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A photo of a deep bowl of steaming minestrone soup garnished with freshly chopped basil and grated Parmesan cheese. The soup is served with a side of toasted garlic bread. The bowl sits on a marble kitchen counter. There is a napkin and spoon nearby. The rich broth glistens under warm lighting.

Minestrone Soup

This classic minestrone soup is loaded with fresh vegetables, tender beans, and pasta in a rich tomato-based broth. Hearty, flavorful, and easy to make, it's the perfect comforting meal for any season!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian, Vegetarian
Servings 6 servings

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.
Keyword Italian soup, minestrone soup, vegetable soup
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