Minestrone soup is a beloved Italian dish that’s as versatile as it is delicious. Packed with fresh vegetables, tender beans, and pasta in a rich tomato broth, this soup is a complete meal in a bowl.
Using simple, wholesome ingredients, this recipe is easy to make and perfect for meal prep or feeding a crowd. Follow this step-by-step guide to create a pot of minestrone soup that’s hearty, flavorful, and deeply satisfying.
Ingredients You’ll Need
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 chopped potatoes (medium) or zucchini
- 1 can red kidney beans or cannellini beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 can (diced tomatoes)
- 2 bay leaves
- ¼ cup tomato paste
- 6 cups vegetable broth
- 1 cup small pasta (elbow, tubular, or small shells)
- Parmesan rinds (optional, for added flavor)
- 1 tablespoon freshly squeezed lemon juice
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery.
Sauté for 5–6 minutes until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
2. Add the Potatoes and Seasonings
Toss in the chopped potatoes (or your choice of yellow squash, zucchini, or green beans). Stir to combine.
Add the Italian seasoning, salt, pepper, and onion powder, mixing well to coat the vegetables.
3. Incorporate Tomatoes and Broth
Pour in the diced tomatoes, tomato paste, and vegetable broth. Stir until the tomato paste dissolves completely.
Add the bay leaves and Parmesan rinds (if using) for extra flavor. Bring the mixture to a boil.
4. Simmer the Soup
Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the vegetables to become tender and the flavors to meld.
5. Add the Beans and Pasta
Stir in the drained and rinsed kidney beans (or your choice of beans) and the pasta.
Simmer for another 10–12 minutes, or until the pasta is al dente. Be careful not to overcook the pasta, as it will continue to soften in the hot soup.
6. Finish with Lemon Juice
Remove the pot from the heat. Stir in the freshly squeezed lemon juice to brighten the flavors.
Taste and adjust the seasoning with additional salt and pepper if needed.
7. Serve and Garnish
Remove the bay leaves and Parmesan rinds (if used). Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh herbs like parsley or basil, if desired. Serve with crusty bread or a side salad for a complete meal.
Tips for the Best Minestrone Soup
- Use Fresh Vegetables: Fresh, seasonal vegetables enhance the flavor and texture of the soup.
- Customize the Ingredients: Swap potatoes for zucchini, add spinach, or use chickpeas instead of kidney beans.
- Make It Heartier: Add cooked Italian sausage or shredded chicken for extra protein.
- Adjust the Broth: Use more or less broth depending on how thick you like your soup.
- Cook Pasta Separately: If you plan to store leftovers, cook the pasta separately and add it to individual servings to prevent it from becoming mushy.
Why This Recipe Works
This minestrone soup is a celebration of simplicity and versatility. The combination of fresh vegetables, beans, and pasta creates a hearty, balanced dish that’s both filling and nutritious.
The tomato-based broth is infused with aromatic herbs, while the addition of lemon juice adds a bright, tangy finish. This recipe is also highly adaptable, making it easy to use whatever ingredients you have on hand.
Serving Suggestions
Pair this soup with:
- Crusty Bread: Perfect for dipping into the flavorful broth.
- Grilled Cheese Sandwich: A classic pairing for a comforting meal.
- Caesar Salad: Adds a crisp, tangy contrast to the hearty soup.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much. You can also freeze the soup (without pasta) for up to 3 months. Thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes! Use gluten-free pasta or omit the pasta entirely and add extra vegetables or beans.
How do I make it vegan?
This recipe is naturally vegan as long as you use vegetable broth and skip the Parmesan garnish (or use a plant-based alternative).
Can I use dried beans instead of canned?
Absolutely! Soak and cook the beans according to package instructions before adding them to the soup.
What if I don’t have all the vegetables?
Minestrone is highly adaptable. Use whatever vegetables you have on hand, such as potatoes, peas, or bell peppers.
