Easy Classic Minestrone Soup

This classic minestrone soup recipe brings the authentic flavors of Italian comfort food right to your kitchen. With a robust tomato broth and a colorful array of vegetables, beans, and pasta, this soup delivers a nourishing meal that satisfies both body and soul.

I first made this minestrone during a particularly busy week when I needed something nutritious that would provide leftovers. My family now requests it regularly, and I love how it transforms simple ingredients into something truly special.

Ingredients

• Olive oil: provides the perfect foundation for building flavor right from the start
• Onions and garlic: create an aromatic base that enriches the entire soup
• Carrots, zucchini, squash, and cabbage: offer a rainbow of vegetables that provide texture and nutrition
• Kidney beans (both red and white): add heartiness and protein, making this soup satisfying
• Dried herbs (basil, oregano, and thyme): infuse the broth with classic Italian flavors
• Fire-roasted tomatoes: deliver deeper flavor than regular canned tomatoes and create a rich base
• Vegetable stock: forms the backbone of the soup, providing depth and umami
• Ditalini pasta: small tube shapes that hold up well and maintain their texture in the broth

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large Dutch oven over medium-high heat and add onions first, cooking them for about 5-6 minutes until they develop a slight golden-brown color, which adds significant depth of flavor to your soup base

Add Fragrant Elements:

Introduce minced garlic to the pot and cook for just 30 seconds until fragrant, being careful not to let it burn, then immediately deglaze with white cooking wine, scraping up all those flavor-packed brown bits from the bottom of the pot

Build the Vegetable Base:

Add carrots, zucchini, squash, and cabbage to the pot and cook for 6-8 minutes, stirring occasionally until the vegetables soften slightly but still maintain some bite as they will continue cooking later

Layer in Seasonings:

Sprinkle in the dried herbs along with red pepper flakes, salt, and pepper, stirring well to coat all vegetables, ensuring the spices bloom in the heat, releasing their full flavor potential

Create the Soup Foundation:

Pour in the fire-roasted tomatoes, water, and vegetable stock, bringing everything to a gentle boil before reducing to a simmer for 15 minutes, allowing the flavors to meld together beautifully

Finish with Pasta and Beans:

Add the ditalini pasta and both types of beans to the simmering broth, cooking for an additional 10 minutes until the pasta reaches a perfect al dente texture and the beans are warmed through

Pin it

The secret to this minestrone's exceptional flavor is the quality of your vegetable stock. I started making my own from vegetable scraps I save throughout the week, and the difference is remarkable. The depth it adds transforms this from a good soup to an unforgettable one.

Make Ahead and Storage

This minestrone soup actually improves with time as the flavors continue to develop. You can make it up to two days ahead and store it in the refrigerator. Just be aware that the pasta will continue to absorb liquid, so you might want to add a splash of broth when reheating. For longer storage, freeze portions in airtight containers for up to three months. I recommend slightly undercooking the pasta if you plan to freeze, as it will soften when reheated.

Seasonal Variations

Minestrone is wonderfully adaptable to whatever season you find yourself in. In spring, try adding fresh peas, asparagus tips, and tender greens. Summer versions can include fresh corn, tomatoes, and green beans. Fall minestrone welcomes butternut squash and kale, while winter versions might include more root vegetables like turnips and parsnips. The beauty of this recipe is its flexibility while maintaining that classic minestrone character.

Serving Suggestions

While delicious on its own, this minestrone truly shines when paired with the right accompaniments. A crusty loaf of Italian bread or garlic bread makes for perfect dipping. For a more substantial meal, serve smaller portions as a starter before a simple pasta dish. I always put out extra toppings at the table—fresh herbs, parmesan cheese, a drizzle of good olive oil, and even a squeeze of lemon juice for brightness all elevate the soup beautifully.

Frequently Asked Questions

→ Can I use different beans in minestrone?

Yes, you can substitute any beans you prefer, such as black beans or chickpeas, for a personalized touch.

→ How do I store leftover minestrone?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.

→ Can I make minestrone soup ahead of time?

Yes, this soup can be made a day ahead. The flavors deepen as it sits. Add the pasta just before serving to keep it fresh.

→ What can I serve with minestrone soup?

Pair it with crusty bread, a side salad, or garlic toast for a complete, satisfying meal.

→ Is this soup vegetarian-friendly?

Absolutely! This recipe is vegetarian as it uses vegetable stock. To make it vegan, skip the parmesan cheese garnish.