Recipe

Classic Minestrone Soup

A hearty Italian vegetable soup with pasta, white beans, zucchini, carrots, tomatoes, and fresh herbs. Cozy, flexible, and even better the next day.

By Matt Campbell

•

4.8

A bowl of classic minestrone soup with pasta, white beans, zucchini, carrots, and tomatoes, topped with grated Parmesan and fresh basil on a wooden table

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Minestrone is the soup equivalent of a good playlist. Familiar, comforting, and somehow always exactly what you needed. It’s the kind of pot you can make on a Sunday and feel smug about on Tuesday when dinner is basically done. We’re talking tender vegetables, white beans that make it hearty, a tomato-y broth that tastes like it simmered all day (it didn’t), and pasta that turns every bowl into a full meal.

This version keeps ingredients easy to find and the steps low drama. It also leaves room for one of the best traditions: using what you have. Seasonal swaps aren’t a compromise here. They’re the point.

A pot of minestrone soup simmering on a stovetop with visible vegetables and small pasta

Why It Works

Hearty but not heavy: Beans plus pasta make it filling, while the vegetables keep it bright.
Big flavor fast: Tomato paste, garlic, and Italian herbs build a rich base without hours of simmering.
Flexible by design: Swap in seasonal vegetables and it still tastes like classic minestrone.
Make-ahead friendly: The broth gets better overnight. Cook pasta separately so leftovers stay perfect.

Pairs Well With

Storage Tips

How to Store Minestrone

Fridge: Store soup in an airtight container for up to 4 days, if cooled and refrigerated promptly.
Best move: If you can, store pasta separately and add it to each bowl when reheating. Pasta in the soup will keep absorbing broth and soften over time.
Reheat: Warm on the stovetop over medium-low to medium heat, stirring occasionally. Add a splash of broth or water if it thickened.
Freeze: Freeze the soup base (without pasta) for up to 3 months. Cool completely first. Thaw overnight in the fridge, reheat, then add freshly cooked pasta.

Common Questions

What makes minestrone “classic”?

Classic-style minestrone is a vegetable-forward Italian soup that usually includes a tomato-based broth, beans, and a small pasta. The vegetables change by region and season, which is why minestrone is both traditional and flexible.

Do I have to use zucchini?

Nope. Zucchini is common, but you can swap in green beans, diced potatoes, cauliflower florets, chopped spinach, or even butternut squash depending on what’s in season.

Can I make this vegetarian or vegan?

Yes. Use vegetable broth and skip the Parmesan rind. Finish with a squeeze of lemon and a drizzle of good olive oil for that “something extra” feeling. If you want a cheesy vibe, use a vegan Parmesan alternative.

Should I rinse canned beans?

For this soup, yes. Rinsing removes some sodium and washes away the canning liquid, which can taste a little starchy or tinny to some people. The soup will still be plenty hearty.

How do I keep the vegetables from turning to mush?

Add quick-cooking vegetables like zucchini and greens closer to the end. Also, keep the simmer gentle. Boiling is where veggies go to retire early.

Can I use different pasta?

Absolutely. Ditalini is a common “classic” choice, but small shells, elbow macaroni, or orzo work great. If you’re gluten-free, use a small gluten-free pasta and cook it separately for the best texture.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large soup pot or Dutch oven (6-quart is ideal)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Small pot for cooking pasta (recommended for make-ahead)
Ladle

I love minestrone because it feels like teamwork in a pot. Everyone shows up. Carrots bring sweetness, tomatoes bring backbone, beans do the heavy lifting, and zucchini is the friend who’s chill but still makes the party better. The first time I made it “right,” I threw in a Parmesan rind and suddenly the whole thing tasted like I knew someone’s Italian grandma. Now it’s my go-to soup when the fridge is a little chaotic and I still want dinner to feel intentional.

Classic Minestrone Soup

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the Soup

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
6 cups low-sodium vegetable broth (or chicken broth)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil (or Italian seasoning)
1 bay leaf
1 small Parmesan rind (optional, but very worth it)
1 medium zucchini, diced
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups chopped kale or baby spinach
1 tablespoon balsamic vinegar or fresh lemon juice (to finish)

For the Pasta

1 to 1 1/2 cups ditalini or small shells (1 cup keeps it brothy, 1 1/2 cups makes it extra hearty)

To Serve

Grated Parmesan
Fresh basil or parsley, chopped
Olive oil for drizzling

Seasonal Vegetable Swaps

Spring: peas, asparagus (add near the end)
Summer: extra zucchini, green beans, corn
Fall: diced butternut squash, sweet potato (add earlier to soften)
Winter: cabbage, extra kale, diced potatoes

Optional Add-Ins

1 cup chopped green beans (add with zucchini)
1 small potato, diced (add earlier with the broth so it softens)
1 to 2 tablespoons pesto stirred in at the end (very good)

Instructions

Sweat the base vegetables. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened and glossy.
Build flavor fast. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and sticks to the pot a bit. That’s flavor.
Add the broth and tomatoes. Pour in crushed tomatoes and broth. Add salt, pepper, oregano, basil, bay leaf, and Parmesan rind (if using). Bring to a simmer.
Simmer. Reduce heat to maintain a gentle simmer and cook 15 minutes so the flavors can mingle.
Cook the pasta separately. While the soup simmers, cook pasta in salted water until just al dente. Drain and set aside. If you’re not serving right away, toss with a tiny drizzle of olive oil to prevent sticking.
Add beans and quick-cooking veggies. Stir in cannellini beans and zucchini. Simmer 8 to 10 minutes until zucchini is tender but not falling apart.
Add greens. Stir in kale or spinach and cook 2 to 3 minutes until wilted.
Finish and adjust. Remove bay leaf and Parmesan rind. Stir in balsamic vinegar or lemon juice. Taste and add more salt and pepper if needed (especially since broth, tomatoes, and Parmesan can vary).
Serve. Add a scoop of pasta to each bowl, ladle soup over top, and finish with Parmesan, herbs, and a drizzle of olive oil.

Tip: If you already mixed the pasta into the pot, no worries. Just add a splash of broth when reheating and call it “thick and cozy.”

Nutrition information is estimated.

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