Minestrone is the ultimate clean-out-the-fridge soup—hearty, comforting, and endlessly adaptable based on what you have on hand. At its core, it’s an Italian vegetable soup, often with beans, pasta, and a tomato-based broth, but no two recipes are exactly alike. This minestrone soup recipe, sent to me by longtime reader Carol Winkelman (thank you, Carol!), has a few standout touches: a bit of butter in the base for extra richness, a quick blitz of beans and veggies to add body to the broth, and a final swirl of olive oil and cheese to bring everything together.
What You’ll Need To Make Minestrone Soup
- Butter and olive oil: Create a flavorful base for sautéing the vegetables, adding richness to the soup.
- Yellow onion and garlic: Provide a savory, aromatic foundation that enhances the overall depth of flavor.
- Celery, carrots, and zucchini: These veggies add natural sweetness and a hearty texture to the soup.
- Chicken stock: Forms the backbone of the broth, giving the soup a deep, savory richness. Make sure to purchase stock rather than broth. Stock has a deeper, more robust flavor because it’s made using bones.
- Canned diced tomatoes and tomato paste: Provide acidity, sweetness, and a rich tomato base that gives the soup its classic flavor.
- Cannellini beans: Add heartiness and a creamy texture while boosting the protein and fiber content.
- Russet Potato: Breaks down slightly as it cooks, helping to naturally thicken the soup while adding a comforting, starchy bite.
- Dried thyme and oregano: Infuse the broth with warm, earthy notes.
- Small pasta: Absorbs the flavorful broth and adds a satisfying, hearty texture to the soup. Ditalini, shells, or elbow macaroni are all good options.
- Grated pecorino romano or Parmigiano-Reggiano cheese: Adds savory, umami-rich depth to the broth.
Step-By-Step Instructions For Minestrone Soup
In a large Dutch oven or soup pot, heat the butter and 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrots, and cook, stirring occasionally, until softened, 6 to 8 minutes.
Stir in the garlic and cook for another minute until fragrant. Pour in the chicken stock, then add the tomatoes, tomato paste, beans, potatoes, salt, sugar, thyme, oregano, and black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
Ladle out about a cup of beans, veggies, and broth and transfer to a blender. Remove the center knob to vent steam, cover with a towel, and purée until smooth. Set aside—you’ll use this mixture to thicken the soup later.
Add the pasta and zucchini to the pot and stir. Bring back to a boil, then reduce the heat and simmer, covered, for about 15 minutes, stirring occasionally, until the pasta is al dente and the zucchini is tender. Stir in the reserved purée, remaining tablespoon of olive oil, cheese, and basil (if using). Taste and adjust seasoning as needed. Ladle into bowls and top with more cheese, if desired.
This soup is best fresh since the pasta absorbs the broth over time, but leftovers will keep well in the fridge for up to 4 days. If you’d like to make the soup ahead of time, I recommend cooking the pasta pasta separately and adding it when serving. Or you can skip the pasta and use extra beans or veggies for a version that holds up better.
Minestrone Soup
Serves 6 Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups chicken stock (see note)
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 large russet potato, peeled and cut into ½-inch cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup small pasta, such as ditalini, shells, or elbow macaroni
- 1 medium zucchini, diced
- 1/3 cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
- 2 tablespoons chopped fresh basil (optional)
Pour in the chicken stock, then add the tomatoes, tomato paste, cannellini beans, potatoes, salt, sugar, thyme, oregano, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 20 minutes.
Use a ladle to scoop out about one cup of the beans, veggies, and a bit of broth and transfer it to a blender. Remove the center knob to let the steam escape, and cover the opening with a paper towel or kitchen towel to avoid splatters. Purée until smooth and set aside.
Add the pasta and zucchini to the pot and stir to combine. Bring back to a boil, then reduce the heat to low and continue cooking, covered and stirring occasionally so the pasta doesn’t stick to the pot, for about 15 minutes, or until the pasta is al dente and the zucchini is tender.
Add the reserved purée back to the pot, then stir in the remaining tablespoon of olive oil, the cheese, and basil (if using). Taste and adjust seasoning with salt and pepper, if necessary (I usually add at least 1/4 teaspoon more salt, but it will depend on the saltiness of your chicken stock). Ladle the soup into bowls and top with more cheese, if desired.
Notes
Note: Store-bought chicken broth and stock may seem similar, but there’s a key difference—broth is typically lighter and made by simmering meat, while stock is richer and more flavorful because it’s made with bones. You can find stock in the soup aisle at most grocery stores, usually near the canned and boxed broths.Make-Ahead/Freezing Instructions: Minestrone soup will keep in an airtight container in the refrigerator for up to 4 days. Keep in mind that it will thicken as it sits, and the pasta will continue to absorb the broth, so you may need to add more stock when reheating. To prevent this, consider cooking the pasta separately and adding it when serving, or skip the pasta entirely and use extra beans or vegetables for a version that holds up better.
