A hearty Italian vegetable soup with pasta and white beans
Classic Minestrone Soup
Classic Minestrone Soup
50 minEasy
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
10 cups
Difficulty
Easy
Cost
Budget
$
Classic Minestrone Soup
A hearty Italian vegetable soup with pasta and white beans
A robust Italian soup brimming with seasonal vegetables, cannellini beans, ditalini pasta, and a Parmesan rind for depth. Every spoonful is a different combination of flavors and textures.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Minestrone is the Italian grandmother of all vegetable soups — warming, generous, and endlessly adaptable. There is no single definitive recipe; every region of Italy, every family, every season produces a different version. The common thread is an abundance of vegetables, some form of beans or pasta, and a deeply flavorful broth.
This version is built on a foundation of sautéed onion, celery, and carrot, enriched with a Parmesan rind that melts slowly into the broth adding incredible savory depth. It is the kind of soup you can make on a Sunday and eat all week, and it genuinely gets better with each passing day.
Ingredients
- 1 can (15 oz) cannellini beans, drained
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup ditalini or small pasta
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 onion, diced
- 1 Parmesan rind (optional but recommended)
Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 6-8 minutes until softened.
- 2
Add diced tomatoes, vegetable broth, and Parmesan rind. Bring to a boil, then reduce to a simmer.
- 3
Add zucchini and cannellini beans. Simmer for 15 minutes until vegetables are tender.
- 4
Add ditalini pasta and cook for 8-10 minutes until al dente. The soup will thicken as the pasta cooks.
- 5
Remove Parmesan rind (or leave it — it will dissolve). Season with salt, pepper, and Italian herbs.
- 6
Serve in deep bowls topped with freshly grated Parmesan and a drizzle of good 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
DitaliniElbow macaroni or broken spaghetti
Any small pasta shape works.
Cannellini beansKidney beans or chickpeas
Different beans, same heartiness.
Parmesan rindNutritional yeast (for vegan)
Adds umami flavor without dairy.
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
Save Parmesan rinds in the freezer specifically for soups — they add incredible depth.
Add kale or spinach in the last 5 minutes for extra greens.
Cook pasta separately if meal prepping to prevent it from absorbing all the broth.
Storage
Refrigerate for up to 5 days. Freeze without pasta for up to 3 months.
Reheating
Reheat on the stovetop with extra broth — the pasta absorbs liquid as it sits.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates40g
Fat5g
Fiber7g
Sugar5g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What vegetables can I add?
- Green beans, potatoes, cabbage, spinach, peas — use whatever is seasonal and available.
- Can I make this in a slow cooker?
- Yes, add everything except pasta and cook on low for 6-8 hours. Add pasta in the last 20 minutes on high.
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.
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Featured in: The Best Soups & Stews
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