This hearty Italian minestrone soup is the perfect way to enjoy a comforting bowl of vegetables, beans, and pasta all in one. With a tomato-based broth and classic Italian herbs, it’s a vibrant, satisfying meal that warms me up from the inside out. It’s a great way to make use of pantry staples and fresh veggies alike, and it’s naturally vegetarian—though I can always tweak it to fit other preferences. Hearty Italian Minestrone Soup

Why You’ll Love This Recipe

I love how flexible and filling this soup is. It’s a one-pot meal that’s full of flavor and nutrition. The combination of beans, pasta, and vegetables creates a balanced, hearty dish without the need for meat. I can easily adapt it with whatever seasonal veggies I have on hand, and it makes fantastic leftovers—especially if I store the pasta separately. Plus, it’s a great make-ahead meal for busy weeks or chilly nights when I just want something cozy and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 medium zucchini, diced

  • 1 (14‑oz) can kidney beans, drained and rinsed

  • 1 (28‑oz) can diced tomatoes

  • 4 cups vegetable broth

  • ¾ cup small pasta (e.g. ditalini, shells, macaroni)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and pepper, to taste

  • Fresh parsley or basil (for garnish)

  • Grated Parmesan (optional, for serving)

Directions

  1. I heat olive oil in a large pot over medium heat, then sauté onion, garlic, carrots, and celery until they’re softened—usually about 5 to 7 minutes.

  2. I stir in the oregano and basil, letting them bloom for about 30 seconds.

  3. Then, I pour in the diced tomatoes with their juice and add the vegetable broth. I bring everything to a gentle simmer.

  4. Next, I add the zucchini and kidney beans, letting them simmer for around 10 minutes to cook through.

  5. In a separate pot, I cook the pasta until just al dente, then drain it.

  6. I stir the cooked pasta into the soup and let it all heat through for a few more minutes.

  7. Finally, I season with salt and pepper to taste, and serve it hot—garnished with fresh herbs and a sprinkle of Parmesan if I want that extra touch.

Servings and timing Hearty Italian Minestrone Soup

This recipe makes about 6 to 8 servings, making it ideal for families or weekly meal prep.

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Total time: 40 minutes

Variations

I often change this up depending on what I have in the kitchen. Sometimes I skip the pasta and go for extra beans or cooked grains like farro or rice to keep it lighter. When I want a gluten-free version, I just use gluten-free pasta. In the summer, I might toss in fresh green beans or spinach, while in the winter, I go for heartier veggies like cabbage or kale. A dash of red pepper flakes can also give it a nice kick.

Storage/Reheating

To store leftovers, I always keep the pasta separate if possible so it doesn’t get too soft. I refrigerate the soup in an airtight container for up to 4–5 days. When I reheat it, I just combine the soup and pasta in a pot over medium heat until it’s warmed through. If I’m freezing it, I do so without the pasta, adding fresh-cooked pasta when it’s time to serve.

FAQs

How do I keep the pasta from getting mushy in the soup?

I cook the pasta separately and add it to the soup just before serving. For leftovers, I store the pasta apart from the soup and combine them when reheating.

Can I use different beans in this recipe?

Yes, I can use cannellini beans, great northern beans, or chickpeas instead of kidney beans. It’s very flexible.

Is this soup vegan?

It is naturally vegan if I skip the Parmesan cheese or use a plant-based alternative.

Can I freeze this soup?

Yes, I freeze the soup without the pasta for best results. I reheat it and add freshly cooked pasta when I’m ready to serve.

What’s the best type of pasta to use?

I like small shapes like ditalini, elbow macaroni, or small shells. They fit well in a spoon and hold up nicely in the soup.

Conclusion

This Italian minestrone soup is one of my favorite ways to enjoy a warm, veggie-packed meal. It’s simple to make, full of flavor, and endlessly customizable. Whether I’m feeding a crowd or just want leftovers for the week, this soup never disappoints.

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Hearty Italian Minestrone Soup

Hearty Italian Minestrone Soup

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  • Author: Lidia
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6–8 servings
  • Category: Soup
  • Method: Simmering / stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

A hearty Italian vegetable soup with beans, pasta, and mixed vegetables in a tomato‑based broth


Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 (14‑oz) can kidney beans, drained and rinsed
  • 1 (28‑oz) can diced tomatoes
  • 4 cups vegetable broth
  • ¾ cup small pasta (e.g. ditalini, shells, macaroni)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • Fresh parsley or basil (for garnish)
  • Grated Parmesan (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5–7 minutes.
  2. Add oregano and basil; stir for about 30 seconds to bloom the herbs.
  3. Pour in diced tomatoes (with their juice) and vegetable broth. Bring to a simmer.
  4. Add the zucchini and kidney beans. Simmer for about 10 minutes.
  5. In a separate pot, cook the pasta until al dente; drain.
  6. Add the cooked pasta to the soup, stirring to combine, and heat through for a few more minutes.
  7. Season with salt and pepper to taste. Serve garnished with fresh parsley or basil, and sprinkle with Parmesan if desired.

Notes

  • You can omit the pasta and serve with extra beans or grains to keep the soup more brothy.
  • Use gluten‑free pasta to make it gluten‑free.
  • Leftovers are best stored without the pasta; add pasta fresh when reheating.
  • Feel free to swap in seasonal vegetables (e.g., green beans, peas, spinach).

Nutrition

  • Serving Size: 1 bowl (approx. 1⅛ cups)
  • Calories: ≈193
  • Sugar: ≈11 g
  • Sodium: ≈953 mg
  • Fat: ≈9 g
  • Saturated Fat: ≈1 g
  • Trans Fat: 0 g
  • Carbohydrates: ≈26 g
  • Fiber: ≈7 g
  • Protein: ≈7 g
  • Cholesterol: ≈2 mg

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