Italian minestrone is a hearty vegetable soup from Italy, usually made with beans, seasonal vegetables, and sometimes pasta or rice in a savory broth. Regional and family versions vary, and this flexible tomato-based recipe combines cannellini beans, greens, and small pasta for a satisfying one-pot meal.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, diced, about 1 cup (150 g)
- 2 celery ribs, diced, about 1 cup (100 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- 1 medium zucchini, diced, about 1½ cups (200 g)
- 1 cup (125 g) trimmed green beans, cut into ½-inch (1 cm) pieces
- 1 teaspoon (1 g) dried oregano
- 1 teaspoon (1 g) dried basil
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 1 can diced tomatoes, 14.5 ounces (411 g), with their juices
- 6 cups (1.4 L) low-sodium vegetable broth
- 1 bay leaf
- 1 Parmesan rind, about 1 ounce (25 g), optional; it adds savory depth. If you cannot find one, leave it out and finish with extra grated Parmesan.
- 1 can cannellini beans, 15 ounces (425 g), drained and rinsed, about 1½ cups (255 g) beans
- 1 cup (100 g) small pasta, such as ditalini or small shells
- 2 packed cups chopped kale (70 g), tough stems removed
- 1 teaspoon (5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 2 teaspoons (10 ml) red wine vinegar
- ⅓ cup (30 g) finely grated Parmesan, for serving, plus extra if desired
Instructions
- Prepare the vegetables. Dice the onion, carrots, celery, and zucchini; trim and cut the green beans; chop the garlic and kale. Drain and rinse the beans. This prep takes about 25 minutes if you work steadily, and cutting the vegetables into similarly sized pieces helps them cook evenly.
- Soften the aromatics. Warm the olive oil in a large heavy soup pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and black pepper. Cook for 6 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. Stir in the garlic, oregano, basil, and red pepper flakes, if using, and cook for 2 minutes. Keep the heat moderate so the garlic becomes fragrant without browning.
- Build the tomato broth. Add the diced tomatoes and their juices. Stir and cook for 2 minutes, scraping the bottom of the pot to lift any browned vegetable bits. Pour in the vegetable broth, then add the bay leaf and Parmesan rind if using. Bring the soup to a gentle boil over medium-high heat.
- Simmer the vegetables. Add the green beans and zucchini. Lower the heat to maintain a steady, gentle simmer, partially cover the pot, and cook for 20 minutes. The vegetables should be tender but still hold their shape. A hard boil can break them down and make the broth cloudy, so lower the heat if the soup is bubbling vigorously.
- Add the beans and pasta. Stir in the rinsed cannellini beans and pasta. Simmer uncovered for 9 minutes, or for the time stated on the pasta package if it differs. Stir once or twice to prevent pasta from sticking to the bottom. Small pasta continues to soften as it sits, so stop cooking when it is just tender rather than soft.
- Finish with kale and seasoning. Stir in the kale and cook for 3 minutes, until wilted and tender. Remove the bay leaf and Parmesan rind. Stir in the red wine vinegar, taste the broth, and adjust the salt, pepper, or vinegar as needed. If the soup seems thicker than you like, add hot broth or water a little at a time; if it is thin, let it simmer briefly before serving.
- Serve warm. Ladle into bowls and top with grated Parmesan. Set extra cheese and black pepper on the table so everyone can season their own serving. The soup is ready after about 45 minutes of cooking; no additional resting time is needed.
Tips
- Cut vegetables evenly. Similar-size pieces cook at roughly the same pace, which matters in a soup where you want tender vegetables rather than a mix of raw and mushy bites. Keep the green beans a little smaller than the zucchini if they are especially thick.
- Control the salt. Broths and canned tomatoes vary in saltiness, and Parmesan adds more at the end. Starting with low-sodium broth gives you room to adjust after the soup simmers. Taste again after adding the vinegar and cheese, since both change the overall balance.
- Choose how to handle pasta for leftovers. Pasta cooked in the pot absorbs broth as the soup stands. If you expect leftovers or plan to freeze some, cook the pasta separately and add it to individual bowls. This keeps the stored broth from becoming overly thick.
- Use what is in season. Minestrone is adaptable: substitute diced potato, cabbage, or chopped chard for some of the zucchini or kale. Add firmer vegetables with the green beans, and add quick-cooking greens near the end so they do not lose their texture.
Serving Suggestions
Serve minestrone hot as a filling lunch or a first course before a simple Italian-style dinner. A slice of crusty bread, toasted bread rubbed with garlic, or warm focaccia is useful for soaking up the tomato broth. For a larger meal, pair a bowl with a green salad dressed with olive oil and vinegar, or offer a small plate of roasted vegetables.
Finish each bowl with Parmesan, a drizzle of good olive oil, and black pepper. If you like a little heat, add a pinch of red pepper flakes at the table. Keep garnishes separate until serving, especially if you are saving portions, so the cheese does not disappear into the broth and the soup can be seasoned to suit different tastes.
Variations
Use a different bean: Borlotti beans are a familiar choice in some Italian versions but can be harder to find in many grocery stores. Substitute cranberry beans, pinto beans, or another mild, creamy bean in the same amount. Cannellini are a convenient option and keep the soup mild; darker beans bring a more pronounced, earthy flavor.
Make it without pasta: Leave out the pasta and add 1 cup (150 g) diced potato with the green beans. Simmer until the potato is tender, then add the beans and kale. You can also add ½ cup (90 g) uncooked short-grain rice with extra broth; simmer until the rice is cooked, following the timing on its package.
Change the greens or broth: Swiss chard, spinach, or savoy cabbage can replace kale. Spinach wilts quickly, so stir it in for the final minute. Vegetable broth keeps this version meat-free; chicken broth works if that suits your meal, though it changes the soup’s character. For a thicker texture, mash a few beans against the side of the pot and stir them back into the broth.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. If the pasta is already in the pot, expect it to absorb broth and soften over time; loosen each portion with a splash of water or broth when reheating.
Reheat only the portion you plan to eat on the stovetop over medium heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check with a food thermometer. You can also microwave a covered portion, stirring partway through and checking the temperature in more than one spot.
Freeze the soup for up to 3 months in freezer-safe containers, leaving a little space for expansion. For the best texture, freeze it before adding pasta, then cook fresh pasta when you reheat the soup. Thaw frozen portions in the refrigerator overnight or reheat them directly in a saucepan over low heat, stirring as they loosen. Do not leave cooked soup at room temperature for extended storage.
Frequently Asked Questions
Can I make minestrone soup ahead of time?
Yes. The vegetable-and-bean broth can be made a day ahead and refrigerated once cooled. For the best pasta texture, cook the pasta separately and stir it into each bowl, or add it to the pot shortly before serving. Taste the soup again after reheating, since it may need a little extra broth, salt, or vinegar.
Can I use dried beans instead of canned?
Yes, as long as the dried beans are fully cooked before they go into the soup. Cook them separately according to their package directions, then measure about 1½ cups (255 g) cooked beans for this recipe. Do not add dry beans directly to the tomato broth: they take much longer to soften, and acidic tomatoes can slow that process.
What pasta is best for minestrone?
Ditalini, small shells, elbow macaroni, and other small shapes are easy to eat from a spoon and cook in a similar amount of time. If you use a shape with a longer package cooking time, follow its instructions and check for tenderness. Gluten-free pasta can work, but it may break down more quickly, so cooking it separately is often the better choice.
Why did my minestrone become too thick?
Pasta and beans continue to take up liquid, particularly after chilling, so a thick soup is common the next day. Stir in hot water or broth a few tablespoons at a time while reheating until it reaches the consistency you prefer. If it tastes diluted afterward, adjust the salt and finish with a little Parmesan or vinegar.
Can I make this recipe vegan?
Yes. Use vegetable broth and omit the Parmesan rind and grated Parmesan. The rind is optional, and the soup will still be flavorful from the vegetables, herbs, tomatoes, and beans. For a savory finish, add a drizzle of olive oil and freshly ground black pepper, or use a plant-based grated topping if you like.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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