Hearty Vegetable Minestrone Soup
The Italian vegetable soup that cleans out your crisper drawer. Beans, pasta, tomatoes and greens in a rich, herby broth with a Parmesan finish.
Minestrone is the Italian art of turning whatever vegetables you have into a deeply satisfying soup. There is no single correct version, but a good one always has a flavorful base of onion, carrot and celery, plenty of tomatoes, beans and a little pasta.
A Parmesan rind simmered in the broth is the secret to its savory depth. It slowly melts into the soup and adds richness without adding much fat. Finish with fresh basil and a little grated cheese.
At a glance: this hearty vegetable minestrone soup serves 6, needs about 15 min of hands-on prep and 35 min of cooking, and provides roughly 250 calories and 10 g of protein per serving. It is naturally vegetarian.
Why you'll love this recipe
- Uses up leftover vegetables
- Fiber-rich thanks to beans and whole-wheat pasta
- Budget-friendly and feeds a crowd
- Tastes even better the next day
About this minestrone
Minestrone is one of Italy's oldest dishes, rooted in the cucina povera, the frugal cooking of rural families. Its name comes from minestra, meaning soup, and the suffix -one, meaning big. True to its name, it is a big, generous soup made from whatever vegetables are in season, with beans and a little pasta or rice for substance.
There is no single correct minestrone. In Liguria it is finished with pesto, in Tuscany it is thick with beans and bread, and in Milan it often includes rice. What they share is a slow-cooked base of onion, carrot and celery and a rich, savory broth.
This version uses zucchini, green beans, tomatoes, cannellini beans, kale and small whole-wheat pasta. A Parmesan rind simmered in the broth adds a deep, savory flavor that makes the soup taste like it has been cooking all day.
Ingredient notes and substitutions
- Soffritto vegetables. Onion, carrot and celery are the foundation of the flavor. Dice them finely and cook them slowly until soft and sweet.
- Seasonal vegetables. Zucchini and green beans are used here, but you can add potatoes, cabbage, peas, fennel or squash depending on the season.
- Cannellini beans. Creamy white beans add protein and fiber. Kidney beans or borlotti beans are also traditional.
- Pasta. Small shapes like ditalini, small shells or broken spaghetti work best. Whole-wheat pasta adds fiber.
- Parmesan rind. Save rinds in the freezer. Simmered in soup, they release umami and richness. Remove what is left before serving.
- Kale or spinach. Greens add color and nutrients. Kale holds up well when reheated, while spinach is more delicate.
Equipment you'll need
- A large soup pot or Dutch oven
- A sharp knife and cutting board
- A wooden spoon
- A ladle
How to make it, step by step
Cook the soffritto slowly
Sweat the onion, carrot and celery in olive oil over medium heat for about eight minutes. Taking your time here gives the soup a sweet, rounded flavor.
Add vegetables and herbs
Stir in garlic, zucchini, green beans, oregano and basil and cook for a few minutes to coat them in the aromatic oil.
Simmer with tomatoes and rind
Add tomatoes, broth and the Parmesan rind and simmer for 15 minutes. This allows the broth to develop flavor before the beans and pasta go in.
Add beans and pasta
Stir in the beans and pasta and cook until the pasta is just tender. Stir occasionally so it does not stick to the bottom.
Finish with greens
Add the kale or spinach in the final minutes, remove the rind, season well and serve with basil and Parmesan.
Recipe
Hearty Vegetable Minestrone Soup
Italian · Soups & Stews · Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup (110 g) green beans, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (28 oz / 800 g) diced tomatoes
- 6 cups (1.4 l) low-sodium vegetable broth
- 1 Parmesan rind, optional
- 1 can (15 oz / 400 g) cannellini or kidney beans, drained and rinsed
- 3/4 cup (75 g) small whole-wheat pasta, such as ditalini
- 2 cups (60 g) chopped kale or spinach
- 1 teaspoon salt and black pepper, to taste
- Fresh basil and grated Parmesan, to serve
Instructions
- Build the base. Heat the olive oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes, until softened.
- Add the vegetables. Stir in the garlic, zucchini, green beans, oregano and basil and cook for 3 minutes.
- Simmer. Add the tomatoes, broth and Parmesan rind. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add beans and pasta. Stir in the beans and pasta and simmer for 8 to 10 minutes, until the pasta is just tender.
- Add greens and season. Stir in the kale or spinach until wilted. Remove the Parmesan rind, then season with salt and pepper.
- Serve. Ladle into bowls and top with fresh basil, grated Parmesan and a drizzle of olive oil.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Save Parmesan rinds in the freezer; they add incredible flavor to soups and sauces.
- If you plan to freeze the soup, cook the pasta separately and add it when serving.
- Cut the vegetables to similar sizes so they cook evenly.
Troubleshooting
- The soup is too thick. The pasta absorbs broth as it sits. Add water or broth when reheating.
- The pasta is mushy. Cook it separately and add it to bowls, especially if you plan to keep leftovers.
- The soup tastes bland. Add more salt, a Parmesan rind, a spoonful of pesto or a splash of red wine vinegar.
- The vegetables are overcooked. Cut them evenly and add quicker-cooking vegetables later.
Variations
- Gluten-free. Use gluten-free pasta or replace it with diced potatoes or rice.
- Vegan. Skip the Parmesan rind and cheese; add a spoonful of white miso for depth.
- Pesto finish. Swirl a teaspoon of basil pesto into each bowl.
What to serve with it
Serve minestrone with crusty whole-grain bread, a drizzle of good olive oil and grated Parmesan. A spoonful of basil pesto in each bowl gives it a Ligurian twist.
It is a complete meal on its own, but a simple green salad makes a nice fresh contrast.
Make ahead and storage
Minestrone tastes even better the next day. Keep it in the fridge for up to five days, adding liquid as needed when reheating. For freezing, leave out the pasta and add freshly cooked pasta when serving.
Refrigerate for up to 5 days. The pasta continues to absorb broth, so add a splash of water when reheating. Freeze without the pasta for up to 3 months.
Is it healthy?
Minestrone is packed with vegetables, beans and whole grains, which provide fiber, plant protein and a wide range of vitamins and minerals. It is filling and relatively low in calories.
Parmesan adds flavor and some sodium and saturated fat, so a small amount goes a long way. Using low-sodium broth helps keep the soup heart-friendly.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
What is the difference between minestrone and vegetable soup?
Minestrone is a specific Italian vegetable soup that typically includes beans, tomatoes and pasta or rice. A generic vegetable soup may not include these.
Can I use dried beans?
Yes. Use about 1 1/2 cups of cooked beans, or soak and simmer 1/2 cup of dried beans before adding them.
Is minestrone healthy?
Yes. It is packed with vegetables, fiber and plant protein, and it is relatively low in fat.
Can I make minestrone in a slow cooker?
Yes. Add everything except the pasta and greens and cook on low for 6 to 8 hours. Add pasta and greens for the last 20 minutes.
Can I use dried beans?
Yes. Soak and cook them separately first, or add soaked beans early in a slow cooker.
What can I use instead of Parmesan rind?
Add a spoonful of white miso or a little grated Parmesan at the end.
Is minestrone vegan?
It can be. Use vegetable broth and skip the Parmesan rind and cheese.
Can I add meat?
Pancetta or Italian sausage can be browned at the start for a heartier soup.
What pasta is best?
Ditalini, small shells, orzo or broken spaghetti.
Can I add potatoes?
Yes. Add diced potatoes with the broth so they have time to soften.
Is minestrone healthy?
Yes. It is rich in vegetables, beans and fiber and moderate in calories.
Final thoughts
This hearty vegetable minestrone soup takes about 50 min from start to finish and serves 6. It is vegetarian, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our soups & stews recipes or the full recipe index.