Vegetable Minestrone Variations (Printable)

Hearty Italian soup with seasonal vegetables, pasta, and beans. Perfect for year-round enjoyment.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 small zucchini, diced or 1 small butternut squash, diced
06 - 1 cup green beans, chopped or 1 cup chopped kale or spinach
07 - 3 cloves garlic, minced
08 - 1 can (14 ounces) diced tomatoes
09 - 1 medium potato, peeled and diced (optional)

→ Broth and Beans

10 - 6.3 cups vegetable broth
11 - 1 can (14 ounces) cannellini or borlotti beans, drained and rinsed
12 - 3.5 ounces small pasta such as ditalini, elbow, or shells
13 - Salt and pepper to taste

→ Herbs and Seasonings

14 - 1 bay leaf
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 2 tablespoons chopped fresh parsley plus more for serving
18 - Grated Parmesan cheese for serving (optional)

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened and fragrant.
02 - Stir in minced garlic, zucchini or butternut squash, and green beans or kale. Cook for 3 minutes, stirring occasionally.
03 - Add diced tomatoes, potato if using, and bay leaf. Cook for 2 minutes, then pour in the vegetable broth.
04 - Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until vegetables are partially tender.
05 - Add drained beans and pasta. Simmer uncovered for 10 to 12 minutes, or until pasta and vegetables reach desired tenderness.
06 - Season with oregano, basil, salt, and pepper to taste. Remove and discard the bay leaf.
07 - Stir in chopped fresh parsley. Ladle into bowls and top with grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • This soup quietly transforms whatever vegetables are languishing in your crisper drawer into something that tastes intentional and soul-warming.
  • The way the broth thickens slightly from the starch in the pasta creates this perfect silky texture that store-bought soups never quite capture.
02 -
  • The pasta will continue absorbing liquid even after the soup is done, so if making ahead, either cook the pasta separately and add it to each serving, or be prepared to add extra broth when reheating.
  • Adding a Parmesan rind to the simmering soup was a game-changer I discovered by accident when cleaning out my cheese drawer—it dissolves slightly and adds incredible depth you simply cant get any other way.
03 -
  • When reheating leftover minestrone, add a fresh element like a handful of baby spinach or a squeeze of lemon juice to brighten and rejuvenate the flavors.
  • The thickness of the soup is easily adjusted—for a brothier version add more liquid, for a heartier stew-like consistency, reduce the broth by about a third and slightly increase the vegetables.
Go Back