Classic Minestrone Soup
There’s something magical about a simmering pot of minestrone on the stove. This classic Italian vegetable soup is packed with vibrant flavors, wholesome ingredients, and a touch of cozy nostalgia. Using fresh tomatoes instead of canned makes all the difference, giving this soup a bright, natural sweetness that pairs beautifully with earthy vegetables and hearty pasta. Whether you’re making a big batch for meal prep or serving it up for a cozy dinner, this homemade minestrone is a timeless favorite.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4–5 ripe fresh tomatoes, peeled & chopped
- 1 tbsp tomato paste (optional, for richer depth)
- 6 cups vegetable broth
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 oz) cannellini or kidney beans, rinsed and drained
- 1/2 cup ditalini pasta (or small pasta of choice)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 cup fresh spinach or kale, roughly chopped (optional)
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving

Tools You’ll Need
- Large soup pot or Dutch oven
- Sharp knife & cutting board
- Wooden spoon
- Ladle
- Large bowl & slotted spoon (for peeling tomatoes)

Instructions
- Prepare the Tomatoes. Peel the tomatoes for a smooth texture:
- Bring a pot of water to boil.
- Score a small “X” on the bottom of each tomato.
- Drop them into the boiling water for 30 seconds, then transfer to an ice bath.
- Once cooled, peel off the skins and chop the tomatoes into small pieces.
- Sauté the Base Veggies. Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots, stirring occasionally until softened (about 5–7 minutes). Stir in the garlic and cook for another minute until fragrant.
- Add the Tomatoes & Broth. Pour in the chopped tomatoes and their juices. Stir in tomato paste, if using, and cook for 5 minutes. Add vegetable broth, then bring to a gentle simmer.
- Add the Vegetables & Beans. Stir in the zucchini, green beans, and cannellini beans. Season with oregano, basil, thyme, salt, and pepper. Let the soup simmer for about 15 minutes to allow the flavors to develop.
- Cook the Pasta. Add ditalini pasta directly into the pot and cook until tender (about 8–10 minutes). If needed, add a splash of extra broth.
- Finish with Greens & Serve. If using, stir in spinach or kale, letting it wilt for about 2 minutes. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley or basil and grated Parmesan. Serve hot with crusty bread.

Betty’s Pro Tips
- Easy, no mess substitute: Substitute the fresh tomatoes with a 15-ounce can of diced tomatoes if that’s all you have on hand.
- Want a Thicker Soup? Blend a small portion of the soup before adding the pasta to create a thicker, creamier base.
- Make it Vegan: Skip the Parmesan or use a plant-based alternative.
- Storage: This soup keeps well in the fridge for up to 5 days. The pasta may absorb liquid over time, so add extra broth when reheating.
