Minestrone with pasta is a hearty Italian soup full of vegetables, beans, and small pasta shapes. It’s perfect for a warm, filling meal that’s quick to make and full of good flavors.
I find it funny how a simple bowl of soup can make me feel cozy and happy. I often add fresh parmesan on top just to make it extra special!
If you want it more filling, toss in some extra pasta or a touch of olive oil. It’s a great way to use up leftover veggies too!
Ingredients & Substitutions
Olive oil: I use extra virgin olive oil for richness. A splash helps cook the veggies and adds flavor. If you don’t have it, avocado oil is a good substitute with similar health benefits.
Onions and garlic: These are the flavor base. I chop finely and sauté until soft and fragrant. Shallots or garlic powder are easy swaps if fresh isn’t available.
Vegetables: Classic minestrone includes carrots, celery, and tomatoes. Use frozen or fresh—they all work. Zucchini or spinach can be added for extra nutrition, just chop and toss in near the end.
Pasta: Small pasta shapes, like ditalini or small shells, work best. If I don’t have those, broken spaghetti or orzo are fine. Add it during the last few minutes to cook through.
Broth: Vegetable or chicken broth gives the soup its depth. Homemade broth is great, but store-bought works too. Look for low-sodium versions so you can control the salt.
How do I cook the pasta without it turning to mush?
Boil the pasta separately in salted water until just al dente; drain and add it to the soup at the end. This prevents it from soaking up too much broth and becoming mushy during simmering.
- Cook pasta in a separate pot, following package instructions.
- Drain and rinse if desired to stop cooking process.
- Add pasta to the hot soup just before serving to keep it tender and fresh.
How to Make Minestrone with Pasta?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup green beans, cut
Broth & Grains
- 6 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 can (15 oz) cannellini beans, drained
Seasonings & Oil
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano or basil
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Sauté Vegetables
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5-7 minutes until they soften.
2. Add Garlic and Tomatoes
Stir in garlic. Cook 1 minute. Then add diced tomatoes, oregano, salt, and pepper. Cook for 5 minutes.
3. Pour Broth and Simmer
Pour in vegetable broth. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add Pasta and Beans
Add pasta and beans. Cook for 10 minutes until pasta is tender. Stir occasionally.
5. Serve the Soup
Check seasoning. Adjust salt and pepper. Serve hot with bread if desired.
