Minestrone with Beans
A rustic Italian vegetable and bean soup loaded with fresh seasonal vegetables, tender cannellini beans, small pasta, and tomatoes. This minestrone is naturally vegetarian, full of flavor from garlic and herbs, and makes a complete meal in a bowl. Serve with crusty bread and a drizzle of olive oil.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 6 servings (about 2 quarts / 1.9 liters)
Steps
Before you start
- Read through the recipe to understand the timeline
- Gather and prep all vegetables before starting
- If using dried herbs instead of fresh, halve the amounts
Build the soffritto base
- Heat the olive oil in a large pot over medium heat.
- Once shimmering, add the diced onion, celery, and carrot.
- Sauté for 6–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- The aromatics will release their flavors and form the flavor base of the soup.
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Ready when: Vegetables are soft and onion is translucent
Tip: Don't skip this step; the soffritto builds the backbone of the soup's flavor.
Add garlic and tomato paste
- Add the minced garlic to the pot and stir constantly for about 30 seconds until fragrant.
- Then add the tomato paste and stir for another 1–2 minutes to cook it slightly and deepen its flavor.
- This prevents the tomato paste from tasting raw in the finished soup.
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Ready when: Garlic is fragrant; tomato paste is slightly caramelized
Tip: Cooking out the tomato paste removes any metallic edge and adds depth.
Add broth and tomatoes
- Pour in the vegetable broth and crushed tomatoes (with their juice from the can).
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Increase the heat to medium-high and bring to a boil.
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Ready when: Mixture comes to a rolling boil
Tip: Scrape the bottom of the pot to release caramelized vegetables and flavor.
Add beans and zucchini
- Reduce the heat to medium and add the drained cannellini beans and diced zucchini.
- Stir to combine.
- Simmer for 8–10 minutes to heat the beans through and soften the zucchini slightly.
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Ready when: Zucchini is fork-tender; beans are heated through
Tip: Don't stir too vigorously or the beans may break apart.
Add pasta and spinach
- Stir in the uncooked pasta and the chopped spinach.
- The spinach will wilt almost immediately.
- Simmer uncovered for 8–12 minutes, depending on your pasta type, until the pasta is tender but still has a slight bite (al dente).
- Stir occasionally to prevent sticking.
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Ready when: Pasta is tender but slightly firm when bitten
Tip: Watch the pasta closely; overcooking it will make the soup starchy and mushy.
Season and finish
- Add the fresh basil, oregano, and red pepper flakes (if using).
- Taste and adjust with kosher salt and black pepper as needed.
- The soup should taste bright and herbaceous with a gentle warmth.
- Simmer for 1 more minute to let the basil flavor meld into the broth.
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Ready when: Soup smells bright and herbal; no raw garlic or herb taste remains
Tip: Add salt gradually; the broth already has salt, and you can always add more.
Serve
- Ladle the hot minestrone into bowls.
- Drizzle each serving with a little extra-virgin olive oil and top with freshly grated Parmigiano-Reggiano cheese if desired.
- Serve immediately with crusty bread.
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Tip: A generous drizzle of good olive oil and cheese elevate the humble soup into something special.
Good to know
Tips
- Minestrone is a forgiving soup—feel free to swap vegetables based on what you have on hand and the season. Ripe summer squash, green beans, or diced tomatoes are all delicious additions.
- If you prefer a brothier, less chunky soup, add more vegetable broth. For a heartier, more stew-like version, use less broth (start with 7 cups instead of 8).
- This soup freezes beautifully but tastes best when fresh herbs are added after reheating, rather than before freezing.
- Serve with a wedge of lemon if you like extra brightness, or alongside a grilled cheese sandwich for a comforting meal.
Make ahead
The soup can be made up to 3 days ahead and stored covered in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water or broth if it thickens too much during storage. Do not add the fresh basil until just before serving, as it will darken and lose its bright flavor if stored in the soup.
Storage & reheating
Room temperature: not recommended (do not leave out for more than 2 hours). Refrigerator: covered, up to 3 days. Freezer: in an airtight container, up to 2 months. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat, adding broth as needed to reach desired consistency.
Substitutions
- cannellini beans (canned) → Great Northern beans, kidney beans, or chickpeas. Any mild white or red bean works well. Adjust cooking time if using firmer beans like kidney beans (may need 1–2 minutes longer).
- fresh spinach → Kale, chard, or arugula (chopped). Heartier greens like kale may need an extra 2–3 minutes to soften. Arugula adds peppery flavor.
- zucchini → Bell pepper (diced), green beans, or diced eggplant. Bell pepper adds sweetness; green beans need 1–2 minutes longer. Choose vegetables in season for best flavor.
- small pasta (ditalini or elbow) → Rice, farro, or barley. Use the same amount of rice (it cooks in similar time); farro and barley may need 2–3 minutes longer.
