Minestrone Soup Recipe

Ben Carraoli

There’s something incredibly comforting about a bowl of warm, hearty minestrone soup. Packed with colorful vegetables, pasta, and beans, this Italian-inspired dish is both nourishing and filling. It’s perfect for cold days, meal prep, or when you just want a one-bowl meal that satisfies every craving.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6

Course: Soup

Calories: 320

Ingredients Method

Ingredients

1/4 cup 60 ml extra virgin olive oil: Adds richness and depth—use cold-pressed for best flavor.
2 cups 256 g chopped carrots (3 large or 6 small carrots): Fresh carrots add natural sweetness and texture—avoid frozen as they turn mushy.
1/2 cup 80 g chopped onion: Yellow or white onions work best for a mild, savory base.
2 tablespoons finely chopped garlic cloves: Adds aromatic flavor—chop finely to release oils evenly.
3 celery stalks chopped: Adds crunch and classic soup aroma—don’t skip it!
1 fennel bulb trimmed and chopped: Gives a light licorice flavor—optional but adds a special twist.
1 tablespoon tomato paste: Creates a deep umami-rich base—cook it out for a richer taste.
1 14-ounce can chopped tomatoes: Use fire-roasted if possible for extra smoky flavor.
2 15-ounce cans kidney or cannellini beans, drained: For protein and heartiness—mix both types for color and variety.
1 bay leaf: Enhances flavor while simmering—remove before serving.
Kosher salt and freshly ground black pepper: Season as you go—adjust based on the saltiness of your broth.
1/2 pound 225 g green beans, cut into 2-inch pieces: Fresh beans hold their texture best—frozen will turn soft.
1 1/2 cups 90 g small dried pasta (elbows, shells, or ditalini): Small shapes blend well—avoid long pasta types.
2 cups 80 g dark leafy greens (spinach, chard, or kale), roughly chopped: Add at the end to keep color and nutrients—don’t use frozen greens.
Grated Pecorino or Parmesan cheese for serving (optional or skip for vegan): Freshly grated cheese melts better and adds a nutty finish.

Method

Start by heating the olive oil in a large soup pot over medium heat. Add the chopped carrots, onions, garlic, celery, and fennel. Cook them for about 8–10 minutes until they begin to soften and release their aromas. Stir frequently so nothing sticks to the bottom of the pot.
Once the vegetables are tender, add the tomato paste and cook for another 2 minutes. This step deepens the flavor of the soup and removes any raw tomato taste. You should notice a rich, fragrant aroma as everything blends together.
Next, stir in the canned tomatoes, beans, bay leaf, salt, and pepper. Let the mixture come to a gentle boil. Reduce the heat and simmer for about 15 minutes so the flavors meld and the vegetables become even softer.
Now it's time to add the pasta and green beans to the pot. Stir them in and let the soup simmer uncovered for another 10–12 minutes, or until the pasta is al dente and the green beans are tender but still bright. Be sure to stir occasionally to prevent the pasta from sticking to the bottom.
Keep an eye on the soup at this stage—small pasta can overcook quickly. If the liquid reduces too much, feel free to add a splash of hot water or vegetable broth to keep the soup brothy and smooth.
Once the pasta and green beans are fully cooked, taste the soup and adjust salt and pepper as needed. Remove the bay leaf before moving on to the final step.
Stir in the chopped leafy greens last. They only need about 2–3 minutes to wilt into the hot soup. Adding them at the end helps preserve their nutrients and gives the soup a fresh green finish.
Ladle the soup into bowls and top with freshly grated Pecorino or Parmesan if desired. For a vegan version, skip the cheese or use a plant-based alternative. This soup is perfect on its own or served with crusty bread.
Enjoy it right away, or store leftovers in the fridge—it tastes even better the next day!