Classic Minestrone Soup Recipe: Hearty Italian Vegetable Stew

If you want a quick, flavourful and nourishing minestrone that’s ready in about 35 minutes, this recipe is for you. It’s ideal for a cosy midweek dinner or a healthy lunch and is easily adapted for vegans or gluten-free diets by swapping in gluten-free pasta.

Minestrone is a comforting, vegetable-packed soup that warms you from the inside out. It’s a great way to use up leftover veg and makes a satisfying, low-calorie meal. If you prefer set-and-forget cooking, consider a slow-cooker vegetable soup; if you want a meat-based option, a simple chicken soup works well.

This minestrone is low in calories, vegan-friendly, and can be made gluten free with the right pasta. It’s versatile—feel free to swap in any small pasta and whatever vegetables you have on hand.

How to freeze minestrone soup

You can freeze minestrone, but cooked pasta loses texture when frozen. To preserve quality, leave the pasta out before freezing:

• Prepare the soup up to but not including the pasta and the final boil.
• Cool completely, then freeze in suitable containers.
• To reheat, defrost in the fridge for 5–6 hours or overnight.
• Heat the soup in a pan, add the pasta, and bring to the boil.
• Cook the pasta according to package directions, adding stock or water if needed.

Other soup recipes you might like

• Easy slow cooker vegetable soup
• Roasted red pepper and tomato soup
• Easy slow cooker pumpkin soup
• Easy honey carrot soup
• Curried coconut lentil soup

For a heartier, vegetable-and-bean packed version, you might also enjoy a Sardinian-style minestrone.

Minestrone soup recipe tips

• Read the recipe and prep all ingredients before you start—this prevents mistakes.
• Cut vegetables into small, even pieces to ensure uniform cooking.
• Taste and adjust seasoning during cooking, not only at the end.
• Use a good-quality vegetable stock, as it contributes much of the soup’s flavour.
• Check dried herb freshness—old herbs lose potency.
• If you can’t find ditali pasta, any small pasta will work.

Quick and Easy Minestrone Soup – Step by Step

(Printer-friendly recipe card appears at the end)

This recipe includes both UK metric and US Cup measurements.

Ingredients

Serves 4–5.

• 1 tbsp olive oil
• 1 medium carrot, peeled and diced
• 1 small courgette (zucchini), diced
• 3 sticks celery, diced
• 1/2 small onion, peeled and diced
• Salt and pepper to taste
• 2 garlic cloves, peeled and minced
• 1 x 400g (14 oz) tin tomatoes
• 1 tbsp Italian seasoning
• 2 tsp dried basil
• 450 ml (1 3/4 cups) vegetable stock
• 1 x 400g (14 oz) tin kidney beans, drained and rinsed
• 75 g (about 1 cup) ditali or other small pasta *
• 250 ml (1 cup) water

Essential equipment

• Large saucepan

*Any small pasta will substitute for ditali.

Preparation

Prep and measure all ingredients before you begin—peel and dice vegetables as listed to keep the process smooth.

Instructions

Heat a large saucepan over medium heat and add the olive oil.

Add the diced carrot, courgette, celery and onion. Season with salt and pepper and stir. Cook for about 10 minutes, stirring often, until the vegetables have softened.

Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently.

Stir in the tinned tomatoes, Italian seasoning, dried basil and a little more salt and pepper. Mix well.

Add the vegetable stock, drained kidney beans, pasta and water. If you plan to freeze the soup, omit the pasta (see freezing instructions above).

Bring to the boil, then simmer for 10–12 minutes or according to the pasta package directions, stirring occasionally. When the pasta is cooked, the soup should be thick and chunky—add more stock if you prefer a thinner consistency. Taste and adjust seasoning.

Divide among 4–5 bowls and serve immediately.

Congratulations—you’ve made a hearty, nutritious minestrone that’s perfect for colder days or easy meal prep.

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