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If you’re craving a cozy, vegetable-packed Italian soup with a rich tomato broth and tender small pasta, this is the traditional minestrone recipe you’ll make again and again. It’s built from pantry staples — crushed tomatoes, vegetable broth, beans, and a variety of vegetables — then finished with a sprinkle of Parmesan cheese and a drizzle of extra-virgin olive oil. I love how flexible it is: toss in leftover vegetables, swap in chicken broth if that’s what you have, or stir through a rind of Parmesan for even more flavor. It’s a great way to feed big soup fans with one pot, and it turns into a complete meal with crusty bread or sourdough on the side. Keep it at a gentle simmer on medium heat, serve al dente pasta and tender potatoes, and you’ve got a weeknight winner. Bonus: it keeps beautifully in an airtight container for next-day lunches.
On chilly nights, I reach for a classic Italian vegetable soup that tastes like a hug. My go-to is a hearty minestrone recipe, layered with aromatics and herbs. I love that it’s an easy one-pot vegetable soup that feeds everyone with minimal dishes. When I’m keeping it meatless, this feels like a vegetarian ditalini soup that still satisfies. For extra protein, I make it minestrone with beans and pasta so each spoonful is complete. There’s something comforting about a homemade Italian soup simmering on the stove, filling the house with its aroma. It’s the definition of a comfort food soup recipe, yet it’s loaded with fresh vegetables. On busy weeknights, it doubles as an easy vegetable stew that reheats like a dream. And yes, I finish every bowl as a minestrone with parmesan and a swirl of olive oil—nothing fancy- just honest food that tastes like home.
The Chemistry of Minestrone
Great minestrone is about sequencing and starch control. Sautéing aromatic vegetables (onion, celery, carrot, garlic cloves) in olive oil unlocks sweet, savory compounds that build a rich tomato broth. Adding tomatoes and broth next gives the starches time to hydrate before pasta arrives. Pasta releases starch into the soup; that’s perfect for the body, but too much starch can make it too thick. The fix is simple: add small pasta (ditalini) late and cook just to al dente, or simmer it separately and combine when serving. Potatoes need a head start; zucchini (and other seasonal vegetables like swiss chard) wait until the end to stay vibrant. Salt in layers and balance at the end with a splash of white wine or a hint of lemon juice for added brightness. Removing the bay leaf before serving keeps flavors clean, and finishing with grated Parmesan adds glutamates for natural umami.
Recipe Troubleshooting
Mush or hard noodles? Overcooking or undercooking the pasta results in mushy or hard noodles. To achieve al dente, keep the pot at a gentle simmer and check the pasta regularly.
Vegetables too soft or too much? This happens if they are added to Earth. Give hearty vegetables (such as carrots and potatoes) a head start, then add quick-cooking vegetables (like zucchini) near the end.
Soup becoming too thick? This happens when hot pasta sits in the pot; thin it out with extra vegetable broth (or chicken broth) or cook the pasta separately and add it to the bowls.
Difficulty balancing seasonings or ending up with a bland flavor? Bloom dried herbs (such as oregano, thyme, and Italian seasoning) in oil, then season with salt in stages, and finish with parmesan and black pepper.
What kind of pasta is best for minestrone? Ditalini, small shells, or other small pasta hold beautifully in a soup pot.
Can I make minestrone gluten-free or vegan? Absolutely- use GF pasta or skip it and add extra beans (cannellini beans, great northern beans, red kidney beans, or white beans). The base is already dairy-free; garnish with olive oil instead of cheese.
Want a heartier bowl? Stir in a handful of chopped tomatoes, a pinch of red pepper flakes, or a splash of Worcestershire sauce for depth.
Serving Suggestions
This pot shines as a fall vegetable soup, especially when markets brim with squash and greens. In the snow season, a cozy minestrone is on constant rotation. For batch lunches, I portion them into jars as back-to-school meal prep soups. Plant lovers call it one of their favorite plant-based soup recipes, and I agree. My Meatless Mondays often feature vegan minestrone, rich in beans and kale, perfect for fall. Fiber-seekers will appreciate it as a high-fiber soup that’s still craveable. When life is hectic, I love it when it’s a one-pot weeknight dinner that leaves time for a movie. For Mediterranean eaters, it fits perfectly into the Mediterranean diet soup lane. However you frame it, it’s seasonal, simple, and endlessly adaptable.
Ladle into rustic bowls and garnish with freshly grated parmesan and a drizzle of olive oil. Serve with homemade sourdough, potato bread, or a fresh baguette to scoop every last drop. For something script. Pair with a light garden salad or tangy Caesar salad. Because pasta keeps absorbing, offer extra broth on the side if the soup thickens too much. For a bistro look, present in rustic bowls with fresh thyme or parsley. For drinks, serve with a sparkling lemonade or apple cider slushy for fun fall flair. If you want a full trattoria spread, add a side of roasted vegetables or an antipasto for a complete Italian meal feel. Arrange everything on a tray, including a small bowl of black pepper, extra cheese, and chili flakes, so guests can finish to taste.
Storage Tips
Cool completely, then refrigerate in an airtight container for 3 to 4 days. Pasta will continue to absorb liquid; loosen it with vegetable broth or water when reheating over medium-low heat. Store pasta separately for best results. Minestrone also improves on day two- the flavors settle and the broth deepens. Keep grated cheese and olive oil at the table for finishing touches just before serving.
Freezer- Freeze the soup without pasta for the best texture. Portion cooled soup into freezer-saving containers, leaving headspace, and freeze up to 3 months. Thaw overnight in the fridge, then reheat gently. Add freshly cooked al dente pasta (or a can of white beans) right before serving. A quick splash of broth revives the consistency after thawing.
Make Ahead- Chop vegetables a day ahead and store in containers. You can also simmer the base (through potatoes) in advance; cool, chill, and finish the zucchini and pasta just before dinner. For parties, keep the soup on low in a slow cooker and set a bowl of pre-cooked pasta beside it so everyone can customize their bowl’s thickness.
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Cozy Fall Minestrone Soup with Pasta & Veggies
Minestrone is a weeknight practicality with a trattoria soul. Build it with what’s on hand, keep the pasta al dente, and finish with good olive oil and parmesan. It’s forgiving, flexible, and quietly nourishing- a hearty soup that makes leftovers you’ll look forward to. If you make this, please let me know your favorite add-ins (team cannellini beans? team green beans?) Snap a pic of your crusty bread dunk and tag me- I love seeing your bowls. Here’s to easy soup recipes, warm kitchens, and one pot that brings everyone to the table.
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Classic Minestrone Soup with Pasta and Veggies
Ingredients
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1 tsp minced garlic
- 2 carrots chopped
- 2 celery sticks diced
- 15 oz. crushed tomatoes
- 15 oz. kidney beans rinsed
- 8 cups vegetable broth
- 2 bay leaves
- 1 tsp oregano
- 1 tsp thyme
- 2 tsp fine sea salt
- 16 oz ditalini pasta
- 2 potaotes diced
- 1 zucchini diced
- 1/2 cup parmesan cheese to garnish
Instructions
- In a large pot over medium heat add the 1 tsp of olive oil, 1/2 cup diced onion and 1 tsp minced garlic. Cook until fragrent, about 2 minutes.
- Add in 2 chopped carrots, 2 diced celery sticks, 15 oz. crushed tomatoes, 15 oz. canned kidney beans, and 8 cups vegetable broth. Stir to combine.
- Add the seasonings: 2 bay leaves, 1 tsp oregano, 1 tsp thyme, and 2 tsp fine sea salt.
- Add the starch and carbs: 16 oz. ditalini pasta, 2 diced potatoes, and 1 diced zucchini. Stir to combine. Allow the soup to simmer until the pasta and potatoes are fully cooked, about 15 minutes.
- Serve with a sprinkle of parmesan cheese on top. Enjoy!
Nutrition
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