Introduction

This classic Minestrone recipe delivers a comforting, vegetable-packed meal in one pot. It’s a versatile Italian soup that adapts beautifully to seasonal produce. For more inspiration, try this The Best Hearty Minestrone Soup or explore other Hearty One-Pot Savory Soups. It’s the perfect nourishing dish for any day.

Ingredients

This classic minestrone recipe combines aromatic vegetables, hearty beans, and tender pasta in a rich, savory broth that fills your kitchen with comforting Italian aromas.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 medium zucchini, cut into bite-sized pieces
• 1 medium summer squash, cut into bite-sized pieces
• 4 ounces green beans, cut into 1/2-inch lengths
• 1 (14-ounce) can diced tomatoes
• 1 cup dried small pasta (ditali, macaroni, or orecchiette)
• 1 (15-ounce) can cannellini or kidney beans, drained and rinsed
• 6 cups low-sodium vegetable or chicken broth
• 4 ounces fresh spinach, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Chopped fresh basil or parsley for garnish
• Grated Parmesan cheese, for serving (optional)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Minestrone recipe is about 20% faster than similar recipes, making it perfect for a quick and healthy weeknight meal.

Step-by-Step Instructions

Step 1 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5–7 minutes until softened and fragrant.

Tip: Stir frequently to prevent browning—the vegetables should be tender but not caramelized for a balanced Minestrone base.

Step 2 — Add Garlic and Herbs

Stir in 3 minced garlic cloves and 1 teaspoon dried oregano, cooking for 1 minute until aromatic. Be careful not to burn the garlic, as it can turn bitter.

Step 3 — Incorporate Tomatoes and Broth

Pour in one 28-ounce can of crushed tomatoes and 6 cups of vegetable broth, stirring to combine. Bring the Minestrone to a gentle boil before reducing to a simmer.

Tip: For a richer flavor, use low-sodium broth and adjust seasoning at the end.

Step 4 — Add Potatoes and Beans

Add 2 diced potatoes and one 15-ounce can of drained and rinsed cannellini beans. Simmer uncovered for 15 minutes, or until the potatoes are fork-tender.

Step 5 — Introduce Greens and Pasta

Stir in 1 cup of small pasta, such as ditalini, and 2 cups of chopped kale or spinach. Cook for an additional 8–10 minutes until the pasta is al dente and greens are wilted.

Tip: Avoid overcooking the pasta—it will continue to soften in the hot soup.

Step 6 — Final Seasoning and Serve

Turn off the heat and stir in ¼ cup chopped fresh basil and 2 tablespoons of balsamic vinegar. Taste and adjust salt and pepper as needed.

Let the Minestrone rest for 5 minutes before serving to allow the flavors to meld beautifully.

Minestrone Nutrition Facts

Calories	180
Protein	8g
Carbohydrates	28g
Fat	4g
Fiber	7g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean ground turkey or chicken — A lighter protein swap that keeps the Minestrone hearty without excess saturated fat.
• Chickpeas or lentils — Plant-based protein alternatives that add fiber and a satisfying, earthy flavor to your Minestrone.
• Zucchini noodles or spiralized vegetables — Lower-carb option that maintains texture while reducing overall carbohydrate content.
• Nutritional yeast — Dairy-free alternative for a cheesy flavor, perfect for topping your Minestrone.
• Brown rice or quinoa pasta — Gluten-free pasta choices that hold up well in the soup and add whole-grain nutrition.
• Low-sodium vegetable broth — Base liquid swap to control salt intake while keeping the Minestrone flavorful.
• Extra leafy greens like kale or spinach — Boost vitamins and minerals without altering the classic Minestrone taste.
• Coconut milk or cashew cream — Creamy, dairy-free addition for a richer, velvety Minestrone variation.

Serving Suggestions

• Pair this classic Minestrone with thick slices of crusty, toasted bread for dipping into the rich broth.
• Serve your Minestrone alongside a simple arugula salad with a lemon vinaigrette for a light, refreshing contrast.
• For a heartier meal, accompany the soup with a grilled cheese sandwich or a savory panini.
• Top each bowl with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality extra virgin olive oil.
• This Minestrone is perfect for a casual weeknight dinner or for meal prepping lunches for the week.
• For an elegant presentation, serve the Minestrone in a hollowed-out bread bowl or a beautiful ceramic soup tureen.

This versatile Minestrone soup is a complete meal on its own but is easily elevated with these simple sides and serving ideas.

Common Mistakes to Avoid

• Mistake: Overcooking the vegetables until they turn to mush. Fix: Add delicate veggies like zucchini and spinach in the last 10 minutes of cooking.
• Mistake: Using a weak, under-seasoned broth as the soup base. Fix: Use a high-quality vegetable or chicken broth and season generously with salt and herbs.
• Mistake: Adding pasta directly to the soup, causing it to absorb all the liquid and become bloated. Fix: Cook the pasta separately and add it to individual bowls just before serving.
• Mistake: Skipping the step of sautéing the aromatic base (onion, carrot, celery). Fix: Sauté these veggies in olive oil first to build a deep, flavorful foundation for your Minestrone.
• Mistake: Not letting the soup simmer long enough for the flavors to meld. Fix: Allow your Minestrone to simmer gently for at least 30-45 minutes after all ingredients are combined.
• Mistake: Using only one type of bean, limiting the texture and flavor profile. Fix: Combine two or more varieties like kidney beans and cannellini beans for a more complex Minestrone.
• Mistake: Forgetting to add a touch of acidity at the end. Fix: Stir in a splash of red wine vinegar or a squeeze of lemon juice just before serving to brighten the flavors.
• Mistake: Overloading the soup with starchy ingredients like potatoes and pasta. Fix: Balance starches with a higher ratio of non-starchy vegetables and leafy greens for a better texture.

Storing Tips

• Fridge: Cool your Minestrone completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze Minestrone in freezer-safe bags or containers for up to 3 months. Leave some space for expansion.
• Reheat: Reheat Minestrone on the stovetop or in the microwave until it reaches 165°F, stirring occasionally.

For best quality, thaw frozen Minestrone overnight in the refrigerator before reheating.

Conclusion

This classic Minestrone recipe delivers a satisfying, vegetable-packed meal perfect for any season. For more comforting soup inspiration, try this Easy Minestrone Soup or this Easy Vegetable Soup – Classic Homemade Recipe. Give this Minestrone a try and share your results in the comments!

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FAQs

Can I make Minestrone in advance?

Yes, you can make Minestrone ahead of time. In fact, the flavors often improve after sitting for a day. Store it in an airtight container in the refrigerator for up to 3-4 days.

What can I use if I don’t have pasta for Minestrone?

If you don’t have pasta, you can substitute with rice, quinoa, or even potatoes. These alternatives will absorb the broth and help thicken your Minestrone soup nicely.

Is Minestrone soup freezer-friendly?

Yes, Minestrone freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months, making it a great make-ahead meal.