Classic Italian Minestrone Soup (Printable View)

Hearty Italian soup loaded with vegetables, pasta, and beans in rich tomato broth

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, chopped
08 - 2 cups chopped spinach or kale

→ Base and Seasonings

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 0.5 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste

→ Pasta and Beans

16 - 0.75 cup small pasta such as ditalini, elbow, or small shells
17 - 1 can (15 oz) cannellini beans, drained and rinsed
18 - 1 can (15 oz) red kidney beans, drained and rinsed

→ Garnishes

19 - Freshly grated Parmesan cheese, optional
20 - Chopped fresh parsley, optional
21 - Extra virgin olive oil for drizzling, optional

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and chopped green beans; cook for 3 to 4 minutes.
03 - Add diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Stir in pasta and both types of drained beans. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente texture.
06 - Add spinach or kale and cook for 2 to 3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with Parmesan cheese, fresh parsley, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It's a soup that actually feels like a complete meal, not just a side dish you forgot about.
  • Your kitchen will smell incredible, and you'll have enough for lazy lunches all week long.
  • No fancy techniques required, just honest vegetables and a little time to get to know each other in the pot.
02 -
  • If you don't rinse your canned beans, you'll end up with a starchy, cloudier broth that tastes less refined than it should—take the extra 30 seconds.
  • Add the pasta and greens at different times; if you throw them in together, the greens will disappear and the pasta might overcook while you wait.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and the soup feels balanced with every spoonful.
  • If your soup tastes flat halfway through cooking, it probably needs more salt—taste and season in layers rather than all at once at the end.
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