Minestrone Soup

Name: Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 cup cannellini beans (dried, soaked overnight and drained); 2 tbsp olive oil; 1 pcs onion (medium, diced); 2 pcs carrot (medium, diced); 2 pcs celery (stalks, diced); 4 pcs garlic (cloves, minced); 1 pcs zucchini (medium, diced); 100 g green beans (trimmed, cut into 1-inch pieces); 400 g tomato (ripe, diced); 4 cup water; 0.5 cup small pasta (ditalini or elbow macaroni); 0.25 tsp salt; 1 pinch black pepper; 1 tsp dried oregano; 1 tsp dried basil; 1 pcs bay leaf; 2 tbsp parmesan cheese (grated, for serving); 2 tbsp fresh basil (torn, for garnish)

RATING

4.6/5(187)

TASTE SCORE

8/10

A hearty, chunky Italian soup packed with seasonal vegetables, tender beans, and pasta in a light tomato broth. This classic minestrone is endlessly adaptable, finished with a swirl of olive oil and a sprinkle of parmesan. Comfort in a bowl that tastes even better the next day.

PREP

20m

COOK

35m

SERVES

1 CUP

237 cal

SERVINGS

METHOD · 7 STEPS

prep · ~480 min
Soak the beans overnight.
Place dried cannellini beans in a bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before using.
boil · ~50 min
Cook the soaked beans.
1.Add drained beans to a pot and cover with fresh water by 2 inches.
2.Bring to a boil, then reduce heat and simmer until tender, 40 to 50 minutes.
3.Drain and set aside.
TIPCheck beans after 35 minutes; older beans take longer.
saute · ~9 min
Build the aromatic base.
1.Heat olive oil in a large pot over medium heat.
2.Add onion, carrot, and celery. Cook until softened, about 6 to 8 minutes.
3.Add minced garlic and sauté until fragrant, about 1 minute.
simmer · ~15 min
Add vegetables and broth, then simmer.
1.Add diced zucchini, green beans, tomatoes, cooked cannellini beans, bay leaf, oregano, basil, salt, and black pepper.
2.Pour in water and stir everything together.
3.Bring to a boil, then reduce heat, cover, and simmer gently for 15 minutes.
boil · ~10 min
Cook the pasta in the soup.
1.Stir in the small pasta.
2.Cook, uncovered, until pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
TIPAdd a splash more water if the soup becomes too thick.
rest · ~5 min
Remove bay leaf and let flavors meld.
Take out the bay leaf. Let the soup rest for 5 minutes off the heat.
serve
Serve with parmesan and fresh basil.
Ladle into bowls. Drizzle with a touch of olive oil if you like, top with grated parmesan and torn fresh basil.
TIPA crusty piece of bread on the side makes this a meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the cannellini beans overnight to ensure even cooking and a creamy texture.
2
Dice all vegetables uniformly (about 1/2-inch cubes) so they cook at the same rate.
3
Sauté the aromatic base (onion, carrot, celery) until deeply softened to build a flavorful foundation.
4
Add the pasta at the very end and cook it directly in the soup — this thickens the broth naturally.
5
Taste and adjust salt only after the beans and pasta are fully cooked, as they continue to absorb salt.
6
Let the finished soup rest off heat for 5 minutes before serving to let flavors meld together.
7
The soup thickens overnight; thin it with a splash of water or broth when reheating leftovers.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian friendly

Vegetarian-friendly

Skip the parmesan or use a vegetarian hard cheese (most parmesan is made with animal rennet). The soup remains rich and savory from the beans and vegetables.

gluten free

Gluten-free

Swap the small pasta for a gluten-free pasta variety (such as rice or chickpea pasta) or omit it entirely and add extra beans or diced potatoes for heft.

low oil

Low-oil

Reduce olive oil to 1 teaspoon and water-sauté the onion, carrot, and celery by adding a splash of vegetable broth instead. This lowers fat without sacrificing flavor.

high protein