Hearty Vegetable Minestrone Soup

Minestrone combines tender vegetables, beans, and small pasta in a tomato and herb broth. This version starts with a soffritto, a base of slowly cooked onion, carrot, and celery, which builds a savory foundation for the soup.

Ingredients are added in stages based on their cooking times. This method ensures each component, from the green beans to the pasta and spinach, is cooked through without becoming too soft. The result is a soup with varied textures in each spoonful. For another classic soup recipe, try this chicken noodle soup from scratch.

Ingredients

Makes About 8 servings

• 2 tablespoons (30 ml) olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1 (28-ounce / 794 g) can diced tomatoes, undrained
• 6 cups (1.44 L) vegetable broth
• 1 bay leaf
• 1 cup (125 g) fresh or frozen green beans, trimmed and cut into 1-inch pieces
• 1/2 cup (75 g) small pasta, such as ditalini, small shells, or elbow macaroni
• 1 medium zucchini, chopped
• 1 (15-ounce / 425 g) can cannellini or kidney beans, rinsed and drained
• 2 cups (60 g) packed fresh spinach
• Optional for serving: grated Parmesan cheese, chopped fresh parsley

Method

1. Sauté Aromatics Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8 to 10 minutes. Add the minced garlic, oregano, salt, and pepper, and cook for another minute until fragrant.
2. Build the Broth Pour the undrained diced tomatoes into the pot, scraping up any browned bits from the bottom. Add the vegetable broth and the bay leaf. Stir everything together and bring the mixture to a simmer.
3. Simmer the Soup Once simmering, reduce the heat to medium-low, cover the pot, and let the soup cook for about 15 minutes. This allows the flavors of the vegetable base and tomatoes to meld.
4. Add Pasta & Vegetables Stir in the green beans and the dry pasta. Increase the heat to maintain a gentle simmer and cook, uncovered, for about 5 minutes, stirring occasionally to prevent the pasta from sticking.
5. Add Final Ingredients Add the chopped zucchini and the rinsed cannellini beans to the pot. Continue to simmer for another 5 to 7 minutes, or until the pasta is al dente and the zucchini is tender-crisp. You want the zucchini to be cooked but still have a slight bite.
6. Wilt Greens and Serve Remove the pot from the heat and stir in the fresh spinach. The residual heat of the soup will wilt the leaves in about a minute. Remove the bay leaf, taste the soup, and adjust seasoning with additional salt and pepper as needed. Serve hot, with optional Parmesan and parsley.

Tips for This Recipe

• Uniform Vegetable Size: Chop the onion, carrots, celery, and zucchini to a similar size, about a 1/2-inch dice. This helps the vegetables cook at a more even rate.
• Cooking the Pasta: The pasta will continue to soften in the hot broth after cooking. For a firmer texture, cook it just until al dente. If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls when serving to prevent it from becoming too soft upon reheating.
• Rinse Canned Beans: Rinsing canned beans removes the starchy liquid from the can and reduces sodium. This helps keep the soup broth clearer and allows for better control over the final seasoning.

Swaps and Variations

This recipe can be adapted based on available ingredients. Below are some suggestions.

Vegetable Swaps

• Instead of green beans, use chopped asparagus (add with the zucchini) or frozen peas (stir in with the spinach).
• Leeks can replace the yellow onion for a milder aromatic base.
• Chopped fennel can be added to the aromatic base for a subtle anise flavor.
• For heartier greens, use chopped kale or Swiss chard instead of spinach. Add them with the pasta, as they require more time to become tender.
• Cubed potatoes or sweet potatoes can be added with the green beans for a thicker soup.

Other Variations

• Bean Varieties: Kidney beans, chickpeas, or great northern beans can be used in place of cannellini beans.
• Herb Adjustments: A sprig of fresh rosemary or thyme may be added with the bay leaf. Remove the sprig before serving. A spoonful of pesto can also be stirred into the soup.
• For a Thicker Soup: Increase the amount of beans or add a second type of bean.

What to Serve with Minestrone

Crusty bread is a good accompaniment for soaking up the broth. A slice of warm skillet cornbread is also a great option. A simple green salad with a light vinaigrette offers a fresh contrast to the soup.

Storing and Reheating

Proper storage ensures your leftover soup remains enjoyable.

• Refrigeration: Allow the soup to cool for no more than two hours before transferring it to an airtight container. Refrigerate for up to 3 to 4 days. Note that the pasta will continue to absorb liquid and soften over time.
• Freezing: Minestrone freezes well. For best results, consider omitting the pasta if you plan to freeze the entire batch. Cook and freeze the soup base, then add freshly cooked pasta when you reheat it. Cool the soup completely, then store it in freezer-safe containers for up to 3 months.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat until it is steaming hot. You may need to add a splash of water or broth to thin it out, as the pasta and beans will have absorbed some of the liquid.

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.