Nonna’s Minestrone Soup

Nonna’s minestrone soup is a comforting Italian classic made with hearty vegetables, beans, pasta, and parmesan cheese. Ready in just 30 minutes, this one-pot meal is nourishing, flavorful, and perfect for family dinners or cozy nights in.

Why You’ll Love This Recipe

• A wholesome, hearty soup made with simple ingredients.

• Quick to prepare—ready in half an hour.

• A flexible recipe that allows easy substitutions.

• Great for meal prep and leftovers.

• Deliciously satisfying with crusty bread on the side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 cup carrots, chopped
1 cup celery, chopped
3/4 cup onion, diced
1 1/2 cups Yukon Gold potatoes, peeled and diced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
6 cups vegetable broth (or low-sodium chicken broth)
1 cup pasta sauce or crushed tomatoes
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can great northern beans, drained
1/2 cup small pasta shells
1/2 cup parmesan cheese, grated

Directions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add carrots, celery, onions, and potatoes. Sauté for 5 minutes.

2. Stir in oregano, basil, thyme, salt, pepper, and garlic. Cook for another minute.

3. Pour in broth, beans, and pasta sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.

4. Add pasta and continue simmering for 8 minutes, or until pasta is al dente and vegetables are tender.

5. Turn off heat, stir in grated parmesan cheese, and adjust seasoning if needed.

6. Serve hot with extra parmesan and crusty bread.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Swap vegetable broth for chicken broth for a richer flavor.

• Add zucchini, spinach, or green beans for more vegetables.

• Use different small pasta like ditalini or elbows.

• Try cannellini beans instead of great northern beans.

• For a vegetarian version, skip parmesan or use a plant-based alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding extra broth if the soup thickens. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth and vegetarian parmesan or skip the cheese.

Can I freeze minestrone soup?

Yes, let the soup cool completely before freezing. For best results, freeze without pasta and add fresh when reheating.

What pasta works best for minestrone?

Small shapes like shells, ditalini, or elbows work best since they cook quickly and evenly.

Can I use fresh herbs instead of dried?

Absolutely—use about three times the amount of fresh herbs compared to dried.

How do I keep the pasta from getting mushy?

Cook the pasta until just al dente and avoid overcooking when reheating.

Can I use canned tomatoes instead of pasta sauce?

Yes, crushed tomatoes work well, though pasta sauce adds extra flavor.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but you can leave skins on if preferred.

What beans are best for minestrone?

Kidney beans and great northern beans are classic, but cannellini beans or chickpeas also work.

How can I thicken the soup?

Let it simmer longer or mash some of the beans into the broth for a creamier texture.

Can I make this soup in advance?

Yes, it’s great for meal prep and tastes even better the next day as the flavors meld.

Conclusion

Nonna’s minestrone soup is a classic Italian comfort dish that’s hearty, flavorful, and nourishing. With tender vegetables, beans, pasta, and savory broth, it’s a simple yet satisfying meal that the whole family will love. Serve it with fresh parmesan and crusty bread for the ultimate cozy dinner.

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