Classic Minestrone Soup
A hearty Italian vegetable and pasta soup with an optional fresh, bright lime-cilantro lift.
Minestrone is the ultimate clean-out-the-fridge soup, packed with seasonal vegetables, beans, and small pasta. This classic recipe delivers a light yet hearty broth and is fully customizable, making it perfect for a flexible weeknight meal. It's an easy way to get a balanced, vegetable-rich dinner on the table.
Prep Time: 20 minutes Cook Time: 30 minutes
Total Time: 50 minutes Servings: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can cannellini beans, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 cup small pasta (ditalini, small shells, or elbow macaroni)
1 cup chopped zucchini
2 cups chopped fresh spinach or kale
Grated Parmesan cheese (for garnish)
Heat It Up with Eleven Eleven Sauce: For a delightful, fresh twist, stir 1-2 tablespoons of WesMarMi Verde into your bowl right before serving. The sauce's bright herbs and citrus notes add a clean, zesty finish that complements the savory Italian flavors beautifully.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
2. Add the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
3. Pour in the vegetable broth and diced tomatoes (with juice). Stir in the rinsed cannellini beans, salt, and pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Add the small pasta and chopped zucchini. Continue to simmer, uncovered, for 8-10 minutes, or until the pasta is cooked through (al dente).
5. Stir in the chopped spinach or kale during the last 2 minutes until wilted. Serve immediately, garnished with grated Parmesan cheese. For a fresh flavor lift, stir 1-2 tablespoons of WesMarMi Verde into your bowl.
Tips & Variations
Make it Gluten-Free: Use gluten-free pasta or substitute the pasta entirely with an extra can of rinsed chickpeas or kidney beans.
Add Protein: Stir in 1 cup of cooked, crumbled Italian sausage or shredded chicken alongside the beans in step 3.
Boost Fresh Flavor: Stir in the juice of half a lemon and 1/4 cup of fresh basil leaves right before serving for a punch of brightness.
Other Users Suggest
Replacing: Cannellini Beans; With: 1 (15 oz) can of drained kidney beans; Why: Kidney beans are a traditional minestrone component and provide a firmer texture and nutty flavor.
Replacing: Small Pasta; With: 1/2 cup of rice; Why: Rice is a good gluten-free option that thickens the soup slightly as it cooks. (Note: add rice at the beginning of step 4, may require more liquid).
Replacing: Vegetable Broth; With: 5 cups vegetable broth and 1 cup water; Why: Lightens the soup without sacrificing much flavor, especially if the vegetables are hearty.
Storage, Reheat & Freeze
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb most of the liquid overnight.
Reheat: Gently warm on the stovetop, adding extra vegetable broth or water to reach your desired consistency.
Freeze: For best results, freeze the soup before adding the pasta. When reheating, add and cook the pasta fresh. Freeze the broth/vegetable mix for up to 3 months.
Nutrition Facts (per serving)
Calories: 180 Protein: 9g Carbs: 33g Fat: 3g
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