Minestrone (Italian Vegetable and Pasta Soup)

Minestrone is a classic Italian vegetable and pasta soup that celebrates simple, wholesome ingredients and comforting flavors. Originating from Italy’s countryside kitchens, minestrone was traditionally made using whatever vegetables were in season, making it one of the most versatile and adaptable soups in the world. Today, it remains a beloved staple for anyone seeking a nourishing, filling, and budget-friendly meal.

This hearty soup is built on a base of aromatic vegetables gently sautéed in olive oil, followed by tomatoes, beans, broth, and small pasta. Each spoonful delivers a balanced mix of textures—from tender vegetables and creamy beans to perfectly cooked pasta. The result is a soup that is both light and satisfying, ideal for lunch or dinner.

One of the reasons minestrone is so popular is its flexibility. You can customize it with seasonal vegetables like zucchini, green beans, spinach, or cabbage. Beans such as cannellini, kidney, or chickpeas add protein and fiber, making this soup naturally vegetarian and easy to adapt for vegan diets. A sprinkle of Parmesan cheese or a drizzle of extra-virgin olive oil just before serving adds depth and richness without overpowering the fresh flavors.

Minestrone is also a meal-prep favorite. It stores well, tastes even better the next day, and can be frozen for future meals. Whether served with crusty bread, garlic toast, or enjoyed on its own, this Italian vegetable soup offers warmth and nourishment in every bowl.

If you’re looking for a healthy, comforting recipe that fits into any season and any lifestyle, minestrone soup is a timeless choice that never goes out of style.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 can (400 g / 14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 liter (4 cups) vegetable or chicken broth
• 1 can (400 g / 14 oz) cannellini or kidney beans, drained and rinsed
• 1 cup zucchini, diced
• 1 cup green beans, chopped
• ¾ cup small pasta (ditalini, elbow, or small shells)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale (optional)
• Fresh parsley or grated Parmesan cheese, for serving (optional)

Directions

1. Sauté the Aromatics
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
3. Build the Base
4. Add tomato paste and cook for 1 minute. Stir in diced tomatoes and broth, mixing well.
5. Add Vegetables and Beans
6. Add beans, zucchini, green beans, oregano, and basil. Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes.
7. Cook the Pasta
8. Stir in the pasta and continue cooking for 8–10 minutes, or until pasta is tender.
9. Finish the Soup
10. Add spinach or kale, if using, and cook for 2–3 minutes until wilted. Season with salt and black pepper to taste.
11. Serve
12. Ladle into bowls and garnish with fresh parsley, grated Parmesan, or a drizzle of olive oil.