Minestrone Soup

Name: Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp olive oil (plus more to finish); 1 yellow onion (diced); 2 carrots (diced); 2 celery ribs (diced); 3 cloves garlic (minced); 1 tsp kosher salt (plus more to taste); 1/2 tsp black pepper; 1 can diced tomatoes (14 oz, with their juice); 6 cup chicken or vegetable broth; 1 Parmesan rind (optional); 1 can cannellini beans (15 oz, drained and rinsed); 1 zucchini (diced); 3/4 cup ditalini or other small pasta; 1/4 cup Parmesan (grated, plus more to serve); 8 basil leaves (torn)

Prep 20 min Cook 35 min Total 55 min Servings 6

By Lukasz Jagiello

Published Oct 21, 2026 · Updated Oct 21, 2026

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About this recipe

A thick vegetable soup with cannellini beans, tomatoes, carrots, celery, zucchini and small pasta. A piece of Parmesan rind in the pot makes the broth taste deeper. The pasta cooks in the soup, so it turns a little thick. Ready in about 55 minutes.

Tip: Add the pasta near the end and stop when it is just tender. It keeps drinking broth as the soup sits.

Notes & swaps

The soup thickens in the fridge. Loosen leftovers with a splash of broth.
No zucchini? Use a cup of chopped green beans or a handful of spinach at the end.
A vegetarian pot is the same soup made with vegetable broth.