This classic minestrone soup is a hearty, vegetable-packed classic that's full of delicious Italian flavors. It's known to be a staple meal of some of the longest-living families from one of the world's Blue Zones, Sardinia. Perfect for chilly evenings, it's loaded with beans, pasta, and a variety of vegetables, all simmered in a rich, tomato-based broth. This is a one-pot meal that's very hands-off, resulting in the most delicious, healthy soup.

Love this minestrone soup? Try my cozy white bean soup next or pasta e fagioli (pasta and beans) for more warming, veggie-loaded Italian-inspired dishes. You might also like this pasta e ceci (pasta and chickpeas), another Italian classic.

This delicious minestrone soup pairs beautifully with a side of garlic bread or crusty bread drizzled with a little extra virgin olive oil to dip in the rich broth. I like to top my soup with some fresh parsley and a grating of hard cheese. A good crack of black pepper is a nice touch, too.

You could have this minestrone soup as a main course and these cheesy arancini balls as a starter!

Ingredient Notes

Scroll down to the recipe card at the bottom of the page for the full ingredient quantities and instructions. Below, I've provided some notes on the ingredients you'll need and potential substitutions.

Here's a closer look at some of the key ingredients:

• Beans: This recipe uses both cannellini and kidney beans for a mix of textures and flavors. These are also what's traditionally used in a minestrone soup. You can swap these for other beans like chickpeas or black beans if you prefer.
  
• Sofrito: The soup has a classic sofrito base with diced onion, carrots, and celery. I also use two large cloves of garlic for added flavor.
  
• Sun-dried Tomatoes: A traditional minestrone soup is simmered with a Parmesan rind in the broth to give it a creamy, tangy depth. As Parmesan is not vegetarian due to the cheese containing animal rennet, I find that the addition of sun-dried tomatoes help to add that same rich, tangy depth to the broth. If you don't have sun-dried tomatoes, you can use a bit of tomato paste for a similar boost of umami.
  
• Butter: Likewise, cooking the vegetables in a little butter also helps to give the soup that slightly creamy edge that a Parmesan rind would otherwise achieve.
  
• Diced tomatoes: The key to a minestrone is that deep, tomato and vegetable base. I use my favorite diced tomato brand, Mutti, for this soup. Diced tomatoes work perfectly as they're always fresh and add a good amount of liquid to this soup.
  
• Vegetable Stock: Vegetable stock helps to boost the flavor of the soup. I use stock cubes mixed with boiling water.
  
• Seasonings: There are so many beautiful flavors in this soup that you don't need many seasonings. Salt and pepper are a must, and we also use a little dried oregano and basil to help round out the soup.
  
• Pasta: Ditalini is a traditional choice for minestrone, but you can substitute with any small pasta shapes like elbow macaroni, small shells, or even orzo.
  
• Vegetables: Fresh spinach wilts into the soup for extra greens. You can swap it for kale, chard, or even leave it out if preferred. We also use diced zucchini and chopped green beans, which are in all traditional minestrones - adding a great boost of fiber and nutrients.

How To Make This Minestrone Soup

Here's an overview of the process for making this delicious soup. The full instructions and quantities are detailed in the recipe card below:

1. Sauté the vegetables

Start by heating the oil and butter in a large pan, then add your diced onion, carrot, and celery. These three create the base flavor for the soup, so let them saute for a good few minutes, stirring occasionally to prevent them from sticking. 

Then, stir in the garlic, sun-dried tomatoes, oregano, and basil for a fragrant and flavorful base, cooking for another minute or two.

2. Simmer the soup

Pour in the diced tomatoes, vegetable stock, beans, green beans, and zucchini and mix everything together. Bring it to a boil, then let everything simmer together for about 20-25 minutes. Taste your soup intermittently and adjust the seasonings as needed.

4. Cook the pasta

Stir in the pasta and cook it directly in the soup for 8-9 minutes, or cook the pasta separately and add it to the soup when serving to avoid mushy pasta if storing for later!

5. Add spinach

Once the pasta is cooked, stir through the spinach until wilted, then remove from the heat and get ready to serve.

Top your minestrone soup with a crack of black pepper, a drizzle of olive oil, some hard cheese (I use Pecorino for a vegetarian option), and some crusty bread to dip on the rich tomato sauce.

Top Tips \ Chef's Notes

- Adding the pasta: If you plan on saving this soup for meal prep, cook the pasta separately and add it to the soup when reheating, just before serving. This is because the pasta will continue to cook in the broth - potentially absorbing too much sauce and turning mushy if it's not eaten immediately.

- Adjust the Texture: If you prefer a thicker soup, you can blend a small portion of the soup and stir it back into the pot, or simply simmer it longer to reduce the liquid slightly. However, the soup is best served as is, with lots of vegetables and beans to give it texture.

- Toppings: Don't forget to finish your soup with a sprinkle of shredded basil, a drizzle of extra-virgin olive oil, and a generous grating of hard cheese like Pecorino to bring out the best of the minestrone soup's flavors.

Storage

This Minestrone Soup stores well and can be reheated easily. If you are meal-prepping or have leftovers, store the leftovers in an airtight container in the fridge for up to 4 days. I would recommend not adding the pasta to be cooked in the broth if it's likely that you'll have leftovers, and instead cook the pasta separately and add it to your individual bowls.

If you plan to freeze the soup, it's also best to leave out the pasta and add freshly cooked pasta when serving, as the pasta tends to become mushy when frozen. This soup can be frozen for up to 3 months. Allow it to thaw overnight in the fridge, then reheat on the stovetop, adding a splash of water or stock if needed.

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