Italian Vegetable Soup, or minestrone, is the ultimate comfort food from Italy's kitchens. This hearty soup combines tender vegetables, creamy cannellini beans, and perfectly cooked pasta in a rich tomato broth. It's the kind of soup Italian grandmothers have made for generations—satisfying, nourishing, and deeply flavorful.
Why This Recipe Works
The secret to great minestrone is building layers of flavor. Sautéing the aromatics first creates a flavor base. Adding vegetables in stages ensures each is perfectly cooked. The beans add protein and creaminess, while pasta makes it a complete meal. A shower of Parmesan at the end brings everything together.
The Italian Way
Traditional minestrone varies by region and season. This version draws from Northern Italian traditions, featuring cannellini beans and ditalini pasta. The key is using quality olive oil and finishing with fresh basil—dried won't do. Don't skip the Parmesan rind trick: simmer a rind in the broth for extra umami.
Step-by-Step Guide
Start by sautéing onion in olive oil until golden, then add garlic. Add harder vegetables first—carrots and celery need more time than zucchini. Once the tomatoes, beans, and broth are in, let everything simmer to meld flavors.
Add pasta in the last 10 minutes so it cooks to al dente. The pasta will continue absorbing liquid even off heat, so slightly undercook if you're not serving immediately.
Serving Suggestions
Serve with crusty Italian bread for dipping. A generous grating of Parmesan is essential—Pecorino Romano works well too. For extra richness, drizzle with good olive oil just before serving. A glass of Chianti completes the Italian experience.
Variations to Try
- With pesto: Swirl in basil pesto just before serving
- Tuscan style: Add torn kale and white beans
- With sausage: Brown Italian sausage before adding vegetables
- Ribollita: Add day-old bread for the famous Tuscan version
Italian Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add vegetables. Add carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.
- Simmer. Add tomatoes, beans, broth, Italian seasoning, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook pasta. Add pasta and cook until al dente, about 8-10 minutes. Remove bay leaf.
- Serve. Season with salt and pepper. Ladle into bowls and top with fresh basil and Parmesan.
Recipe Notes
- Cook pasta separately if making ahead
- Add a Parmesan rind while simmering for extra flavor
- Soup thickens as it sits—add broth when reheating
Frequently Asked Questions
What's the difference between Italian vegetable soup and minestrone?
They're essentially the same thing! Minestrone is the Italian word for a hearty vegetable soup with beans and pasta. This recipe is a classic minestrone by any name.
Can I use different pasta shapes?
Yes! Small shapes work best—ditalini, small shells, elbow macaroni, or even broken spaghetti. Avoid long pasta that's difficult to eat with a spoon.
Should I add the pasta directly to the soup?
For same-day eating, yes. If making ahead, cook pasta separately and add to individual bowls when serving. This prevents the pasta from absorbing all the broth and becoming mushy.
What other vegetables can I add?
Traditional additions include green beans, spinach, kale, or cabbage. Add hearty vegetables early and tender greens in the last few minutes of cooking.
Is this soup better the next day?
The flavors definitely improve overnight. However, the pasta will absorb liquid, so add more broth when reheating. Or cook fresh pasta when serving leftovers.