Minestrone Soup is the ultimate cozy, veggie-packed meal that warms you from the inside out. It’s hearty, wholesome, and loaded with texture—from the tender beans and pasta to the soft-cooked vegetables swimming in a deeply flavorful tomato broth. This is the kind of meal that feels like a hug in a bowl, and the best part? It’s easy enough to throw together on a busy weeknight with whatever you’ve got in your pantry or fridge.

Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in one pot, which means minimal cleanup and maximum flavor.
Incredibly Flexible: Use what you have on hand—this soup is endlessly customizable, and it always turns out delicious.
Nutritious and Filling: Packed with fiber-rich beans, a variety of vegetables, and just enough pasta to satisfy, it’s both hearty and healthy.
Perfect for Leftovers: It reheats beautifully and tastes even better the next day, making it ideal for meal prep.

Ingredients You’ll Need

Here’s a simple breakdown of the ingredients that bring this comforting soup to life:

Olive Oil: For sautéing the veggies and building flavor from the base up.
Onion, Carrot & Celery: This classic trio creates a sweet, savory backbone—don’t skip it!
Garlic: Adds a deep aromatic punch. The more, the merrier.
Zucchini: Adds body and subtle sweetness. Chop it into bite-sized pieces for best texture.
Green Beans: Give the soup a fresh snap and vibrant color. Frozen works too!
Canned Diced Tomatoes: These give the broth its rich, tangy tomato base.
Vegetable Broth: A flavorful liquid base that keeps the soup light yet savory.
Cannellini or Kidney Beans: For creaminess and protein—use canned for convenience.
Pasta (small shapes like ditalini or elbow): Adds heartiness and makes this soup a full meal.
Spinach or Kale: Stirred in at the end for a hit of green and a little earthy contrast.
Italian Seasoning: The classic flavor that ties it all together.
Salt & Pepper: Season as you go to bring out all the flavors.
Parmesan Rind (optional): Simmering this in the broth gives an irresistible savory depth.

Variations

Minestrone is wonderfully adaptable. Try these ideas to mix things up:

Protein Boost: Add cooked Italian sausage or shredded rotisserie chicken for a meatier version.
Grain Swap: Instead of pasta, stir in cooked rice, quinoa, or barley for a gluten-free twist.
Low-Carb Version: Omit pasta altogether and bulk up on more non-starchy vegetables.
Different Beans: Use black beans, chickpeas, or pinto beans—whatever you’ve got on hand.
Creamy Finish: Stir in a spoonful of pesto or a splash of cream at the end for richness.

How to Make Minestrone Soup

Step 1: Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another 30 seconds, stirring constantly.

Step 2: Add Vegetables and Tomatoes

Toss in chopped zucchini, green beans, and canned diced tomatoes with their juice. Stir well and let everything simmer together for a couple of minutes to build flavor.

Step 3: Pour in Broth and Add Seasoning

Add vegetable broth, Italian seasoning, salt, and pepper. Drop in the optional Parmesan rind if you’re using one. Bring the soup to a gentle boil.

Step 4: Stir in Beans and Pasta

Once the soup is bubbling, stir in your drained beans and uncooked pasta. Reduce the heat to a simmer and cook until the pasta is tender, about 8-10 minutes.

Step 5: Finish with Greens

Just before serving, stir in fresh spinach or kale and let it wilt into the soup. Remove the Parmesan rind, taste, and adjust seasoning if needed.

Pro Tips for Making the Recipe

Use What You Have: This soup thrives on flexibility. Don’t stress if you’re missing one or two ingredients—swap and adjust freely.
Al Dente Pasta: Cook the pasta until just tender. If you plan to store leftovers, consider cooking the pasta separately to avoid it getting mushy.
Layer the Salt: Season at each stage—when sautéing the vegetables, after adding broth, and again at the end. It makes a huge difference.
Make it a Meal: Serve with crusty bread or a grilled cheese sandwich and you’ve got dinner done.

How to Serve

Minestrone soup is incredibly versatile when it comes to serving. Here are a few favorite ways to enjoy it:

Garnishes

Top with a generous grating of Parmesan cheese, a drizzle of olive oil, or even a spoonful of basil pesto for extra richness.

Sides

Pair with garlic bread, a crisp green salad, or toasted sourdough slices for dipping.

As a Starter

Serve smaller portions as an appetizer before a main course like roasted chicken or a pasta dish.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. Store in the fridge for up to 4 days.

Freezing

Minestrone freezes very well—just leave out the pasta (add it fresh when reheating). Store in freezer-safe containers for up to 3 months.

Reheating

Reheat on the stovetop over medium heat until warmed through, or microwave individual servings. Add a splash of broth if the soup thickens too much.

FAQs

Can I make minestrone soup in a slow cooker?
Yes! Simply sauté the aromatics first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6–8 hours, stir in the pasta during the last 30 minutes, and add the greens just before serving.

What kind of pasta is best for minestrone soup?
Small shapes like ditalini, elbow, or small shells work best because they cook evenly and blend well with the vegetables and beans.

Can I make this soup gluten-free?
Absolutely—just use your favorite gluten-free pasta or substitute with rice or quinoa.

Is this soup vegetarian or vegan?
Yes, it’s naturally vegetarian. To make it vegan, skip the Parmesan rind and cheese garnish, or use a plant-based alternative.

Final Thoughts

This Minestrone Soup is everything you want in a comforting, nourishing meal—simple, satisfying, and full of flavor. It’s a great way to use up vegetables, and it’s endlessly customizable to suit your tastes or what you’ve got in the fridge. Make it once, and you’ll find yourself coming back to it again and again. Give it a try—you’ll be glad you did!

Minestrone Soup Recipe