Minestrone – Hearty Italian Vegetable Soup

I start with a soffritto: onion, carrot, and celery in olive oil, low heat. When they smell sweet and a little jammy, in go tomatoes to brighten things up, then beans for that creamy, cozy feel without making it heavy. A handful of tiny pasta turns it from “nice soup” into dinner. It’s simple stuff, but the pot starts to taste bigger than the sum of its parts.

I season in layers — a pinch of dried herbs early so they bloom, fresh parsley at the end so it pops. Right off the heat I finish with a good pour of olive oil (trust me, it matters). If you’ve got a parmesan rind, drop it in while it simmers; if not, a spoon of pesto swirled in at the table is a little cheat that wakes everything up. Honestly, serve with crusty bread and it’s game over. And yes, like all the best soups, tomorrow’s bowl tastes even better.

Ingredients

Portions

-

6

+

Metric US

Soffritto and Vegetables

• 2
  tbsp
  olive oil
• 1
  medium
  onion, finely diced
• 1
  medium
  carrot, finely diced
• 1
  stalk
  celery, finely diced
• 2
  cloves
  garlic, minced
• 1
  medium
  zucchini, diced
• 1
  cup
  green beans, chopped (optional)

Broth and Body

• 400
  g
  canned diced tomatoes
• 1
  tbsp
  tomato paste
• 1.2
  l
  vegetable stock
• 1
  tsp
  dried oregano or Italian herb blend
• 1
  bay leaf
• 1
  pinch
  chili flakes (optional)
• to taste
  salt and black pepper

Beans and Pasta

• 400
  g
  cooked cannellini beans (or 1 can, drained)
• 150
  g
  ditalini or small pasta

Finish

• 2
  tbsp
  extra-virgin olive oil (for finishing)
• 2
  tbsp
  chopped fresh parsley or basil
• as desired
  grated parmesan or vegan alternative (optional)

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Build the Base

• Sweat the soffritto
  Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes until soft and sweet, stirring occasionally. Add garlic and cook 30 seconds.
• Tomato foundation
  Stir in tomato paste; cook 1 minute to caramelize. Add diced tomatoes, stock, herbs, bay leaf, and chili flakes. Bring to a gentle simmer.

Simmer and Enrich

• Add vegetables
  Add zucchini (and green beans if using). Simmer 10 minutes until just tender.
• Beans and pasta
  Add cannellini beans and pasta. Simmer 8–10 minutes until pasta is al dente. Adjust seasoning with salt and pepper.

Finish and Serve

• Finish
  Remove bay leaf. Stir in fresh parsley and a drizzle of extra-virgin olive oil. Ladle into bowls and top with grated cheese if desired.

Note: Keep it vegan by skipping cheese or using a vegan alternative. For extra savoriness, simmer with a parmesan rind (not vegan) and remove before serving.

Nutrition per serving

Calories

290 kcal

Updated: August 30, 2025

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