Classic Minestrone Soup Recipe

I absolutely love this Classic Minestrone Soup Recipe because it’s the perfect hug-in-a-bowl for any day of the year. Whether you’re looking to cozy up on a chilly evening or simply want a wholesome, veggie-packed meal, this soup delivers warmth, comfort, and flavor in every spoonful. It’s vibrant, hearty, and so satisfying without being heavy, which makes it my go-to whenever I want something nourishing and delicious.

When I first tried this recipe, I was blown away by how easily the vegetables, beans, and pasta come together into a rich, tasty broth that feels like a traditional Italian kitchen right at home. You’ll find that this Classic Minestrone Soup Recipe is not only super adaptable but also a fantastic way to use up whatever fresh veggies you have on hand. Plus, it’s one of those recipes that tastes even better the next day, so it’s great for meal prep too!

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Ingredients You’ll Need

Each ingredient in this Classic Minestrone Soup Recipe plays an important role—together they create a harmonious balance of textures and flavors. I always recommend using fresh vegetables and good-quality canned tomatoes for the best results.

• Olive oil: Use extra virgin for a nice, fruity base flavor.
• Yellow onion: Adds sweetness and depth when sautéed.
• Celery: Brings a subtle aromatic crunch to the soup.
• Carrots: Provides natural sweetness and color.
• Zucchini: Gives gentle texture that softens but doesn’t mush.
• Yellow squash: Similar to zucchini, adds balance and body.
• Minced garlic: Essential for that delicious savory kick.
• Tomato paste: Concentrates tomato flavor and thickens the broth.
• Diced tomatoes: Use high-quality canned for consistency and rich taste.
• Vegetable stock: Unsalted gives you control over seasoning.
• Kosher salt: Use to season and bring out all the flavors.
• Rosemary sprigs: Infuses earthy herbal notes while simmering.
• Bay leaf: Adds subtle complexity to the broth.
• Chopped oregano: Offers a classic Italian herb taste.
• Red kidney beans: Adds protein and creamy texture; rinse well!
• Green beans: For a fresher, bright crunch near the end.
• Black pepper: Freshly ground for seasoning to taste.
• Dried pasta (Ditalini): Small shape that fits perfectly in a spoonful.
• Chopped parsley: Fresh garnish for brightness and color.

Variations

I love encouraging you to make this Classic Minestrone Soup Recipe your own. Over time, I’ve tried swapping in veggies and herbs based on the season or what was in my fridge, and honestly, it still turns out amazing every time.

• Seasonal Veg Swaps: In the summer, I swap green beans for fresh peas or snap peas for an extra pop of sweetness.
• Protein Boost: Adding cooked Italian sausage or pancetta makes it heartier if you want to skip the vegetarian vibe.
• Gluten-Free: Replace ditalini with a gluten-free pasta or eliminate pasta and use extra beans.
• Spicy Kick: A pinch of red pepper flakes stirred in with the garlic gives a lovely warmth without overpowering the soup.

How to Make Classic Minestrone Soup Recipe

Step 1: Sauté the veggies for that perfect flavor base

Start by heating your olive oil in a large Dutch oven or stockpot over medium-high heat. When the oil shimmers, toss in the diced onions, celery, and carrots. Sauté them for about 5 minutes until they start to soften and develop a light brown color—this step builds a rich foundation for your soup. Next, add the zucchini and yellow squash and cook for another 2 minutes; these add texture and freshness. Finally, stir in the minced garlic and let it cook just 30 seconds, letting the aroma fill your kitchen without burning.

Step 2: Build and simmer your broth

Once your vegetables are softened, add the tomato paste and sauté it for 30 seconds to deepen its flavor. Then pour in your canned diced tomatoes with juices and vegetable stock. Add the kosher salt, sprigs of rosemary, bay leaf, and oregano, stirring everything together. Turn the heat down to medium and bring the soup to a lively simmer. This simmering step lets all those beautiful herbal and tomato flavors meld together, creating the soul of your minestrone.

Step 3: Cook the beans, pasta, and green beans

Add the rinsed red kidney beans and pasta to your pot. Let everything cook for about 10 minutes until the pasta is al dente—still tender but with a little bite. In the last 3 minutes, add the green beans, which will keep nice and bright. It’s important not to add the green beans too early; their fresh flavor and texture really shine with just a short cook time.

Step 4: Finish and season to taste

Remove the rosemary sprigs and bay leaf from the pot. If the soup feels too thick for your liking, stir in an extra cup or two of vegetable broth to thin it out. Now’s the time to taste and adjust the salt and pepper—season gradually until it’s just right. Sprinkle chopped fresh parsley on top for that burst of herbal brightness and serve it warm. You’ll love how cozy and full-flavored this Classic Minestrone Soup Recipe turns out every time.

How to Serve Classic Minestrone Soup Recipe

Garnishes

I usually finish this soup with a sprinkle of fresh chopped parsley for color and a subtle herbal note. Sometimes I add a grind of fresh black pepper or a little drizzle of extra virgin olive oil to amp up the richness. A grating of Parmesan cheese on top is also a lovely touch if you’re not keeping it vegan.

Side Dishes

Classic crusty bread, like a baguette or sourdough, is my favorite side to dunk into this soup’s rich broth. Garlic bread or a simple green salad with lemon vinaigrette also pair wonderfully—not to mention, they balance the meal without overshadowing the flavors.

Creative Ways to Present

For special dinners, I serve the Classic Minestrone Soup Recipe in rustic ceramic bowls with a small side of pesto oil drizzled around the rim. I’ve even transformed it into a beautiful layered jar salad for picnics by whipping up the broth separately to pour over before eating—fun and refreshing!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the flavors meld beautifully overnight. Just keep the soup chilled and you’ll find it tastes even better the next day—like most stews and soups do!

Freezing

You can freeze this soup for up to 3 months. I recommend cooking the pasta separately if you plan to freeze it, then adding it fresh when reheating to avoid mushiness. Freeze the soup broth, beans, and veggies in portioned containers or freezer bags.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water to loosen it up without diluting the flavor too much. If you froze pasta separately, add it in at the end so it doesn’t overcook.

FAQs

Final Thoughts

This Classic Minestrone Soup Recipe is truly one of my kitchen treasures. It’s easy to make, healthy, and endlessly adaptable, which is why my family goes crazy for it year-round. I promise once you try this, you’ll have a new comfort food favorite that’s delicious fresh or reheated the next day. Give it a go—you’ll enjoy every hearty, flavorful bite as much as I do!

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