Minestrone soup is one of those dishes that never gets old—it’s packed with vibrant vegetables, tender beans, and a savory broth that brings everything together.
I first fell in love with minestrone at a little Italian café, where every bowl was bursting with fresh, seasonal produce. It felt like a warm hug in a bowl.
This easy homemade minestrone is just as comforting, packed with wholesome ingredients and rich flavors.
Whether you’re making it for a cozy dinner or meal prep, this soup is a go-to for something filling, nutritious, and full of Italian-inspired goodness.
Why You’ll Love This Minestrone Soup
Minestrone is hearty, satisfying, and endlessly customizable. This version delivers authentic flavors with simple ingredients.
- Loaded with Veggies – Every bite is packed with colorful, nutrient-rich vegetables.
- Rich, Herb-Infused Broth – A combination of tomatoes, garlic, and Italian herbs creates a deep, comforting flavor.
- Perfectly Balanced – A mix of pasta, beans, and vegetables ensures a hearty, well-rounded meal.
- Meal-Prep Friendly – This soup tastes even better the next day, making it ideal for leftovers.
Key Ingredients for the Best Minestrone
This soup is all about fresh, wholesome ingredients that come together beautifully.
- Vegetables (Carrots, Celery, Zucchini, Tomatoes) – The base of the soup, adding natural sweetness and depth.
- Cannellini Beans – Creamy and protein-rich, giving the soup a satisfying texture.
- Ditalini Pasta – A small pasta shape that soaks up the broth perfectly.
- Vegetable Broth – A rich base that ties all the flavors together.
- Garlic & Italian Herbs – Essential for bringing out the signature Italian taste.
How to Make Minestrone Soup
This simple one-pot recipe delivers incredible flavor with minimal effort.
- Sauté the Vegetables – Cook onions, carrots, celery, and garlic in olive oil until softened.
- Add the Tomatoes & Broth – Stir in diced tomatoes, vegetable broth, and Italian herbs. Simmer to develop deep flavors.
- Stir in Beans & Pasta – Add cannellini beans and ditalini pasta, cooking until the pasta is tender.
- Season & Serve – Adjust seasoning, garnish with fresh basil or Parmesan, and enjoy!
Every spoonful is packed with rich, satisfying flavors that make this soup an instant favorite.
Best Side Dishes for Minestrone Soup
Pair this hearty Italian soup with light and flavorful sides for a well-rounded meal.
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Buttery, crispy, and perfect for soaking up the broth. |
| Caprese Salad | A fresh, light contrast to the rich soup. |
| Roasted Vegetables | Adds depth and extra nutrients to the meal. |
| Bruschetta | Crispy toasted bread with fresh tomato topping. |
| Parmesan Crisps | A crunchy, cheesy side that pairs well. |
| Antipasto Platter | Olives, cheese, and cured meats for an authentic Italian touch. |
How to Store and Reheat Minestrone Soup
This soup keeps well and tastes even better the next day.
How to Store Leftovers
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months, but leave out the pasta and add it fresh when reheating.
How to Reheat Minestrone
- Stovetop: Simmer over medium heat until warmed through. Add extra broth if needed.
- Microwave: Heat in 1-minute intervals, stirring between each.
Secrets to the Best Minestrone Soup
To get the richest, most flavorful minestrone, follow these expert tips:
- Sauté the veggies first – This builds a deep, caramelized flavor.
- Let it simmer for at least 20 minutes – The longer it cooks, the better the taste.
- Use high-quality tomatoes – A good brand of canned tomatoes makes a huge difference.
- Add pasta just before serving – This keeps it from getting too soft.
- Drizzle with olive oil at the end – A touch of high-quality olive oil enhances the richness.
Frequently Asked Questions
1. Can I make minestrone without pasta?
Yes! You can replace pasta with rice, quinoa, or extra beans for a low-carb option.
2. Can I use different beans in this recipe?
Absolutely! Kidney beans, chickpeas, or even black beans work well.
3. How do I make this soup thicker?
For a thicker consistency, mash some of the beans or add a spoonful of tomato paste.
4. Can I make this soup in a slow cooker?
Yes! Cook on LOW for 6-8 hours or HIGH for 3-4 hours, adding pasta in the last 20 minutes.
5. What’s the best pasta for minestrone?
Ditalini, small shells, or elbow pasta work best because they hold up well in broth.
This classic minestrone soup is flavorful, satisfying, and packed with nutritious ingredients. Whether served as a light meal or part of an Italian feast, it’s always a hit!
Minestrone Soup
Equipment
- Large pot For cooking the soup
- Wooden Spoon For stirring the ingredients
- Cutting board and knife For chopping vegetables
Ingredients
- 1 cup carrots diced
- 1 cup celery chopped
- 1 cup zucchini diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz can
- 4 cups vegetable broth low sodium for better flavor control
- 1 cup cannellini beans drained and rinsed
- 1 cup ditalini pasta small pasta for soup
- 1 teaspoon Italian seasoning for added flavor
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic until softened.
- Stir in diced tomatoes, vegetable broth, and Italian seasoning. Bring to a gentle simmer.
- Add cannellini beans and ditalini pasta. Cook for 10-12 minutes until the pasta is tender.
- Taste and adjust seasoning if needed. Let simmer for another 5 minutes.
- Serve hot, garnished with fresh basil or Parmesan cheese if desired.
Notes
- For a heartier soup, add chopped potatoes or extra beans.
- To make it gluten-free, swap pasta for quinoa or rice.
- Drizzle with high-quality olive oil before serving for extra richness.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.