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• What Is Minestrone Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Classic Minestrone Soup Recipe

There’s nothing quite like a big pot of minestrone soup simmering on the stove to make a house feel like home. This classic version comes together in about 35 minutes with simple pantry staples, yet it tastes like it’s been simmering all day. Whether you’re feeding a hungry family or meal-prepping for the week, this hearty Italian-style soup checks every box.

What Is Minestrone Soup?

Minestrone is a thick Italian vegetable soup that traditionally includes whatever produce, beans, and pasta a home cook has on hand — its name literally translates to ‘big soup,’ reflecting its humble, use-it-up origins. There’s no single ‘correct’ recipe, but most versions share a base of sautéed aromatics, tomato, beans, and small pasta simmered in a savory broth.

This classic take sticks close to tradition with onion, carrot, celery, and rosemary for the aromatic base, cannellini beans and zucchini for texture, and ditalini pasta to make it a filling one-pot meal. A finishing touch of fresh parsley and shredded Parmesan rounds it out with brightness and a little richness.

Tips for Cooking and Prepping

#1: Don’t skip the vegetable sauté

Cooking the onion, carrot, celery, garlic, and rosemary in olive oil until just softened builds the flavor foundation for the whole soup, so give this step the full five minutes.

#2: Watch the pasta closely

Ditalini cooks fast and can turn mushy if left in hot broth too long, so keep an eye on it and pull the pot off the heat as soon as it’s tender.

#3: Add zucchini toward the end

Zucchini softens quickly, so stirring it in with the broth and pasta rather than sautéing it early keeps it from turning to mush by serving time.

#4: Rinse your beans well

Draining and rinsing the canned cannellini beans removes excess starch and sodium, giving the broth a cleaner, brighter flavor.

#5: Save some parsley for garnish

Stir most of the chopped parsley into the pot at the end, but hold a little back to sprinkle on top of each bowl for a fresh pop of color and flavor.

#6: Taste before seasoning further

Because the broth and tomato sauce both carry some saltiness, taste the soup before adding extra salt and adjust the pepper to your preference instead.

Recipe Variations and Substitutes

This minestrone is easy to customize based on what’s in your fridge. Swap the ditalini for another small pasta shape like elbow macaroni or small shells, use kidney or great northern beans in place of cannellini, or stir in a handful of spinach or kale along with the zucchini for extra greens. For a heartier meal, add cooked Italian sausage or a leftover Parmesan rind while it simmers for deeper flavor.

Serving Suggestions

Serve this soup piping hot with a generous shower of Parmesan and fresh parsley on top. It pairs beautifully with crusty garlic bread, a warm baguette, or a simple side salad for a complete, comforting meal.

Storing, Make-Ahead, and Freezing Tips

Leftover minestrone keeps well in an airtight container in the refrigerator for up to 4 days; just reheat gently on the stovetop, adding a splash of broth or water since the pasta will absorb liquid as it sits. If you plan to freeze it, consider cooking the pasta separately and adding it fresh when reheating, since pasta can turn soft after freezing and thawing. The soup base itself (without pasta) freezes well for up to 3 months in a freezer-safe container.

FAQs

Can I make minestrone soup ahead of time?

Yes, you can prep the vegetables and even make the full soup a day ahead. Just know the pasta will continue to soften as it sits, so you may want to add it fresh if reheating the next day.

Can I freeze minestrone soup?

Minestrone freezes well, but the pasta can get mushy after thawing. For best results, freeze the soup base without the pasta and stir in freshly cooked ditalini when you’re ready to serve.

What’s the difference between minestrone and vegetable soup?

Minestrone is a specific Italian style of vegetable soup that typically includes beans and pasta or rice, giving it more heft and protein than a standard broth-based vegetable soup.

Can I make this soup vegetarian or vegan?

Simply swap the chicken broth for vegetable broth and skip or substitute the Parmesan with a dairy-free alternative to make this soup fully plant-based.

What can I use instead of ditalini pasta?

Any small pasta shape works well here, including elbow macaroni, small shells, or orzo; just adjust the cooking time slightly based on the pasta’s package instructions.

Classic Minestrone Soup Recipe

Prep time: 15 min | Cook time: 20 min | Total time: 35 min | Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 0.75 cup diced carrot
• 0.75 cup sliced celery
• 1 teaspoon minced garlic
• 1.5 teaspoons minced fresh rosemary
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2.5 cups water
• 2 cups chicken broth
• 1 cup diced zucchini
• 0.5 cup dry ditalini pasta
• 0.25 teaspoon black pepper
• 0.25 cup chopped fresh Italian parsley
• 1 tablespoon shredded Parmesan cheese, or to taste

Instructions

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, garlic, and rosemary, and sauté until the vegetables begin to soften, about 5 minutes.
2. Stir in the tomato sauce, cannellini beans, water, chicken broth, zucchini, ditalini pasta, and black pepper. Bring to a simmer and cook uncovered, stirring occasionally, until the pasta is tender, about 10 minutes.
3. Stir in the chopped parsley. Ladle the soup into bowls and serve topped with shredded Parmesan and extra parsley, if desired.

For a thicker soup, mash a few of the beans before adding them to the pot. If making ahead, keep the pasta separate and add it when reheating to prevent it from becoming too soft.