This minestrone soup is everything you want on a chilly evening: thick, hearty, and packed with tender vegetables, creamy beans, and fresh herbs that fill your kitchen with the most incredible aroma. I first fell in love with this soup at a little Italian restaurant years ago, and I've been making my own version ever since. It's surprisingly easy to put together, and you probably have most of the ingredients already.
If you're looking for more cozy dinner ideas, you might also love this Best Roasted Red Pepper Gouda Soup or these Buffalo Chicken Bowls Recipe - Crispy & Ready in 40 Min for nights when you want something just as satisfying.
This homemade minestrone tastes like it simmered all day, but it comes together in about an hour and twenty minutes. Each spoonful is loaded with vegetables, fiber-rich beans, and tender pasta.
What Makes This Italian Minestrone Soup So Special
Minestrone soup has been warming Italian families for generations, and there's a reason it never goes out of style. This Minestrone Soup is incredibly flexible, nourishing, and full of that rustic, home-cooked flavor that makes you want a second bowl. Unlike cream-based soups, this one lets the natural sweetness of the vegetables shine through, balanced by savory broth and fresh herbs.
The secret is in the technique. Pureeing some of the white beans creates a naturally creamy, thick base without any heavy cream. The Parmesan rind (if you have one tucked in your fridge) adds a subtle, savory depth that makes this taste like it came straight from an Italian grandmother's kitchen.
Jump to:
Minestrone Soup Ingredients
Here's a simple breakdown of what goes into this fresh Minestrone Soup.
See Recipe Card Below This Post For ingtedient Quantites
- White beans: These get pureed with some broth to create a creamy, thick base that holds the soup together. Cannellini or navy beans work perfectly.
- Chicken broth: Use reduced-sodium to control the salt level. Swap for vegetable broth if you want to keep it vegan.
- Olive oil: Just a little bit to sauté the vegetables and bring out their natural sweetness.
- Onion: Adds a mild, savory foundation. Yellow or white onion both work well.
- Carrots: Diced carrots add color, natural sweetness, and a bit of texture.
- Celery: Brings that classic Italian soup flavor and a subtle earthiness.
- Garlic: Minced fresh garlic is key. It blooms in the oil and makes the whole pot fragrant.
- Diced tomatoes: A 28-ounce can of petite diced tomatoes gives the soup its rich, slightly tangy base.
- Parmesan cheese rind: This is optional but adds incredible depth. Toss it in while the soup simmers and fish it out before serving.
- Rosemary sprig: Fresh rosemary infuses the broth with a warm, woodsy aroma.
- Bay leaves: These add a subtle herbal note that deepens as the soup cooks.
- Fresh basil: Chopped basil brightens the flavor and gives it that classic Italian taste.
- Italian parsley: Adds a fresh, slightly peppery finish.
- Kosher salt and black pepper: Essential for bringing out all the other flavors. Adjust to taste.
- Zucchini: Diced zucchini cooks quickly and adds a mild, tender vegetable element.
- Spinach: Fresh or frozen spinach works. It wilts right into the soup and adds color and nutrients.
- Cooked pasta: Small shapes like ditalini or orzo are traditional. Cook it separately so it doesn't get mushy.
- Extra Parmesan cheese: For garnish. A sprinkle on top makes each bowl feel special.
How to Make Minestrone Soup
This pasta Minestrone Soup comes together in a few simple steps, and the result is a pot full of hearty, delicious comfort.
Puree the beans: Add the white beans and 1 cup of chicken broth to your blender. Blend until completely smooth and creamy. This step gives the soup body and a velvety texture without any cream.
Sauté the vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Toss in the carrots, celery, onion, and garlic. Stir them around and let them cook for about 14 to 16 minutes. You'll know they're ready when they soften up and smell amazing.
Add liquids and seasonings: Pour in the rest of the chicken broth, the diced tomatoes, and the pureed beans. Drop in the Parmesan rind if you're using one. Season with salt and pepper, then add the rosemary sprig, bay leaves, basil, and parsley. Stir everything together and bring it to a boil.
Simmer: Once the soup is bubbling, turn the heat down to low, cover the pot, and let it simmer gently for 40 minutes. This is when all the flavors meld together and the soup gets rich and delicious.
Add zucchini and spinach: After the soup has simmered, stir in the diced zucchini and spinach. Cover again and cook for another 8 to 10 minutes, just until the zucchini is tender but not mushy.
Finish and serve: Fish out the bay leaves, rosemary sprig, and Parmesan rind. Taste the soup and add more salt or pepper if needed.
Serve: Ladle about 1 ¼ cups of soup into each bowl. Add ¼ cup of cooked pasta to each serving and top with a sprinkle of Parmesan cheese if you like.
Smart Substitutions
This Italian Minestrone Soup is wonderfully flexible, so feel free to make it your own.
Beans: Swap the white beans for chickpeas or kidney beans. Both work well and add a slightly different texture.
Broth: Use vegetable broth instead of chicken broth to make this completely vegan.
Pasta: Try gluten-free pasta, small shells, or even broken-up spaghetti. Just keep the pieces small so they're easy to eat with a spoon.
Vegetables: Swap the zucchini for yellow squash, green beans, or even diced potatoes. Use what you have or what your family likes.
Greens: Kale or Swiss chard can replace the spinach. Just chop them finely and add a few extra minutes of cooking time.
Cheese rind: If you don't have one, no worries. The soup will still be delicious, just a little less deeply savory.
Equipment For Minestrone Soup
You don't need much to make this recipe, just a couple of basics.
Dutch oven or large pot: A heavy-bottomed pot distributes heat evenly and keeps the soup from scorching.
Blender: For pureeing the beans. A regular blender or an immersion blender both work.
How to Store and Reheat
This Minestrone Soup keeps beautifully and actually tastes even better the next day.
Refrigerator: Store the soup in an airtight container for up to 4 days. Keep the pasta separate if you can, since it soaks up liquid as it sits. Add fresh pasta when you reheat individual portions.
Freezer: Freeze the soup (without the pasta) for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat on the stove.
Reheating: Warm the soup gently over medium heat, stirring occasionally. Add a splash of broth or water if it's too thick. Cook fresh pasta and stir it in just before serving.
Serving Suggestions
This fiber-rich Minestrone Soup is hearty enough to be a meal on its own, but here are a few ideas to make it even more satisfying.
Crusty bread: A thick slice of warm, buttery garlic bread or a rustic sourdough loaf is perfect for dipping.
Simple salad: Serve alongside a crisp green salad with a light vinaigrette to balance the richness of the soup.
Grilled cheese: A classic pairing. The creamy, melty cheese complements the fresh vegetable soup perfectly.
Roasted vegetables: If you want to go all-in on veggies, add a side of Roasted Cabbage Steaks for extra color and flavor.
Expert Tips
Don't skip the bean puree: This is what makes the soup thick and creamy without any dairy. It's a game changer.
Save your Parmesan rinds: Anytime you finish a block of Parmesan, toss the rind in a freezer bag. They're perfect for adding depth to soups like this one.
Cook the pasta separately: If you add raw pasta directly to the soup, it'll soak up too much liquid and get mushy. Cooking it separately keeps the texture just right.
Taste as you go: After the soup simmers, taste it and adjust the salt and pepper. Every broth is different, so you might need a little more seasoning.
FAQ
What is minestrone soup made of?
Minestrone soup is made of vegetables like carrots, celery, zucchini, and tomatoes, along with beans, pasta, and a flavorful broth. Fresh herbs like basil and parsley give it that classic Italian taste. Every family has their own version, so feel free to add whatever vegetables you love.
What is the secret ingredient in minestrone soup?
The secret ingredient is often a Parmesan cheese rind. It simmers in the soup and adds a rich, savory depth that you can't quite put your finger on. Some cooks also puree a portion of the beans to make the broth naturally creamy and thick.
How to make the perfect minestrone?
The perfect minestrone starts with sautéing your vegetables until they're soft and fragrant. Use good-quality broth, add fresh herbs, and let it simmer long enough for the flavors to meld. Don't forget to cook your pasta separately so it stays tender, not mushy.
How to make Italian minestrone?
To make authentic Italian minestrone, use fresh vegetables, good olive oil, and plenty of fresh herbs like basil and parsley. A Parmesan rind is traditional for adding flavor. Keep it simple and let the quality of your ingredients shine through.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Minestrone Soup
Minestrone Soup
Equipment
- 1 Dutch Oven or Large Pot Used to cook and simmer the soup.
- 1 Blender For pureeing the beans. A regular blender or an immersion blender works.
Ingredients
- 15 ounces canned white beans drained and rinsed cannellini or navy beans are ideal
- 32 ounces reduced-sodium chicken broth or vegetable broth for a vegan version
- 2 teaspoons olive oil extra virgin for best flavor
- ½ cup chopped onion yellow or white onion
- 1 cup diced carrots peeled
- ½ cup diced celery fresh cleaned
- 2 garlic cloves minced fresh garlic for a more vibrant flavor
- 28 ounces canned petite diced tomatoes no salt added if possible
- Parmesan cheese rind optional adds a savory depth
- 1 sprig fresh rosemary fresh for the best fragrance
- 2 bay leaves dried
- 2 tablespoons fresh basil chopped or 1 tablespoon dried basil
- ¼ cup fresh Italian parsley chopped adds freshness
- ½ teaspoon kosher salt adjust to taste
- Fresh black pepper to taste
- 1 medium zucchini about 8 oz diced (adds color and texture)
- 2 cups fresh spinach chopped use frozen spinach if preferred, but thaw it first
- 2 cups cooked small pasta such as ditalini or orzo al dente or gluten-free pasta for a gluten-free option
- Extra parmesan cheese for garnish optional adds extra richness
Instructions
- Puree the white beans with 1 cup of the broth in a blender.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, and garlic. Stir and sauté until tender and fragrant, about 15 minutes.
- Pour in the remaining broth, diced tomatoes, and the bean puree. Add the parmesan rind (if using), salt, and pepper. Stir in the rosemary, bay leaves, basil, and parsley. Bring to a boil, then reduce the heat, cover, and simmer for 40 minutes.
- Add the diced zucchini and chopped spinach to the pot. Cover and simmer until the zucchini is tender, about 8-10 minutes.
- Remove the bay leaves, rosemary sprig, and parmesan rind from the pot. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle about 1-¼ cups of the soup into 10 bowls, placing ¼ cup of cooked pasta in each. Garnish with extra parmesan cheese if desired.
Leave a Reply