Save This minestrone soup celebrates the comfort of Italian home cooking using simple vegetables, beans, and pasta. Bursting with color and easy to customize with pantry staples, it is a timeless bowl that warms up any day and pleases even picky eaters.
I discovered this recipe when I wanted a hearty meal using leftover produce and since then it has become my reliable soup for any season especially when friends drop by unexpectedly.
Ingredients
- Onion diced: Builds a savory and sweet foundation for the soup Look for firm onions with shiny skin
- Carrots diced: Bring natural sweetness and vibrant color Choose young carrots for better taste
- Celery stalks diced: Lends aromatic depth and mellow crunch Select crisp and bright green stalks
- Zucchini diced: Adds freshness and gentle texture Go for smaller zucchini for tenderness
- Cannellini beans canned: Provide creaminess and satisfying protein Pick a can with low sodium for better flavor control
- Vegetable broth: Forms a rich base and ties all flavors together Use a high-quality or homemade broth
- Small pasta: Offers heartiness and pleasing bite Ditalini or elbow shapes work well
- Diced tomatoes canned: Add tangy brightness and slight acidity Choose tomatoes with no added sugar or herbs for a cleaner flavor
- Italian seasoning: Offers classic herb flavor Buy a blend with oregano rosemary and basil for the most authentic taste
Instructions
- Prepare the Vegetables:
- Dice onion carrots celery and zucchini into even pieces This sets the stage for an even cook and a blend of textures
- Sauté the Aromatics:
- Heat olive oil in a large soup pot over medium heat Add onion carrots and celery Stir frequently and cook for about ten minutes until vegetables soften and take on a bit of golden color This step unlocks the deepest flavors
- Simmer the Soup:
- Pour in your vegetable broth then add the diced tomatoes and their juices plus the rinsed cannellini beans and chopped zucchini Stir in a generous pinch of Italian seasoning Bring everything to a gentle simmer and let it cook for twenty minutes so the vegetables become tender and flavors meld
- Cook the Pasta:
- Add your small pasta directly to the simmering pot Stir well and cook uncovered until the pasta is just al dente usually about eight minutes Taste to make sure the pasta is cooked but not mushy
- Finish and Serve:
- Check for seasoning and adjust with salt and pepper as needed For extra flavor drizzle with a bit of olive oil or sprinkle with fresh herbs Serve piping hot for the coziest experience
Save Zucchini is my favorite ingredient here because it almost melts into the broth For my family the ritual of making this soup together chopping vegetables around the table always feels like a celebration of togetherness
Storage Tips
Let the soup cool completely and keep it in airtight containers in the fridge It keeps well for up to four days If the soup thickens after sitting just add a splash of water or extra broth to loosen it Add fresh herbs like parsley or basil just before reheating to bring back brightness
Ingredient Substitutions
Swap in kidney beans or chickpeas if you do not have cannellini For extra nutrition use spinach kale or chopped chard in the last five minutes of cooking Any small pasta shape such as macaroni or orzo makes a good stand in for traditional ditalini
Serving Suggestions
Serve with a crusty hunk of bread and a generous shaving of Parmesan A drizzle of good olive oil or a squeeze of lemon juice highlights the flavors For a heartier meal add a side salad of mixed greens
Minestrone Around the World
Though rooted in the Italian countryside minestrone is now enjoyed everywhere Each region of Italy puts its own twist into the pot Sometimes peas or green beans appear and in summer you will find fresh tomatoes While the spirit of improvisation is at its core its soul is found in honoring local seasonal produce
Seasonal Adaptations
Use butternut squash or sweet potato instead of zucchini in autumn Spring peas or asparagus tips are beautiful additions in warmer months Tomato paste deepens the base if using fewer canned tomatoes
Success Stories
A friend once tried this recipe for their family’s Sunday supper and now it is part of their regular dinner rotation One reader told me their picky eater happily asked for seconds Making minestrone together on snowy evenings turned into a beloved tradition in my home
Freezer Meal Conversion
Let the soup cool then portion into freezer bags or containers To avoid mushy pasta consider adding cooked pasta after reheating rather than freezing it in the soup Soup will keep in the freezer for up to three months
Save A bowl of this minestrone brings both warmth and tradition to any table Try new add-ins or make it your own each time you cook it
Recipe FAQs
- → What vegetables work best in minestrone?
Classic minestrone uses onion, carrots, celery, and zucchini, but you can add spinach, green beans, or potatoes for variety.
- → Can I use different beans?
Cannellini, kidney, or navy beans all work well and hold their shape during simmering, adding creamy texture to the soup.
- → Should the pasta be cooked separately?
Pasta is typically added directly to the pot during the last few minutes of simmering and cooked until just tender.
- → How can I enhance the soup's flavor?
Use a good-quality vegetable broth and add a bay leaf, parmesan rind, or extra herbs for deeper flavor.
- → Is minestrone suitable for meal prep?
Minestrone stores well in the fridge. For best texture, cook pasta separately and add before serving if making ahead.