Minestrone Soup

I love minestrone because it’s the ultimate clean-out-the-fridge soup—you can make it a little differently every time depending on what you have on hand. But like many broth-based vegetable soups, I find it sometimes needs a little boost in the flavor department. This minestrone soup recipe gets just that, thanks to a few simple tricks.

I use a little butter along with olive oil to sauté the veggies, then purée a portion of the beans and vegetables and stir them back into the pot. This gives the broth a little more substance, making the soup more satisfying without losing its brothy character. A final drizzle of olive oil and shower of Parmesan bring everything together.

The recipe was originally shared with me by longtime reader Carol Winkelman. Like all good minestrone, it’s endlessly adaptable, so feel free to swap in any vegetables you need to use up or trade the pasta for your favorite grain. For a cozy meal, serve it with garlic bread.

What You’ll Need To Make Minestrone Soup

• Butter And Olive Oil: Create a flavorful base for sautéing the vegetables, adding richness to the soup.
• Yellow Onion And Garlic: Provide a savory, aromatic foundation that enhances the overall depth of flavor.
• Celery, Carrots & Zucchini: These veggies add natural sweetness and a hearty texture to the soup.
• Chicken Stock: Forms the backbone of the broth, giving the soup a deep, savory richness. Make sure to purchase stock rather than broth. Stock has a deeper, more robust flavor because it’s made using bones.
• Canned Diced Tomatoes And Tomato Paste: Provide acidity, sweetness, and a rich tomato base that gives the soup its classic flavor.
• Cannellini Beans: Add heartiness and a creamy texture while boosting the protein and fiber content.
• Russet Potato: Breaks down slightly as it cooks, helping to naturally thicken the soup while adding a comforting, starchy bite.
• Dried Thyme and Oregano: Infuse the broth with warm, earthy notes.
• Small Pasta: Absorbs the flavorful broth and adds a satisfying, hearty texture to the soup. Ditalini, shells, or elbow macaroni are all good options.
• Grated Pecorino Romano Or Parmigiano-Reggiano Cheese: Adds savory, umami-rich depth to the broth.
• Jump to the printable recipe for precise measurements

How To Make Minestrone Soup

Cook the aromatics and veggies: Melt the butter with the olive oil in a large pot, then add the onion, carrots, and celery. Cook until the vegetables soften, then add the garlic and cook until fragrant.

Build the broth: Pour in the chicken stock, then add the tomatoes, tomato paste, beans, potatoes, salt, sugar, thyme, oregano, and black pepper. Bring to a boil, then cover and simmer for 20 minutes. Ladle out about a cup of beans, vegetables, and broth and transfer to a blender, then purée until smooth. Set aside; you’ll add it back to the pot later.

Finish the Soup: Add the pasta and zucchini and simmer until the pasta is al dente and the zucchini is tender. Stir the reserved purée back into the pot; this gives the broth a little more body while still keeping it brothy. Finish with olive oil, Parmesan, and basil, then taste and adjust the seasoning.

Pro Tip: If you’re making the soup ahead, cook the pasta separately and add it when serving; otherwise, it will absorb the broth and become mushy. You can also skip the pasta and add extra beans or vegetables for a version that holds up better.

Serve: Ladle the soup into bowls and top with more cheese. This soup is best fresh since the pasta absorbs the broth over time, but leftovers will keep well in the fridge for several days.