When it comes to simple minestrone soup, nothing beats a steaming bowl that tastes like it’s been simmering all day, even though it comes together in just 45 minutes. I’ve made this recipe more times than I can count, and it never fails to fill my kitchen with that unmistakable aroma of home cooking that brings everyone to the table.
I remember my grandmother stirring a massive pot of minestrone on her farmhouse stove every autumn, the vegetables dancing together in a rich tomato broth. She’d always say, “Betty, this soup is about using what you have and making it something special.” That wisdom stuck with me all these years.
Now, whenever I make my version of this hearty minestrone, I’m not just cooking, I’m carrying forward a tradition of comfort, practicality, and love. The beauty of this recipe is its flexibility. You can swap in whatever vegetables you have on hand and never make it quite the same way twice. You can even explore seasonal variations like my winter minestrone soup to discover how different vegetables transform this base recipe. And here’s the real magic: I pair it with homemade cheesy garlic bread that’s crispy on the outside and perfectly cheesy on the inside. Your kitchen’s about to smell incredible.
What Makes This Simple Minestrone Soup So Special
There’s something deeply satisfying about a bowl of homemade minestrone that store-bought versions simply can’t match. This recipe has been my go-to for busy weeknights, batch-cooking sessions, and those moments when I want to nourish my family without spending hours in the kitchen. Here’s what makes this simple minestrone recipe work every single time:
Uses pantry staples you likely already have: From canned beans and tomatoes to everyday vegetables like carrots and onions, this minestrone comes together with ingredients most home cooks keep on hand.
Ready in 45 minutes flat: Perfect for weeknight dinners when you need something wholesome but don’t have all evening to spend cooking.
Delivers consistent, crowd-pleasing results: I’ve served this to picky eaters and soup enthusiasts alike; everyone comes back for seconds.
Adapts easily to seasonal vegetables: Swap in zucchini in summer, butternut squash in fall, or whatever looks fresh at your market.
Makes an excellent batch-cooking recipe: Triple the batch, freeze portions, and you’ve got ready-made dinners waiting in your freezer for busy days ahead.
Includes homemade cheesy garlic bread: The bread elevates this from simple soup to a complete, restaurant-quality meal your family will love.
Ingredient Spotlight
Getting to know your ingredients is half the battle in creating something truly delicious. Here’s what goes into making this simple minestrone soup shine:
Smoked back bacon – I always choose bacon for its deep, smoky flavor that builds the foundation of this soup. Just a couple of rashers create incredible depth without overpowering the vegetables.
Garlic – There’s no substitute for fresh garlic in my kitchen. Three cloves deliver that warm, aromatic quality that makes people say, “What smells so good?” Garlic is essential to simple minestrone’s character.
Dried thyme – This herb ties everything together with an earthy, subtle flavor. It’s one of those ingredients that doesn’t announce itself but makes everything taste more complete.
Carrots and celery – I never peel these; just scrub and chop them. They form the aromatic base along with onions, creating that classic flavor foundation I learned from my grandmother.
Plum tomatoes – Canned plum tomatoes are perfect here because they’re already peeled and concentrated in flavor. I like to scrunch them in with my hands as I add them, it’s one of those small touches that makes a difference.
Cannellini beans – These creamy white beans add protein and substance to the soup. I use them juice and all because that starchy liquid actually enriches the broth.
Sweetheart cabbage – This often-overlooked vegetable adds wonderful texture and subtle sweetness. If you love the sweetheart cabbage element in this minestrone, try my best cabbage soup recipe where cabbage takes center stage with an incredible flavor profile. It’s what takes a good minestrone and makes it memorable.
Spaghetti – I bash up the pasta before adding it for easier eating, especially if you’re serving this to family with younger members. It distributes beautifully throughout the broth.
Mature Cheddar cheese – For the garlic bread, I choose a sharp, mature Cheddar that melts into pockets of delicious flavor between the two layers of dough.
Green pesto – Just half a jar brings brightness and herbaceous flavor to the cheesy bread without making it heavy.
How to Make Simple Minestrone Soup Step by Step
Step 1. Finely chop the bacon and place it in a large, cold saucepan with 2 tablespoons of olive oil, then place on a medium-high heat and fry for 3 minutes, until golden. I’ve found that starting bacon in a cold pan allows the fat to render slowly, creating a more flavorful base for the entire soup.
Step 2. Peel, finely slice and add 2 cloves of garlic along with the thyme, and cook for 2 minutes, stirring regularly. This is where your kitchen begins to smell like a proper home-cooked meal. That’s how you know you’re on the right track.
Step 3. Trim, scrub and chop the carrots and celery into 1cm chunks (no need to peel them), adding them to the pan as you go. Peel, roughly chop and add the onions. Season with a pinch of sea salt and black pepper and cook for 10 minutes, or until golden and softened. After years of making this, I’ve learned that taking time to properly soften these vegetables creates a more flavorful base.
Step 4. Add the tomatoes, scrunching them in through clean hands, then the beans, juice and all, along with 3 tins’ worth of water (approximately 1200ml). Stir well, then cover and bring to the boil. That starchy bean liquid is liquid gold for creating a rich, cohesive broth in your minestrone.
Step 5. Click the outer leaves off the cabbage, then finely slice and add to the pan. Slice the cabbage in half, carefully cut out the stalk and chop into 1cm chunks, finely slice the rest and stir into the soup. Cook for 10 minutes. The cabbage is what makes this simple minestrone feel complete.
Step 6. Bash up and add the pasta, stir and simmer for 10 minutes, or until the pasta is cooked through. I’ve learned that bashing the pasta into smaller pieces makes each spoonful more satisfying.
Step 7. Meanwhile, pile the flour into a large bowl with a good pinch of salt. Make a well in the middle, pour in 250ml of cold water, then use a fork to mix until you can’t move it any more. Use your clean hands to bring it together as a ball of dough, adding more flour if needed to stop your hands and the dough sticking.
Step 8. Knead on a flour-dusted surface for 5 minutes, or until smooth and elastic. Through trial and error, I learned that proper kneading creates the perfect chewy-yet-tender texture in the finished bread.
Step 9. Divide the dough into two and, one at a time, roll out each piece on a floured surface into a rough round the same size as your pan. Grate over all the cheese into the middle of one round, leaving a 1-inch gap around the edge, then carefully place the second piece of dough on top, pinching and crimping the edges to seal.
Step 10. Place a 30cm non-stick frying pan on a medium-high heat and, once hot, carefully lift the bread into the pan and cook for 5 minutes on each side. The key I discovered is using moderate-high heat. This allows the bread to cook through while developing a beautiful golden crust.
Step 11. Loosen the pesto with 1 tablespoon of oil in a bowl, then peel, finely grate and mix in the remaining clove of garlic. Once the time’s up on the bread, transfer it to a board and brush on one side with the pesto mixture.
Step 12. Taste and season the soup to perfection, then finish with a drizzle of oil if you like. Divide between bowls and serve with the cheesy garlic bread for dunking. I typically garnish mine with fresh parsley or a sprinkle of Parmesan. These small touches make all the difference.
Keeping This Simple Minestrone Soup Fresh
Refrigerator Storage
I typically store leftovers in an airtight container where they’ll keep beautifully for up to 3 days. The flavors actually deepen as the soup sits, so day-two minestrone is often even more delicious than the first serving. The pasta will continue to absorb broth, so if you prefer a brothier consistency, you can always add a splash of water when reheating.
Freezing Guidelines
This recipe is absolutely perfect for batch cooking, one of the reasons I love making it in large quantities. My freezing method works well because I let the soup cool thoroughly, break it into individual portions in smaller containers, and get everything into the freezer within 2 hours. Properly frozen, this minestrone keeps for up to 3 months. Just thaw it in the refrigerator before use, and always use within 48 hours of thawing. For the best texture, I reheat by simmering gently on the stovetop rather than using a microwave, which helps maintain the integrity of the vegetables and pasta.
Perfect Partners for Simple Minestrone Soup
This wholesome minestrone deserves sides that complement its hearty character without competing for attention. Here’s what I love serving alongside it:
Fresh garden salad with lemon vinaigrette – The bright acidity cuts through the richness of the soup and the cheesy bread beautifully. A simple mix of greens keeps the meal light and balanced.
Crusty Italian bread with olive oil – For those who want extra bread beyond the homemade garlic version, and honestly, who wouldn’t want that? Any good-quality crusty bread works perfectly.
Roasted root vegetables – Particularly in autumn months, roasted carrots or beets add earthiness that echoes the soup’s vegetable base and complements it wonderfully.
Cheesy potato sides – My creamy scalloped potatoes make an indulgent complement to this lighter soup, creating a heartier overall meal for those big appetites.
Simple Minestrone Soup FAQs
Can I make simple minestrone soup without the pasta? Absolutely, you can omit the pasta entirely or substitute it with rice or barley. I recommend adding rice or barley at the same time you would add the pasta, cooking until tender. This doesn’t change the cooking time or final result.
What vegetables can I swap into this minestrone recipe? Use this as a principle recipe. Many home cooks find success swapping in zucchini, diced bell peppers, green beans, spinach, or even diced butternut squash. Just keep your total vegetable volume roughly consistent with the original recipe.
Can I freeze the cheesy garlic bread? Yes. I recommend wrapping the cooled bread tightly in plastic wrap and freezing for up to 1 month. Reheat gently in a 350 degree F oven for about 15 minutes, wrapped in foil to prevent over-browning.
Is there a substitute for the cannellini beans? Yes, the best approach I’ve tested is using any white bean you have. Great Northern beans or navy beans work perfectly. You could also use chickpeas for a different flavor profile.
Simple Minestrone Soup with Cheesy Garlic Bread
Wholesome, hearty and full of flavor, homemade minestrone is a beautiful thing. Ready in 45 minutes with seasonal vegetables and homemade cheesy garlic bread. Perfect for batch cooking and serves 8 people.
Finely chop the bacon and place it in a large, cold saucepan with 2 tablespoons of olive oil, then place on a medium-high heat and fry for 3 minutes, until golden.
Peel, finely slice and add 2 cloves of garlic, along with the thyme, and cook for 2 minutes, stirring regularly.
Trim, scrub and chop the carrots and celery into 1cm chunks, adding them to the pan as you go. Peel, roughly chop and add the onions. Season with sea salt and black pepper and cook for 10 minutes, or until golden and softened.
Add the tomatoes, scrunching them in through clean hands, then the beans, juice and all, along with 3 tins’ worth of water. Stir well, then cover and bring to the boil.
Click the outer leaves off the cabbage, then finely slice and add to the pan. Slice the cabbage in half, carefully cut out the stalk and chop into 1cm chunks, finely slice the rest and stir into the soup. Cook for 10 minutes.
Bash up and add the pasta, stir and simmer for 10 minutes, or until the pasta is cooked through.
Meanwhile, pile the flour into a large bowl with a good pinch of salt. Make a well in the middle, pour in 250ml of cold water, then use a fork to mix until you can’t move it any more. Use your clean hands to bring it together as a ball of dough, adding more flour if needed.
Knead on a flour-dusted surface for 5 minutes, or until smooth and elastic.
Divide the dough into two and, one at a time, roll out each piece on a floured surface into a rough round the same size as your pan. Grate over all the cheese into the middle of one round, leaving a 1-inch gap around the edge, then carefully place the second piece of dough on top, pinching and crimping the edges to seal.
Place a 30cm non-stick frying pan on a medium-high heat and, once hot, carefully lift the bread into the pan and cook for 5 minutes on each side.
Loosen the pesto with 1 tablespoon of oil in a bowl, then peel, finely grate and mix in the remaining clove of garlic. Once the bread is done, transfer it to a board and brush on one side with the pesto mixture.
Taste and season the soup to perfection, then finish with a drizzle of oil if you like. Divide between bowls and serve with the cheesy garlic bread for dunking.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months, cool thoroughly before freezing and use within 48 hours of thawing. Reheating: Thaw in the fridge before use and reheat until piping hot throughout. Don’t freeze again after reheating. Tips: No need to peel carrots and celery, just scrub and chop. Bash up pasta before adding for easier eating. Knead dough for 5 minutes until smooth and elastic. Use this as a principle recipe and swap in seasonal vegetables you already have.
