This classic minestrone recipe is brimming with hearty vegetables, tender beans, and savory herbs in a rich, flavorful broth. Serve it with Focaccia Garlic Bread for a hearty meal.
A friend gave me a basket of fresh vegetables from her garden this morning: luscious red, ripe tomatoes, beautiful zucchini, and plump yellow squash. After “Thank you,” my first thought was a pot of Minestrone.
I especially love this minestrone recipe for its satisfying yet light and fresh qualities. The combination of onions, carrots, and celery enriches the herb-infused tomato broth, while beans and pasta add hearty thickness. Green beans provide a nice texture, while a garnish of fresh parsley and Parmesan cheese completes the dish. It’s easy to make and packed with flavor—pair it with my Focaccia Garlic Bread and you have a complete meal.
Ingredients for Classic Minestrone
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the necessary equipment, and gather and measure all the ingredients required to make this Classic Minestrone recipe. In culinary terms, we call this “Mise en Place,” which means “Everything in its Place.” Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with each of the recipe steps, and that all the necessary components of the recipe are within reach and ready for the dish.
Key Ingredients
- Onion, carrot, and celery – These hearty vegetables, known as a soffritto in Italian, create the base of the soup and incredible depth of flavor.
- Garlic – Adds additional depth of flavor to the soup.
- Diced tomatoes – For sweet, tangy flavor.
- Green beans – They add color and texture to the soup.
- White or kidney beans – I use both for the visual appeal as well as the added protein. Navy or cannellini beans, and red kidney beans work great together.
- Chicken broth – Use store-bought, or make your own.
- Oregano, and thyme – Italian seasoning doesn’t need to be any more complicated than this. These dried herbs complexity to this simple minestrone.
- Small pasta – I prefer ditalini so it doesn’t outshine the vegetables, you could also use elbows, little shells or orecchiette. I cook the pasta in the soup so that it takes on the flavor of the broth.
- Fresh parsley – For garnish. You can substitute fresh basil as an alternative.
- Red pepper flakes – Optional, not so much for heat but for a subtle hint of flavor. If you want heat, well, absolutely!
- Parmesan cheese – Fresh grated. Parmigiano Reggiano if you can get it. This takes the Minestrone to the next level.
How to Prepare Classic Minestrone
- Add Olive Oil to a large pot and heat over medium heat. Add the soffritto to the pot,
- . . . along with the kosher salt and pepper, and cook until the vegetables begin to soften.
- Add the garlic and cook until fragrant, 2-3 minutes. Be careful not to burn the garlic.
- Stir in the chicken broth, diced tomatoes, tomato paste, thyme, oregano, and red pepper flakes. Give it a good stir to make sure the tomato pasted is evenly mixed in. I like to taste the soup at this point and adjust the seasoning as needed.
- Add all the vegetables, cover, and simmer for 20-30 minutes until the vegetables are cooked to your desired doneness. I like the veggies with a firm texture so that’s closer to 20 minutes. If you like them soft, that will be closer to 30 minutes.
- Stir in the pasta and cook, uncovered, for another 10-12 minutes until the pasta is cooked.
- Garnish with fresh parsley and grated parmesan cheese.
- Enjoy!
Storing Leftovers
- The pasta will continue to absorb the broth while it sits in the leftover soup. If you anticipate leftovers, I suggest you cook the pasta separately and add it to the soup prior to serving. Made without the pasta, the soup will store in the refrigerator for up to four days in a sealed container.
- I don’t recommend freezing leftover Minestrone.
The Best Classic Minestrone Soup
Classic minestrone is the ultimate comfort soup, brimming with a medley of fresh vegetables, tender beans, and pasta in a rich tomato broth. This Italian staple is as versatile as it is delicious, making it a go-to for a satisfying meal any time of the year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 (8 ounce) servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Units
Scale
- 2 tablespoons Olive Oil
- 2 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 1 medium Vidalia Onion, chopped (may substitute white onion)
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground pepper
- 4 cloves garlic, pressed or minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 small can tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1/2 cup green beans, chopped into 1″ pieces (fresh or frozen)
- 1 cup chopped spinach (fresh or frozen)
- 1 medium potato, chopped (russet or Yukon work well)
- 1 small can of navy beans
- 1 small can of kidney beans
- 2 ounces ditalini pasta (or other small pasta)
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add the carrots, celery, onion, kosher salt, and fresh ground black pepper. Cook, stirring occasionally, for 8-10 minutes, until the vegetables begin to soften.
- Add the garlic and cook until fragrant, about 2-3 minutes. Stir in the chicken broth, diced tomatoes, tomato paste, thyme, oregano, and red pepper flakes. Mix well to evenly distribute the tomato paste.
- Add the zucchini, squash, green beans spinach, potato, navy beans, and kidney beans. Stir to combine. Simmer for 20-30 minutes.
- Add the pasta to the pot, cook and additional 10-12 minutes until the pasta is cooked.
- Garnish with fresh parsley and grated parmesan cheese.
- Serve immediately.
