This minestrone is based on my YouTube video, with a few adjustments since publication to make the proportions more reliable for home cooks. In the video, I cook by instinct, but for the written version I tightened the quantities for the broth, pasta, beans and vegetables so the soup comes out hearty instead of watery.

Minestrone is an Italian-style vegetable soup made with broth, tomatoes, beans, short pasta and seasonal vegetables. What makes it different from a simple vegetable soup is the combination of beans and pasta, which gives it body without using cream. I make it when I want a generous soup that can be served as a full meal, especially during colder months, but it also works year-round when zucchini, green beans and fresh basil are easy to find.

The reason this version works is the order of cooking. The onions, celery, carrots and celery root go in first so they can soften and perfume the oil. The zucchini and green beans go in later so they do not disappear into the broth. The mistake to avoid is boiling everything hard from start to finish. A steady simmer gives you a cleaner broth, better texture and vegetables that still look like vegetables.

What I look for here is a soup that moves slowly when stirred, with pasta and beans in every spoonful, not a pot of broth with a few vegetables floating around. At the end, the basil, garlic and olive oil mixture gives the soup that fresh, green finish. It should smell like basil the second it hits the hot soup.

Easy Homemade Minestrone Soup with Pasta, Beans and Fresh Basil

What Makes This Minestrone Different

This is not a creamy soup, and that matters. If you are looking for a richer, dairy-based bowl, my broccoli cheddar soup or a cozy New England-style clam chowder will go in that direction.

This one is lighter and more vegetable-forward. It is closer to a full meal soup, with beans, pasta, tomato, broth and a basil-garlic finish. It is also different from a quick pasta dinner like tomato tuna pasta because the pasta is not the main ingredient. It supports the soup. The vegetables and broth still do most of the work.

I prefer to keep the broth clear and savory rather than creamy. That makes the soup easier to reheat and easier to serve with bread, salad or a small side dish.

Ingredients You Need

The base is simple: onions, celery, celery root, carrots and garlic. This is where the soup starts smelling good. Let these vegetables sweat slowly in olive oil without browning too much. If you are not comfortable with onion prep, my guide on how to cut an onion is useful here because a regular dice helps everything cook evenly.

For the liquid, use chicken broth if you want a rounder, deeper taste. Homemade broth is best, and my homemade chicken bouillon cubes are a good base if you want something stronger than plain boxed broth. Vegetable broth also works if you want to keep the soup meatless.

The second wave of vegetables is zucchini, green beans and bell pepper. These cook faster than the base vegetables, so they go in later. The cooked mixed beans give the soup substance, and the pasta thickens the broth slightly as it cooks.

At the end, fresh basil, garlic and olive oil are blended together and added off the heat. Do not boil it after that. Basil loses its fresh perfume quickly when it is boiled too long.

Step-by-Step Instructions

Start with a large soup pot. Add olive oil and heat it over medium heat. When the oil moves easily at the bottom of the pot, add the diced onions. You should hear a soft sizzle, not aggressive frying. Cook them until they look glossy and slightly translucent.

Add the celery, celery root, carrots, bell pepper and chopped garlic. Stir well. The vegetables should begin to soften, and the bottom of the pot should smell sweet and savory. If the garlic starts to brown too fast, lower the heat. Burnt garlic will make the soup taste harsh. For more detail on that step, see my guide on mincing garlic without burning it.

Add the diced tomatoes and broth. Stir the bottom of the pot so nothing sticks. Bring the soup to a boil, then lower the heat to a steady simmer. It should bubble gently, not violently. Let it cook for about 30 minutes. At this point, the carrots and celery root should be tender but not falling apart.

Now add the zucchini, green beans, cooked mixed beans and pasta. Stir well so the pasta does not clump at the bottom. Simmer for another 10 to 15 minutes, depending on the pasta shape. Small shells, ditalini or elbows work well. You know it is ready when the pasta is tender but still has a little bite.

While the pasta cooks, blend the basil, garlic, olive oil, salt and black pepper. It should look like a loose green sauce, not a thick paste. Turn off the heat and stir this mixture into the soup. The color will change slightly, and the smell should become fresher right away.

Taste before serving. This matters because pasta, beans and vegetables all absorb seasoning. If the soup tastes flat, it probably needs salt, not more garlic. My guide on how to season a recipe properly is helpful for understanding that final adjustment.

Texture and Proportion Notes

The written version uses a more reliable ratio than the loose video version. For about 12 cups of broth, you want enough vegetables, beans and pasta to make the soup feel complete. Too little pasta and beans will make it thin. Too much pasta will turn it into stew, especially after sitting.

For the best texture, use about 1 cup of dry small pasta. That is enough to make the soup satisfying without taking over the pot. If you plan to keep leftovers for several days, cook the pasta separately and add it to each bowl before serving. Pasta keeps drinking broth in the fridge, and by the next day the soup can become much thicker than expected.

The beans should be cooked before they go in. Canned mixed beans are fine. Rinse them well so the broth stays clean.

Substitutions

You can use vegetable broth instead of chicken broth. The soup will be lighter but still good, especially if you season carefully and use good olive oil at the end.

No celery root? Use extra celery, diced potato or a small turnip. Celery root gives a nice earthy taste, but the recipe does not collapse without it.

For the pasta, use any small soup pasta. Elbows, small shells, ditalini or broken spaghetti all work. Whole wheat pasta works too, but it may need a little extra time.

For the beans, use red kidney beans, white beans, chickpeas, romano beans or a mixed bean blend. If using chickpeas, simmer them a little longer so they soften into the soup.

Fresh basil is best for the finish. If you only have parsley, use it, but the flavor will be different. I would not replace the basil finish with dried basil because it will not give the same fresh aroma.

What to Serve With It

This soup can be a full meal by itself, but I like serving it with something simple on the side. A slice of toasted bread with olive oil is enough most nights.

For a fresh starter, serve it with tomato bruschetta. The tomato and basil flavors stay in the same family, and it makes the meal feel more complete without adding heaviness.

For a salad, a crisp plate like red endive salad cuts through the warmth of the soup nicely. A marinated red cabbage salad also works well if you want something colder and tangier.

If you are serving this as part of a larger family meal, a small portion of classic macaroni salad can work beside it, especially in summer. For something more filling, serve a spoonful of soup before a vegetable-based main like vegetable quiche.

For a comfort-food dinner, you can pair it with gratin dauphinois, but in that case I would keep the soup portion smaller because both dishes are quite satisfying.

FAQ

Can I make minestrone ahead of time?

Yes, but for the best texture, cook the pasta separately if you know the soup will sit overnight. Add the pasta when reheating or directly into each bowl. This keeps the broth from becoming too thick.

Can I freeze this soup?

Yes, but freeze it without the pasta if possible. Pasta can become soft after freezing and reheating. The vegetable, bean and tomato broth freezes well.

Can I make it vegetarian?

Yes. Use vegetable broth instead of chicken broth. Add a little more olive oil and taste carefully at the end because vegetable broth is often less rich.

Why add the basil mixture at the end?

Fresh basil tastes brighter when it is not boiled. I add it off the heat because the hot soup is enough to release the aroma without turning the basil dull.

What pasta shape is best?

Small pasta works best. Use elbows, small shells, ditalini or another short soup pasta. Large pasta makes the soup harder to eat with a spoon.

How do I know if the soup has enough liquid?

The vegetables, beans and pasta should be suspended in broth, not packed tightly like a casserole. If it gets too thick, add a little more hot broth or water and adjust the seasoning.

Is this a healthy soup?

It is a hearty vegetable soup with beans, pasta and olive oil. It gives you fiber from the vegetables and beans, plus enough starch to make it filling. It is lighter than a cream soup, but still satisfying enough for dinner.

Easy Homemade Minestrone Soup with Pasta, Beans and Fresh Basil

Print The Recipe Pin The Recipe

Prep Time 25

Cooking Time 45

Category Entrée

Cuisine Italian-inspired

Portions 8 portions

Calories 230 kcal

Ingredients

3 tablespoons olive oil
2 medium onions diced
2 celery stalks diced
1 cup celery root diced
2 carrots diced
1 red yellow or orange bell pepper, diced
3 garlic cloves chopped
1 large can diced tomatoes 28 ounces
12 cups chicken broth
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1 green zucchini diced
1 yellow zucchini diced
1 1/2 cups green beans cut into small pieces
2 cups cooked mixed beans rinsed and drained
1 cup small pasta
1 packed cup fresh basil leaves
1 garlic clove for the basil finish
1/4 cup olive oil for the basil finish

Instructions

Heat 3 tablespoons olive oil in a large soup pot over medium heat. Add the onions and cook until glossy and translucent, without browning.
Add the celery, celery root, carrots, bell pepper and chopped garlic. Cook for 5 to 7 minutes, stirring often, until the vegetables start to soften.
Add the diced tomatoes, chicken broth, salt and black pepper. Bring to a boil, then reduce to a gentle simmer.
Simmer for 30 minutes, or until the base vegetables are tender.
Add the zucchini, green beans, cooked mixed beans and pasta. Stir well so the pasta does not stick to the bottom.
Simmer for 10 to 15 minutes, until the pasta is tender and the vegetables are cooked but still holding their shape.
Blend the basil leaves, 1 garlic clove, 1/4 cup olive oil, a pinch of salt and black pepper until loose and green.
Turn off the heat. Stir the basil mixture into the soup. Do not boil after adding it.
Taste and adjust the seasoning. Serve hot.

Video

Notes

FAQ