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If you’ve ever wanted a soup that’s both incredibly delicious and easy to customize, Minestrone Soup is it. This Italian classic soup recipe gives you a solid, flavorful base—one that’s hearty, satisfying, and perfect as-is—but it’s also a great way to use up whatever veggies you have on hand. Whether you follow it to the letter or swap in what’s already in your fridge, you’ll end up with a comforting, nourishing meal every time.
What I absolutely love about minestrone is its versatility. I’ve made this soup countless times, and I’ve never made it exactly the same way twice! Unlike fussy recipes that demand precision, minestrone welcomes improvisation and adapts to whatever you have on hand. I especially love making this on busy weeknights when I need to clean out the vegetable drawer before my next grocery run.
This is the soup that turns ordinary pantry staples into something extraordinary. I make it year-round, but it’s especially perfect for those transition seasons when the weather can’t quite make up its mind. Trust me, once you’ve mastered this basic recipe (a better than Olive Garden Minestrone), you’ll find yourself returning to it again and again—it’s become my go-to comfort food that somehow never gets old!
Nikki’s Recipe Rundown
- Taste: Savory and rich with the perfect balance of vegetables, herbs, and beans in a flavorful tomato broth.
- Texture: This minestrone recipe has the perfect combination of tender vegetables, creamy beans, and al dente pasta in every spoonful.
- Ease: Simple to prepare with basic chopping and simmering—perfect for any level of cook!
- Pros: Versatile, nutritious, budget-friendly, and excellent for meal prep with flavors that improve overnight.
- Considerations: You have to watch pasta cooking time to prevent mushiness, but this recipe is pretty much foolproof!
Ingredients Needed for Minestrone
- Olive Oil: Use a quality extra virgin olive oil for the best flavor base.
- Vegetables: Minestrone is packed with vegetables! You will need onions, celery, carrots, zucchini, garlic, spinach and frozen green beans.
- Vegetable Broth: Use your favorite store-bought vegetable broth!
- Diced Tomatoes: Provide acidity, umami, and beautiful red color. I prefer the petite dice since it distributes evenly throughout the soup. Be sure to add the tomatoes with the liquid, don’t drain them!
- Fresh Parsley: Adds a bright, herbaceous flavor and green color. Be sure to add more for garnish when serving!
- Dried Herbs: For added flavor, you will need dried oregano, basil, and rosemary.
- Salt & Pepper: To taste.
- Pasta: Use a small pasta shape like small shells or ditalini!
- White Beans & Kidney Beans: Both white beans and kidney beans are added for lots of texture and nutrients.
- Grated Parmesan: Add freshly grated parmesan on each bowl before serving, if desired.
How To Make the Best Minestrone Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sauté the Vegetables
In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots and zucchini and cook until the onions are translucent, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds.
Step 2 | Simmer & Serve
Pour in the vegetable broth, diced tomatoes, parsley, oregano, salt, basil, pepper, and rosemary. Bring to a boil and then add the pasta, white and kidney beans, spinach, and green beans. Keep the heat on medium until the pot reaches a simmer and then reduce the heat to keep a simmer.
Cook until the pasta is al dente (or your desired pasta tenderness).
Serve with fresh parmesan cheese and more fresh parsley or basil, if desired.
Recipe Tips for Better Than Olive Garden Minestrone
- To build flavors from the beginning of the cooking process, be sure to properly sauté your mirepoix (onions, celery, carrots) until the onions are translucent!
- Taste before serving and adjust salt and pepper. The final seasoning can vary based on your vegetable broth’s salt content.
- Once everything is added, maintain a gentle simmer to allow flavors to meld without making vegetables mushy. Avoid letting the minestrone come to a rolling boil!
- Remember that pasta continues cooking in the hot broth, so remove from heat when pasta is still slightly firm.
- If you prefer, you can cook the pasta separately and spoon into the soup. I like to do this if I know I am going to have plenty of leftovers. It keeps the pasta al dente when serving.
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Variations and Substitutions
- Greens: Swap spinach for kale or collards, or add both for an extra nutrition boost.
- Protein Options: Make it heartier with Italian sausage or ground beef! This is also great for adding in leftover beef tips or steak tips.
- Seasonal Swaps: Use seasonal vegetables—summer squash or zucchini in warmer months, butternut squash or sweet potato in fall and winter.
- Gluten-Free: Use gluten-free pasta or replace pasta with extra beans or diced potatoes.
- Dairy-Free: Skip the parmesan or use a nutritional yeast topping instead.
- Spice It Up: Add red pepper flakes for some heat!
Recipe FAQs
Absolutely! Just add all the ingredients to a slow cooker with except the pasta, beans, and spinach. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes of cooking, add the pasta and beans. In the last 5 minutes of cooking, add the spinach!
Traditional minestrone always contains beans, pasta, and a variety of vegetables in a tomato-based broth. Beyond that, it’s wonderfully adaptable!
Yes, but soak and cook them separately first before adding to the soup.
Storage
Storage: Store in an airtight container for up to 4 days. The flavors actually improve after a day as everything melds together.
Freeze: Freeze in portion-sized, freezer-safe containers for up to 3 months. For best results, slightly undercook the pasta if you know you’ll be freezing.
Reheating: Warm gently on the stovetop, adding a splash of broth if needed to loosen, as the pasta will absorb liquid during storage.
What to Serve with Italian Minestrone Soup
This classic minestrone soup pairs beautifully with bread for dipping—try buttery Texas toast garlic bread or a rustic Irish soda bread to soak up that flavorful broth. For a complete meal, serve alongside a crisp caesar salad and antipasto skewers, or a side of spinach artichoke dip with crusty bread for a heartier meal!
Other Recipes to Try
- Zuppa Toscana Soup
- New England Clam Chowder
- Caldo Gallego Collard Green Soup
- Hamburger Veggie Soup
- Instant Pot Butternut Squash Soup
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Minestrone Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- ⅔ cup celery, diced
- 1 cup carrots, peeled and diced, about 2 carrots
- 1 ¼ cups zucchini, chopped in half moon pieces, about 1 small zucchini
- 4 garlic cloves, minced
- 8 cups vegetable broth
- 2 14.5 ounce cans petite diced tomatoes
- 2 tablespoons fresh parsley, or 2 teaspoons dried
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon dried basil, or 1 tablespoon fresh
- ½ teaspoon coarse ground pepper
- ¼ teaspoon dried rosemary
- 1 ⅓ cup small pasta, like small shells or ditalini
- 1 15 ounce can white beans
- 1 15 ounce can kidney beans
- 2 cups fresh spinach
- 1 cup frozen green beans, thawed
- grated parmesan and chopped parsley and basil, optional for garnish
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots and zucchini and cook until the onions are translucent, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds.
- Pour in the vegetable broth, diced tomatoes, parsley, oregano, salt, basil, pepper, and rosemary. Bring to a boil and then add the pasta, white and kidney beans, spinach, and green beans. Keep the heat on medium until the pot reaches a simmer and then reduce the heat to keep a simmer.
- Cook until the pasta is al dente (or your desired pasta tenderness).
- Serve with fresh parmesan cheese and more fresh parsley or basil, if desired.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
-
- To build flavors from the beginning of the cooking process, be sure to properly sauté your mirepoix (onions, celery, carrots) until the onions are translucent!
-
- Taste before serving and adjust salt and pepper. The final seasoning can vary based on your vegetable broth’s salt content.
-
- Once everything is added, maintain a gentle simmer to allow flavors to meld without making vegetables mushy. Avoid letting the minestrone come to a rolling boil!
-
- Remember that pasta continues cooking in the hot broth, so remove from heat when pasta is still slightly firm.
-
- If you prefer, you can cook the pasta separately and spoon into the soup. I like to do this if I know I am going to have plenty of leftovers. It keeps the pasta al dente when serving.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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