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Minestrone Soup: dinner soup — Soup Recipes recipe | AfoodrinkSoup Recipes

Minestrone Soup

This cozy minestrone is packed with vegetables, beans, pasta, and a tomato-rich broth. It is flexible, filling, and easy to make with everyday pantry ingredients.

Total time
55 min
Yield
6 servings
Difficulty
Easy

Prep 20mCook 35mItalianSoup Recipes

Minestrone is an Italian vegetable soup that changes with the season and the cook. This version uses onion, carrots, celery, tomatoes, beans, zucchini, green beans, kale, and small pasta for a hearty bowl that still feels fresh.

The soup starts with a simple soffritto, which means gently cooked onion, carrot, and celery. That base gives the broth a round, savory flavor before the tomatoes and beans go in.

Use this recipe as a guide. Minestrone is meant to be practical, so you can swap in vegetables you already have, change the greens, or leave out the pasta if you want a lighter soup.

01What you'll need

Ingredients

19 items · 6 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes, optional
  • 1 can (14.5 ounces) no-salt-added diced tomatoes, with juices
  • 6 cups low-sodium vegetable broth
  • 1 can (15 ounces) no-salt-added cannellini beans, drained and rinsed
  • 1 small zucchini, diced
  • 1 cup trimmed green beans, cut into 1-inch pieces
  • 3/4 cup dried small pasta, such as ditalini or small shells
  • 2 cups chopped kale, tough stems removed
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

02How to make it

Step-by-step

  1. 1. Soften the base vegetables

    Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 to 9 minutes, stirring often, until the onion looks soft and the carrots begin to lose their raw edge.

  2. 2. Add the garlic and tomato paste

    Stir in the garlic, tomato paste, oregano, thyme, and red pepper flakes, if using. Cook for 1 to 2 minutes. The tomato paste should darken slightly and smell savory. This step helps build a deeper broth.

  3. 3. Pour in the broth and tomatoes

    Add the diced tomatoes with their juices, the vegetable broth, cannellini beans, salt, and black pepper. Stir well, scraping the bottom of the pot to loosen any browned bits. Bring the soup to a gentle boil.

  4. 4. Simmer the soup

    Lower the heat so the soup bubbles gently. Cover the pot partway and simmer for 12 minutes. This gives the beans and broth time to take on the flavor of the vegetables and herbs.

  5. 5. Add the quick-cooking vegetables

    Stir in the zucchini and green beans. Simmer for 5 minutes, or until the vegetables are starting to become tender but are not mushy.

  6. 6. Cook the pasta in the soup

    Add the dried pasta and stir well so it does not stick to the bottom. Simmer, uncovered, for 8 to 10 minutes, or until the pasta is just tender. Stir a few times while it cooks.

  7. 7. Wilt the kale

    Stir in the chopped kale and cook for 2 to 3 minutes, until the leaves are tender and bright green. If the soup looks too thick, add a splash of water or broth.

  8. 8. Finish and season

    Turn off the heat and stir in the lemon juice. Taste the soup and add more salt or pepper if needed. Let it sit for 5 minutes before serving so the flavors settle.

03From our kitchen

Cook's tips

  • Make-ahead note: Minestrone tastes even better after a night in the fridge. If you are making it ahead, cook the pasta separately and add it to each bowl so it does not soak up too much broth.
  • Storage: Refrigerate cooled soup in airtight containers for up to 4 days. The pasta will continue to soften as it sits, so add extra broth or water when reheating.
  • Freezing: Freeze the soup without the pasta for the best texture. Cool it completely, freeze for up to 3 months, then thaw overnight in the fridge and add freshly cooked pasta when reheating.
  • Vegetable swaps: Use chopped cabbage, spinach, potatoes, butternut squash, peas, or Swiss chard. Add firm vegetables earlier and tender greens near the end.
  • Bean swaps: Cannellini beans are creamy, but kidney beans, chickpeas, or great northern beans also work. Drain and rinse canned beans to lower sodium and keep the broth clear.
  • Pasta tip: Small shapes work best because they fit on a spoon. If you use a larger pasta, it may need a longer cook time and may absorb more broth.

Cook's note

This recipe is written with no-salt-added tomatoes and beans plus low-sodium vegetable broth, which keeps the sodium moderate. If you use regular canned tomatoes, regular beans, or a salty broth, taste before adding the 1/2 teaspoon salt.

04Frequently asked

Questions & answers

Can I make minestrone soup without pasta?

Yes. Leave out the pasta for a lighter soup, or replace it with diced potato, farro, rice, or extra beans. If using rice or farro, cook it separately or add enough extra broth for it to absorb.

Why did my minestrone get too thick?

Pasta and beans absorb liquid as the soup sits. Stir in more broth or water when reheating until it has the texture you like.

Can I use chicken broth instead of vegetable broth?

Yes, if you do not need the soup to be vegetarian. Use low-sodium chicken broth and taste before adding more salt.

Should I cook the pasta separately?

For same-day serving, cooking the pasta in the soup is easy and adds body to the broth. For meal prep or freezing, cook the pasta separately so it stays firmer.

Can I add Parmesan?

Yes. A sprinkle of grated Parmesan or a Parmesan rind simmered in the broth adds savory flavor. Keep in mind that it will add salt, fat, and dairy.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories214

% Daily Value*

Total Fat6 g
8%
Saturated Fat1 g
5%
Cholesterol0 mg
0%
Sodium386 mg
17%
Total Carbohydrate34 g
12%
Dietary Fiber7 g
25%
Total Sugars7 g
Protein8 g
16%
Vitamin D0 mcg
0%
Calcium139 mg
11%
Iron2.6 mg
14%
Potassium817 mg
17%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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