Minestrone is one of those soups that feels both cozy and fresh at the same time. It’s packed with vegetables, beans, and a bit of pasta, making it a satisfying meal when you want something warm but not too heavy.
The Story Behind This Recipe
I’ve always loved minestrone because it’s a great way to use whatever vegetables you have lying around, and it comes together really quickly. I started making this simple recipe on busy weeknights when I wanted comfort food without a lot of fuss.
What I like most about this soup is how flexible it is. On colder days, it warms you up, but in spring and fall, it still feels light enough not to weigh you down. Using canned beans and pasta cuts down on the prep time, and I usually double the batch because leftovers taste even better the next day.
Over time, I’ve realized a couple of small tweaks make a big difference. I always add a squeeze of lemon or a splash of vinegar at the end to brighten the flavors — that little zing wakes up the whole pot. And I keep a handful of fresh herbs on hand; a sprinkle of basil or parsley right before serving adds a fresh note that lifts the whole soup.
Friends who’ve tried this often say they’re surprised by how filling it is, considering it’s mostly vegetables. I think it’s because the beans and pasta add just enough substance without heaviness, making it a solid dinner on its own or a great starter if you’re planning something else. Plus, it’s easy to customize if you want it vegetarian or to add a bit of sausage or chicken for extra protein.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Juice of 1/2 lemon or 1 tablespoon red wine vinegar
- Fresh basil or parsley, chopped (optional)
Instructions
- Step 1. Heat olive oil in a large pot over medium heat.
- Step 2. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Step 3. Stir in garlic, zucchini, and green beans; cook for another 3-4 minutes.
- Step 4. Pour in diced tomatoes with their juice and broth. Add oregano and basil. Bring to a boil.
- Step 5. Once boiling, reduce heat to a simmer and cook for 10 minutes.
- Step 6. Add the pasta and beans; simmer until pasta is tender, around 8-10 minutes.
- Step 7. Season with salt and pepper to taste.
- Step 8. Remove from heat and stir in lemon juice or vinegar.
- Step 9. Serve topped with fresh herbs if using.
Tips for Success
- Use any vegetables you have on hand — potatoes, kale, or spinach work well too.
- Rinse canned beans to reduce sodium and improve flavor.
- Don’t overcook the pasta; add it near the end to keep it firm.
- If you want a heartier soup, brown some sausage at the start and cook it with the onions.
- Leftovers taste great and the flavors deepen after resting overnight.
Variations & Substitutions
- Make it vegetarian by using vegetable broth and skipping any meat additions.
- Swap cannellini beans for chickpeas or kidney beans.
- Add a pinch of red pepper flakes for some heat.
- Top with grated Parmesan cheese if you like.
- Use gluten-free pasta to keep it gluten-free.
