Go Back
A vibrant bowl of homemade Minestrone Soup is presented as a delicious and comforting featured image.

Best Minestrone Soup Recipe

This minestrone soup recipe delivers a bowl overflowing with tender vegetables, perfectly cooked pasta, and a rich, savory broth. It's a celebration of fresh flavors and comforting textures all in one pot, easily adaptable to seasonal vegetables and personal preferences.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 1 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1 medium zucchini, chopped
  • 1 cup chopped green beans
  • 1 cup frozen peas
  • 1 cup chopped spinach or kale
  • 1/2 cup small pasta such as ditalini or elbow macaroni
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish
  • Grated Parmesan cheese for serving, optional
  • Parmesan rind optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Immersion blender or regular blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Stir in the diced tomatoes, vegetable broth, water, basil, oregano, and red pepper flakes (if using).
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Add the zucchini, cannellini beans, and green beans.
  7. Simmer for another 10 minutes, or until the green beans are tender-crisp.
  8. Stir in the pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
  9. Add the frozen peas and spinach (or kale) during the last 2 minutes of cooking.
  10. Stir until the peas are heated through and the spinach/kale is wilted.
  11. Season with salt and black pepper to taste.
  12. Ladle the minestrone soup into bowls.
  13. Garnish with fresh parsley and grated Parmesan cheese, if desired.
  14. Serve and enjoy immediately!

Notes

Don't skimp on sautéing the vegetables for a deeper flavor. Use good quality broth. Cook the pasta al dente. Add a Parmesan rind while simmering for added umami flavor, remove before serving. Adjust consistency by blending some of the soup or adding more broth. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Consider adding protein like sausage or chickpeas. Vary the vegetables based on seasonality and preference. For a vegan option, use vegetable broth and omit the Parmesan cheese. Great Northern beans, kidney beans, or black beans can substitute cannellini beans.