Minestrone Soup Recipe – A Cozy, Classic One-Pot Meal

Minestrone is that reliable soup you make once and want again next week. It’s hearty, colorful, and full of vegetables, beans, and pasta in a savory tomato broth. You can use whatever you have in your crisper drawer, and it still tastes like a hug in a bowl.

This version is easy enough for a weeknight but satisfying enough to serve company. It’s the kind of recipe you’ll keep coming back to, especially on chilly evenings.

What Makes This Special

This minestrone balances rich tomato flavor with fresh herbs and tender vegetables. The broth gets depth from a quick sauté of the aromatics and a splash of balsamic vinegar at the end.

It’s flexible, so you can swap seasonal produce without losing the spirit of the dish. The pasta cooks right in the pot, soaking up flavor and keeping cleanup simple. It’s also naturally hearty and can be made vegetarian or fully vegan with the right broth.

Ingredients

• Olive oil: 2 tablespoons for sautéing
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 4 cloves, minced
• Zucchini: 1 medium, diced
• Green beans: 1 cup, trimmed and cut into 1-inch pieces
• Baby spinach or kale: 2 cups, chopped
• Canned diced tomatoes: 1 can (14.5 oz)
• Tomato paste: 1 tablespoon
• Cannellini beans: 1 can (15 oz), drained and rinsed (kidney beans also work)
• Small pasta: 1 cup (ditalini, small shells, or elbow macaroni)
• Vegetable or chicken broth: 6 cups
• Bay leaf: 1
• Dried oregano: 1 teaspoon
• Dried thyme: 1/2 teaspoon
• Fresh rosemary: 1 teaspoon, minced (or 1/2 teaspoon dried)
• Parmesan rind (optional): 1 piece for extra richness
• Balsamic vinegar: 1 to 2 teaspoons, to finish
• Salt and black pepper: to taste
• Red pepper flakes (optional): a pinch for heat
• Fresh parsley or basil: a handful, chopped, for garnish
• Grated Parmesan cheese (optional): for serving

Instructions

1. Warm the pot: Heat olive oil in a large pot or Dutch oven over medium heat.
2. Sauté the aromatics: Add onion, carrots, and celery with a pinch of salt.Cook 6–8 minutes, stirring, until the vegetables soften and the edges look glossy.
3. Add garlic and herbs: Stir in garlic, oregano, thyme, rosemary, and red pepper flakes (if using). Cook 1 minute until fragrant.
4. Build the base: Add tomato paste and cook 1–2 minutes to caramelize slightly. Stir in the canned tomatoes with their juices.
5. Add broth and long-cook veggies: Pour in the broth, add the bay leaf and Parmesan rind if using.Stir in green beans. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
6. Stir in zucchini and beans: Add zucchini and cannellini beans. Simmer 5 minutes to soften the zucchini and warm the beans.
7. Cook the pasta: Add the pasta directly to the pot.Simmer, stirring occasionally, until al dente, usually 8–10 minutes depending on shape. Taste the broth and adjust salt and pepper.
8. Add greens and finish: Stir in spinach or kale and cook 2–3 minutes until wilted. Remove the bay leaf and Parmesan rind.Stir in 1–2 teaspoons balsamic vinegar for brightness.
9. Serve: Ladle into bowls. Top with chopped parsley or basil and a sprinkle of Parmesan if you like. Serve with crusty bread.

How to Store

Let the soup cool until just warm, then refrigerate in airtight containers for up to 4 days.

The pasta will keep absorbing liquid, so you may want to add a splash of broth or water when reheating. For freezer storage, hold back the pasta. Freeze the soup without pasta for up to 3 months, then add freshly cooked pasta when you reheat.

Reheat gently on the stovetop over medium heat, stirring occasionally, until hot.

Benefits of This Recipe

• Flexible with ingredients: Use what’s in season or what you already have.
• Balanced nutrition: Protein from beans, fiber from vegetables, and carbs from pasta make it satisfying.
• Budget-friendly: Canned beans, tomatoes, and pantry herbs keep costs low.
• One-pot convenience: Minimal cleanup and straightforward steps.
• Customizable for diets: Easy to make vegetarian or vegan, and you can swap in gluten-free pasta.

Common Mistakes to Avoid

• Overcooking the pasta: It can turn mushy if you let it sit too long. Aim for al dente and serve soon after it’s done.
• Skipping the tomato paste step: Briefly toasting the paste deepens the flavor of the broth.
• Adding greens too early: Spinach and kale don’t need much time. Add them at the end to keep color and texture.
• Not seasoning as you go: Add small pinches of salt at each stage to build a well-rounded taste.
• Using too little liquid: Pasta absorbs broth.Keep extra broth or water on hand to adjust the consistency.

Recipe Variations

• Winter minestrone: Swap zucchini and green beans for diced potatoes, cabbage, and carrots. Add a pinch of smoked paprika.
• Summer minestrone: Use fresh tomatoes, zucchini, corn, and basil. Finish with lemon zest instead of balsamic.
• Meaty version: Brown 6–8 oz Italian sausage or pancetta with the aromatics for a richer soup.
• Vegan minestrone: Use vegetable broth, skip the Parmesan rind, and finish with nutritional yeast for a savory boost.
• Gluten-free option: Use gluten-free pasta or stir in cooked rice or quinoa near the end.
• Pesto finish: Stir in a spoonful of basil pesto at serving for a bright, herby kick.
• Spicy twist: Add a minced chili or more red pepper flakes with the garlic for heat.

FAQ

Can I cook the pasta separately?

Yes.

Cooking pasta on the side prevents it from soaking up too much broth. Add a scoop of pasta to bowls and ladle the hot soup over the top. This is a great approach for leftovers or freezing.

What beans are best for minestrone?

Cannellini and red kidney beans are classic.

Chickpeas also work well and hold their shape. Use what you have, but rinse canned beans to reduce excess starch and sodium.

How can I make it thicker?

Mash a ladleful of beans in a bowl and stir them back into the pot. You can also simmer a few extra minutes uncovered or add a small peeled, diced potato with the green beans and let it break down slightly.

Do I need fresh herbs?

No.

Dried oregano and thyme deliver plenty of flavor. If you have fresh parsley or basil, sprinkle them on at the end for brightness, but the soup is still great without them.

What’s the best pasta shape?

Small shapes like ditalini, small shells, or elbow macaroni work best. They cook evenly and fit well on a spoon, which makes each bite balanced.

Can I make this in a slow cooker?

Yes.

Sauté the aromatics and tomato paste on the stovetop first for better flavor, then transfer to the slow cooker with tomatoes, broth, beans, and sturdier vegetables. Cook on low 6–7 hours or high 3–4 hours. Add pasta and greens in the last 30–40 minutes.

Why add balsamic vinegar at the end?

The vinegar adds a gentle acidity that brightens the tomato base and balances the richness.

Lemon juice can stand in if you don’t have balsamic.

Can I use frozen vegetables?

Absolutely. Frozen green beans, spinach, and mixed vegetables work well. Add them straight from the freezer and adjust the simmer time as needed.

Final Thoughts

This minestrone soup recipe is simple, flexible, and deeply comforting.

It’s a smart way to use up vegetables while making a complete meal in one pot. Keep it classic, or make it your own with the variations above. Either way, you’ll end up with a bowl that feels nourishing and tastes like home.