Minestrone soup is Italian home cooking at its most generous: a big pot of vegetables, beans and small pasta in a tomato-tinged broth, finished with olive oil and a shower of parmesan. There is no single correct version, and that is the beauty of it. Italian cooks use whatever is in season, and this recipe gives you a reliable framework to do the same.
This version builds flavour in layers. A slow-cooked base of onion, carrot and celery, called a soffritto, sets the foundation. A parmesan rind simmers in the broth for savoury depth, and the pasta goes in at the very end so it stays tender rather than soggy. The result is hearty enough to be dinner on its own.
Why You’ll Love This Minestrone
It is a complete meal in one pot, packed with vegetables, fibre and plant protein from the beans. It is a brilliant fridge-clearer, welcoming half a courgette, the last of the green beans or a few leaves of cabbage. It tastes even better the next day, and it is easy to make vegetarian or vegan.
It is also kind to your budget. Tinned beans, tinned tomatoes and everyday vegetables make a large pot that feeds six people well.
Ingredients and Substitutions
- Soffritto vegetables: onion, carrot and celery, finely diced. If you have no celery, a little extra carrot and a pinch of celery salt help.
- Seasonal vegetables: courgette, green beans, potato, cabbage or kale, peas, or spinach. Use about 500 g in total.
- Garlic and herbs: garlic, dried oregano, a bay leaf and fresh basil or parsley.
- Tomatoes: a tin of chopped tomatoes plus a spoon of tomato paste.
- Beans: cannellini, borlotti or red kidney beans. Chickpeas also work.
- Small pasta: ditalini, small shells or broken spaghetti. For gluten-free, use rice or gluten-free pasta.
- Stock: vegetable or chicken stock.
- Parmesan rind: optional but highly recommended. Remove before serving. Leave out for a vegan soup and add a teaspoon of miso or soy sauce instead for savoury depth.
- Good olive oil: for cooking and for drizzling at the end.
Minestrone Soup Recipe: Hearty Italian Vegetable and Bean Soup
Italian · Soup · Easy
Ingredients
- 3 tbsp olive oil, plus extra to serve
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 x 400 g tin chopped tomatoes
- 1.5 litres (6 cups) vegetable or chicken stock
- 1 bay leaf
- 1 parmesan rind, optional
- 1 medium potato, peeled and diced
- 100 g green beans, cut into short pieces
- 1 courgette (zucchini), diced
- 100 g (1 1/2 cups) cabbage or kale, shredded
- 1 x 400 g tin cannellini or borlotti beans, drained and rinsed
- 100 g (3/4 cup) ditalini or small pasta
- Salt and black pepper, to taste
- Fresh basil or parsley, and grated parmesan, to serve
Method
- Heat the olive oil in a large pot over medium-low heat and cook the onion, carrot and celery with a pinch of salt for 8 to 10 minutes until soft.
- Add the garlic, oregano and tomato paste and cook for 1 minute, then add the chopped tomatoes and cook for 3 to 4 minutes.
- Add the stock, bay leaf, parmesan rind, potato and green beans; simmer for 10 minutes.
- Add the courgette, cabbage and beans; simmer for another 10 minutes.
- Add the pasta and cook for 8 to 10 minutes until tender, topping up with boiling water if needed.
- Remove the bay leaf and parmesan rind, season with salt and pepper and stir in the herbs.
- Rest for 5 minutes, then serve with parmesan and a drizzle of olive oil.
Making Minestrone Step by Step
Start with the soffritto
Warm the olive oil in a large, heavy pot over medium-low heat. Add the onion, carrot and celery with a pinch of salt and cook gently for 8 to 10 minutes, stirring now and then, until soft and sweet but not browned. This slow start is the backbone of the soup, so resist turning up the heat.
Add aromatics and tomatoes
Stir in the garlic, oregano and tomato paste and cook for a minute until fragrant. Add the chopped tomatoes and cook for 3 to 4 minutes, letting them reduce slightly.
Simmer the vegetables in stages
Add the stock, bay leaf, parmesan rind and the firmer vegetables, such as potato and green beans. Simmer for 10 minutes. Then add the softer vegetables, such as courgette and cabbage, along with the drained beans. Simmer for another 10 minutes. Adding vegetables in stages means nothing turns to mush.
Cook the pasta
Add the pasta and simmer for the time on the packet, usually 8 to 10 minutes, stirring occasionally so it does not stick. The pasta will absorb liquid, so top up with a little boiling water if the soup gets too thick. In the last minute, stir in spinach or peas if using.
Finish and season
Remove the bay leaf and parmesan rind. Taste and season with salt and pepper. Stir in torn basil or chopped parsley. Let the pot rest for five minutes off the heat; the flavours settle and the soup becomes more cohesive.
Tips for a Better Bowl
- Cut all vegetables to a similar small size so every spoonful has a bit of everything.
- Rinse tinned beans to remove excess salt and starch.
- If you plan to have leftovers, cook the pasta separately and add it to each bowl, so it does not swell overnight.
- Save parmesan rinds in the freezer specifically for soups like this.
- Finish every bowl with a drizzle of your best olive oil; it makes a real difference.
Seasonal Variations
| Season | Vegetables to use |
|---|---|
| Spring | Peas, asparagus, spring onions, baby spinach |
| Summer | Courgette, green beans, fresh tomatoes, basil |
| Autumn | Butternut squash, chard, mushrooms |
| Winter | Cabbage, kale, potato, leek, extra beans |
For a pesto finish, stir a spoon of basil pesto into each bowl, a style popular in Liguria. For a heartier pot, brown some diced beef sausage or chicken before the soffritto.
Serving and Storage
Serve minestrone soup in wide bowls with grated parmesan, a drizzle of olive oil and black pepper. Crusty bread, garlic bread or toasted ciabatta rubbed with garlic are perfect alongside. A simple green salad makes it a complete meal.
Refrigerate leftovers in a covered container for up to 4 days. The pasta continues to absorb liquid, so the soup will thicken; add stock or water when reheating. Reheat over medium heat, stirring, until steaming hot throughout. To freeze, make the soup without pasta and freeze for up to 3 months. Cook fresh pasta when you reheat it.
Frequently Asked Questions
What does minestrone mean?
It comes from the Italian word minestra, meaning soup; minestrone suggests a big, hearty soup. There are many regional versions across Italy.
Is minestrone soup vegetarian?
It usually is, though parmesan is traditionally made with animal rennet. Use a vegetarian hard cheese or leave the cheese out for a strictly vegetarian or vegan soup.
Can I use dried beans?
Yes. Soak them overnight and cook until tender before adding, or simmer them in the soup for longer. Red kidney beans must be boiled hard for at least 10 minutes to be safe, so cook them separately first.
Can I make it without pasta?
Absolutely. Add extra potato or beans, or a handful of rice, for a gluten-free bowl.
How do I stop the pasta getting soggy?
Add it near the end and serve soon after, or cook it separately and add to bowls as you serve.
A Pot for Every Season
Once you understand the method, minestrone soup becomes a recipe you can make all year with whatever vegetables look best. Build a gentle soffritto, add vegetables in stages, and finish with good olive oil and cheese. Simple, satisfying and endlessly adaptable.
