Minestrone Soup Recipe (Hearty and Classic Italian Comfort Food)

Craving a cozy bowl of comfort? This hearty minestrone soup is loaded with tender veggies, beans, and pasta simmered in a rich tomato broth. It’s nourishing, flavorful, and perfect for any season.

Why You’ll Love This Minestrone Soup

Minestrone soup is the ultimate comfort food that’s both healthy and filling. It’s packed with colorful vegetables, hearty beans, and just enough pasta to make it satisfying. Because it’s budget-friendly, you can feed a family without spending much.

The recipe is flexible, so you can swap in whatever veggies you have on hand, from zucchini and carrots to spinach and sweet potatoes. It’s also meal prep-friendly since it stores well and reheats beautifully. You’ll love how it fits a variety of diets: make it vegan with egg-free pasta or gluten-free by swapping rice for pasta. Light yet hearty, this soup makes a wonderful weeknight dinner or a cozy lunch option that keeps you energized without feeling heavy. Best of all, it’s ready in under an hour, making it as easy as it is comforting.

Ingredients You’ll Need

Minestrone soup uses simple pantry staples and fresh produce. Each ingredient brings color, flavor, and nutrition to your bowl. Here’s a closer look at what you’ll need.

Fresh Vegetables

Carrots, zucchini, onion, and celery form the base of this soup. They add natural sweetness and depth while keeping it light. You can also swap in seasonal veggies like sweet potatoes, kale, or even butternut squash for variety.

Beans and Pasta

Great northern beans and kidney beans add plant-based protein and a creamy bite. If great northern beans aren’t available, garbanzo beans are a tasty substitute. Pasta gives the soup body and makes it extra satisfying. For gluten-free diets, rice or gluten-free pasta works perfectly.

Seasonings and Broth

Italian seasoning and dried basil infuse the soup with classic Italian flavor. Vegetable broth keeps it vegetarian, while beef broth offers a richer, heartier taste if you prefer. A touch of olive oil ties everything together and helps the veggies cook down into a flavorful base.

How to Make Minestrone Soup (Step-by-Step)

1. Sauté the Vegetables

Heat olive oil in a large pot. Add diced zucchini, carrots, celery, and onion. Cook for about 10 minutes until the vegetables soften and release their aroma.

2. Add Tomatoes and Seasonings

Stir in canned diced tomatoes with their juice, Italian seasoning, and dried basil. Let the tomatoes cook for a few minutes to deepen their flavor before moving on.

3. Simmer with Broth, Beans, and Pasta

Pour in vegetable broth, then add kidney beans, great northern beans, and uncooked pasta. Bring everything to a simmer for about 10 minutes, allowing the pasta to cook and absorb the flavors.

4. Finish with Garlic and Adjust Consistency

Stir in minced garlic and let the soup simmer for another 10 minutes. If it thickens too much, add up to 2 cups of water until it reaches your preferred consistency.

5. Serve and Enjoy

Ladle into bowls and top with freshly grated parmesan cheese, cracked black pepper, or chopped basil. Pair it with crusty bread or garlic flatbread for the ultimate comfort meal.

Recipe Notes and Variations

This soup adapts to nearly every need. For a gluten-free version, replace the pasta with wild or white rice. Vegan? Use egg-free pasta and stick to vegetable broth. To add spice, sprinkle in red pepper flakes while simmering. You can also change up the veggies depending on the season—kale, broccoli, and cauliflower all work beautifully.

One thing to keep in mind: pasta continues to absorb liquid, so the soup thickens as it sits. When reheating, stir in a splash of broth or water. Freezing isn’t recommended because fresh vegetables lose their texture. However, it stores well in the fridge for a week, making it ideal for meal prep. This recipe truly shines when personalized to your taste and pantry.

Serving Suggestions

Serve this minestrone soup steaming hot with a side of crusty bread or garlic flatbread. For toppings, try parmesan cheese, a sprinkle of fresh basil, or a drizzle of good olive oil. A light green salad makes a refreshing pairing that balances the hearty richness of the soup. It’s a complete, comforting meal that feels homemade and satisfying.

Storing Minestrone Soup

Cool the soup completely before transferring it to an airtight container. Store it in the refrigerator for up to 1 week. When reheating, warm gently on the stove and add extra broth or water to loosen it up since pasta tends to absorb liquid over time. Avoid freezing, as the vegetables don’t hold up well in the freezer. This soup is best enjoyed fresh or within a few days of making.

Other Recipes You May Enjoy

• creamy and comforting Cheddar Cheese Potato Soup
• hearty Italian Penicillin Soup for cold days
• rich and velvety Pumpkin Soup recipe
• the absolutely ultimate Potato Soup you’ll ever try

Conclusion

This homemade minestrone soup is everything you want in a cozy meal: simple, nutritious, and endlessly customizable. With tender vegetables, hearty beans, and a savory tomato broth, it brings warmth and comfort to the table. Whether you follow the recipe as written or switch it up with seasonal produce, you’ll end up with a bowl full of flavor. Make a big pot, share with loved ones, and enjoy the timeless comfort of this Italian classic. For more cozy inspiration, check out my Pinterest boards at Ellie’s Microwave Recipes.