Hearty Italian vegetable soup with pasta and beans
Classic Minestrone
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
6
10 cups
Difficulty
Easy
Cost
Budget
$
Classic Minestrone
Hearty Italian vegetable soup with pasta and beans
★4.4(16)
A thick, warming Italian soup brimming with seasonal vegetables, cannellini beans, ditalini pasta, and a Parmesan rind for depth.
15m
Prep Time
40m
Cook Time
55m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Minestrone is the Italian grandmother of soups — generous, flexible, and deeply nourishing. Every spoonful delivers tender vegetables, creamy beans, and just enough pasta to make it a complete meal in a bowl.
This version builds a savory base with pancetta and a Parmesan rind, though both can be omitted for a vegetarian take. Use whatever vegetables look best at the market and dinner practically makes itself.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Classic Minestrone lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 can (15 oz) cannellini beans, drained
- 1 cup ditalini pasta
- 2 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp olive oil, plus more for serving
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery and cook until softened, about 6 minutes.
- 2
Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 3
Add diced tomatoes, broth, zucchini, and a Parmesan rind. Bring to a boil, then reduce to a simmer for 20 minutes.
- 4
Add ditalini pasta and cannellini beans. Cook until pasta is tender, about 10 minutes.
- 5
Season with salt and pepper. Ladle into bowls and drizzle with olive oil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Cannellini beansKidney beans or chickpeas
Any canned bean works well here.
DitaliniElbow macaroni or orzo
Any small pasta shape is a good swap.
ZucchiniGreen beans or spinach
Use whatever seasonal vegetable you have.
Tips & Storage
Pro Tips
Add a Parmesan rind to the simmering broth for extra umami.
Stir in fresh spinach or kale during the last 2 minutes for added greens.
The soup thickens as it sits — thin with broth when reheating.
Let meat rest for at least 5 minutes after cooking. This allows the juices to redistribute evenly for maximum tenderness.
Storage
Refrigerate in an airtight container for up to 5 days. Freeze without pasta for up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of broth to thin.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates38g
Fat6g
Fiber7g
Sugar14g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this vegetarian?
- Yes. Skip the pancetta and use vegetable broth. The Parmesan rind is optional.
- What pasta works best?
- Small shapes like ditalini, elbow macaroni, or small shells are ideal.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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