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Minestrone Soup

A hearty and wholesome Italian vegetable soup made with clean ingredients. Packed with beans, pasta, and seasonal veggies in a rich tomato broth—easy to customize and perfect for any time of year.
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Prep Time 15 minutes
Cook Time 30 minutes

Ingredients
  

Base Vegetables

  • 2 tbsp extra virgine olive oil
  • 1 onion, diced
  • 4-6 cloves garlic, minced
  • 2 carrots, diced
  • 2  ribs celery, diced

Core Ingredients:

  • 1 medium  zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 cup  green beans, trimmed and chopped
  • 1 (28 oz) whole peeled tomatoes Drain the juice, or puree , and chop the tomatoes by hand resurve the juice for the soup
  • 6 cups vegetable or chicken broth
  • 1 (15 oz) cannellini or kidney beans, drained and rinsed

Seasonings:

Starch (choose one):

  • 1 cup small pasta (ditalini, macaroni, or shells)
  • 1/2 cup cooked rice
  • 1/2 cup cooked barley or farro
  • 1 cup diced potato

Acid (choose one, add at the end):

  • 1 tbsp  fresh lemon juice (bright, clean flavor)
  • 1-2 tsp red wine vinegar (earthier, classic Italian)
  • 1 tbsp balsamic vinegar (adds depth and slight sweetness)

Optional Add-Ins:

  • 1-2 cups chopped cabbage or kale (add during last 10 minutes)
  • 1-2 cups chopped spinach (stir in at the end)
  • 2 tbsp tomato paste for depth
  • Red pepper flakes for heat
  • Fresh basil or parsley for garnish
  • Spoonful of pesto 

Instructions
 

 Instructions

  • Sauté the base:
    In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 6–8 minutes. Add garlic and cook for 1 more minute.
    Build the soup:
    Stir in tomatoes, broth, zucchini, green beans, herbs, and Parmesan rind (if using). Bring to a simmer and cook for 15–20 minutes.
    Add starch and beans:
    Add your choice of starch and the drained beans. If using pasta or potatoes, simmer another 10–15 minutes until tender. If using cooked grains like rice or barley, stir them in during the last 5 minutes to warm through.
    Finish and season:
    Add leafy greens, if using, and stir until wilted. Season with salt and pepper to taste. Remove Parmesan rind.
    Serve:
    Ladle into bowls and top with fresh herbs or a spoonful of pesto if desired. Serve with crusty bread.

Seasonal & Dietary Variations

  • Swap Ideas
    Spring
    Peas, asparagus, baby spinach, leeks
    Summer
    Corn, zucchini, green beans, fresh basil
    Fall/Winter
    Kale, cabbage, potatoes, butternut squash
    Vegetarian/Vegan
    Use vegetable broth and skip cheese; stir in nutritional yeast for flavor
    Hearty
    Add pancetta or bacon at the sauté stage, or use beef broth
    Low-Carb
    Skip starches and double up on non-starchy vegetables

Tip: Minestrone keeps well in the fridge for 4–5 days and freezes beautifully—just cook pasta separately to avoid it becoming mushy.

    Why No Diced Tomatoes?

    • Many brands coat diced tomatoes with firming agents (like calcium chloride) to help them keep their shape during cooking. While safe to eat, these additives can alter texture and flavor. That’s why this version uses whole peeled tomatoes, which are more natural and tender. Simply drain, puree the liquid, and chop by hand for a fresher, cleaner result.
    Tried this recipe?Let us know how it was!