Minestrone Soup

Authentic minestrone uses seasonal vegetables, beans, pasta, and a tomato broth that simmers long enough to deepen the flavor. The key is layering vegetables in stages, using quality olive oil, and finishing with fresh herbs and Parmesan.

• The traditional minestrone soup recipe highlights seasonal vegetables, beans, and pasta simmered in a tomato broth.
• It features simple, wholesome ingredients and provides warmth and comfort in every bowl.
• This soup is easy to prepare with a total time of about 45 minutes and serves 6 bowls.
• Customization options include gluten-free, high protein, and summer variations to suit individual tastes.
• Minestrone reflects Italian culinary traditions, often served as a primo course in Italian meals.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 6 bowls
• Difficulty Level: Easy
• Course: Soup, Primo
• Cuisine: Italian

Vegetables and Base

• 2 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced

Tomatoes, Beans, and Broth

• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth (or chicken broth)

Pasta and Seasonings

• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup small pasta (ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Finishing Touches

• Fresh parsley, chopped
• Grated Parmesan cheese for serving

You do not need any complicated tools for this comforting Italian soup. Here is everything you will use along the way:

Common Kitchen Equipment

• Large heavy-bottomed soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

  
  

Helpful Extras

• Fine-mesh strainer for rinsing beans
• Vegetable peeler for the potato
• Parmesan grater

  
  

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1. Build the Flavor Base

• Heat 2 tablespoon olive oil in a large soup pot over medium heat.
• Add the onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables soften.
• Stir in 2 minced garlic cloves and cook 1 minute more.

2. Add Vegetables and Seasoning

• Add the zucchini, potato, oregano, thyme, and bay leaf.
• Stir well so the vegetables are coated in the herbs.

3. Simmer the Soup

• Pour in diced tomatoes (with juices) and 6 cups of broth.
• Bring to a gentle boil.
• Reduce heat and simmer 20 minutes, until the potato is tender.

4. Add Beans and Pasta

• Stir in the cannellini beans, green beans, and small pasta.
• Cook for about 10 minutes, until the pasta is al dente.
• Season with salt and pepper to taste.

5. Finish and Serve

• Remove the bay leaf.
• Ladle the soup into bowls.
• Top with fresh parsley and grated Parmesan.
• Serve warm with crusty bread.

Quick Tips for Success

• Add pasta toward the end so it does not overcook.
• If the soup thickens too much, add a splash of broth.
• For more richness, drizzle olive oil into each bowl before serving.
• Minestrone gets even better the next day as flavors blend.

This classic Italian minestrone soup is hearty, colorful, and full of vegetables. The tomato broth brings warmth, the beans add protein, and the pasta gives every bite a comforting feel. It is a budget-friendly recipe that works with any season and lets you customize with your favorite vegetables. Best of all, it tastes like something straight from an Italian kitchen and comes together in under an hour.

Minestrone is traditionally made with whatever vegetables are in season, which means there is no single version across Italy. Some regions add cabbage, others add pumpkin, and some skip tomatoes altogether. Your soup will always taste better if you sauté the base vegetables long enough to build flavor. Nonna always reminded me to taste as you go, especially once the pasta is added. If you love a thicker texture, simmer it a bit longer. If you prefer a brothier soup, add extra stock toward the end.

Minestrone is one of the oldest recorded Italian recipes, dating back to ancient Rome. It began as a humble vegetable stew, made from leftovers or market produce. Over time, it became a beloved staple throughout Italy. Each region adds its own personality, but the heart of minestrone remains the same: a celebration of vegetables, simple ingredients, and the Italian idea that good food brings people together.

Did you know that every recipe you enjoy is part of a bigger story?

In the Italian meal sequence, minestrone is served as il primo, the first course. It follows antipasto and comes before the protein-based secondo. Its warmth and nourishment make it a common Sunday dish in many Italian homes.

Curious about how Italian meals flow? Explore our full guide to the Traditional Italian Meal Structure here.

• Appetizer: Bruschetta with tomatoes and basil
• Side Dish: Focaccia with rosemary
• Wine: Light Chianti or Pinot Grigio
• Dessert: Lemon ricotta cookies for a bright finish

• Gluten-Free: Use GF pasta or skip pasta and add extra beans.
• High Protein: Add chickpeas or double the cannellini beans.
• Low Carb: Substitute pasta with cauliflower florets.
• Summer Version: Add corn, green peas, and fresh herbs.
• Winter Version: Add cabbage, kale, or butternut squash.

• Heat 2 tablespoon olive oil in a large soup pot over medium heat.
• Add the onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables soften.
• Stir in 2 minced garlic cloves and cook 1 minute more.

• Add the zucchini, potato, oregano, thyme, and bay leaf.
• Stir well so the vegetables are coated in the herbs.

• Pour in diced tomatoes (with juices) and 6 cups of broth.
• Bring to a gentle boil.
• Reduce heat and simmer 20 minutes, until the potato is tender.

• Stir in the cannellini beans, green beans, and small pasta.
• Cook for about 10 minutes, until the pasta is al dente.
• Season with salt and pepper to taste.

• Remove the bay leaf.
• Ladle the soup into bowls.
• Top with fresh parsley and grated Parmesan.
• Serve warm with crusty bread.

Yes, freeze it without the pasta for best results. Add cooked pasta when reheating.

Up to 4 days in an airtight container.

It already is. Just use vegetable broth.

Yes, but cook them separately before adding.

Ditalini is traditional, but elbow or small shells work well.

Yes, white minestrone is popular in northern Italy.

Almost anything: spinach, cabbage, leeks, peas, pumpkin.

• Calories: 230
• Total Fat: 6 g
• Carbohydrates: 33 g
• Protein: 9 g
• Sodium: 720 mg
• Fiber: 6 g
• Sugars: 5 g

Values are approximate and may vary based on ingredients and portion size.

Dietary Tags: Vegetarian, Nut-Free, Soy-Free, High Fiber

Loved This Traditional Minestrone Soup Recipe? Let’s Keep Cooking Together!

Traditional Minestrone Soup is more than a dish. It is a celebration of Italian summer simplicity. With just two main ingredients, it delivers elegance, refreshment, and tradition in every bite.

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