CookNotedRecipes worth remembering
← Back to all recipes
Classic Italian Minestrone Soup

Classic Italian Minestrone Soup

Garden-Fresh Italian Minestrone with Cannellini Beans

This minestrone captures the essence of Italian home cooking — vegetables that sing together in harmony, beans that add heartiness without heaviness, and pasta that makes every spoonful satisfying. It's the kind of soup that gets better as it sits, developing deeper flavors with each passing hour.

ItalianDinnerSoupVegetarianComfort FoodMeal PrepBudget FriendlyHealthyOne Pot
Prep20 min
Cook45 min
Total1 hr 5 min
Servings6
Difficultyeasy

Nutrition

fat8g
carbs48g
protein12g
calories285

Ingredients

  • 3 tbspextra-virgin olive oil
  • 1 largelarge yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 clovegarlic cloves, minced
  • 1 can (14.5 oz)canned diced tomatoes (14.5 oz)
  • 8 cupgood-quality vegetable broth
  • 1 can (15 oz)cannellini beans (15 oz), drained and rinsed
  • 1 can (15 oz)kidney beans (15 oz), drained and rinsed
  • 1 cupfresh green beans, trimmed and cut into 1-inch pieces
  • 1 mediummedium zucchini, diced
  • 2 cupfresh baby spinach, roughly chopped
  • 1 cupsmall pasta such as ditalini or elbow macaroni
  • 2 tbspfresh basil leaves, chopped
  • 1 tbspfresh oregano, chopped
  • 1 tspkosher salt
  • ½ tspfreshly ground black pepper

For serving

  • freshly grated Parmesan cheese(optional)

Instructions

  1. Pour the olive oil into a large, heavy pot and set over medium heat. You want the oil warm but not smoking — it should shimmer gently when ready.
  2. Drop in the diced onion, carrots, and celery, stirring to coat with oil. Let them cook until they've softened and the onion turns translucent, stirring every few minutes to prevent sticking. This soffritto base is crucial for building flavor.
    ⏱ 8 min
  3. Stir in the minced garlic and let it cook just until aromatic — you'll smell it immediately. Don't let it brown or it'll turn bitter.
    ⏱ 1 min
  4. Pour in the diced tomatoes along with their juices. Use your spoon to break up any large pieces as they cook down and concentrate. The tomatoes should lose their raw edge and start to meld with the vegetables.
    ⏱ 5 min
  5. Add the vegetable broth, cannellini beans, kidney beans, and fresh green beans. Increase the heat and bring the mixture to a rolling boil, then you'll adjust the temperature in the next step.
  6. Lower the heat to medium-low and let the soup simmer gently. The beans will absorb flavor while the green beans become tender. Keep the pot partially covered to prevent too much evaporation.
    ⏱ 15 min
  7. Add the diced zucchini and pasta to the pot. Cook until the pasta reaches al dente — it should have a slight bite since it'll continue cooking slightly in the hot broth. Stir occasionally to prevent sticking.
    ⏱ 8 min
  8. Fold in the chopped spinach, fresh basil, oregano, salt, and pepper. The spinach will wilt quickly in the hot soup, so stir gently until it's just wilted and bright green.
    ⏱ 2 min
  9. Taste and adjust the seasoning — you might need more salt or pepper depending on your broth. Ladle into bowls and top with freshly grated Parmesan cheese if desired. The soup improves with time, so leftovers are a blessing.