Minestrone Soup with Pasta and Vegetables

Minestrone Soup is a hearty, soul-warming Italian classic that beautifully combines vegetables, pasta, beans, and herbs simmered in a richly flavored tomato broth. This soup is deeply comforting yet incredibly nutritious, making it a perfect meal for any season. With its colorful medley of vegetables and tender pasta, every spoonful feels satisfying, wholesome, and full of flavor.

Originating in Italy, minestrone was traditionally made with whatever seasonal produce was available, making it one of the most versatile and adaptable recipes in the world. Today, it remains a beloved staple because it’s easy to make, endlessly customizable, and comforting in a way that feels both nourishing and delicious.

Why I Love This Recipe

I love this recipe because it brings together simple pantry staples to create something layered, rich, and satisfying. Minestrone feels homemade in the best way — warming, flavorful, and full of texture. The combination of soft beans, firm vegetables, tender pasta, and the fragrant tomato broth creates a harmony of flavors that never feels repetitive.

Another reason I love this recipe is that it’s highly flexible: you can adjust spices, add seasonal vegetables, or switch the pasta shape based on preference. Whether preparing a cozy dinner for your family or meal prepping for the week, this soup feels reliable, comforting, and nourishing.

Why It’s a Must-Try Dish

This soup is a must-try because:

• It’s full of nutrients, fiber, and plant-powered goodness.
• It’s easily adaptable for vegetarian, vegan, or gluten-free diets.
• It’s perfect for batch cooking and reheats beautifully.
• It balances flavor, texture, and warmth without being heavy.

If you enjoy soups that are filling yet flavorful, this minestrone will become a repeat recipe in your kitchen.

Recipe Details

• Preparation Time: 15–20 minutes
• Cooking Time: 30–35 minutes
• Total Time: 45–55 minutes
• Servings: 6–8 servings
• Calories: Approximately 220–280 calories per serving (varies based on pasta and toppings)
• Course: Soup / Main Course
• Cuisine: Italian

Ingredients

Base Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, chopped
• 1 cup chopped green beans
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth

Beans and Pasta

• 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
• 1 cup small pasta (ditalini, elbow, or shells)

Herbs and Seasoning

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and black pepper to taste

Optional Add-Ins

• 1–2 cups fresh spinach or kale
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Step-by-Step Preparation Method

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 4–5 minutes until softened. Add garlic and cook for another minute.

Step 2: Add Vegetables and Tomatoes

Add zucchini and green beans, then stir in canned tomatoes. Let simmer for 2–3 minutes to deepen flavor.

Step 3: Add Broth and Spices

Pour in vegetable broth, add oregano, basil, bay leaf, salt, and pepper. Bring the soup to a boil.

Step 4: Add Pasta and Beans

Reduce heat to medium. Add pasta and beans, stirring occasionally. Cook until pasta is tender, about 10 minutes.

Step 5: Add Leafy Greens

If using spinach or kale, stir it in during the last 2–3 minutes of cooking so it softens but stays vibrant.

Step 6: Adjust Seasoning

Taste and adjust seasoning with additional salt, pepper, or herbs if desired.

Step 7: Rest and Serve

Allow the soup to rest for 5 minutes before serving to let flavors blend.

How to Serve

Serve warm in deep bowls and optionally top with:

• Freshly grated Parmesan cheese
• Crusty bread or garlic toast
• Fresh herbs like parsley or basil

It pairs beautifully with a side salad or roasted vegetables.

Recipe Tips

• Cut vegetables evenly so they cook uniformly.
• Add pasta only right before serving to prevent sogginess.
• Don’t boil pasta too long in the soup — simmer gently.
• For thicker soup, mash a portion of beans and stir back in.

Variations

• Vegan: Skip cheese or use vegan Parmesan.
• Gluten-Free: Use gluten-free pasta or rice.
• Protein Boost: Add chickpeas, tofu, or shredded chicken.
• Winter Variation: Add potatoes, cabbage, or squash.
• Summer Variation: Add corn, fresh tomatoes, or peas.

Freezing and Storage

• Refrigerate: Store leftovers in the fridge for 3–4 days.
• Freeze: Freeze without pasta for up to 3 months (add pasta after thawing to maintain texture).
• Reheat: Warm on stovetop; add broth if needed as soup thickens over time.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Cutting board and knife

Conclusion

Minestrone Soup with Pasta and Vegetables is a timeless dish that delivers comfort, freshness, and nutrition in every bowl. It’s deeply satisfying yet vibrant, full of vegetables, herbs, and texture. Whether you’re looking for a cozy dinner, a healthy weekday meal, or a freezer-friendly recipe, this minestrone soup is a dependable and delightful choice