Classic Sicilian Minestrone Soup
There’s nothing more comforting than a warm, hearty bowl of Classic Sicilian Minestrone Soup! This traditional Italian dish is packed with fresh vegetables, beans, and pasta, simmered in a flavorful tomato broth with aromatic herbs. Unlike the heavier northern Italian minestrone, the Sicilian version often includes a touch of red pepper flakes and fresh basil, giving it a slightly spicier and more vibrant taste.
This soup is perfect for families—it’s nutritious, easy to make, and an excellent way to sneak in extra veggies for kids! Plus, it tastes even better the next day, making it an ideal meal prep option. Serve it with a side of crusty bread and a sprinkle of Parmesan cheese, and you’ve got a cozy, soul-warming dish the whole family will love!
What You’ll Need
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 small potato, peeled and diced
- 1 cup green beans, chopped
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup small pasta (ditalini or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (for serving)
Pro Tips
- Chop veggies evenly – Cutting everything into similar sizes ensures even cooking and a beautiful presentation.
- Add pasta last – Cook pasta separately or add it towards the end to prevent it from getting mushy.
- Customize the spice level – If you’re making this for kids, reduce or omit the red pepper flakes.
- Boost protein – Add cooked shredded chicken or an extra can of beans for a heartier meal.
- Let it rest – The flavors deepen after sitting for a few hours or overnight, making it even tastier the next day!
Tools You’ll Need
- Large soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Ladle
- Measuring cups & spoons
Substitutions & Variations
- No pasta? Use rice or quinoa instead.
- Gluten-free? Swap regular pasta for a gluten-free variety.
- More protein? Add sausage, shredded chicken, or extra beans.
- Extra veggies? Try adding spinach, kale, or bell peppers.
Make-Ahead Tips
- Chop all vegetables in advance and store them in an airtight container in the fridge for up to 2 days.
- Make the soup without the pasta and store it in the fridge for up to 3 days. When ready to serve, reheat and add freshly cooked pasta.
Step-by-Step Instructions
1️⃣ Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
2️⃣ Add Vegetables & Tomatoes
Stir in the zucchini, potato, and green beans. Cook for another 3 minutes. Then, pour in the diced tomatoes (with juices) and stir everything together.
3️⃣ Add Broth & Seasonings
Pour in the vegetable or chicken broth. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
4️⃣ Add Beans & Pasta
Stir in the cannellini beans and small pasta. Let cook for another 10 minutes, or until the pasta is tender.
5️⃣ Finish with Fresh Basil & Parmesan
Turn off the heat and stir in the fresh basil. Ladle the soup into bowls and top with grated Parmesan cheese.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without pasta for up to 3 months. Thaw, reheat, and add fresh pasta when serving.
Classic Sicilian Minestrone Soup
Equipment
- Large soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Ladle
- Measuring cups & spoons
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 small potato peeled and diced
- 1 cup green beans chopped
- 1 14 oz can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 15 oz can cannellini beans, drained and rinsed
- 1/2 cup small pasta ditalini or small shells
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
- 1/4 cup grated Parmesan cheese for serving
Instructions
Sauté the Aromatics
- Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add Vegetables & Tomatoes
- Stir in the zucchini, potato, and green beans. Cook for another 3 minutes. Then, pour in the diced tomatoes (with juices) and stir everything together.
Add Broth & Seasonings
- Pour in the vegetable or chicken broth. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
Add Beans & Pasta
- Stir in the cannellini beans and small pasta. Let cook for another 10 minutes, or until the pasta is tender.
Finish with Fresh Basil & Parmesan
- Turn off the heat and stir in the fresh basil. Ladle the soup into bowls and top with grated Parmesan cheese.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
Notes
Nutrition
Final Thoughts
This Classic Sicilian Minestrone Soup is a perfect balance of warmth, nutrition, and flavor. Whether you’re making it for a cozy family dinner or prepping for the week, it’s guaranteed to be a hit! Try it out, and let me know in the comments how it turned out or if you made any fun variations!
