This traditional minestrone soup recipe makes flavorful soup that's packed with vegetables. Minestrone soup is a great way to turn leftover vegetables into a delicious dinner!
Minestrone soup is a classic Italian dish that’s hearty, comforting, and packed with fresh flavors. This traditional recipe brings together a variety of vegetables, beans, and pasta in a rich, savory broth, making it a satisfying meal for any time of year.
One of the best things about minestrone soup is its versatility. This soup is a great way to use up any leftover vegetables you have hanging around at the end of the week.
Ingredient notes and substitutions
- Vegetables: Feel free to vary the vegetables based on what you like and what you have on hand.
- Diced tomatoes: You can use diced tomatoes with basil, oregano, and garlic for even more flavor.
- Broth: You can use chicken broth in the soup if you don't care about keeping the soup vegetarian.
- Pasta: Or use a similar shape of pasta.
How to make traditional minestrone soup
Step 1: Heat the olive oil over medium heat in a Dutch oven.
Step 2: Add the onion, zucchini, carrots, and celery.
Step 3: Cook, stirring regularly until the vegetables have softened, about 4-5 minutes.
Step 4: Add the garlic, and cook, stirring the entire time, for 30 seconds.
Step 5: Stir in the crushed tomatoes, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil over medium heat.
Step 6: Once at a boil, reduce the heat to medium-low, and simmer for 20 minutes.
Step 7: Add the pasta and cook to al dente according to package cooking time.
Step 8: Add the beans and spinach and cook until spinach has wilted, about 1-2 minutes.
Step 9: Serve topped with grated parmesan cheese and fresh basil.
Serving suggestions
I like to serve a green salad and either garlic bread or breadsticks with the soup. You could also serve it with a fruit salad or crusty bread to sop up the soup.
Storage
Store any leftover minestrone soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
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Traditional Minestrone Soup Recipe
Equipment
- Large pot
Ingredients
- 3 tablespoons olive oil
- 1 cup diced white or yellow onion
- 1 medium zucchini in medium dice
- 2 large carrots peeled and cut into medium dice
- 3 celery stalks diced
- 6 garlic cloves minced
- 14.5 ounce can crushed tomatoes
- 14.5 ounce can diced tomatoes
- 8 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup large or small shell pasta
- 15.5 ounce can kidney beans drained and rinsed
- 15 ounce can cannellini beans drained and rinsed
- 3 cups fresh spinach leaves
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Heat the olive oil over medium heat in a Dutch oven.3 tablespoons olive oil
- Add the onion, zucchini, carrots, and celery.1 cup diced white or yellow onion, 1 medium zucchini, 2 large carrots, 3 celery stalks
- Cook, stirring regularly until the vegetables have softened, about 4-5 minutes.
- Add the garlic, and cook, stirring the entire time, for 30 seconds.6 garlic cloves
- Stir in the crushed tomatoes, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper.14.5 ounce can crushed tomatoes, 14.5 ounce can diced tomatoes, 8 cups vegetable broth, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- Bring to a boil over medium heat.
- Once at a boil, reduce the heat to medium-low, and simmer for 20 minutes.
- Add the pasta and cook to al dente according to package cooking time.1 cup large or small shell pasta
- Add the beans and spinach and cook until spinach has wilted, about 1-2 minutes.15.5 ounce can kidney beans, 15 ounce can cannellini beans, 3 cups fresh spinach leaves
- Serve topped with grated parmesan cheese and fresh basil.½ cup grated Parmesan cheese, ¼ cup chopped fresh basil
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