Cozy Minestrone Soup Recipe: A Healthy, Hearty Classic
Minestrone soup is the ultimate comfort food—a warm, hearty bowl filled with veggies, beans, pasta, and a rich tomato broth. This classic Italian dish is not only delicious but also incredibly versatile. Whether you’re looking for a light lunch or a satisfying dinner, this soup has you covered.
I remember the first time I made minestrone soup—it was a cold, rainy day, and I needed something to lift my spirits. After chopping the fresh veggies and letting everything simmer together, my kitchen smelled absolutely heavenly. Now, it’s my go-to recipe whenever I need a cozy pick-me-up. Plus, it’s a great way to use up whatever vegetables are in the fridge!

Your Grocery List
- Olive oil (2 tablespoons)
- Yellow onion (1, diced)
- Carrots (2, sliced)
- Celery (2 stalks, sliced)
- Garlic (3 cloves, minced)
- Russet potato (1, diced)
- Zucchini (1, diced)
- Green beans (1 cup, chopped)
- Canned diced tomatoes (14 ounces)
- Tomato paste (2 tablespoons)
- Vegetable broth (6 cups)
- Cannellini beans (1 can, drained and rinsed)
- Dried pasta (1 cup, like small shells or ditalini)
- Spinach (2 cups, fresh)
- Salt and pepper (to taste)
- Italian seasoning (1 teaspoon)
- Bay leaf (1)
- Optional: Parmesan cheese and crusty bread for serving
Building a Flavorful Base
The base of a great minestrone soup starts with a classic mirepoix—onions, carrots, and celery. Sauté them in olive oil until they’re softened and fragrant. This simple step adds a depth of flavor that sets the tone for the whole dish.
Customizing Your Veggies
The beauty of minestrone is how adaptable it is. Don’t have zucchini? Use squash or bell peppers instead. Want more greens? Add kale or Swiss chard in place of spinach. This recipe is a wonderful way to clean out the fridge while still creating something wholesome and delicious.
The Key to Perfect Pasta
Cooking the pasta separately and adding it to the soup just before serving prevents it from getting mushy. If you plan to have leftovers, keep the cooked pasta in a separate container and stir it into each bowl as you reheat the soup.
Make It Even Better
Add a Parmesan rind to the pot while the soup simmers for an extra layer of flavor. For a heartier version, toss in some cooked Italian sausage or shredded rotisserie chicken. Don’t forget a drizzle of olive oil and a sprinkle of grated Parmesan on top before serving!
Pairing Ideas
What Kind of Pizza Goes Well with Minestrone Soup?
Pair your soup with a classic Margherita pizza or a veggie pizza for a balanced and satisfying meal.
Drink Pairings
A glass of Chianti or a sparkling water with a twist of lemon complements the rich, savory flavors of the soup perfectly.
Dessert Pairings
End your meal with a simple panna cotta or a slice of tiramisu to keep the Italian theme alive.
Storage Tips
Minestrone soup stores beautifully! Refrigerate it in an airtight container for up to 5 days. For longer storage, freeze the soup without the pasta for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Recipe Timing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Fun Facts
Did you know “minestrone” comes from the Italian word “minestra,” which means soup? This dish has been a staple in Italian households for centuries!
Allergen Warnings
This recipe contains gluten (pasta) and may contain dairy if served with Parmesan cheese. For a gluten-free option, use gluten-free pasta, and skip the cheese for a dairy-free version.
Vegetarian or Vegan Substitutes
This recipe is naturally vegetarian. To make it vegan, omit the Parmesan cheese garnish. You can also add plant-based sausage or tofu for extra protein.
Minestrone Soup
Equipment
- Large pot
- Cutting Board
- Chef's knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 russet potato diced
- 1 zucchini diced
- 1 cup green beans chopped
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can cannellini beans drained and rinsed
- 1 cup dried pasta like small shells or ditalini
- 2 cups spinach fresh
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Optional: Parmesan cheese and crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened and fragrant.
- Add minced garlic and cook for 1 minute. Stir in diced potato, zucchini, and green beans. Cook for another 5 minutes, stirring occasionally.
- Stir in canned diced tomatoes, tomato paste, vegetable broth, cannellini beans, Italian seasoning, bay leaf, and salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
- Once the vegetables are tender, add fresh spinach to the pot and let it wilt for 2-3 minutes. Remove the bay leaf before serving.
- To serve, ladle the soup into bowls and add a scoop of cooked pasta to each. Garnish with grated Parmesan cheese, if desired, and serve with crusty bread.