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A Hearty Classic: Homemade Vegetable Minestrone Soup

45 minutes. Cook
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Minestrone soup, with its rich history and comforting flavors, has been a staple in Italian cuisine for centuries. This rustic and wholesome dish has evolved over time to become a beloved, nourishing meal enjoyed around the world. Today, we’re going to delve into the art of crafting a delectable Homemade Vegetable Minestrone Soup. This hearty soup combines an array of fresh vegetables, aromatic herbs, and the soul-soothing warmth of a slow-cooked broth. Whether you’re seeking comfort on a chilly evening or a nutritious, filling meal, this recipe is sure to satisfy. Let’s get started!

Historical Context: Minestrone, derived from the Italian word “minestrare” meaning “to serve,” has ancient origins dating back to the Roman Empire. It was initially a humble dish, featuring whatever vegetables were in season, combined with grains and legumes. Over time, it became more refined, with regional variations emerging across Italy. Today, Minestrone is celebrated for its versatility and adaptability, allowing cooks to incorporate a wide array of ingredients, making it their own.


1. Prepare the Vegetables:

  • Start by dicing the onion, carrots, celery, zucchini, and mincing the garlic. Set them aside.

2. Sauté the Aromatics:

  • Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  • Add the diced onion and garlic, sauté for 2-3 minutes until they become translucent and fragrant.

3. Add the Vegetables:

  • Stir in the diced carrots, celery, zucchini, and green beans. Sauté for another 5-7 minutes until the vegetables begin to soften.

4. Season and Simmer:

  • Pour in the diced tomatoes with their juices and add the kidney beans.
  • Sprinkle in the dried basil and oregano, and season with salt and black pepper to taste.
  • Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a boil.

5. Cook the Pasta:

  • Once the soup is boiling, add the small pasta. Reduce the heat to a gentle simmer.
  • Cook for about 10-12 minutes or until the pasta is tender but still slightly firm to the bite, stirring occasionally.

6. Taste and Adjust:

  • Taste the soup and adjust the seasoning with more salt and pepper if needed. You can also add more dried herbs for extra flavor.

7. Serve:

  • Ladle the hot Minestrone soup into bowls.
  • Finish each serving with a sprinkle of grated Parmesan cheese and, if desired, a fresh basil leaf for garnish.

8. Enjoy!

  • Serve your Homemade Vegetable Minestrone Soup piping hot. It’s perfect as a standalone meal or paired with crusty bread for a hearty and satisfying dining experience.

Conclusion: Homemade Vegetable Minestrone Soup, with its vibrant medley of vegetables and aromatic herbs, is a testament to the rich culinary heritage of Italy. This timeless dish not only warms the body but also nourishes the soul. So, next time you find yourself craving a taste of comfort and tradition, remember this recipe. Whether you savor it as a main course or a starter, this Minestrone will transport you to the heart of Italy, one spoonful at a time. Buon appetito!


prep time
20 minutes.
cooking time
45 minutes.
6 servings
total time
1 hour 5 minutes.


  • Large soup pot or Dutch oven

  • Wooden spoon

  • Chef's knife

  • Cutting board

  • Measuring cups and spoons

  • Ladle

  • Soup bowls


  • 2 tablespoons olive oilSauté aromatics.

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 zucchini, diced

  • 1 cup green beans, cut into 1-inch pieces

  • 1 can (15 oz) diced tomatoes

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1/2 cup small pasta (such as ditalini or elbow macaroni)

  • 8 cups vegetable broth

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • Salt and black pepper to taste

  • Grated Parmesan cheese for serving

  • Fresh basil leaves for garnish (optional)


Add and simmer ingredients.
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