This classic Italian minestrone soup is hearty, healthy, and brimming with vegetables, beans, and pasta. Easy to customize with what you have on hand — a comforting one-pot meal the whole family will love.
What is Minestrone?
Minestrone (pronounced min-eh-STROH-neh) is Italy’s classic “big soup.” The word itself comes from minestra (soup) with the suffix -one to suggest abundance. I don’t know about you, but on a cold day, a bowl of this hearty soup is exactly what I need! I recently made this recipe, ate a bowl of it, and froze the rest in small containers in my freezer so they’re handy to grab when I don’t have time to cook.
But, where does “minestrone” come from, anyway? Who came up with this delicious idea?
Traditionally, minestrone was a humble peasant dish — a way to stretch seasonal vegetables, beans, and bits of pasta into something hearty and nourishing. Because of that, there’s no single “right” recipe. You might add one thing; I might add another. But in the end, we’re all pretty much eating the same thing: Italian vegetable soup.
Variations on this Recipe
Every region, and every household, makes their own version based on what’s fresh and on hand. In my case, I had a package of stew meat in my freezer that needed to be use. So, what you won’t see in the photos is the part whee I added in meat and beef broth after the soup was ready to go.
This isn’t necessary, of course. Minestrone can stand on its own two feet without any meat at all. What never changes is the heart of minestrone: a comforting, one-pot meal meant to gather people around the table.
In my Weddings by Bella series, Aunt Rosa (a key player) cooks regularly for the Rossi family. I envision that in Aunt Rosa’s Galveston kitchen, minestrone is the soup that keeps the family talking long after the bowls are empty. Maybe it’s her extra sprinkle of Parmesan, or maybe it’s just Rosa’s magic — everything she makes tastes like it took all day.
Your version will satisfy a crowd, too.
So, what are we waiting for? Let’s make some minestrone, y’all! And if you happen to end up with leftovers, just freeze them to eat later.
Minestrone Ingredients
You will find a full recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this. Many of these are common ingredients you might already have in your kitchen.
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced (optional)
- 1 can (28 oz) crushed tomatoes
- 6 cups vegetable or chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1½ cups small pasta (like ditalini, elbow, or small shells)
- 1 tsp dried Italian seasoning
- ½ tsp dried thyme
- 1 bay leaf
- Salt & pepper to taste
- Fresh parsley and grated Parmesan for serving
There are quite a few ingredients, but like I said, you can make it your own by adding meats or other veggies. You probably don’t want to skip the small pasta. It’s the hub in the wheel of the bowl. And by the way, if you noticed that I skipped the zucchini, you would be right! I’m not a fan.
How to Make Minestrone
This comes together so easily. It’s a true one-pot dish, which is probably why it’s so popular with Italian (and other) cooks!
- Sauté the veggies: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook 4–5 minutes until softened and fragrant.
- Add squash and zucchini: Stir in and cook for another 2–3 minutes.
- Build the base: Add crushed tomatoes, broth, Italian seasoning, thyme, bay leaf, salt, and pepper. Stir well.
- Simmer: Bring to a boil, then reduce heat. Simmer gently for 20–25 minutes, until veggies are tender.
- Add beans & pasta: Stir in beans and pasta. Continue cooking until pasta is al dente, about 8–10 minutes.
- Finish & serve: Remove bay leaf. Taste and adjust seasoning. Serve hot with fresh parsley and Parmesan on top.
Aunt Rosa’s Tip
“Minestrone isn’t a recipe, it’s a feeling. Toss in whatever vegetables you’ve got — it’ll always taste like comfort.”
Variations to this Recipe
Add beef: If you want to “americanize” this soup you can add stew meat, mixed veggies (carrots, corn, peas, etc) and beef broth. Basically, it’s grandma’s veggie soup, but with Italian seasonings.
Add Chicken: Want to make a chicken stew? Great! Add shredded (or rotisserie) chicken to the soup, along with a bit of chicken broth. Yum.
Add Sausage: Spice it up with Italian sausage, like Aunt Rosa uses in her Sunday Gravy. You can even amp up the spices, if you like.
Top with Mozzarella. Fill an oven safe bowl/crock with soup, cover with mozzarella, and place under the broiler. Serve with a hearty garlic bread or Aunt Rosa’s Garlic Knots. (Yum!)
No matter how you serve it, you’re going to feel so comforted after eating this delicious soup.
Other Italian Dishes from Storybook Kitchen
If you love this soup you’re going to enjoy the following Italian Dishes:
Chicken and Gnocchi Soup: This it the Olive Garden copycat recipe and it’s delicious. It’s also Aunt Rosa approved!
Tomato Basil Soup: This is my go-to. It’s creamy and perfect when you’re in the mood for comforting flavors.
Creamy Italian Pasta Salad: I love to make this recipe for family and friends. It feeds and crew and is so delicious!
That’s it for this post, friends. I’m so glad you stopped by! Before you go, why not pin some photos to your Pinterest boards?
To learn more about the Rossi family and Aunt Rosa, check out the Weddings by Bella series, available at Amazon.com!
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About the Author
Janice Thompson is a storyteller, baker, and blogger who loves bringing her fictional characters to life in the kitchen. On Galveston Island, Aunt Rosa’s soups and sauces are legendary — and this minestrone is no exception. When Janice isn’t writing novels or testing recipes, you’ll find her gathered around the table with family, proving that food (like a good story) is best when shared.
