Easy Homemade Minestrone Soup : pasta soup

French

Minestrone soup is a cozy Italian vegetable soup simmered in a tomato-rich broth with white beans and small pasta.

It’s hearty yet light, easy to adapt with seasonal produce, and perfect for meal prep and leftovers.

Homemade Minestrone Soup : Vegetables, White Beans & Pasta

When I’m craving a comforting bowl of berkoukes but I’ve run out of “plomb, or Pear Couscous” pasta, I happily switch to an Italian classic: easy homemade minestrone soup with vegetables, white beans, and pasta.

It’s the kind of meal that warms you from the first spoonful, tomato-rich broth, tender diced veggies, and creamy beans that make it feel truly satisfying without being heavy.

One of my favourite things about minestrone is how budget-friendly and anti-waste it is.

You can use what you already have: zucchini, carrots, celery, potatoes, peas… even a handful of spinach stirred in at the end.

Keep the base simple : onion, garlic, tomatoes, and a good stock, then let it gently simmer until everything turns soft and flavourful.

A quick tip if you’re planning leftovers: cook the pasta separately and add it when serving, so it stays perfectly al dente.

Finish with freshly grated Parmesan and a few basil leaves for a cosy, restaurant-style touch.

Ingredients for Easy Homemade Minestrone Soup

• 3 tbsp olive oil: for a flavorful start (low heat = sweeter aromatics).
• 1 onion, finely chopped: builds the base.
• 2 garlic cloves, crushed or grated: add after the onion so it doesn’t burn.
• 1 zucchini, small dice: cooks quickly; keeps the soup light.
• 1 celery stalk, small dice: adds that “homemade broth” taste.
• 1 carrot, small dice: natural sweetness to balance tomatoes.
• 1 potato, diced: makes the soup more filling and slightly velvety.
• 1 handful peas: fresh, frozen, or canned.
• 3 peeled tomatoes, crushed: fresh in season, or use canned if needed.
• 1/2 tbsp tomato paste: boosts color and depth.
• 150 g white beans: soaked overnight if dried, or canned (drained + rinsed) for speed.
• 1 litre chicken stock: use vegetable stock for a vegetarian version.
• 1 glass of small pasta: ditalini, elbows, small shells (about 80-100 g, depending on your glass).
• Salt and pepper: adjust at the end (stock can be salty).
• Parmesan, freshly grated (for topping): adds richness.
• Dried basil (powder/flakes): or fresh basil at serving.

Step-by-step instructions (easy to follow)

• Soften the onion: Heat olive oil in a heavy-bottomed pot. Add onion and cook on low heat for 5 minutes, stirring, until soft and translucent.
• Add garlic: Stir in garlic for 30-60 seconds, just until fragrant.
• Add vegetables: Tip in zucchini, celery, carrot, crushed tomatoes, and peas. Stir to coat everything.
• Let it sweat: Cover and cook for about 10 minutes, stirring occasionally, until vegetables begin to soften.
• Add beans:
  • Dried beans: drain and rinse after soaking, then add.
  • Canned beans: drain and rinse, then add.
• Add stock + potato: Pour in stock, add diced potato, cover, and simmer until vegetables are tender.
• Cook the pasta: Add pasta and cook uncovered for 8-10 minutes, stirring, until al dente.
• Season: Taste, then add salt and pepper as needed.
• Serve: Top with freshly grated Parmesan and a little basil.

Troubleshooting (problem → cause → fix)

• Soup is too thick → Pasta/potato absorbed liquid → Add hot stock a ladle at a time.
• Soup tastes too sharp → Tomatoes/tomato paste are strong → Add a pinch of sugar or grated carrot; simmer 5 minutes.
• Pasta turned mushy → It overcooked in the pot → Cook pasta separately and add when serving.
• Flavour feels flat → Stock is mild → Add a touch more tomato paste or finish with Parmesan.

What to serve with minestrone

• Parmesan for a savoury, comforting finish.
• Basil (fresh or dried) for a Mediterranean lift.
• Crusty bread or garlic toast for dipping.
• A drizzle of olive oil right before serving for extra aroma.

FAQ

• Can I swap chicken stock? Yes, use vegetable stock for a vegetarian version.
• Can I change the vegetables? Absolutely: leek, kale, cabbage, squash, green beans, or spinach work well.
• Should I cook pasta separately? Yes if you want leftovers; it stays firmer.
• Dried beans or canned? Both work: dried (firmer texture), canned (fast, just rinse).
• How do I reduce acidity? Add a pinch of sugar, more stock, or finish with Parmesan.
• How can I thicken it? Mash a few potato cubes into the broth and stir.

Other soups to try

• Creamy Cauliflower Soup
• French Onion Soup with Cheesy Baguette Croutons
• Chicken and Sweetcorn Soup
• Chorba frik (Algerian lamb and freekeh soup)