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Traditional Minestrone Soup Recipe

Make this classic Italian Minestrone Soup at home. Loaded with vegetables, beans, pasta, and rich tomato broth, this cozy Italian recipe is healthy, comforting, and perfect for any season.
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A bowl of hearty Italian minestrone soup with fresh vegetables and pasta, topped with grated cheese and herbs for authentic flavor.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 Bowls
Course: Soup

Ingredients
  

Vegetables and Base

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 medium zucchini diced
  • 1 medium potato peeled and diced

Tomatoes, Beans, and Broth

  • 1 can 14 oz diced tomatoes
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 6 cups vegetable broth or chicken broth

Pasta and Seasonings

  • 1 cup green beans trimmed and cut into 1 inch pieces
  • 1 cup small pasta ditalini or elbow
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Finishing Touches

  • Fresh parsley chopped
  • Grated Parmesan cheese for serving

Essential Equipment

  • Large heavy-bottomed soup pot or Dutch oven
  • Cutting Board
  • Chef’s knife
  • Wooden spoon
  • Wooden spoon
  • Measuring cups and spoons
  • Fine-mesh strainer for rinsing beans
  • Fine-mesh strainer for rinsing beans
  • Vegetable peeler for the potato

Instructions

Build the Flavor Base

  • Heat 2 tablespoon olive oil in a large soup pot over medium heat.
  • Add the onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables soften.
  • Stir in 2 minced garlic cloves and cook 1 minute more.

Add Vegetables and Seasoning

  • Add the zucchini, potato, oregano, thyme, and bay leaf.
  • Stir well so the vegetables are coated in the herbs.

Simmer the Soup

  • Pour in diced tomatoes (with juices) and 6 cups of broth.
  • Bring to a gentle boil.
  • Reduce heat and simmer 20 minutes, until the potato is tender.

Add Beans and Pasta

  • Stir in the cannellini beans, green beans, and small pasta.
  • Cook for about 10 minutes, until the pasta is al dente.
  • Season with salt and pepper to taste.

Finish and Serve

  • Remove the bay leaf.
  • Ladle the soup into bowls.
  • Top with fresh parsley and grated Parmesan.
  • Serve warm with crusty bread.

Nutrition

Calories: 230kcalCarbohydrates: 33gProtein: 9gFat: 6gSodium: 720mgFiber: 6gSugar: 5g