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Classic Italian Minestrone Soup with Vegetables and Pasta

A hearty Italian vegetable soup packed with seasonal vegetables, beans, pasta, and aromatic herbs. This comforting one-pot meal is perfect for family dinners and meal prep.

Janelle

By Janelle

Updated: March 18, 2026

Why I Love This Recipe

Minestrone, meaning 'big soup' in Italian, is one of Italy's most beloved comfort foods that has nourished families for generations. This rustic soup originated as a way to use up leftover vegetables and pantry staples, transforming simple ingredients into something deeply satisfying and nutritious. What makes minestrone truly special is its flexibility – no two recipes are exactly alike, as Italian cooks traditionally used whatever vegetables were in season or available in their gardens. The key to authentic minestrone lies in building layers of flavor through proper sautéing of aromatics, using good quality tomatoes, and allowing the soup to simmer until all the flavors meld together beautifully.

  • •Incredibly versatile – use any vegetables you have on hand or whatever's in season
  • •Budget-friendly meal – transforms inexpensive pantry staples into a satisfying, restaurant-quality soup
  • •Nutritional powerhouse – packed with fiber, vitamins, and plant-based protein from beans and vegetables
  • •Perfect for meal prep – tastes even better the next day and freezes beautifully for up to 3 months
  • •One-pot wonder – minimal cleanup required while delivering maximum comfort and flavor

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 3 tablespoons olive oil
  • 1 medium yellow onion (diced)
  • 2 medium carrots (diced)
  • 2 stalks celery stalks (diced)
  • 4 cloves garlic (minced)
  • 400 g canned diced tomatoes (with juice)
  • 1.5 litres vegetable stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 leaves bay leaves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 medium zucchini (diced)
  • 150 g green beans (trimmed and cut into 2cm pieces)
  • 400 g cannellini beans (drained and rinsed)
  • 100 g small pasta (ditalini or elbow macaroni)
  • 3 tablespoons fresh parsley (chopped)
  • 1/2 cup Parmesan cheese (grated, for serving)

Step-by-Step Instructions

  1. 1

    Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until vegetables begin to soften. This aromatic base, called soffritto in Italian, forms the flavor foundation of the soup.

    ~7 min

    Tip: Don't rush this step – properly softened vegetables will give your soup better flavor
  2. 2

    Add minced garlic to the pot and cook for another minute until fragrant. Be careful not to let the garlic burn as it can make the soup bitter.

    ~1 min

  3. 3

    Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This step deepens the tomato flavor and adds richness to the soup base.

    ~2 min

    Tip: Cooking the tomato paste removes the raw taste and concentrates the flavor
  4. 4

    Add the canned diced tomatoes with their juice, breaking up any large pieces with a wooden spoon. Pour in the vegetable stock and add bay leaves, oregano, and basil. Bring the mixture to a boil.

    ~5 min

  5. 5

    Once boiling, reduce heat to medium-low and let the soup simmer for 15 minutes. This allows the flavors to meld and the liquid to develop depth. Season with salt and pepper to taste.

    ~15 min

  6. 6

    Add the diced zucchini and green beans to the pot. Continue simmering for 8-10 minutes until the vegetables are tender but still have a slight bite. Avoid overcooking as the vegetables will continue to cook in the hot soup.

    ~10 min

    Tip: Test vegetables with a fork – they should be easily pierced but not mushy
  7. 7

    Stir in the cannellini beans and pasta. Cook for the time indicated on the pasta package, typically 8-12 minutes, stirring occasionally to prevent sticking. The pasta should be al dente as it will soften slightly while resting.

    ~10 min

  8. 8

    Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves and discard. Stir in fresh chopped parsley just before serving for a bright, fresh finish.

    ~2 min

    Tip: Always taste and adjust seasoning at the end as flavors concentrate during cooking
  9. 9

    Ladle the hot soup into bowls and serve immediately with grated Parmesan cheese on top. Provide extra cheese at the table for guests to add as desired. Serve with crusty bread for a complete meal.

    ~3 min

How Do I Know It's Ready?

The soup is ready when all vegetables are tender when pierced with a fork, pasta is al dente, and the broth has a rich, well-developed flavor. The soup should have a hearty consistency that's not too thick or too thin – it should coat a spoon lightly but still be soupy.

Frequently Asked Questions

Yes, minestrone actually improves in flavor when made ahead. However, if including pasta, consider cooking it separately and adding just before serving to prevent it from becoming mushy. The soup can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 3 months without pasta.

Final Thoughts

I hope you enjoy making this Classic Italian Minestrone Soup with Vegetables and Pasta as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!