Minestrone Soup Recipe
This Minestrone Soup Recipe is pure Italian comfort in a bowl. A deeply flavorful tomato broth packed with seasonal vegetables, creamy cannellini beans and tender pasta. Furthermore, every spoonful delivers an extraordinary combination of textures and flavors.
Additionally, minestrone is one of the most nourishing and nutritious soups in the world. For more wonderful soup and stew recipes, also explore our classic Tomato Soup Recipe, our hearty Chicken Noodle Soup Recipe and our full Soup and Stew collection.
What Makes a Great Minestrone Soup Recipe
The word minestrone means "big soup" in Italian. Furthermore, it is a soup built on whatever vegetables are in season. Consequently, no two minestrones are exactly alike. However, certain principles always apply to a great version of this recipe.
The Soffritto Base
Every great Minestrone Soup Recipe starts with a soffritto. This is a slow cooked mixture of diced onion, carrot and celery in olive oil. Moreover, cooking these three vegetables slowly for 8 to 10 minutes builds a deep, sweet and savory foundation. Consequently, every other ingredient added after benefits from this flavor base.
The Tomato Element
Both fresh tomatoes and canned crushed tomatoes work in this recipe. Furthermore, a combination of both gives the richest result. Additionally, a tablespoon of tomato puree stirred in with the soffritto adds depth and intensifies the tomato flavor significantly before the liquid is added.
The Best Vegetables for This Minestrone Soup Recipe
Minestrone is the most versatile soup recipe you can make. Furthermore, almost any vegetable works beautifully in this recipe. Here are the best options to use:
Essential Vegetables
- Onion, carrot and celery — The soffritto base. Moreover, these three form the flavor foundation of every great Italian soup and should never be omitted.
- Courgette (zucchini) — Adds a tender, mild sweetness. Furthermore, it cooks quickly and soaks up the tomato broth beautifully.
- Green beans — Add color and a satisfying bite. Additionally, they hold their texture well even after the soup has simmered for a long time.
- Potatoes — Diced small, they add body and substance. Consequently, they help thicken the broth slightly as they cook and break down at the edges.
Optional Seasonal Additions
- Spinach or kale — Stirred in at the very end. Moreover, leafy greens add color, nutrition and a slight bitterness that balances the sweet tomato broth.
- Peas — Added from frozen in the last 5 minutes. Furthermore, they add bursts of sweetness and a beautiful bright green color to the finished soup.
- Cavolo nero or Savoy cabbage — Shredded finely and added midway through cooking. Additionally, these brassicas add a hearty, slightly earthy depth.
The Pasta and Beans in This Minestrone Soup Recipe
Beans and pasta transform minestrone from a simple vegetable soup into a truly satisfying and complete meal. Furthermore, both play important roles in the texture and substance of the finished dish.
Best Pasta Shapes
Small pasta shapes work best. Ditalini, small macaroni or broken spaghetti are the most traditional choices. Moreover, small shapes cook evenly in the broth and fit perfectly on a spoon alongside the vegetables and beans. On the other hand, large pasta shapes become unwieldy and make the soup difficult to eat neatly.
The Beans
Cannellini beans are the most classic choice for minestrone. Furthermore, their creamy texture and mild flavor complement the tomato broth perfectly. Additionally, mashing a small amount of the beans against the side of the pot thickens the broth naturally. Consequently, the soup develops a velvety body without any added cream or thickener.
How to Make This Minestrone Soup Recipe
The method builds flavor in stages. First, build the soffritto slowly. Then add the tomatoes and broth. Next, add the vegetables in order of cooking time. Finally, add the pasta and beans and finish with Parmesan and basil. The full method is in the recipe card below.
What to Serve with Minestrone Soup
This Minestrone Soup Recipe is a complete meal. However, these accompaniments make it even more satisfying:
Perfect Pairings
- Thick slices of crusty sourdough or ciabatta for dunking into the rich broth
- Our golden Garlic Bread Bites Recipe — furthermore, garlic bread and minestrone is one of the most beloved Italian combinations
- A light Classic Caesar Salad alongside for a complete and balanced meal
- A generous grating of Parmesan cheese over the top just before serving — moreover, the salty aged cheese adds an extraordinary savory depth
- A drizzle of good extra virgin olive oil over each bowl — additionally, this adds richness and a fruity finish that elevates the entire soup
Easy Variations for This Minestrone Soup Recipe
Ribollita — The Tuscan version. Add torn stale bread to the soup and simmer until it breaks down into the broth. Moreover, this creates a thick, almost porridge like texture that is extraordinarily comforting.
Minestrone with Pesto — Stir a tablespoon of basil pesto into each bowl just before serving. Consequently, the fresh herby pesto adds a vibrant green flavor that contrasts beautifully with the rich tomato broth.
Protein Boost — Add diced pancetta or Italian sausage to the soffritto at the very beginning. Additionally, the rendered fat from the meat bastes all the vegetables as they cook for an even richer result.
Winter Version — Use root vegetables like parsnip, sweet potato and butternut squash instead of courgette and green beans. Furthermore, these heavier vegetables make the soup feel more substantial and warming.
Make This Minestrone Soup Recipe Today
In conclusion, this Minestrone Soup Recipe is one of the most nourishing, satisfying and versatile soups you can make at home. Therefore, whether it is a cold weeknight dinner or a meal prep staple, this recipe always delivers. Browse more of our hearty Soup and Stew recipes and share your results in the comments below!
Minestrone Soup Recipe
Hearty Italian vegetable soup with beans, pasta and a rich tomato broth. Nourishing, delicious and ready in just 45 minutes.
Ingredients
- The Soffritto Base
- 3 tbspExtra virgin olive oil
- 1 largeOnion, finely diced
- 3Carrots, peeled and diced
- 3 sticksCelery, diced
- 4 clovesGarlic, finely minced
- 1 tbspTomato puree
- The Broth and Tomatoes
- 400 gCanned crushed tomatoes
- 1.5 litresVegetable or chicken stockGood quality stock makes a significant difference to the finished depth of flavor
- 1 tspDried oregano
- 1 tspDried basil
- ½ tspChili flakes (optional)
- The Vegetables and Beans
- 2 mediumCourgettes, diced
- 150 gGreen beans, trimmed and cut into 2cm pieces
- 2 mediumPotatoes, peeled and diced small
- 400 gCanned cannellini beans, drained and rinsed
- 100 gSpinach or kale, roughly chopped
- The Pasta and Finish
- 100 gDitalini or small macaroni pasta, driedAdd dry directly to the soup — it absorbs the broth and adds body
- Salt and pepperTo taste
- As desiredParmesan cheese, freshly grated, to serve
- As desiredFresh basil leaves and extra olive oil to finish
Equipment
Method for This Minestrone Soup Recipe
- 1 Build the soffritto: Heat the olive oil in a large heavy pot over medium low heat. Add the diced onion, carrot and celery. Cook slowly for 8 to 10 minutes, stirring occasionally, until the vegetables are very soft and lightly golden. Furthermore, do not rush this step. A slow soffritto builds the sweet, deep flavor base that defines a great minestrone. Add the garlic and cook for 1 more minute.
- 2 Add tomato and spices: Stir the tomato puree into the softened vegetables. Cook for 2 minutes, stirring constantly, until the puree darkens slightly. This step concentrates the tomato flavor significantly. Moreover, add the dried oregano, dried basil and chili flakes if using. Stir well to coat all the vegetables in the spices.
- 3 Add tomatoes and stock: Pour in the crushed tomatoes and stock. Stir well to combine everything. Bring to a boil over high heat. Then reduce to a steady simmer. Furthermore, add the diced potatoes and green beans at this stage as they take the longest to cook. Simmer for 10 minutes.
- 4 Add courgette and pasta: Add the diced courgette and the dried pasta. Stir well. Continue simmering for 10 to 12 minutes until the pasta is al dente and the courgette is tender. Moreover, the pasta will absorb some of the broth as it cooks. Consequently, add an extra splash of stock or water if the soup becomes too thick for your preference.
- 5 Add beans and greens: Add the drained cannellini beans. Use the back of a spoon to lightly mash about a quarter of the beans against the side of the pot. Furthermore, this natural thickening technique gives the broth a velvety body without any added cream. Add the chopped spinach or kale and stir until wilted — about 2 minutes.
- 6 Season and serve: Taste and season generously with salt and pepper. Ladle into warm bowls. Top each bowl with a generous grating of Parmesan, a few fresh basil leaves and a drizzle of extra virgin olive oil. Serve immediately with crusty bread or garlic bread on the side.
Nutrition (Per Serving — 1 of 6 portions without bread)
* Nutritional values are estimates per serving without Parmesan or bread. Adding 20g of Parmesan adds approximately 80 kcal per serving.
Notes
- Never rush the soffritto. Cooking the onion, carrot and celery slowly for a full 8 to 10 minutes is the single most important step in this Minestrone Soup Recipe. Furthermore, the slow cooking develops sweetness and depth that quick cooking simply cannot replicate.
- Add the pasta directly to the soup rather than cooking it separately. It absorbs the broth as it cooks and adds body to the finished soup. Moreover, this keeps the washing up to a minimum and concentrates the flavor in the pasta itself.
- Mash a quarter of the cannellini beans against the pot. This simple technique thickens the broth naturally and gives it a wonderfully velvety texture. Furthermore, it is far better than adding flour or cream.
- This recipe serves 6 generously. It tastes even better the following day. Furthermore, store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more broth overnight so add extra stock when reheating.
- This Minestrone Soup Recipe freezes well for up to 3 months. However, freeze before adding the pasta. Furthermore, cook fresh pasta directly in the reheated soup to avoid mushy overcooked pasta in the finished dish.
Tips for the Perfect Minestrone Soup Recipe Every Time
- Use a Parmesan rind in the broth. If you have a leftover Parmesan rind, drop it into the soup while it simmers. Furthermore, it releases a deeply savory, salty and complex flavor into the broth that no other ingredient can replicate. Remove before serving.
- Add vegetables in order of cooking time. Hard vegetables like potato and carrot go in early. Moreover, quick cooking vegetables like courgette and spinach go in later. Consequently, every vegetable reaches the perfect tender but not mushy texture at the same time.
- Season at the end, not the beginning. Stock and canned tomatoes both contain salt. Furthermore, the soup reduces and concentrates as it simmers. Therefore, seasoning at the very end prevents an over salted finished soup.
- Finish with the best olive oil you have. A generous drizzle of extra virgin olive oil over each bowl just before serving adds richness, fruitiness and a beautiful sheen. Moreover, the quality of this finishing oil makes a noticeable difference to the finished flavor.
- Serve with something to dunk. Minestrone without bread is an incomplete experience. Furthermore, the bread soaks up the rich tomato broth and makes every last drop worth enjoying. Our Garlic Bread Bites are the most indulgent and satisfying choice.