About the Recipe
Living in a northern climate, where winters are long and hearty meals matter, soups that feel both nourishing and complete tend to earn a permanent place in the rotation. This Classic Vegetable Minestrone Soup is one of those bowls - robust, vegetable-packed, and satisfying enough to stand on its own, much like the soups you find across Alpine and Central European kitchens where warmth and practicality go hand in hand.
While minestrone is proudly Italian, its spirit feels familiar if you love soups like Gerstensuppe (Swiss barley soup), a Leek and Potato Soup with Sausage, or even a light Flädlisuppe, where simple ingredients are layered thoughtfully and simmered into something deeply comforting. These are soups meant to sustain you - after a cold walk, a busy day, or when you just want dinner to feel grounding.
This version is colorful, flexible, and built from everyday pantry staples: beans for heartiness, vegetables for freshness, pasta for comfort, and herbs that quietly do the heavy lifting. It’s the kind of soup that welcomes small substitutions, improves as it sits, and pairs beautifully with good bread and a sprinkle of cheese - exactly the kind of meal that earns repeat status during the colder months.
Comforting and Nourishing: This classic Italian soup is packed with vegetables, beans, and pasta, making it the perfect meal for any time of year.
Customizable: You can tailor this recipe to suit your tastes and what you have on hand—perfect for using up leftovers or pantry staples.
Hearty and Filling: With a variety of beans and pasta, this minestrone is satisfying enough to be a meal on its own.
Healthy and Wholesome: Full of fiber, vitamins, and nutrients, this soup is as nutritious as it is delicious.
Quick and Easy: Ready in under an hour, this recipe is simple enough for a weeknight dinner but impressive enough to serve to guests.
Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze portions for a quick meal later on.
Crowd-Pleaser: Serve it with grated Parmesan and crusty bread, and you’ll have a dish that everyone will love.
What You'll Love
Can I make this recipe vegan?
Yes! Simply omit the Parmesan cheese or use a vegan Parmesan substitute to keep this recipe vegan-friendly.
Can I use fresh tomatoes instead of canned?
Absolutely! Use about 2 cups of fresh diced tomatoes. You might need to add a bit more broth to achieve the desired consistency.
What other beans can I use?
You can substitute the kidney or cannellini beans with chickpeas, black beans, or your favorite type of bean.
Can I freeze minestrone soup?
Yes! This soup freezes well, but leave out the pasta and spinach/kale before freezing. Add them when reheating to avoid mushy pasta and wilted greens.
Can I use other vegetables?
Of course! Minestrone is versatile—add vegetables like potatoes, sweet potatoes, bell peppers, or squash for variety.
What can I substitute for fresh rosemary?
If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary or an additional pinch of oregano and thyme.
Can I use gluten-free pasta?
Yes, gluten-free pasta works well. Cook it separately and add it to the soup when serving to prevent it from getting too soft.
Can I make this in a slow cooker?
Yes! Sauté the vegetables and garlic first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and greens in the last 30 minutes.
How can I make this soup more filling?
Add shredded chicken, Italian sausage, or extra beans to make it heartier. You can also serve it with crusty bread on the side.
Frequently asked Questions
Ingredints Explained
Onion, carrots & celery – the classic base that builds flavor
Garlic – adds warmth without overpowering
Diced tomatoes – bring acidity and body to the broth
Kidney & cannellini beans – protein-rich and hearty
Zucchini & green beans – freshness and texture
Vegetable broth – keeps the soup light yet savory
Dried herbs + fresh rosemary – layered, aromatic flavor
Small pasta – makes the soup filling and comforting
Spinach or kale – added at the end for color and nutrients
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 zucchini, diced
1 cup green beans, chopped
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon fresh rosemary, finely chopped
1 cup small pasta (e.g., ditalini)
Salt and pepper to taste
3 cups spinach or kale, chopped
Grated Parmesan cheese for serving
Spoonful of pesto (optional)
Preparation
Here are the Step-by-Step instructions on how to make this classic Minestrone Soup!
Get your veggies ready!
Prepare your ingredients: Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices.
Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.
Add in the beans and Zucchini: Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans.
Add the broth and herbs: Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Cook the pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside.
Add remaining ingredients: Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted.
Season and Serve: Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. I also love adding a small spoonful of pesto if I have it on hand for that extra layer of herby deliciousness.
Enjoy!
If you enjoy this soup recipe you may also like:
Items used in this recipe:
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Le Creuset Pot: Amazon.ca
Recipe Card
Chef's Notes
Don’t rush the sauté — slow cooking builds flavor
Keep the simmer gentle, not aggressive
Add pasta only when ready to serve or store separately
A spoonful of pesto at the end adds a beautiful finish
Storage Tips
Refrigerator: Keeps well for 3–4 days
Freezer: Freeze without pasta for best texture
Reheating: Add a splash of broth or water