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.
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
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.
I stir in the oregano and basil, letting them bloom for about 30 seconds.
Then, I pour in the diced tomatoes with their juice and add the vegetable broth. I bring everything to a gentle simmer.
Next, I add the zucchini and kidney beans, letting them simmer for around 10 minutes to cook through.
In a separate pot, I cook the pasta until just al dente, then drain it.
I stir the cooked pasta into the soup and let it all heat through for a few more minutes.
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
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.