- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 150 g
- 400 g
- 400 g
- 1 ½ l
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 100 g
- 2 tbsp
- 30 g
Process
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in zucchini and green beans. Cook for 2 minutes.
Add canned diced tomatoes with their juice, cannellini beans, vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Add small pasta and cook uncovered at a gentle simmer until pasta is al dente, about 10 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with fresh parsley and grated parmesan cheese, if desired.
Kitchen notes
Kitchen notes
- Do not overcook the pasta; it will continue to soften in the hot soup. Cook just until al dente.
- For a thicker soup, mash some of the cannellini beans with a fork before adding.
- If the soup becomes too thick, add a little more vegetable broth or water.
Substitutions
- cannellini beans→kidney beans or chickpeas
- zucchini→yellow squash or potatoes
- small pasta→broken spaghetti or gluten-free pasta
Storage & reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. To freeze, omit pasta and freeze soup for up to 3 months; add cooked pasta when reheating. Reheat on stovetop over medium heat until simmering, or in microwave in 1-minute intervals.
Gallery
FAQ
The questions we get asked most
Can I use dried beans instead of canned?
Yes, but you will need to soak and cook them first. Use about 150g dried cannellini beans, soak overnight, then simmer until tender before adding to the soup. Adjust cooking time accordingly.
How do I prevent the pasta from becoming mushy?
Cook the pasta separately and add it to the soup just before serving, or cook it in the soup only until al dente. The pasta will continue to absorb liquid as the soup sits, so slightly undercook it if you plan to store leftovers.
Can I make this soup in a slow cooker?
Yes. Sauté the onion, carrots, celery, and garlic first, then transfer to the slow cooker with all ingredients except pasta and parsley. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta in the last 30 minutes on high.
Is this minestrone soup vegan?
The soup base is vegan if you omit the parmesan cheese. Parmesan is optional, so simply skip it or use a vegan alternative to keep the dish fully vegan.
Can I add meat to this soup?
Yes, you can add diced chicken or beef. Brown the meat first, then proceed with the recipe. You may need to increase the broth slightly and adjust seasoning.
How can I make the soup more flavorful?
Add a parmesan rind while simmering for extra depth, or stir in a spoonful of pesto or tomato paste. Fresh herbs like basil or thyme also boost flavor.
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