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Italian minestrone soup served hot with pasta, vegetables, and fresh herbs

Italian Minestrone Soup – Hearty Italian Comfort Bowl

A classic Italian minestrone soup packed with vegetables, beans, and pasta, simmered slowly for deep flavor. This hearty, rustic soup is comforting, nourishing, and perfect for any season.
Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 can 400 g diced tomatoes
  • 1 can 400 g cannellini beans, drained and rinsed
  • 1.2 L vegetable broth
  • 100 g small pasta ditalini or elbow
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Equipment

  • Large soup pot / Dutch oven (5–6 L)
  • Cutting board
  • Chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups / measuring jug
  • Can opener
  • Ladle

Method
 

  1. Step 1 – Sauté the Base Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5–6 minutes until softened and fragrant.
    Sautéing onion, carrot, and celery in olive oil for Italian minestrone soup
  2. Step 2 – Add Garlic and Zucchini: Stir in garlic and zucchini. Cook for 2 minutes, stirring frequently to avoid burning.
    Adding garlic and zucchini to the minestrone soup vegetables
  3. Step 3 – Build the Soup Base: Add diced tomatoes, cannellini beans, dried oregano, and basil. Stir well to combine all flavors.
    Adding diced tomatoes, cannellini beans, and herbs to Italian minestrone soup
  4. Step 4 – Add Broth and Simmer: Pour in vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
    Italian minestrone soup simmering with vegetables and beans in a pot
  5. Step 5 – Cook the Pasta: Add pasta directly to the pot and simmer for 8–10 minutes, until al dente. Stir occasionally.
    Adding pasta to Italian minestrone soup while cooking
  6. Step 6 – Serve: Remove from heat, adjust seasoning, garnish with fresh herbs, and serve hot.
    Italian minestrone soup served hot with pasta, vegetables, and fresh herbs

Notes

  • For best texture, cook the pasta separately if you plan to store leftovers.
  • This soup is very flexible — use seasonal vegetables or what you have on hand.
  • Freeze the soup without pasta for up to 3 months.
  • Serve with crusty bread and a drizzle of extra virgin olive oil.