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Italian minestrone soup with vegetables, beans, and pasta in a bowl
Isaac blogger

Italian Minestrone Soup

A hearty Italian minestrone soup made with vegetables, beans, broth, and small pasta. This classic stovetop soup is filling without being heavy and works well for everyday dinners or make-ahead meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Soup / Main
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • Base Vegetables
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Flavor & Broth
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • Hearty Add-Ins
  • 1 zucchini, diced
  • 2 potatoes, diced
  • 1 can cannellini beans, rinsed
  • 2 cups kale or spinach
  • ½ cup small pasta, ditalini or tubetti
  • Salt and black pepper to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Sauté the Onion
  4. Heat olive oil in a large pot over medium heat. Add onion and cook until it looks translucent and softened, about 5 minutes.
  5. Add Carrots and Celery
  6. Stir in carrots and celery. Cook 5–7 minutes, stirring occasionally, until the vegetables look lightly softened.
  7. Add Garlic & Herbs
  8. Add garlic, basil, oregano, and rosemary. Cook 1–2 minutes, stirring, just until fragrant. Avoid browning the garlic.
  9. Add Tomatoes & Broth
  10. Pour in canned tomatoes and vegetable broth. Bring to a gentle simmer.
  11. Cook the Hearty Vegetables
  12. Add potatoes and zucchini. Simmer uncovered for 20–30 minutes, or until the potatoes can be easily pierced with a fork.
  13. Add Beans, Greens & Pasta
  14. Stir in the rinsed beans, leafy greens, and pasta. Simmer 5–10 minutes, or until the pasta tastes al dente. Add more broth if needed.
  15. Season & Serve
  16. Taste and adjust seasoning with salt and pepper. Serve hot with bread or Parmesan if desired.

Notes

  • Fully sauté the onion, carrots, and celery to build a flavorful base.
  • Add vegetables in stages so softer ingredients do not overcook.
  • Cook pasta near the end to keep it firm-tender and prevent overly thick soup.
  • If the soup thickens during cooking or storage, stir in a little warm broth or water.
  • Refrigerate leftovers within 2 hours and store in an airtight container for up to 4 days.
  • Reheat gently on the stovetop, stirring occasionally, until evenly heated throughout.