Minestrone Vegetable Soup

Minestrone Vegetable Soup is a hearty and comforting Italian classic, overflowing with vibrant seasonal vegetables, protein-rich beans, and tender pasta. Infused with fragrant herbs like oregano and basil, this versatile soup is a nourishing meal that is perfect for any season.

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This recipe is a wonderful way to use up whatever fresh produce you have on hand. It is easy to prepare and yields a generous six servings, making it ideal for meal prepping or feeding a hungry family.

Ingredients

• Vegetables: 2 tablespoons olive oil, 1 medium onion (finely chopped), 2 cloves garlic (minced), 2 medium carrots (diced), 2 celery stalks (diced), 1 medium zucchini (diced), 1 medium potato (peeled and diced), 1 cup green beans (cut into 1-inch pieces), 1 (14 oz / 400 g) can diced tomatoes (with juices), 4 cups (1 liter) vegetable broth, 2 cups water
• Beans & Pasta: 1 (15 oz / 425 g) can cannellini beans (drained and rinsed), 3/4 cup small pasta (e.g., ditalini or elbow macaroni)
• Seasonings & Herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, Salt and freshly ground black pepper (to taste), 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh basil (optional)
• Garnish (optional): Freshly grated Parmesan cheese

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant and translucent.

Step 2

Add carrots, celery, zucchini, potato, and green beans. Sauté for 5–6 minutes until slightly softened.

Step 3

Stir in diced tomatoes (with juices), vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.

Step 4

Reduce heat to a simmer, cover, and cook for 15 minutes.

Step 5

Add cannellini beans and pasta. Continue to simmer, uncovered, for 10–12 minutes, or until pasta and vegetables are tender.

Step 6

Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.

Step 7

Ladle into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.

Zusatztipps für die Zubereitung

Substitute vegetables based on seasonality; you can easily add spinach, kale, or cabbage to the pot for extra greens and texture.

Varianten und Anpassungen

For a vegan version, omit the Parmesan cheese or use a plant-based alternative. For a heartier soup, add pancetta with the onions or extra beans for more protein.

Serviervorschläge

This classic Italian soup pairs beautifully with crusty Italian bread and a glass of Chianti for a complete and satisfying meal.

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Warm, satisfying, and full of flavor, this minestrone is best enjoyed hot. It's a wholesome dish that brings a taste of the Italian countryside right to your kitchen.

Recipe FAQs

→ What vegetables work best in minestrone?

Classic choices include carrots, celery, zucchini, potatoes, and green beans. Seasonal alternatives like spinach, kale, or cabbage can be substituted based on what's available.

→ Can I make this ahead of time?

Absolutely. This actually tastes better the next day as flavors develop. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Add pasta when reheating to prevent overcooking.

→ What type of pasta should I use?

Small shapes like ditalini, elbow macaroni, or shells work best as they fit well on the spoon. For gluten-free options, use rice or corn-based pasta alternatives.

→ Is this suitable for vegetarians?

Yes, this is vegetarian when made with vegetable broth. To make it vegan, simply omit the Parmesan garnish or use a plant-based alternative.

→ How do I store leftovers?

Cool completely and store in an airtight container in the refrigerator for 4-5 days. For freezing, leave out the pasta and add fresh pasta when reheating to maintain texture.

→ Can I add meat?

Yes. Dice pancetta or bacon can be sautéed with the onions at the start for extra flavor. Cooked chicken or Italian sausage also make excellent additions.