I still remember the first time I made Minestrone Soup — it was a cold evening, and I wanted something warm, colorful, and full of life.
You know those days when you crave comfort but also want to feel a bit healthy? That’s exactly how this recipe was born in my kitchen.
This soup became my go-to dish whenever I need something that feels like a hug in a bowl. And trust me, you’ll love it just as much.
It’s hearty, full of veggies, beans, and pasta — and yet, light enough to enjoy any day of the week.
Let’s dive right in.
What Is Minestrone Soup?
Minestrone Soup is a classic Italian vegetable soup, but it’s more than just that. It’s like a mix of garden goodness, comfort food, and grandma’s secret recipe all in one bowl.
Traditionally, Italians made it with whatever vegetables they had on hand — that’s what makes it so special. It’s not about perfection; it’s about warmth, flavor, and a touch of creativity.
The base usually includes:
- Vegetables like carrots, celery, onions, and tomatoes
- Beans for protein and texture
- Pasta or rice to make it hearty
- And of course, herbs and spices that bring everything together
You can make it your own — switch veggies, add different beans, or make it gluten-free by skipping pasta. It’s a recipe that fits you.
Ingredients You’ll Need
Here’s what you’ll need for a big pot of cozy Minestrone Soup (serves 6–8):
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, cut into small pieces
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth if you prefer)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley or parmesan for topping (optional)
Simple, right? Nothing fancy — just real, good food.
Step-by-Step Instructions
Step 1: Start with the Flavor Base
In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5–7 minutes until they start to soften.
This step builds your base flavor. When the onions turn golden and smell amazing, that’s your cue that something good is happening.
Step 2: Add Garlic and Veggies
Toss in garlic, zucchini, and green beans. Stir and cook for another 2–3 minutes. The aroma at this point? Pure comfort.
Step 3: Pour in Tomatoes and Broth
Add the diced tomatoes and vegetable broth. Stir well and let it simmer. This is where the soup starts to come together beautifully.
Step 4: Add the Beans and Herbs
Now add kidney beans, oregano, basil, salt, and pepper. Stir and bring the soup to a gentle boil.
Step 5: Simmer the Goodness
Lower the heat, cover the pot, and let it simmer for 15–20 minutes. The flavors will mingle and create that classic Italian comfort taste.
Step 6: Add Pasta
Add your pasta and cook for another 10 minutes until it’s tender. If the soup gets too thick, you can add more broth or water.
Step 7: Final Touch
Taste and adjust salt or pepper. Sprinkle fresh parsley or grated parmesan on top before serving.
Why You’ll Love This Soup
- It’s healthy, packed with veggies and fiber.
- It’s budget-friendly and made with everyday ingredients.
- It’s customizable — change up the vegetables or beans to suit your taste.
- It’s comforting — the kind of soup that makes even rainy days better.
Every spoonful tastes like home, love, and care. It’s not just soup — it’s a little celebration in your bowl.
Tips for the Best Minestrone Soup
- Don’t rush the simmer. Letting it cook slowly brings out deep flavors.
- Use fresh herbs if you can — they make a huge difference.
- Leftovers? Even better. The soup tastes richer the next day.
- Add a squeeze of lemon before serving — it brightens up everything.
- Want it thicker? Mash a few beans in the pot and stir — instant creaminess!
What to Serve with Minestrone Soup
Minestrone Soup is great on its own, but here are a few ideas to make it a full meal:
- A slice of crusty garlic bread
- Grilled cheese sandwich
- Simple green salad with olive oil and lemon
- Or just a sprinkle of parmesan and a drizzle of olive oil on top
Storing and Reheating
Got leftovers? Perfect!
- Store: Keep it in an airtight container in the fridge for up to 4 days.
- Freeze: It freezes beautifully (just skip the pasta if you plan to freeze; add it later when reheating).
- Reheat: Warm on the stove over low heat. Add a splash of broth if it’s too thick.
Why This Soup Feels So Special
Every time I make Minestrone, it reminds me that food doesn’t have to be fancy to be wonderful. It’s about simple ingredients coming together in a way that makes you feel happy and full.
It’s perfect for sharing — with family, friends, or even just yourself on a quiet night.
So next time you’re not sure what to cook, make this Minestrone Soup. You’ll love how it tastes and how it makes you feel.
FAQs
1. Can I make Minestrone Soup without pasta?
Yes! You can skip the pasta or replace it with rice, quinoa, or even cauliflower rice for a lighter version.
2. Can I add meat?
Definitely. You can add cooked chicken, ground beef, or sausage if you like a heartier soup.
3. How do I make it gluten-free?
Use gluten-free pasta or replace it with rice. Everything else in the soup is naturally gluten-free.
4. What kind of beans should I use?
Kidney beans are classic, but you can use cannellini, navy, or pinto beans — whatever you have on hand.
5. Can I make it in a slow cooker?
Yes! Add all ingredients (except pasta) and cook on low for 6–7 hours. Add the pasta in the last 30 minutes.
6. How long does it last in the fridge?
It stays fresh for about 4 days. Just reheat gently and enjoy!
