Minestrone Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make minestrone soup, sauté aromatics in olive oil, add vegetables and broth, simmer until tender, then stir in beans, pasta, and tomatoes. The whole process takes about 50 minutes and serves 6 to 8 people.

Jump to Recipe

Minestrone has suffered from decades of being described as “vegetable soup,” which is technically true in the same way a pickup truck is technically a chair with an engine. A good pot has layers: onion, celery, and carrots softened in olive oil; garlic and herbs; tomato paste cooked until it darkens; crushed tomatoes and broth; two kinds of beans; zucchini; green beans; pasta; greens; Parmesan. There is plenty happening here, and none of it should taste like boiled garden inventory.

The order is what keeps everything from turning soft at the same time. The aromatics get a head start, the tomato paste cooks before the liquid arrives, sturdier vegetables and beans simmer first, and the small pasta goes in later so it stays al dente. A Parmesan rind is optional but very useful—it quietly seasons the broth while pretending to be kitchen debris.

Spinach or kale goes in at the end, followed by fresh lemon juice. That last hit of acid is what pulls the tomatoes, beans, herbs, and broth into focus after nearly an hour of simmering. Top with grated Parmesan and fresh basil or parsley, add crusty bread, and you have a vegetable-heavy soup that still understands dinner is supposed to leave people fed.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves6 to 8 servings

DifficultyEasy

Ingredients

Servings

3 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 stalks celery, sliced
3 medium carrots, peeled and diced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
2 cups water
1 parmesan rind (optional but highly recommended)
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 medium zucchini, diced
2 cups chopped green beans, fresh or frozen, cut into 1-inch pieces
3/4 cup small pasta such as ditalini or small elbow macaroni
2 cups baby spinach or roughly chopped kale
1 tablespoon fresh lemon juice
Freshly grated parmesan, for serving
Fresh basil or flat-leaf parsley, for serving

Instructions

1Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 7 to 8 minutes until softened and the onion is translucent.
2Add the garlic, salt, pepper, Italian seasoning, thyme, and red pepper flakes if using. Stir and cook for 1 to 2 minutes until the garlic is fragrant. Do not let the garlic brown.
3Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the vegetables.
4Pour in the crushed tomatoes, vegetable broth, and water. Add the parmesan rind if using. Stir to combine and bring to a boil over medium-high heat.
5Reduce heat to medium-low and add the cannellini beans, kidney beans, zucchini, and green beans. Simmer uncovered for 10 minutes.
6Add the pasta and stir. Simmer for 8 to 10 minutes, or until the pasta is just al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
7Remove and discard the parmesan rind. Stir in the spinach or kale and cook for 1 to 2 minutes until wilted.
8Add the lemon juice, taste, and adjust salt and pepper as needed.
9Ladle into bowls and top with freshly grated parmesan and fresh basil or parsley. Serve with crusty bread.

Nutrition Information

Estimated per serving: 1 serving (calculated using 7 servings, the midpoint of the stated 6–8 range).

330Calories

17 gProtein

54 gCarbohydrates

7 gTotal Fat

1 gSaturated Fat

13 gFiber

9 gTotal Sugars

1090 mgSodium

0 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. The calculation uses the midpoint of the stated yield range. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Do not skip the tomato paste step. Let it cook and darken for those 2 minutes — it loses its raw edge and adds a depth to the broth that makes people ask what your secret is. The secret is patience, which you can keep to yourself.
The parmesan rind is not decorative information. Drop it in with the broth and it slowly dissolves into the soup, adding a savory, slightly nutty richness you cannot replicate any other way. Save your rinds in a zip-lock bag in the freezer. This is the most useful thing I know.
If you plan to have leftovers, cook the pasta separately and add it to individual bowls at serving time. Pasta sitting in soup overnight turns into something structural rather than edible, and nobody wants to eat architecture.

Substitutions

cannellini beans → Great Northern beans or chickpeas Both hold their shape well and have a mild flavor that works in the broth

vegetable broth → chicken broth Use if you're not keeping this vegetarian — adds a slightly richer base

zucchini → yellow squash, diced butternut squash, or diced potato Potato will take a few extra minutes to cook through; add it earlier with the carrots

baby spinach → chopped kale, Swiss chard, or escarole Kale and chard are heartier and hold up better in leftovers without wilting into nothing

ditalini pasta → small elbow macaroni, small shells, or orzo Keep it small so the pasta doesn't take over the bowl — this is soup, not a pasta dish that flooded

fresh green beans → frozen cut green beans Frozen works fine here; no need to thaw before adding to the pot

Storage Instructions

Cool completely before storing. Refrigerate in an airtight container for up to 5 days. Freeze without pasta for up to 3 months in freezer-safe containers; add freshly cooked pasta when reheating. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen as needed.

Make Ahead

The soup base — everything except the pasta and greens — can be made up to 3 days ahead and refrigerated. Reheat, add the pasta, cook until al dente, then stir in the greens just before serving. The flavor improves after a day in the fridge, which is one of the few things in this life that rewards waiting.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Cook the vegetable, tomato, and bean base ahead and refrigerate it. For the best texture, keep the pasta separate or add it while reheating so it does not keep absorbing broth while the soup sits.

How do I store the leftovers?

Can I freeze it?

Yes. Freeze the vegetable, tomato, and bean soup base without the pasta for the best texture. Thaw the base in the refrigerator, reheat it, and add freshly cooked pasta so the noodles do not turn soft or absorb all the broth.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include cannellini beans → Great Northern beans or chickpeas; vegetable broth → chicken broth; and zucchini → yellow squash, diced butternut squash, or diced potato.

What's the most common mistake to avoid?

Do not skip the tomato paste step. Let it cook and darken for those 2 minutes — it loses its raw edge and adds a depth to the broth that makes people ask what your secret is. The secret is patience, which you can keep to yourself.

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