There’s something deeply comforting about a bowl of classic Minestrone Soup. It’s rustic, colorful, and full of good-for-you ingredients that warm you from the inside out.
With tender vegetables, hearty beans, and perfectly cooked pasta, this soup is both nourishing and satisfying. It’s the kind of meal that makes your kitchen smell like an Italian trattoria, no matter where you are.
Table of Contents
Why You’ll Love This Minestrone Soup
Minestrone isn’t just soup—it’s a celebration of simple ingredients coming together to create something greater.
- Loaded with fiber and protein from beans and veggies
- One pot, easy cleanup, and full of flavor
- Perfect for meal prep or family dinners
- Customizable with seasonal vegetables
- Naturally hearty and satisfying without being heavy
- Freezes beautifully for future meals
I remember the first time I made minestrone—it was during my trucking days, parked at a rest stop with a portable stove and a can of beans. It wasn’t fancy, but it was real food that reminded me of home. Over time, I refined it into the recipe I’m sharing today—still humble, but rich in heart and flavor.
Ingredients You’ll Need
This soup shines with simple, wholesome ingredients layered in flavor.
Main Ingredients
- 1 medium onion – for a sweet, aromatic base
- 2 sticks celery – adds crunch and balance
- 3 medium carrots – bring natural sweetness
- 3 cloves garlic – classic Italian depth
- 1 small zucchini – fresh and light texture
- 1 cup fresh green beans – tender bite
- 1 (28 oz) can crushed tomatoes – rich, tangy base
- 4 cups chicken or vegetable broth – adds body
- 1 (14 oz) can red kidney beans – hearty and earthy
- 1 (14 oz) can white kidney beans – creamy contrast
- ¾ cup uncooked elbow macaroni – comfort in every spoonful
- Olive oil – for sautéing
- Butter – enhances richness
- Italian seasoning – signature flavor blend
- Salt & pepper – to taste
Optional Add-Ons or Substitutes
- Add baby spinach or kale at the end for extra greens
- Swap pasta for quinoa or rice for a gluten-free version
- Use chickpeas instead of kidney beans for a twist
- Add red pepper flakes for a gentle heat
- Finish with Parmesan cheese or nutritional yeast for umami
- For a smoky flavor, add a touch of smoked paprika
Step-by-Step Instructions
Making Minestrone Soup is all about layering flavor and letting it simmer into perfection.
- Sauté the base.
Heat 2 tablespoons of olive oil and a knob of butter in a large pot over medium heat. Add diced onion, celery, and carrots. Cook until softened, about 6–8 minutes. (This forms the foundation of your flavor.) - Add garlic and zucchini.
Stir in garlic and cook for 1 minute until fragrant, then add diced zucchini and cook for another 2–3 minutes. - Add broth and tomatoes.
Pour in crushed tomatoes and broth. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil. - Simmer with beans and green beans.
Add both kidney beans and the fresh green beans. Lower the heat and let it simmer for 15 minutes, stirring occasionally. - Add pasta.
Stir in the elbow macaroni and cook until tender, about 8–10 minutes. (Add extra broth if needed.) - Finish and serve.
Taste and adjust seasoning. Serve warm with a drizzle of olive oil, fresh herbs, and a sprinkle of Parmesan if you’d like.
Quick reminders:
- Cut vegetables evenly so they cook at the same rate
- Don’t overcook the pasta—it will continue to soften in the hot soup
- Add salt gradually to build balanced flavor
- Always simmer gently, never boil vigorously
Expert Tips for Success
This soup may be simple, but a few smart tricks make it exceptional.
- Sauté vegetables slowly for richer flavor
- Use quality broth—it makes a big difference
- Add pasta right before serving to keep it from getting soggy
- Stir occasionally to prevent sticking at the bottom
- Make a big batch; flavors get even better overnight
- Serve with crusty bread or Garlic Parmesan Dinner Rolls for the perfect pairing
- For extra comfort, try topping it with shredded mozzarella and broiling for 2 minutes
If you love hearty, wholesome meals like this, you’ll also enjoy my Hearty Cabbage and Dumplings or Italian Drunken Noodles—both full of old-world flavor and comforting charm.
Serving Suggestions
Minestrone is the ultimate one-bowl meal, but it also pairs beautifully with sides.
- Serve with warm crusty bread or rolls
- Top with a spoonful of pesto for an herby twist
- Pair with a simple green salad and balsamic dressing
- Add a sprinkle of Parmesan or nutritional yeast for creaminess
- Enjoy alongside Hearty Oxtail Stew Recipe for an Italian-inspired dinner spread
- Serve with a drizzle of olive oil and fresh basil for that restaurant finish
It’s cozy, colorful, and perfect for any season—especially when you need a comforting, nutrient-packed meal.
Storing and Reheating
This soup was made for leftovers—it tastes even better the next day.
How to Store It
- Store cooled soup in airtight containers in the fridge for up to 5 days
- Keep pasta separate if planning to store longer to prevent sogginess
- Freeze for up to 3 months (without pasta for best texture)
- Label and date containers for easy meal prep
How to Reheat It
- Reheat gently on the stovetop over medium-low heat
- Add a splash of broth or water to loosen the consistency
- Microwave at 50% power, stirring occasionally until hot
- For best results, cook fresh pasta to add after reheating frozen soup
- Add a touch of olive oil or lemon juice before serving to brighten flavors
Even after storing, this soup holds its soul—rich, hearty, and full of life.
Nutrition Information
Serving Size: 1 cup (240g) | Calories: 220 | Sugar: 6g | Sodium: 800mg | Fat: 7g | Saturated Fat: 3g | Unsaturated Fat: 4g | Trans Fat: 0g | Carbohydrates: 34g | Fiber: 8g | Protein: 10g | Cholesterol: 15mg
Frequently Asked Questions
Can I make this vegetarian?
Yes! Just use vegetable broth and skip any cheese garnish if you want it vegan.
Can I add meat?
Absolutely. Cooked Italian sausage or shredded chicken work beautifully here.
Can I make this in a slow cooker?
Yes. Add all ingredients except pasta and cook on low for 6–7 hours. Stir in pasta 30 minutes before serving.
Final Thoughts
Minestrone Soup is everything I love about cooking—simple, wholesome, and full of flavor that brings people together. It’s proof that humble ingredients can make magic when cooked with care.
- Use fresh veggies and quality broth for the best flavor
- Don’t rush the simmer—good soup takes patience
- Always serve with love (and maybe a little extra Parmesan)
Every time I make this soup, I’m reminded of the kind of food that connects us—warm, comforting, and shared around a table. That’s what Hearty Home Recipes is all about.
Classic Minestrone Soup
Ingredients
Equipment
Method
- Heat olive oil and a knob of butter in a large pot over medium heat. Add diced onion, celery and carrots. Cook until softened, about 6–8 minutes.
- Add minced garlic and diced zucchini, cook an additional 1 minute until fragrant, then stir in chopped green beans.
- Pour in crushed tomatoes and broth. Stir in Italian seasoning, salt and pepper. Bring to a gentle boil.
- Add both kidneys beans (red and white). Lower heat and simmer for about 15 minutes, stirring occasionally.
- Stir in uncooked elbow macaroni. Cook until pasta is tender, about 8–10 minutes (add extra broth if needed).
- Taste and adjust seasoning with salt and pepper. Serve warm, drizzle with olive oil, and optionally garnish with fresh herbs or Parmesan.
Nutrition
Notes
- You can make this vegetarian (or vegan) by using vegetable broth instead of chicken broth.
- Swap elbow macaroni for quinoa or rice for a gluten‑free twist.
- If freezing, leave the pasta out and add fresh pasta when reheating for best texture.
