There’s nothing cozier than a big pot of Italian Minestrone Soup simmering on the stove. Packed with fresh vegetables, tender pasta, and savory herbs, this classic recipe is like a warm hug in a bowl! Whether you’re a kitchen newbie or a seasoned cook, this soup is forgiving, flexible, and always delicious. Let’s dive in!
Why You Will Love This Recipe
This Italian Minestrone Soup recipe is a total crowd-pleaser! It’s hearty enough to be a meal on its own and works with whatever veggies you have on hand. The mix of beans and pasta makes it filling, while fresh herbs add a bright finish. Plus, it’s naturally vegetarian (but easy to customize) and tastes even better the next day. If you love meals that are both healthy and comforting, this is the one for you.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup small pasta (like ditalini or elbow)
- 1 (15 oz) can kidney beans, drained
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan (optional for serving)
Ingredient Prep Guide
Veggies First: Wash all vegetables thoroughly. Dice the onion, carrots, and celery into similar-sized pieces so they cook evenly. Mince the garlic finely to spread its flavor—no big chunks! Cut the zucchini into bite-sized cubes.
Pantry Check: Drain and rinse the kidney beans to remove excess sodium. If your canned tomatoes have basil or herbs already added, adjust the seasoning later to avoid over-salting.
Pro Alert: Fresh spinach can be roughly chopped, but baby spinach leaves can go in whole. Grate Parmesan ahead of time if using.
Equipment & Tools
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
Step 1: Heat olive oil in your soup pot over medium heat. Add the onion, carrots, and celery. Cook until softened (about 5 minutes), stirring often. Add the garlic and cook for 1 more minute—don’t let it brown!
Step 2: Toss in the zucchini and sauté for 3 minutes. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the basil, oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
Step 3: Add the pasta and beans. Let the soup simmer uncovered for 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Step 4: Remove the bay leaf and stir in the spinach. Let it wilt (about 2 minutes). Taste and adjust salt and pepper. Serve hot with Parmesan on top!
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Soup pot, knife, cutting board, measuring tools
Serving Suggestions
Pair this soup with crusty bread for dipping—garlic toast or a warm baguette works perfectly. A sprinkle of Parmesan or a spoonful of pesto adds rich flavor. For a lighter meal, serve with a simple green salad. This Minestrone is ideal for weeknight dinners, lunch meal prep, or chilly weekends when you want something satisfying.
Pro Tips
Boost the Flavor: Add a Parmesan rind to the broth while simmering! It adds umami depth. Remove it before serving.
Make It Your Own: Swap veggies based on the season. Try green beans in summer or butternut squash in fall. Use chickpeas instead of kidney beans for variety.
Pasta Pointers: Cook pasta separately if meal prepping, then add it to servings to keep it from getting mushy in leftovers.
Storage and Reheating Instructions
Store cooled soup in an airtight container in the fridge for 3–4 days. Freeze for up to 3 months (skip the pasta if freezing—add fresh when reheating). To reheat, warm it on the stove over medium-low heat. Add a splash of broth if it’s too thick. Microwave in 1-minute intervals, stirring in between.
Troubleshooting
Too Thick? Add more broth or water during reheating. The pasta absorbs liquid over time.
Too Bland? Brighten it up with a squeeze of lemon or a dash of red pepper flakes. Taste and adjust salt after adding beans and tomatoes, as their sodium content varies.
Mushy Pasta? Next time, cook pasta separately and add it to individual bowls when serving.
Frequently Asked Questions
Can I use a different type of bean?
Absolutely! Cannellini beans or even chickpeas work great. Just make sure they’re drained and rinsed.
Can I make this gluten-free?
Yes! Use gluten-free pasta or skip it altogether. Add extra veggies or a handful of rice instead.
Is it freezer-friendly?
Yes, but leave out the pasta until reheating. Frozen spinach can substitute for fresh—just stir it in during the last step.
Italian Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 zucchini diced
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup small pasta like ditalini or elbow
- 1 15 oz can kidney beans, drained
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan optional for serving
Instructions
- Heat olive oil in your soup pot over medium heat. Add the onion, carrots, and celery. Cook until softened (about 5 minutes), stirring often. Add the garlic and cook for 1 more minute—don’t let it brown!
- Toss in the zucchini and sauté for 3 minutes. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the basil, oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
- Add the pasta and beans. Let the soup simmer uncovered for 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Remove the bay leaf and stir in the spinach. Let it wilt (about 2 minutes). Taste and adjust salt and pepper. Serve hot with Parmesan on top!
