Hearty Minestrone Italian Soup

I started making minestrone on chilly Sunday afternoons when I needed something warm that wouldn't tie me to the stove. The soup bubbles away on its own, filling the kitchen with the smell of garlic and tomatoes while I catch up on other things. It's the kind of recipe that forgives you if you're half distracted, and somehow tastes even better the next day.

The first time I brought this to a potluck, someone asked if I'd simmered it all day. I hadn't, but the depth of flavor made it seem that way. There's something about the way the pasta soaks up the broth and the beans break down just slightly that makes every spoonful feel intentional, even when the whole thing comes together in under an hour.

Ingredients

• Olive oil: Use enough to coat the bottom of the pot, this is where all your flavors start building.
• Onion, carrots, and celery: The holy trinity of Italian cooking, dice them roughly the same size so they cook evenly.
• Garlic: Don't skip the minute of sautéing, it turns sharp garlic into something sweet and mellow.
• Zucchini and potato: The potato helps thicken the broth naturally while zucchini adds a tender bite.
• Green beans: Trim them into one inch pieces so they don't overpower the spoon.
• Cabbage or kale: Optional, but it adds an earthy backbone that makes the soup feel heartier.
• Diced tomatoes: The canned kind works perfectly here, no need to peel fresh ones.
• Cannellini or kidney beans: Rinsing them cuts down on the starchy liquid and keeps the broth clear.
• Vegetable broth: Use a good quality broth, it's the base of everything and you'll taste the difference.
• Small pasta: Ditalini or elbow macaroni are classic, but any short shape will cradle the vegetables nicely.
• Oregano, basil, and bay leaf: Dried herbs release slowly, infusing the broth as it simmers.
• Salt and black pepper: Taste before serving, the broth and beans both carry salt so go easy at first.
• Fresh parsley: Stir it in at the end for a pop of color and a hint of brightness.
• Parmesan cheese: A sprinkle on top adds a salty, nutty finish, but the soup stands on its own without it.

Instructions

Start with the aromatics:

Heat the olive oil over medium heat until it shimmers, then add the onion, carrots, and celery. Stir occasionally for about five minutes until the onion turns translucent and the kitchen smells sweet.

Wake up the garlic:

Toss in the minced garlic and stir for just one minute. You'll know it's ready when the sharpness fades and it smells almost nutty.

Layer in the vegetables:

Add the zucchini, potato, green beans, and cabbage if you're using it. Let everything cook together for a few minutes, stirring now and then so nothing sticks.

Build the broth:

Pour in the diced tomatoes, beans, and vegetable broth, then add your oregano, basil, bay leaf, salt, and pepper. Give it a good stir to make sure the herbs distribute evenly.

Simmer until tender:

Bring the pot to a boil, then lower the heat, cover it, and let it simmer gently for twenty minutes. The vegetables should be soft but not falling apart.

Cook the pasta:

Uncover the pot, add the pasta, and let it simmer for ten to twelve minutes. Stir occasionally so the pasta doesn't clump at the bottom.

Finish and serve:

Fish out the bay leaf, stir in the fresh parsley, and taste for seasoning. Ladle it into bowls and top with Parmesan if you like.

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I remember serving this to a friend who'd just moved into a new apartment with no furniture yet. We sat on the floor with mismatched bowls, tearing apart a loaf of bread and dipping it into the broth. She said it tasted like the kind of meal that made a place feel like home, even when the walls were still bare.

How to Customize It

This soup is incredibly forgiving, so swap in whatever vegetables you have on hand. I've used spinach, peas, butternut squash, and even leftover roasted peppers with great results. Just add tender greens at the very end so they wilt without turning gray, and roast harder vegetables like squash beforehand so they don't take too long to cook.

Storage and Reheating

The soup keeps in the fridge for up to four days and freezes beautifully for up to three months. When reheating, add a little extra broth or water since the pasta will have absorbed most of the liquid. If you froze it without pasta, cook fresh pasta and stir it in after reheating for the best texture.

What to Serve Alongside

Crusty bread is non negotiable for me, something with a chewy crust that can soak up the last bits of broth. A simple arugula salad with lemon and olive oil cuts through the richness, and if you're feeling fancy, a crisp white wine like Pinot Grigio pairs perfectly without overwhelming the vegetables.

• Warm the bowls before serving so the soup stays hot longer.
• Drizzle a little extra olive oil on top for richness and shine.
• Double the garlic if you want a more pronounced flavor throughout.

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This is the soup I make when I need something reliable and comforting without a lot of fuss. It never disappoints, and it always tastes like I put in more effort than I actually did.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, omit the Parmesan cheese or substitute it with a plant-based alternative to keep the dish vegan-friendly.

→ What type of pasta works best for this dish?

Small pasta shapes like ditalini or elbow macaroni work well, as they blend seamlessly with the vegetables and beans.

→ How can I adjust the soup thickness?

If the soup thickens too much after standing, simply add a splash of vegetable broth or water and stir to reach your desired consistency.

→ Are there any common allergens in this dish?

The soup contains gluten from pasta and dairy if Parmesan is added. Use gluten-free pasta and omit cheese to avoid allergens.

→ Can I swap out the vegetables used?

Absolutely, seasonal vegetables such as spinach, peas, or squash can be added or substituted to suit your preference.