Hearty Italian vegetable soup with pasta and beans
Classic Minestrone
Classic Minestrone
55 minEasy
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
6
10 cups
Difficulty
Easy
Cost
Budget
$
Classic Minestrone
Hearty Italian vegetable soup with pasta and beans
A thick, warming Italian soup brimming with seasonal vegetables, cannellini beans, ditalini pasta, and a Parmesan rind for depth.
15m
Prep Time
40m
Cook Time
55m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Minestrone is the Italian grandmother of soups — generous, flexible, and deeply nourishing. Every spoonful delivers tender vegetables, creamy beans, and just enough pasta to make it a complete meal in a bowl.
This version builds a savory base with pancetta and a Parmesan rind, though both can be omitted for a vegetarian take. Use whatever vegetables look best at the market and dinner practically makes itself.
Ingredients
- 1 can (15 oz) cannellini beans, drained
- 1 cup ditalini pasta
- 2 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp olive oil, plus more for serving
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery and cook until softened, about 6 minutes.
- 2
Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 3
Add diced tomatoes, broth, zucchini, and a Parmesan rind. Bring to a boil, then reduce to a simmer for 20 minutes.
- 4
Add ditalini pasta and cannellini beans. Cook until pasta is tender, about 10 minutes.
- 5
Season with salt and pepper. Ladle into bowls and drizzle with olive oil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Cannellini beansKidney beans or chickpeas
Any canned bean works well here.
DitaliniElbow macaroni or orzo
Any small pasta shape is a good swap.
ZucchiniGreen beans or spinach
Use whatever seasonal vegetable you have.
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Add a Parmesan rind to the simmering broth for extra umami.
Stir in fresh spinach or kale during the last 2 minutes for added greens.
The soup thickens as it sits — thin with broth when reheating.
Storage
Refrigerate in an airtight container for up to 5 days. Freeze without pasta for up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of broth to thin.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates38g
Fat6g
Fiber7g
Sugar14g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this vegetarian?
- Yes. Skip the pancetta and use vegetable broth. The Parmesan rind is optional.
- What pasta works best?
- Small shapes like ditalini, elbow macaroni, or small shells are ideal.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
You Might Also Like
Vegetarian
Easy
Creamy Tomato Bisque
45 min4 servings
View Recipe
Creamy Tomato Bisque
45 min•Easy
Medium
New England Clam Chowder
50 min6 servings
View Recipe
New England Clam Chowder
50 min•Medium
VegetarianGluten-Free
Easy
Sweet Corn Chowder
45 min6 servings
View Recipe
Sweet Corn Chowder
45 min•Easy
Medium
Asian
Dan Dan Noodles
30 min4 servings
View Recipe
Dan Dan Noodles
30 min•Medium
Vegetarian
Easy
Italian
Spring Vegetable Pasta Primavera
30 min4 servings
View Recipe
Spring Vegetable Pasta Primavera
30 min•Easy