Picture this: As you’re cradling a warm bowl, the steam carries hints of garlic and Italian herbs that are gently greeting you. With each spoonful, your taste buds are engulfed in a rich tomato-based broth infused with earthy undertones of oregano, basil, and thyme. Carrots offer an almost sweet embrace with a slight refreshing crunch of celery next to it, while zucchini adds a softness. Each vegetable has absorbed the surrounding flavors, yet retains its individual character, creating an intricate dance of tastes and textures.

And then, the final touch: a sprinkle of grated Parmesan cheese melting into the soup, lending a salty depth and a hint of nuttiness – sounds almost too good to be true?

Well, I’m here to present you with a homemade Italian Minestrone soup that will give you that deeply comforting feeling that you’re chasing.

Preparation time: 15-20 minutes

Cooking time: 30-40 minutes

How to Make Authentic Minestrone Soup

You will need these simple ingredients to make this soup from scratch:

2 tbsp Extra virgin olive oil
1 large Onion, finely chopped
2 Carrots, diced
2 Celery stalks, diced
3 Garlic cloves, minced
1 Zucchini, chopped
1 cup Green beans, trimmed and cut into 1/2-inch pieces
1 can Canned diced tomatoes (14 oz)
2 tbsp Tomato paste
6 cups Vegetable or chicken broth
1 can Red kidney beans, drained and rinsed (15 oz)
1 can Cannellini beans, drained and rinsed (15 oz)
1 cup Small pasta shape like ditalini, macaroni, or small shells
1 tsp Dried Italian seasoning (basil, oregano, thyme)
2 Bay leaves
Salt and pepper, to taste
2 cups Fresh spinach or kale, chopped
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Optional: Red pepper flakes

Tip: While it’s better to use fresh vegetables, you could also take frozen ones – this could alter the texture slightly though and make it a bit more water. So, to prevent that, just let it simmer a bit longer.

Alternative Ingredients (Check Your Seasonal Vegetables):

Olive Oil – Avocado oil, vegetable broth (for oil-free cooking)
Onion – Leeks, shallots
Carrots – Parsnips, sweet potatoes
Celery – Fennel bulb
Garlic – Garlic powder, asafoetida (for a garlic-free option)
Zucchini – Yellow squash, eggplant
Green Beans – Snow peas, snap peas, garbanzo beans, white beans
Diced Tomatoes – Fresh chopped tomatoes, tomato sauce
Tomato Paste – Red bell pepper paste, sun-dried tomatoes
Broth – Beef broth, bone broth, or mushroom broth
Kidney Beans – Pinto beans, black beans
Cannellini Beans – Great Northern beans, chickpeas
Pasta – Gluten-free pasta, rice, or quinoa (for a gluten-free option)
Italian Herbs – Herbes de Provence, individual fresh herbs like rosemary, or sage
Bay Leaf – Omit if unavailable
Spinach or Kale – Swiss chard, collard greens
Parmesan Cheese – Nutritional yeast (for a vegan or dairy-free option), vegan cheese
Parsley – Basil, cilantro

Step-by-Step Instructions for Traditional Minestrone Soup Recipe

Step 1: To achieve this robust flavor balance, heat the olive oil in a large saucepan over medium heat. Once hot and boiling over medium-high heat, add the onion, carrots, and celery; sauté until softened, about 5 minutes. Then, throw in the garlic and cook, stirring occasionally, for another minute or until it releases its aroma.

Step 2: Once everything is mixed and soft, mix zucchini and green beans into the mix and cook for an additional 3-4 minutes.

Step 3: Add diced tomatoes, tomato paste, broth, kidney beans, cannellini beans, pasta, Italian herbs, bay leaf, salt, and pepper – bring it to a boil, but then reduce it again to low heat and let it simmer for 20 minutes. You will notice the vegetables and pasta are tender when it’s ready.

Step 4: Lastly, stir spinach or kale into the mixture during the last few minutes of cooking. It’ll be ready once it’s wilted.

That’s it! Before serving the soup hot, garnish it with grated Parmesan cheese and fresh parsley on top – enjoy!

Expert Tips for This Minestrone Recipe

While it’s not part of the classic minestrone soup, if you’re looking to add a variety of vegetables to it, consider using potatoes, butternut squash, or peas.
Can’t get enough of that rich flavor? Me neither! Use homemade broth for an even richer flavor. For this, take a freezer bag or a large ziplock bag and start adding your veggie leftovers to it to freeze it. Over time, your bag will fill up and you can make your own broth by bringing water to a boil and then decreasing it to a simmer for 1-2 hours with everything inside. Store the homemade broth in an airtight container like a bottle or mason jars in the fridge for up to 2-3 weeks – alternatively, you could also make large broth ice cubes and store them in the freezer until ready to use.
Alternatively to the large pot or saucepan, you could also make this soup in a large dutch oven and cook it by following steps 1-4 except when it’s cooking in step 3, you will cover the dutch oven. The huge advantage of using a dutch oven is that your flavors will be richer and it’ll add a rustic charm.

What to Serve with This Classic Italian Minestrone Soup

This soup is rich, hearty and gives you that deep satisfying feeling inside, so you will want to pair it with something that won’t overpower the flavors, such as:

Crusty Italian bread or baguette
Bruschetta
Garlic bread or focaccia

Salads

Simple Green Salad with Vinaigrette
Caprese Salad

Appetizers

Cheese charcuterie
Antipasto platter

Sides

Roasted vegetables like bell peppers, zucchini, and eggplant
Steamed or sauteed veggies like spinach or broccolini

Dessert

Wine

Red: Chianti, Barbera, Pinot Noir
White: Pinot Grigio, Sauvignon Blanc, Verdicchio

Frequently Asked Questions (FAQs) For This Classic Italian Soup

Here are some commonly asked questions and answers for this delicious recipe!

What Vegetables Go into a Minestrone Soup?

While you can use the traditional vegetables like onions, carrots, celery, zucchini, and green beans, you can also add other ones like spinach and kale – this recipe is versatile, so feel free to experiment!

Is Minestrone Soup Vegan or Vegetarian?

Authentic Italian minestrone soup is vegetarian traditionally as it consists mostly of vegetables, beans, and pasta – however, you may want to check the type of broth you’re using for compatibility to cook a vegan or vegetarian minestrone soup.

Can You Freeze Minestrone Soup?

Yes! You can freeze Minestrone soup by letting it completely cool off and storing it in a freezer-safe container for up to 3 minutes. Next time, simply thaw it in the refrigerator before reheating it – enjoy!

How Long Does Minestrone Soup Take to Cook?

It’s actually pretty fast and super easy to make Minestrone soup as it takes only around 30-40 minutes cooking time! The part that takes the longest is cooking the veggies, so once those are tender, it’s ready to go!

How to Store Leftover Minestrone Soup

Store any leftover soup in airtight containers in the fridge for up to 3-4 days – this is a great recipe to make large batches of soup and then freeze it, too!