Classic Italian vegetable soup is more than just sustenance; it's a warm hug on a chilly evening, a taste of my Nonna's kitchen, and a vibrant celebration of fresh, seasonal produce. I remember eagerly anticipating this soup during the fall harvest, the earthy aroma filling our home. This recipe is my attempt to capture that comforting memory, to share a dish that nourishes both body and soul. Get ready to experience a truly authentic and delicious hearty minestrone soup!
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Why You Will Love This classic Italian vegetable soup Recipe
This classic Italian vegetable soup recipe is a total winner for so many reasons. It's unbelievably comforting, packed with flavor, and surprisingly simple to whip up. Plus, it's a fantastic way to use up any leftover veggies lurking in your fridge, reducing food waste and saving you a trip to the grocery store.
I love how versatile this soup is. You can easily customize the ingredients based on what you have on hand or what's in season. Don't have zucchini? No problem, throw in some spinach or kale! It is a hearty minestrone soup perfect for any occasion.
I learned this recipe from my mother who learned it from hers. There is something great to be said for family cooking and traditions that are passed down through generations. They always hold such special meaning!
Like a great sauce, a great minestrone starts with good ingredients.
Ingredients Needed for This classic Italian vegetable soup Recipe
- Olive Oil: 2 tablespoons
- Onion: 1 medium, chopped
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Vegetable Broth: 8 cups
- Diced Tomatoes: 1 (28-ounce) can, undrained
- Small Pasta: 1/2 cup (such as ditalini or elbow macaroni)
- Zucchini: 1 medium, diced
- Green Beans 1 cup, cut into 1 inch pieces
- Kidney Beans: 1 (15-ounce) can, rinsed and drained
- Cannellini Beans: 1 (15-ounce) can, rinsed and drained
- Spinach: 5 ounces, roughly chopped
- Fresh Basil: 1/4 cup, chopped
- Parmesan Cheese Rind 1 (optional but adds great flavor)
- Salt and Pepper: To taste
How to Make This classic Italian vegetable soup Recipe
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Pour in the vegetable broth and diced tomatoes (undrained). Add the cannellini and kidney beans and the parmesan rind if using. Bring the mixture to a boil.
Reduce heat and simmer for 15 minutes, allowing the flavors to meld.
Add the pasta, zucchini, and green beans. Cook until the pasta is tender, about 8-10 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Remove and discard the parmesan rind. Stir in the fresh basil. Season with salt and pepper to taste.
Ladle into bowls. Garnish with more fresh basil and grated Parmesan cheese, if desired. Serve warm with crusty bread for dipping.
How to Serve This classic Italian vegetable soup Recipe
This hearty minestrone soup is fantastic on its own as a complete meal. You can add a side salad, some crusty bread, or a grilled cheese sandwich for a more substantial meal. A simple drizzle of extra virgin olive oil on top adds richness and flavor.
Parmesan cheese is the classic topping, but you could also experiment with other cheeses like Pecorino Romano or ricotta salata. Don't forget a sprinkle of fresh herbs!
How to Store This classic Italian vegetable soup Recipe
Refrigeration: Leftover classic Italian vegetable soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze the soup. Allow it to cool completely before transferring it to freezer safe containers or freezer bags. It can be frozen for up to 2-3 months. Keep in mind that the pasta may become a little softer after thawing.
Reheating: Reheat the soup in a pot on the stovetop over medium heat, or in the microwave. If the soup has thickened during storage, you may need to add a little water or broth to reach the desired consistency.
Tips to Make This classic Italian vegetable soup Recipe
- Don't be afraid to experiment with different vegetables! This soup is very forgiving.
- For a richer flavor, use homemade vegetable broth.
- If you don't have fresh herbs, you can use dried herbs, but use them sparingly.
- Add a small piece of Parmesan cheese rind to the soup while it simmers to enhance the flavor. Remove the rind before serving.
- Using fire roasted canned tomatoes will add an extra depth of rich smokey flavor.
Helpful Notes for This classic Italian vegetable soup Recipe
- Ditalini pasta is the traditional choice for minestrone, but elbow macaroni, small shells, or orzo will also work well.
- Cannellini beans are white kidney beans, but you can substitute them with great Northern beans.
- If you don't have vegetable broth, you can use chicken broth.
- For a vegetarian classic Italian vegetable soup, make sure your vegetable broth is vegetarian.
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Variation of This classic Italian vegetable soup Recipe
- Seasonal Twist: In the fall and winter, add butternut squash or sweet potatoes. In the spring and summer, add asparagus or snap peas.
- Spicy Kick: Add a pinch of red pepper flakes to the soup while it simmers for a bit of heat.
- Pesto Power: Stir in a spoonful of pesto before serving for a burst of fresh flavor.
- Meat Lovers: Add cooked Italian sausage or pancetta to the soup for a heartier meal.
Classic Italian Vegetable Soup: Easiest Hearty Minestrone!
A hearty and flavorful classic Italian vegetable soup, packed with fresh vegetables, beans, and pasta in a savory tomato broth. A comforting and easy meal perfect for any time of year.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Cuisine: Italian
Diet: Vegetarian
Nutrition:
Protein: 10g
Carbs: 35g
Fat: 12g
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 (28-ounce) can diced tomatoes, undrained
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 ounces spinach, roughly chopped
- 1/4 cup fresh basil, chopped
- 1 Parmesan Cheese Rind (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery & cook 5-7 min.
- Add garlic & cook 1 minute until fragrant.
- Pour in vegetable broth and diced tomatoes (undrained). Add kidney and cannellini beans and parmesan rind if using. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta, zucchini, and green beans. Cook until pasta is tender, about 8-10 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove parmesan rind. Stir in basil. Season with salt and pepper.
- Ladle into bowls. Garnish with basil and Parmesan (optional) and serve with bread.
Notes
- This recipe is easily adaptable to your favorite vegetables. Feel free to substitute or add other veggies based on what is available, available, or in season.
- You can also use chicken broth instead of vegetable broth.
- Parmesan rind enhances the flavor but is optional.
- If freezing, consider cooking the pasta separately to avoid mushiness.