Name: Homemade Minestrone Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 zucchini, diced; 1 medium potato, peeled and cubed; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon thyme; ½ teaspoon salt; ¼ teaspoon black pepper; 1 (15-ounce) can diced tomatoes with juice; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 ½ cups water; 1 cup small pasta (like ditalini); 2 cups chopped fresh spinach or kale; Grated Parmesan and chopped parsley for serving (optional)

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Warm, vibrant, and incredibly satisfying, Homemade Minestrone Soup is my absolute go-to when I want something both nourishing and genuinely cozy. This Italian classic brims with colorful veggies, hearty beans, and a swirl of tender pasta, all simmered in an aromatic broth that transforms simple ingredients into a one-pot masterpiece. With every spoonful, you taste the harmony of herbs and the comforting flavors that make this recipe a celebration of wholesome home cooking.

Homemade Minestrone Soup Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely love about this soup is how it pulls together humble pantry staples and fresh veggies to create something truly magical. Each ingredient adds its own flair, giving the soup its depth, color, and that unmistakable Italian warmth.

Olive oil: The backbone for sautéing and infusing every bite with rich, fruity notes.
Yellow onion: Diced onion brings gentle sweetness and a savory undertone.
Carrots: Their subtle sweetness and pop of orange color brighten the whole pot.
Celery: Adds that classic aromatic foundation, rounding out the flavor beautifully.
Garlic: Three cloves is plenty to lift the soup with savory, punchy aroma.
Zucchini: Diced zucchini soaks up all the broth goodness and lends a delicate texture.
Potato: Cubed potato turns tender and adds a satisfying, hearty touch.
Dried oregano: Italian oregano infuses the broth with essential herbaceous notes.
Dried basil: A sprinkle provides that signature fresh, peppery lift.
Thyme: Just enough to add earthy depth and round off the herbal bouquet.
Salt: A small pinch draws out all the flavors in the vegetables and broth.
Black pepper: A little pepper adds warmth and sharpness.
Diced tomatoes with juice: Canned tomatoes provide tangy, rich body and a beautiful red hue.
Kidney beans: These beans are robust and hold up beautifully in soup.
Cannellini beans: Creamier beans blend in and add protein, making the soup more filling.
Vegetable broth: The key to a flavorful base—choose a good-quality broth for best taste.
Water: Helps balance the soup without overpowering the fresh vegetable flavors.
Small pasta (ditalini or similar): It gently thickens the soup and makes every bite more fun.
Spinach or kale: Green, nutrient-packed leaves add color and a final, fresh flourish.
Grated Parmesan & parsley (optional): Just before serving, these make for luxe finishing touches.

How to Make Homemade Minestrone Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a big, sturdy soup pot over medium heat. Toss in the diced onion, carrots, and celery, and sauté for about 5 to 6 minutes. This is where the flavor magic begins—the veggies soften and turn fragrant, setting the tone for your Homemade Minestrone Soup.

Step 2: Add Garlic, Zucchini, and Potato

Next, stir in the minced garlic, zucchini, and potato. Let everything cook together for another 2 to 3 minutes. The garlic should become wonderfully aromatic while the zucchini and potato start their journey toward perfect tenderness.

Step 3: Season with Herbs and Spices

Sprinkle in your dried oregano, basil, thyme, a pinch of salt, and a touch of black pepper. This step coats the veggies with those classic Italian flavors. Give it all a quick stir to make sure every bite will sing with herbal goodness.

Step 4: Add Tomatoes, Beans, Broth, and Water

Pour in the canned diced tomatoes (juice and all), kidney beans, cannellini beans, vegetable broth, and water. Stir everything together, crank up the heat, and bring your soup to a gentle boil. Once bubbling, lower the heat and let it all simmer for about 20 minutes. The veggies will soften and the flavors will start to meld in the most delicious way.

Step 5: Cook the Pasta

Stir in your small pasta and let the soup simmer for another 8 to 10 minutes. You want the pasta just al dente—tender but with a little bite. It will soak up plenty of the flavorful broth and make the Homemade Minestrone Soup extra hearty.

Step 6: Add Spinach and Finish the Soup

Finally, add the chopped spinach or kale and simmer for 2 more minutes until the greens wilt gently into the soup. Take a taste and adjust the seasoning as needed. That’s it—soup’s on! Serve up your masterpiece hot, and don’t forget the Parmesan and parsley if you’re feeling fancy.

How to Serve Homemade Minestrone Soup

Garnishes

A big spoonful of grated Parmesan and a sprinkle of chopped fresh parsley is my favorite way to finish Homemade Minestrone Soup. The cheese melts into the soup, adding nutty richness, while parsley adds a pop of color and fresh flavor. For a vegan twist, leave off the cheese or use a plant-based alternative.

Side Dishes

This soup is a meal on its own, but it’s also fabulous alongside a hunk of crusty Italian bread or warm garlic focaccia. A simple green salad dressed with lemon and olive oil makes a refreshing partner, turning your Homemade Minestrone Soup into a full-on Italian feast.

Creative Ways to Present

Try serving your soup in sturdy bowls with a swirl of extra olive oil and a sprinkle of chili flakes for a little kick. For a fun dinner party twist, offer a toppings bar with different cheeses, herbs, and even toasted pine nuts so everyone can customize their own bowl of Homemade Minestrone Soup.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to an airtight container. Homemade Minestrone Soup will keep well in the refrigerator for up to 4 days. In fact, the flavors only deepen and improve as it rests—there’s nothing better than next-day soup.

Freezing

You can easily freeze this soup for longer storage. I recommend omitting the pasta if you plan to freeze it, as pasta can become mushy after thawing. Simply ladle the cooled soup into freezer-safe containers—leave a little space at the top for expansion—and freeze for up to 3 months.

Reheating

To reheat Homemade Minestrone Soup, thaw it in the refrigerator overnight if frozen. Warm it gently over medium heat on the stovetop, stirring occasionally. If you’re adding fresh pasta after thawing, cook it separately and stir in just before serving to maintain that perfect texture.

FAQs

Can I add different vegetables to the soup?

Absolutely! Homemade Minestrone Soup is a fantastic canvas for using up whatever’s in your fridge—think green beans, bell peppers, peas, or even sweet potatoes. Just cut everything into even, bite-sized pieces for the best texture.

Is this recipe vegan?

Yes, Homemade Minestrone Soup is naturally vegan if you skip the Parmesan cheese or use a dairy-free version. Just double-check that your vegetable broth is plant-based, and you’re all set.

Can I make this soup gluten-free?

Definitely. Swap the small pasta for a gluten-free variety or even cooked rice. The rest of the ingredients are already gluten-free, so you won’t lose any flavor or heartiness.

How can I make the soup thicker or thinner?

If you like your Homemade Minestrone Soup extra hearty, let it simmer uncovered for a little longer to reduce and thicken. To lighten it up, simply add a splash more broth or water until you reach your desired consistency.

Can this soup be made in a slow cooker?

Yes! Just add all the ingredients except the pasta and greens to your slow cooker and cook on low for 6 to 8 hours. About 20 minutes before serving, stir in the pasta and greens so they cook just right.

Final Thoughts

If you’re craving something comforting, simple, and full of flavor, Homemade Minestrone Soup is your answer. Give it a try and let it become a staple at your own table—there’s nothing like the feeling of sharing a big pot of homemade soup with people you love.

Homemade Minestrone Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Warm up with a bowl of hearty Homemade Minestrone Soup packed with vegetables, beans, and pasta in a flavorful broth. This comforting Italian soup is easy to make and perfect for a satisfying meal.

Ingredients

Scale

Soup:

2 tablespoons olive oil
1 small yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 medium potato, peeled and cubed
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon black pepper
1 (15-ounce) can diced tomatoes with juice
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
4 cups vegetable broth
1 ½ cups water
1 cup small pasta (like ditalini)
2 cups chopped fresh spinach or kale

Serving:

Grated Parmesan and chopped parsley for serving (optional)

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Instructions

Heat olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
Add vegetables: Stir in garlic, zucchini, and potato, cook for a few minutes.
Season: Add oregano, basil, thyme, salt, and pepper.
Add remaining ingredients: Pour in tomatoes, beans, broth, and water. Simmer until vegetables are tender.
Cook pasta: Stir in pasta and cook until al dente.
Finish: Add spinach, simmer until wilted. Adjust seasoning if needed.
Serve: Enjoy hot with Parmesan and parsley.