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Dorothy Thomas

Ministroni Soup Recipe Italian

A hearty and comforting Italian classic, Minestrone Soup is packed with fresh vegetables, beans, and pasta in a rich tomato broth. Perfect for any season, this wholesome soup is both nutritious and delicious!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 2 tbsp Onion (diced)
  • 2 Carrots (diced)
  • 2 Celery stalks (diced)
  • 3 cloves Garlic (minced)
  • 1 medium Zucchini (diced)
  • 1 cup Green beans (chopped)
  • 1 cup Potatoes (diced)
  • 1 (14 oz) can Canned diced tomatoes
  • 6 cups Vegetable broth
  • 1 (15 oz) can Cannellini beans (cooked)
  • ½ cup Small pasta (ditalini or elbow)
  • 2 cups Fresh spinach or kale
  • 1 tsp Italian seasoning
  • To taste Salt & black pepper
  • For garnish Parmesan cheese (optional)
  • For garnish Fresh basil (optional)

Equipment

  • Large soup pot or Dutch oven
  • wooden spoon
  • Chef’s knife
  •  Cutting Board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add zucchini, green beans, and potatoes. Cook for 3 minutes.
  5. Pour in diced tomatoes and vegetable broth. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 20 minutes.
  7. Stir in cannellini beans and pasta. Cook for 8-10 minutes until pasta is tender.
  8. Add spinach/kale and Italian seasoning. Cook for 2 minutes until wilted.
  9. Season with salt and pepper to taste.
  10. Ladle into bowls and garnish with Parmesan and fresh basil (if using).
  11. Serve with crusty bread.

Notes

✅ Make it Vegan: Skip Parmesan or use a vegan alternative.
✅ Storage: Keeps well in the fridge for 3-4 days. Freezes well (without pasta).
✅ Variations: Add diced tomatoes, bell peppers, or swap pasta for rice/quinoa.