This traditional minestrone soup recipe comes together in about 35 minutes and is packed with vegetables, beans, and pasta for a cozy, satisfying meal.
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Why You’ll Love This Minestrone Italian Soup
If you’ve been struggling with planning lunches lately, I’ve definitely been there. You start the week with good intentions, and then suddenly you’re rushing in the morning or just grabbing something you didn’t really want. A big pot of this soup is exactly what fixes that problem.
Truth is, I’ve always been a soup person (any season, any temperature). There’s something about a bowl of vegetables, beans, and pasta that just feels comforting. This version is loosely adapted from a recipe I tried years ago and have been tweaking ever since. It’s hearty, flexible, and perfect for using up what’s in your fridge. Here’s why you should make this minestrone soup recipe:
- Flexible with what you have
- Great for meal prep
- Hearty, not too heavy
- Easy to adjust seasonally
Ingredient Information And Substitutions
- Onion- Adds a savory base. Yellow or white onions both work well.
- Carrots- Adds a slight sweetness. You can use pre-cut carrots to save time.
- Celery- Brings subtle flavor and texture. Can swap with extra carrots if needed.
- Zucchini- Light and tender. Yellow squash works just as well.
- Savoy cabbage- Adds bulk and texture. Green cabbage can be substituted.
- Garlic- Fresh is best, but jarred minced garlic works in a pinch.
- Olive oil- Used for sautéing. Avocado oil can be used instead.
- Chicken broth- Adds depth. Vegetable broth works great for a vegetarian option.
- Canned diced tomatoes- Brings acidity and body. Crushed tomatoes can be used for a smoother texture.
- Cannellini beans- Creamy and mild. Great northern or navy beans are good swaps.
- Lima beans- Adds variety and texture. You can skip or replace with peas.
- Small shell pasta- Holds the broth nicely. Any small pasta shape works.
- Dried herbs- Basil and oregano add classic Italian flavor. Italian seasoning can be used instead.
- Sugar- Helps balance acidity.
- Bay leaf- Adds depth while simmering. Remember to remoe it before seving.
- Parmesan rind- Gives richness to the broth. Optional, but worth it if you have one.
- Balsamic vinegar- Adds a subtle tang at the end. Red wine vinegar works too.
- Romano cheese- For serving. Parmesan is a great alternative.
- Salt and pepper- Adjust to taste as everything comes together.
How To Make Minestrone Soup With Pasta
Step 1- Cook the vegetables.
Warm the oil in a large pot over medium-high heat. Add the onion, garlic, carrots, and celery with a pinch of salt and pepper, and cook for a few minutes until they begin to soften.
Step 2- Add the base ingredients.
Pour in the broth and stir in the diced tomatoes, zucchini, cabbage, beans, herbs, sugar, bay leaf, and Parmesan rind. Bring everything up to a boil.
Step 3- Simmer.
Lower the heat and let the soup gently simmer for about 20 minutes so the flavors can develop.
Step 4- Cook the pasta.
Add the pasta and cook for about 5 minutes, or until tender. Stir in the balsamic vinegar and adjust with salt and pepper as needed.
Step 5- Finish and serve.
Remove the bay leaf and Parmesan rind, then serve warm, topped with Romano cheese.
Frequently Asked Questions
It’s simply a version made without meat or chicken broth. You can easily swap in vegetable broth and keep everything else the same.
Minestrone comes from Italy and was traditionally made with whatever vegetables were available, which is why there are so many variations today.
Yes! This soup is great for meal prep. The flavors get even better as it sits, so it’s perfect to make a day or two in advance and reheat when needed.
Tips For Making This Italian Soup Minestrone
- Sauté the base well. Letting the onions, carrots, and celery soften properly builds a deeper flavor from the start.
- This soup is very forgiving. Swap vegetables based on what’s in your fridge, and it will still turn out great.
- Add pasta last. This keeps it from getting too soft, especially if you plan on leftovers. You can also cook it separately and add a handful to each bowl when serving.
- Don’t skip the vinegar. It might seem small, but it adds a subtle brightness that brings everything together.
- Let it sit before serving. Even 10-15 minutes helps the flavors settle and deepen.
- Ingredients to prep ahead- Chop all vegetables in advance and store them in the fridge so everything is ready to go.
- Leftovers and storage- Store in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating if it thickens. You can also freeze it for up to 2-3 months.
What To Serve With Italian Minestrone Soup
This soup is filling on its own, but adding a few simple sides turns it into a full meal that feels a little more special:
Other Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Traditional Minestrone Soup Recipe
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion diced
- ½ cup celery diced
- 1 cup carrots diced
- 2 cloves garlic minced
- 2 quarts chicken broth
- 16 ounces diced tomatoes canned
- 1 cup zucchini diced- about 1 medium
- 2 cups savoy cabbage shredded
- 14.5 ounces cannellini beans canned and drained
- ½ cup frozen lima beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 bay leaf
- 1 Parmasan rind
- ⅓ cup small shell pasta
- 1-2 Tablespoon balsamic vinegar
- Salt and pepper to taste
- Romano cheese
Instructions
- Heat oil in a large pot over medium high heat and and sauté onions, garlic, carrots and celery with a sprinkle of salt and pepper for a 3-5 minutes or until they soften.
- Stir in broth, diced tomatoes, zucchini, cabbage, cannellini beans, lima beans, basil, oregano, sugar, bay leaf and Parmesan rind. Bring to a boil.
- Reduce to a simmer and let it simmer for 20 minutes.
- Add pasta and let it cook for 5 minutes until or until the pasta is cooked. Add balsamic vinegar and some salt and pepper to taste.
- Parmesan rind and bay leaf. Serve immediately with Romano cheese.
Video
Notes
- Sauté the base well. Letting the onions, carrots, and celery soften properly builds a deeper flavor from the start.
- This soup is very forgiving. Swap vegetables based on what’s in your fridge, and it will still turn out great.
- Add pasta last. This keeps it from getting too soft, especially if you plan on leftovers. You can also cook it separately and add a handful to each bowl when serving.
- Don’t skip the vinegar. It might seem small, but it adds a subtle brightness that brings everything together.
- Let it sit before serving. Even 10-15 minutes helps the flavors settle and deepen.
- Ingredients to prep ahead- Chop all vegetables in advance and store them in the fridge so everything is ready to go.
- Leftovers and storage- Store in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating if it thickens. You can also freeze it for up to 2-3 months.
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