove the bay leaf, taste for seasoning, and adjust the salt and pepper if needed. Your beautiful Minestrone Soup is officially ready to serve!

How to Serve Minestrone Soup

Garnishes

A bowl of homemade Minestrone Soup truly comes alive with thoughtful garnishes. My favorite way is to shower the top with freshly grated Parmesan cheese, a crack of black pepper, and even a dash of good extra-virgin olive oil. If you want added freshness, sprinkle chopped parsley or basil over each bowl just before serving.

Side Dishes

Pair this Minestrone Soup with a chunk of crusty bread or a warm baguette for dunking—nothing beats soaking up those savory juices! For a full Italian-inspired meal, serve alongside a crisp side salad, garlic bread, or a simple plate of olives. The soup is hearty, but a bread side takes the experience over the top.

Creative Ways to Present

For a little dinner party drama, ladle Minestrone Soup into rustic soup bowls and offer a toppings bar: various cheeses, ribbons of fresh basil, and chili flakes for heat lovers. You can even serve in hollowed sourdough bread bowls for a fun, cozy touch that turns a casual soup into a memorable meal.

Make Ahead and Storage

Storing Leftovers

Leftover Minestrone Soup is a lifesaver for busy days! Cool it completely and ladle into airtight containers. It will keep in the refrigerator for 4 to 5 days, and the flavors actually deepen as it sits. Just be aware that the pasta will continue to absorb liquid and soften a bit over time, so if you prefer firmer pasta, consider storing it separately.

Freezing

Yes, Minestrone Soup freezes beautifully! If you want to freeze a batch, I recommend leaving the pasta out and adding freshly cooked pasta when reheating. Portion the cooled soup into freezer-safe containers, leaving space at the top for expansion. Frozen soup will keep for up to 3 months—just thaw in the fridge overnight before reheating.

Reheating

Gently reheat Minestrone Soup in a pot on the stovetop over medium-low heat, stirring softly. If it looks a bit thick, add a splash of broth or water to loosen. For single servings, the microwave works well—just heat in microwave-safe dishes in short bursts, stirring in between.

FAQs

Can I use different vegetables in Minestrone Soup?

Absolutely! Minestrone Soup is meant to be flexible. Swap in green beans, peas, kale, or even sweet potato depending on what’s in season or in your fridge. It’s perfect for using up odds and ends of vegetables.

Is it possible to make Minestrone Soup gluten-free?

Definitely—just use your favorite gluten-free pasta and check that your broth and Parmesan (if using) are also gluten-free. The rest of the recipe is naturally gluten-free and perfect for just about any dietary need.

How can I make Minestrone Soup vegan?

The main recipe is vegetarian, so to make it vegan, simply skip the Parmesan garnish or opt for a dairy-free cheese alternative. All the core flavors come from veggies, herbs, and beans!

Can I add meat or sausage to the soup?

Of course! While traditional Minestrone Soup is vegetarian, you can add browned Italian sausage, diced pancetta, or shredded rotisserie chicken for a protein boost. Add the meat in step one or two so it cooks through and flavors the broth.

What’s the best pasta shape for Minestrone Soup?

Small shapes like ditalini, elbow macaroni, or small shells are classic choices because they’re easy to eat with a spoon and won’t overpower the vegetables. You can use whatever you have on hand—just be sure not to overcook it!

Final Thoughts

If you’ve never made Minestrone Soup at home, now’s the perfect time to fall in love with this Italian favorite. Cozy, nourishing, and easy enough for any night of the week, it’s a recipe I’ve returned to again and again—and I bet you will, too. Give it a try and make it your own!