Minestrone Soup
Minestrone with cannellini beans, carrots, and small pasta in a light tomato broth finished with olive oil.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 50 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Minestrone Soup recipe takes 50 minutes and serves 8 as a starter or a light main. Everything cooks in one pot: onion, carrot, and celery soften first, then tomatoes and beans build the broth, and small pasta goes in at the end so it keeps its bite.
Helpful guides
Instructions
Heat the oil in a large pot over medium heat and cook the onion, carrots, and celery 8 minutes until the onion turns translucent. Slow softening at the start gives the broth its sweetness.
Add the garlic and cook 1 minute until fragrant, then add the tomatoes and cook 3 minutes so they break down. Cooking the tomatoes out removes the raw canned taste.
Add the beans and broth, bring to a boil, then simmer 10 minutes before the pasta goes in. This gives the vegetables time to flavor the liquid.
Stir in the pasta and simmer 10 to 12 minutes until just tender, stirring so it does not stick. Add 1/2 cup water if the pot looks dry, since pasta absorbs broth as it cooks.
Season with salt and pepper, then take the pot off the heat and rest 5 minutes. Resting lets the pasta and beans settle so the broth thickens slightly.
Ladle into bowls and drizzle each with olive oil, passing grated Parmesan at the table. Add a splash of broth when reheating, because the pasta keeps drinking it.
Troubleshooting — fixes, not repeats
- If the pasta soaks up the broth, cook it separately and add it to each bowl at serving time.
- If the soup tastes thin, mash 1/2 cup of the beans with a fork and stir them back in.
- If you add frozen green beans, drop them in for the last 3 minutes so they stay bright.
- If the vegetables cook unevenly, cut them to the same size, since nothing here thickens the broth to hide the difference.
Make it your way
- For a summer version, use fresh tomatoes, zucchini, and green beans and simmer only 15 minutes.
- For a heartier pot, stir in 2 cups of shredded cabbage with the broth.
- For a Parmesan rind version, simmer the rind in the broth for 20 minutes and lift it out before serving.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze the broth and vegetables up to 3 months without the pasta, then add freshly cooked pasta when reheating.
Reheat to a boil, stirring, and thin with broth or water as needed.
FAQ
Can I use a different bean?
Yes, kidney beans, borlotti beans, or chickpeas all work. Rinse canned beans well to wash off the thick canning liquid.
Is minestrone supposed to be thick?
It sits between soup and stew. Mash some of the beans or simmer 10 minutes longer uncovered if you want a thicker body.
Can I add meat?
Yes, brown 4 oz of diced pancetta first and build the soup in the same pot. If you use ground beef, cook it to 160 degrees F before it goes back in.