The Best Minestrone Soup

This minestrone soup is a healthy, comforting one-pot meal that’s loaded with hearty veggies, nutritious beans, and tender pasta. It’s vegetarian, dairy-free, and can easily be adapted to vegan or gluten-free diets.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Minestrone Soup Video

Here’s a great video that shows the process of minestrone soup.

Why You’ll Love Making It

• One-Pot Wonder: This entire meal comes together in a single pot, which means minimal cleanup and less hassle in the kitchen.
• Hearty and Healthy: Loaded with a variety of vegetables, beans, and pasta, this soup is a nutritious powerhouse, packed with fiber, vitamins, and plant-based protein.
• Perfect for Beginners: The steps are straightforward and forgiving, making it an ideal recipe for those new to cooking.
• Incredibly Versatile: Minestrone is famously adaptable. You can easily swap in different vegetables based on the season or what you have on hand, making it a great “clean-out-the-fridge” meal.
• Budget-Friendly: Made with simple, inexpensive pantry staples like canned beans, tomatoes, and pasta, this soup is as easy on the wallet as it is delicious.

Ingredients

• 1 tablespoon Canola Oil: A neutral oil for sautéing. Olive oil can be used for a more classic Italian flavor.
• 1 small Onion (finely diced): Forms the aromatic base of the soup, known as a soffritto in Italian cooking.
• 2 ribs Celery (sliced): Adds a savory, slightly peppery flavor that balances the sweetness of the carrots.
• 3 large Carrots (peeled and finely chopped): Provide a sweet and earthy foundation.
• 1 tablespoon Tomato Paste: This concentrated tomato flavor adds a rich, deep umami quality that you can’t get from canned tomatoes alone.
• 1 tablespoon Minced Garlic (about 2-3 large cloves): Added after the initial vegetables have softened to prevent it from burning and becoming bitter.
• 1 ½ teaspoons Salt: Or to taste. The amount needed will depend on the saltiness of your broth. It’s best to start with less and add more at the end if needed.
• 1 teaspoon each of Dried Parsley, Oregano, and Basil: This trio of herbs provides a classic Italian seasoning profile.
• ¼ teaspoon Black Pepper: For a touch of warmth.
• ⅛ teaspoon Crushed Red Pepper Flakes: This is optional but adds a gentle heat that complements the other flavors beautifully.
• 4 cups Low-Sodium Chicken or Vegetable Broth: Using a low-sodium broth gives you better control over the final seasoning of the soup.
• 1 (28-ounce) can Diced Tomatoes (undrained): These break down during cooking to create a rich, flavorful broth. For a deeper flavor, you can use fire-roasted diced tomatoes.
• 1 cup canned Red Kidney Beans (rinsed and drained): These hold their shape well and add a hearty, robust texture.
• 1 cup canned White Kidney Beans (Cannellini) (rinsed and drained): Offer a creamier texture that complements the red kidney beans.
• 1 cup Small Uncooked Pasta: Shapes like ditalini, small shells, or elbow macaroni are ideal as they cook quickly and are easy to eat with a spoon.
• 2 cups Fresh Spinach (roughly chopped): Added at the very end so it wilts without becoming overcooked. Kale is a great substitute but should be added with the pasta as it takes longer to soften.

Optional For Serving

• Freshly Grated Parmesan Cheese: Adds a salty, savory finish. For an extra flavor boost, you can simmer a Parmesan rind in the soup broth.
• Fresh Basil or Parsley: A sprinkle of fresh herbs just before serving brightens up the flavors.
• A Drizzle of Good Quality Extra Virgin Olive Oil: A classic Italian way to finish the soup, adding a final touch of rich flavor.

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the canola oil over medium heat. Add the diced onion, celery, and carrots. This trio is the foundation of many Italian soups and sauces. Cook, stirring occasionally, for about 8 minutes until the vegetables have softened and the onion is translucent. This step builds the first layer of flavor.

2. Bloom the Spices: Stir in the tomato paste and minced garlic. Cook for one minute more, stirring constantly. This “blooming” process toasts the tomato paste and garlic, deepening their flavors and removing any raw taste. Add the salt, dried parsley, oregano, basil, black pepper, and optional red pepper flakes, and stir for another 30 seconds until fragrant.

3. Simmer the Broth: Pour in the broth and the undrained can of diced tomatoes. Add the rinsed and drained kidney beans and cannellini beans. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows all the flavors to meld together.

4. Cook the Pasta: Increase the heat to medium, bring the soup back to a gentle simmer, and stir in the uncooked pasta. Cook according to package directions, typically 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking.

5. Wilt the Greens: Turn off the heat and stir in the chopped fresh spinach. The residual heat from the soup will be enough to wilt the spinach perfectly in a minute or two.

6. Final Touches: Taste the soup and adjust the seasoning with additional salt and pepper if needed.

7. Serve and Garnish: Ladle the hot soup into bowls. Garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil. A final drizzle of extra virgin olive oil is highly recommended.

How to Store and Freeze

• Refrigeration: Leftover minestrone can be stored in an airtight container in the refrigerator for up to 4 days. Be aware that the pasta will continue to absorb liquid, making the soup thicker. You may need to add a splash of water or broth when reheating.
• Freezing: For best results, if you plan to freeze the soup, cook and store the pasta separately. Let the soup cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. To serve, thaw the soup overnight in the refrigerator and reheat on the stove, adding the freshly cooked pasta just before serving.

FAQs

What does “minestrone” mean? The word comes from the Italian word minestra, which means “soup.” The “-one” suffix essentially means “big,” so “minestrone” translates to a big, hearty vegetable soup.

Is minestrone soup vegan? This recipe can easily be made vegan. Simply use vegetable broth instead of chicken broth and omit the Parmesan cheese garnish (or use a vegan alternative).

Can I use different pasta shapes? Yes, any small pasta shape works well. Ditalini, small shells, orecchiette, and elbow macaroni are all great options.

Can I make this soup gluten-free? Absolutely. Substitute the pasta with your favorite gluten-free pasta or use a grain like quinoa or rice instead. If using rice, you may need to add it earlier in the cooking process.