Sautéed carrots, celery, and onions form the humble, fragrant base for this classic Minestrone soup, which builds its character through the slow development of tomato paste and aromatic herbs. Diced potatoes and al dente orecchiette provide a satisfying heartiness that keeps the broth substantial without feeling overly heavy. It is the kind of reliable, one-pot meal that benefits from a long, steady simmer, allowing the earthy cannellini beans and greens to meld perfectly into the seasoned tomato-broth base.

You will want to serve this rustic stew while it is piping hot, ideally accompanied by slices of garlic-buttered toasted bread for dipping. A generous grating of parmesan cheese over the top adds a necessary saltiness that cuts through the mellow sweetness of the cooked vegetables. Whether you are looking for an easy weeknight dinner or a batch-cooked lunch to carry you through the work week, this soup holds up well and often tastes even better the following day.

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If you love the hearty nature of this classic Italian vegetable soup, you might enjoy exploring other international broth-based traditions. For a Middle Eastern take on comforting bowls, try our Egyptian birds tongue soup, which relies on a silky texture that balances perfectly with our current minestrone. Alternatively, if you prefer the smooth, earthy profile of autumn vegetables, our pumpkin and leek soup offers a wonderful alternative when you want something slightly more velouté in consistency.

Key Ingredients

Diced tomatoes: Provides the essential acidic, savory base for the soup broth.
Chicken stock: Forms the rich, liquid foundation that carries the flavors of the vegetables.
Orecchiette pasta: Adds hearty, chewy texture to the soup bowls.
Cannellini beans: Contributes a creamy texture and plant-based protein to the dish.
Tomato paste: Deepens the soup's color and provides a concentrated umami richness.
Baby spinach or kale: Incorporates fresh color and healthy greens into the simmering broth.
Parmesan cheese: Offers a salty, sharp finishing touch when grated over the finished soup.

More Hearty Soups for Your Kitchen

Borsht offers a vibrant, beet-forward profile that serves as a great follow-up to minestrone if you enjoy deep, complex vegetable flavors.
Chinese lamb noodle soup brings a more savory, protein-heavy approach to the table, perfect for those who want a heartier main course than a traditional vegetable medley.
Clear broth beef soup is an ideal option when you are looking for a lighter, more minimalist approach that emphasizes fresh, simple ingredients much like a classic rustic soup.

Minestrone Soup

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Ingredients

4 tablespoons extra-virgin olive oil1 medium onion, chopped2 medium carrots, peeled and chopped2 medium ribs celery, chopped1⁄4 cup tomato paste1 large potato, diced4 cloves garlic, pressed or minced1⁄2 teaspoon dried oregano1⁄2 teaspoon dried thyme1 large can diced tomatoes (800g)1 litre chicken Stock800ml vegetable stockSalt to taste2 bay leaves1⁄2 teaspoon chilli flakes (add more foe a spicier soup)Freshly ground black pepper1 cup orecchiette pasta1 can cannellini beans2 cups of baby spinach or chopped kaleFreshly grated Parmesan cheese, for garnishing (optional)

Steps

Warm olive oil in a large pot over medium heat. Once the oil is simmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.Add the potato, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, about 2 minutes.Pour in the diced tomatoes and their juices, broth, stock, and water. Add salt, bay leaves, and chilli flakes. Season generously with freshly ground black pepper.Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens.Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.Remove the pot from the heat, then remove the bay leaves.Taste and season with salt if needed and pepper.Serve with toasted bread, I brushed some garlic butter onto Vienna bread and toasted under the grill, then finished with some freshly grated parmesan and parley.

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