I am a firm believer in using what you have. I love the challenge of staring into the pantry and the veggie drawer and pulling together a meal that tastes like it was planned all week.
This is that meal. This homemade minestrone soup is my ultimate “kitchen sink” recipe. It’s a fantastic way to use up those cans of tomatoes, that last bit of pasta, and the veggies (like that lonely zucchini) you bought with good intentions.
The result isn’t just practical; it’s incredible. It’s a hearty, satisfying, and vibrant soup that makes the whole house smell amazing. This is pure, whole-food comfort in a bowl.
Why This Is My Favorite Italian Vegetable Soup
When I say this is a go-to, I mean it. First off, it’s a complete meal in one pot. You get your veggies, fiber-packed beans, and carbs all simmering together. The cleanup is a breeze, which is a massive win on a busy night.
But mainly, it’s just so deeply satisfying. It’s not a thin, watery soup. The combination of the rich tomato broth, the hearty beans, and all those vegetables creates a truly nourishing and substantial meal. It’s the perfect thing to come home to on a chilly day.
How This Homemade Minestrone Comes Together
This is a true “build-as-you-go” recipe, and it’s beautifully simple. You’re just layering flavors.
It all starts by sautéing the “flavor base”—the onion, carrots, and celery—right in the pot. This is where you build the foundation. Once they’re soft, you’ll toss in the garlic for just a minute until it’s fragrant.
Next, everyone else goes into the pot: the broth, canned tomatoes, beans, zucchini, green beans, and seasonings. You let that simmer for a good 20 minutes to let all those flavors get to know each other. Finally, you stir in the pasta and cook it right in the soup until it’s perfectly al dente.
A Few Tips from My Kitchen
After making this dozens of times, I’ve learned a few things. Here are my top tips for the perfect pot:
- The Pasta Secret: The recipe notes are spot-on. If you know you’ll have leftovers, cook the pasta separately. The pasta will soak up all the broth overnight, which is great for flavor but can make the soup a bit thick and the pasta mushy. Add fresh-cooked pasta to each bowl as you serve it for the best texture.
- Be Your Own Chef: Don’t have green beans? Use spinach or kale (stir it in at the very end). No cannellini? Kidney beans or chickpeas work great. This recipe is a template, not a strict rule.
- The Finishing Touch: Don’t skip the garnish! A heavy hand of fresh parsley and a good sprinkle of salty Parmesan cheese (if you’re using it) cuts through the richness and makes the flavors pop.
Quick Questions, Answered
How do I make this soup vegan?
Easy! The soup base is already vegan. Just leave off the optional Parmesan cheese at the end, or use your favorite store-bought dairy-free version.
Can I use different beans?
Absolutely. I love the creaminess of cannellini beans, but this is a homemade minestrone soup! Red kidney beans are just as traditional, and I’ve even used chickpeas in a pinch. You can’t go wrong.
How long will this soup last?
It stores beautifully in an airtight container in the fridge for up to 4-5 days. It’s one of those recipes that arguably tastes even better the next day. (Just remember my pasta tip!)
Print
Easy Homemade Minestrone Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Cuisine: Italian
Description
This is the perfect one-pot meal for a chilly evening—a classic, hearty vegetable soup that’s easy to make and packed with flavor. We’ve added zucchini for an extra veggie boost to make it even more satisfying.
Ingredients
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 cup chopped green beans (fresh or frozen)
- 1 small zucchini, chopped (about 1 cup)
- ½ cup chopped fresh parsley (for serving)
Pantry & Broth
- 1 (28-ounce) can diced tomatoes, undrained (794g)
- 1 (15-ounce) can cannellini beans (or kidney beans), rinsed and drained (425g)
- 4 cups (32 ounces) low-sodium vegetable broth (approx. 950 ml)
- ¾ cup small pasta (such as elbows, shells, or orecchiette) (about 3.5 oz or 100g)
Herbs & Seasonings
- 1 teaspoon sea salt (plus more to taste)
- 2 bay leaves
- 1 ½ teaspoons dried Italian seasoning
- Freshly ground black pepper
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the onion is translucent and the vegetables are tender-crisp.
- Add Garlic: Add the minced garlic and sauté for 1 minute more, stirring constantly, until fragrant.
- Simmer Soup Base: Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the rinsed cannellini beans, chopped green beans, chopped zucchini, bay leaves, and dried Italian seasoning. Stir to combine.
- Cover and Cook: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld.
- Cook Pasta: Uncover the pot, increase the heat to a steady simmer, and stir in the small pasta. Cook, stirring occasionally, for 8-10 minutes (or according to package directions) until the pasta is al dente.
- Serve: Remove the bay leaves. Taste the soup and season with additional salt or pepper if needed. Ladle the soup into bowls and serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.
Notes
- Leftover Tip: The pasta will continue to absorb broth and soften as it sits. If you plan on having leftovers, you can cook the pasta separately and add it directly to individual bowls before serving to keep it al dente.
- Make it Vegan: To make this recipe vegan, simply omit the optional Parmesan cheese or use your favorite dairy-free alternative.
- Allergy alert: This recipe contains wheat (pasta) and may contain dairy (optional Parmesan). Use certified gluten-free pasta and omit cheese for an allergy-friendly version.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 190
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
I hope this soup becomes a staple in your home like it is in mine. It’s proof that a practical, pantry-based meal can also be the most delicious and comforting one. Enjoy!
