Finally! It’s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I’ve been working hard on this recipe and I’m so excited to share it with you.
Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. I used potatoes and spinach for the soup you see here, and it was absolutely delicious.
I listed some alternatives in the recipe, including yellow squash, zucchini, butternut squash, green beans or peas. That means that you can make seasonal minestrone on cool days from fall through spring!
I used canned beans here instead of cooking my own, which cuts the cooking time down to a reasonable weeknight level. The remaining ingredients are basic pantry items, including canned tomatoes, pasta, basic spices and onions.
Why is this the best minestrone soup?
- This hearty minestrone is easy to make and totally worth the effort.
- The recipe calls for seasonal vegetables and affordable pantry ingredients.
- The soup packs great for lunch, and tastes even better the next day.
- It freezes and defrosts well, too.
- This homemade minestrone is infinitely better than the Olive Garden or store-bought varieties!
I adapted this recipe from the lentil minestrone in my cookbook, which was based on my lentil soup. For this classic minestrone, I omitted the lentils, added white beans, upped the tomato paste, and reserved the final tablespoon of olive oil to mix in at the end.
Please let me know how you like this soup in the comments! I always love reading your feedback and I’m eager to hear which veggies you use in your soup.
If you’re looking for more soup recipes, definitely check out the two mentioned above, and I have even more soups here.
Watch how to make Minestrone Soup
Classic Minestrone Soup
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It’s vegan, too, if you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium ribs celery, chopped
- ¼ cup tomato paste
- 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
- 4 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon fine sea salt
- 2 bay leaves
- Pinch of red pepper flakes
- Freshly ground black pepper
- 1 cup whole grain orecchiette, elbow or small shell pasta
- 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
- 2 cups baby spinach, chopped kale or chopped collard greens
- 2 teaspoons lemon juice
- Freshly grated Parmesan cheese, for garnishing (optional)
Instructions
- Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
- Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
- Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
- Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
Notes
Make it dairy free/vegan: Don’t garnish with Parmesan, or use homemade vegan Parmesan.
Make it gluten free: Substitute your favorite sturdy gluten-free noodle. I used DeLallo’s Whole-Grain Rice Shells and they worked great.
Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.
Lauren K.
I make the minestrone in your cookbook all the time – as in really, it’s almost embarrassing – so I’ll have to try this variation. I love that you can throw in whatever veggies you want – last time I did cauliflower, green beans, and sauteed mushrooms and it was SO good! We have found that straining the leftovers and then storing the broth and solids separately prevents the pasta from sucking up all the broth in the fridge and makes this better for work lunches.
Avani
love this idea! thanks for sharing
Avani
Forgot to star it!
Caity Sue Treadwell
That’s a great idea…but what I did instead was to cook the pasta separately and keep it separate…just added it to the individual bowls to alleviate that worry.
Kate
That is not embarrassing! Why mess with a good thing, right?! Thanks for the review. I appreciate the tip for the other readers too. I haven’t tried that, but sounds interesting.
Rachael
I cook the pasta separately and just add in a handful to each serving when I’m ready to heat it up! :)
Tova
So excited to make this, I already bought a few missing ingredients today!
Kate
I would love to hear what you think, Tova!
Tova
It came out great! Still enjoying the leftovers :) I love that it’s a full meal by itself. I bet it would be even better once I have some fresh garden tomatoes to use!
Gaby Dalkin
Such a classic—it looks great :)
Kate
Thank you!
Rachael
I made your lentil minestrone today! Absolutely delicious. I’m already dreaming of leftovers. I love your book. Your recipes never disappoint.
Kate
Thanks so much Rachael, for the support and sweet words!
Kim
I haven’t made this yet, but I wanted to tell you that my family thinks the lentil minestrone from your cookbook is the best. soup. ever. Even my husband, who was initially resistant to vegetarian fare (but has gotten more open to it thanks in part to recipes from your blog), absolutely loves it.
Kate
Thank you! Let me know if you try this one and what you think.
Mike K.
Can’t wait to make this! If one is not making homemade vegetable broth, what is a brand you can recommend for this soup?
Kate
Really any vegetable broth will work. Preferably organic.
Lad
Oh gosh. This arrived mi my Inbox and it is exactly what I had planned for dinner with some crusty bread. Besides Kale I use Swiss Chard – DELICIOUS !! Never used a squeeze of lemon so will try that addition
Kate
Great!
Nala
This recipe is almost the same as mine! Here are my variations. I just put all the ingredients (except beans, greens, and pasta) in to a pot and bring to a boil. Then put on simmer and cover completely for 1 hour. At that point, add greens and beans and cook partially uncovered at a higher simmer for 20 minutes. I cook the pasta separately in veg broth. Hubby likes it with pasta, I just like straight veggies. Also, I add some chili powder, and I add about 1/2 a red pepper and some italian seasonings. I’ve even added some sausage too. If you add the sausage, slice them in to 1 inch slices and brown in a little olive oit….then add everything else and cook. So many variations that can be tried. Folks just need to experiment and have fun and enjoy!!! Gotta love soup!!!!
Kate
Thanks!
Deborah @ The Harvest Kitchen
Minestrone is one of my favorites!! This looks incredible! I can’t wait to make it!!
Kate
Let me know what you think!
Kerstin Decker
could one make this soup in a slow cooker. We go to church on Saturday night and eat afterwards , so I try to use the Crockpot as much as possible, because there is yard work and other things that need to be done on that day. Not much time for cooking. The soup sounds so wonderful
Kate
I haven’t tried it yet, but I don’t see why not. I just recommend to saute the ingredients listed in the recipe first.
Kerstin Decker
So I made it just now but kept out the macaroni. I will cook them separately because I always make too much . Making it in the crockpot and let you know the results.but it already smells wonderful
Rhian Luned
Can I use rice instead of pasta?
Kate
If you are wanting this to be gluten free, use gluten free noodles. I hope this helps!
Jamie
Not a big fan of pre-cooked beans … mine are soaked one day, then cooked. Must try this soup! Looks lovely! Cheers Jamie
Kate
Let me know what you think, Jamie!
Jamie
Yup, it is good soup …. very good, delicious in fact.My dutch oven is in storage. Used the largest pan I had, then towards then had to spilt between 2 pans. Still, enjoyed and will definitely give it another bash. For it is a really good vegetarian soup. Obviously a lot of room for variations, on a theme. Thanks, Ms. Kate. Cheers Jamie
Avani
The soup is such a hit! I used potato, snap peas, and broccoli we had for my seasonal vegetables. I strained the soup as much as I could before storing thanks to Lauren K’s comment. My husband said it’s one of the best soups he’s ever had and would eat it every week. Thanks so much for the recipe!!
One thing I underestimated was the liquid I lost during the simmering/uncovered simmering so I need to turn down my stove more next time!
Kate
Great! Those sound like great season veggie options. Thank you for sharing. If you would want to provide a star review since you liked it so much, I would be grateful!
Anne
I’m in the process of making this for dinner tonight. The house smells so good……I’m sure it’ll taste as good as it looks.
Kate
How did it go, Anne?!
Anne
Fabulous. I only had navy beans, so I pre-cooked them first and added it to the soup at the end. Definately will be making this again.
Caity Sue Treadwell
This was the BEST minestrone – EVER. I added green beans, red potatoes, spinach, celery, zucchini and carrots in mine. I probably had a good 4 cups of vegetables (maybe more), but there was still plenty of broth. I used ditalini pasta as I couldn’t find orecchietti. I cooked the pasta separetely and then added it to the individual bowls, so it would soak up all that lovely broth. I didn’t have dried thyme, so I used fresh, but added at the end with the spinach. Then I turned off the heat and covered with a lid to wilt the spinach. I seasoned generously with French sea salt and fresh ground black pepper (and a bit of extra red pepper flakes). I will be making this over…and over…and over again. Gotta run – lunch is calling me…guess what I’m having :)
Kate
Wonderful!! Thanks for sharing your seasonal vegetable choices. Sounds like a great combination. I appreciate the review, Caity!
moyra rees
Kate, when you say red pepper flakes do you mean chilli flakes or bell pepper flakes? Love all your recipes, my favourite at the moment is butternut squash and black bean chipotle chilli.
Kate
Great question! When I say red pepper flakes, I am referring to chili flakes. Something that provides a little spice. :)
Beth Mcgarry
My daughter made this soup for us lady night & it was wonderful! Thick, hearty & nourishing. Can’t wait to have it again for lunch today!
Kate
Sounds wonderful! Thank you, Beth for your review.
Audie Kate
I just made this and it was DELICIOUS!!! We are regulars making your lentil soup, at least a few times a month. My husband loves your recipes so much he asked me “is this Cookie or Kate’s recipe?” when I finished making it. :) I figured since we are regulars I should start telling you the praise of how much we love your recipes!!
Kate
That’s great! Thank you, Audie. I’m glad he picks up on what recipes you make.
Milly
Don’t miss the opportunity to throw your Parmesan rinds in while simmering, to add some umami. Topping with a dollop of pesto sauce when serving will take it to the next level.
Kate
Thanks!
AL
So good! I used potatoes, yellow squash and kale. I had to add a bit more water towards the end because I overloaded the veggies, but that just made it even hardier and more delicious. Love your site and recipes!
Kate
Delicious! Thank you, Al for the review.
Talia
This recipe is full of such bright and beautiful flavours. You have quite literally taught me how to cook with your blog – I’m a university student who, for too long, relied heavily on seamless. Thank you so much for consistently incredible, and entirely doable, recipes. And, thank you for your invaluable tutelage! People have been saying lately that I’m a good cook which is a foreign sentiment… so again, thanks!
Kate
You’re welcome. You’re so sweet! I appreciate the review.
Tatia
This is fabulous. I am a soup person and looked at several minestrone recipes before deciding on this one; boy I’m glad I did. Look no further. Simple goodness! Thank you for sharing. Now I plan to look up the lentil soup recipe too.
Kate
Hooray! It’s so good. If you liked this one, try the lentil minestrone from my cookbook, Love Real Food. It won’t disappoint either!
Mike K.
Made this last night, and it’s wonderful. Thank you for posting it.
Kate
Great! You’re very welcome. I appreciate the review.
Larry'da Whitegai
Yo, dog! Not to be a pain in the yoga butt, but it’d be pumpkin spice latte amazing if you included Instant Pot cooking instructions.
Kate
Sorry! I don’t use the instapot often. This soup in particular is best if you sauté the veggies in a dutch oven.
Kate
As soon as I got the email for this recipe I knew I HAD to make it. I used potatoes and zucchini for my choice vegetables and it turned out great. Even my meat loving boyfriend thought it was deliciously satisfying!
Kate
Win! I love that. Thanks for sharing, Kate.
Marie
I’ve never had a minestrone that I liked–until now. I had a can of cannellini beans that I wanted to use up so I decided to give this a try.
So glad I did because this is excellent and easy to make.
Kate
Hooray! I’m glad you tried it and liked it, Marie. Thanks for the review.
Kara Crafts
Kate, I just want to say every single recipie I make of yours is INCREDIBLE. You truly have a gift for making simple healthy ingredients taste great. I loved this soup along with all of the other recipes you share with all of us :)! Thanks for making cooking so much fun!
Kara
Kate
You’re sweet, Kara! I’m glad you’re a fan. :)
Floyd
This looks delicious, and I’m glad it will freeze well. I like to make large amounts of soup for thawing out in small amounts and serving hot when it’s cold out. Can’t wait to try it out!
Kate
I would love to hear what you think, Floyd!
Jeanne
I made this last night and my husband and I both thought it was delicious. It came together quickly and was a healthy and filling meal. Thank-you for so many great recipes Kate, I have followed you for a few years and always look forward to new posts.
Kate
You’re very welcome! Thanks for following. I appreciate the review, Jeanne.
Kay
Your soup recipes (and all of your recipes) are always my go-to recipes whenever I want soup during these cold Chicago months. Next time, however, I will take over folks’ advice about the pasta. I’m just a single gal cooking for myself, so I made this with the intent for lunch leftovers. The next morning the pasta definitely soaked up most of the broth, so I added another cup of water, which helped. But a little less minestrone soup and more minestrone stew. Still aMAzing flavors (as always!).
PS I just bought your book and I can’t wait to gather with my favorite gal pal next week and dive in to a new recipe :)
Kate
Pasta can do that, especially depending on the type you use. I know gluten free tends to soak up more. I’m glad you liked it, though! Thank you, for buying my book. Enjoy it!
Kim
My family loved this recipe! Much better than traditional minestrone, in my opinion. I didn’t vary the recipe and my soup with pasta kept perfectly well in the fridge. It was so delicious that I’m making it again tonight. This is definitely a keeper! Thank you!
Kate
Wonderful! I’m glad this is a new favorite. Thank you, Kim for trying it and for your review.
Mary
This was delicious and easy! Will definitely make again!
Kate
Happy to hear that, Mary! Thanks for sharing.
Dana Matheson
Just made this & it’s delicious! Used squash & zucchini for seasonal veggies. Thank you!!! 5 stars!
Kate
Thank you!
Lisa
This was fantastic! It will be a new staple! I am so impressed with your recipes. I have made two things, this soup and the Curry Vegetables and both were outstanding! Love your app and recipes! Thanks so much!
Kate
Thank you! I really appreciate the support, Lisa.
Kerstin Decker
So as I said I made the soup in the slow cooker. I roasted the vegetables first and all went into the slow cooker . I set the time for only 6 hours on slow and added my maccaronis 1/2 hour before it was done. Had toy taste. Oh my goodness the flavor is so good. Thanks for this recipe. This will be a staple in my vegan kitchen
Kate
I’m happy to hear it worked in a slow cooker, Kerstin! Thanks for sharing.
Susan D.
Made this tonight and it turned out delicious! My family enjoyed it and we paired it with grilled cheese…. thanks for all your great recipes!
Kate
Wonderful! I’m glad to hear you liked it Susan. Thanks for the review!
Karen Zempel
Very tasty and satisfying soup. Turned out great with no changes.
Perfect on a cold winter day. I really love your recipes. I actually bought your book at Barnes & Noble and then found your website. Thank you so much for making all these delicious and healthy recipes.
Kate
Thanks so much for the support, Karen!
Stef G
Wows all around! Easy, healthy, comforting. Used ditalini pasta. This recipe’s a keeper.
Kate
Thank you, Stef!
Ursula Clancy
Excellent
Kate
Thank you! If you would want to provide a star review, I would appreciate it.
Annika
This soup is absolutely delicious! And even better on the second, third day… For the seasonal vegetables I used potatoes and butternut squash and it turned out so good. I know I will be making this over and over again. It took a while to make but after all the veggies were cut, it was mostly just a waiting game and so well worth it.
Kate – I want you to know that I just love all your recipes and purchased the cook book when it came out. I have it sitting on my kitchen counter because I use it so much. Or rather had it sitting on the counter. Last week my kitchen, family, dining and living room floors flooded. The water removal and restoration people came in and packed everything that was in those rooms. There are probably 30-40 boxes sitting in the garage now and it is quite hard to find anything. One of the things I miss the most though, is your cook book! I am able to use the kitchen on a limited basis and keep wanting to use recipes in your book but I am just not able to find it. I am so looking forward to getting the house repaired of course but also to being able to use the cook book again. Thank you for all your wonderful recipes.
Kate
I agree with you! Soup the second day is so much better. Thanks so much for your support, Annika! I’m sorry to hear about the flood. That’s so hard. Good luck!
OJay
Virtually identical to Olive Garden recipe.
Pat Havener
I made this recipe this morning and had a bowl for lunch. Hands down this is seriously the best tasting minestrone soup I have ever made!!! Just the perfect blend of flavors and loaded with good stuff!
Kate
Love, love that you think so Pat! I really appreciate it.
Sarah
Made this for dinner last night (leftovers tonight yay!) the depth of flavor in this soup is simply amazing. My husband said it’s the best homemade soup he’s ever had! My only complaint is that the noodles absorbed too much liquid and became mushy. Next time I will cook them separately. Other than that, I cannot wait to eat this soup for dinner again tonight! Perfect for a cold winter night.
Dianne
This soup is so delicious! I used crushed tomatoes for their sauce consistency. For seasonal veg used summer squash, and all other veg called for. When I make a recipe from your cookbook I always know it will be a keeper. Keep up the great work!
Sue Bofinger
Made your minestrone for a church family and a neighbor – delicious!
Takes a while to prep all the veggies but absolutely worth it!
All your recipes are super! Thanks!
Allison
This is a perfect minestrone! It’s rich, flavorful, and healthy! I used a zucchini, potato, yellow pepper, and green beans. I highly recommend using a potato as it thickened up the soup so it feels more hearty. This will be definitely be made again and again!
Kate
Yay! Thank you, Allison! That sounds delicious. I’m glad you enjoyed it!
Maddie
delicious! i’m a big fan of the lentil soup – i think i’ve made it over 10 times (it’s my go to when I need a detox) – and i thought this soup was equally as yummy and hearty. I’ve been looking forward to eating this soup for lunch every day – I will certianly make again and add it to my meal rotation. I used green beans, and a bag of shredded carrots (on sale and saved time chopping) and I really liked the texture of the shredded carrots in the soup. the green beans added a nice crunch. love that there are so many ways you can change up the soup to add different veggies – i’m sure it’s equally delicious with any of the ones mentioned. can’t wait to make again!
Don
I made this for my wife. One of her favorite. I used chicken stock , I didn’t have any vegetable. Used peas and potatoes. It was delicious. A receipt to keep
Mary Ann
I’m looking for your vegan lentil soup
Kate
Here it is! https://cookieandkate.com/2015/vegan-lentil-soup-recipe/ You can always search in the search bar or use the categories in the menu to help you find what you are looking for.
Stephanie
This turned out amazing! I followed the recipe pretty much exactly. I used white potatoes only for my “seasonal vegetables.” I’m in my first trimester, and I’m having a hard time finding ways to still want to eat vegetables, and this worked like a charm! I always do “meal prep” on Sundays and eat the same thing all week for lunches, and this recipe was just perfect for left-overs. I even had some remaining to freeze. I’m looking forward to having this minestrone all week!
Kate
Congratulations, Stephanie! I hear the first trimester can be challenging. I’m so happy this soup did the trick! It freezes well too.
Pat Hovey
Hi Kate,
Just finished making your minestrone soup. It is amazingly delicious!
Thank you!
Kate
You’re welcome, Pat!
Lisa
So good! I didn’t change a thing and it turned out perfectly. This will be my minestrone recipe from now on! I have made so many of your recipes and you never let me down, Kate.
Rock on!
Kate
I’m glad this and other recipes have worked so well for you, Lisa! Thanks for your review.
Margaret
This is on the stove cooking right now. I added Italian chicken sausage because we like it and am keeping the pasta separate. Great recipe and one I will be making again.
Kate
What did you think, Margaret!? Thanks for the review as you were cooking :)
Margaret
It’s going to go in my binder of recipes that I intend to make again. It was really good. Oh, because I put in a larger quantity of vegetables (potatoes, celery, some fresh tomato, green beans, and zucchini) and hubby likes more of a “stoup” than soup, I only added 5 cups of chicken broth rather than the 4 cups of veggie broth and 2 cups of water called for. Served it with some fresh bread and it was awesome. Gave some to my sister and she had it last night. The rest of it will be finished today.
Kathleen
My husband LOVES this minestrone. Followed the recipe exactly except for the following swaps: left out the celery; used 1/2 t dried basil instead of dried thyme cause we were out; used kidney beans rather than cannellini; and threw in a parmesan rind from my freezer while it was simmering (aware that parmesan isn’t technically vegetarian, but I’m not strict). As usual your balance of flavors is perfect. :)
Kate
Thanks for sharing and for your review, Kathleen!
Jim
Made it today. Great soup and I expect it will be better tomorrow. I used potato, zucchini, spinach and some leftover cooked peas. Had a dried Anaheim pepper on hand so I tossed that in and removed it with the bay leaves. Next time I think I’d leave out the tomato paste though.
Kate
It’s so good leftover! If the noodles soak up some liquid, feel free to add a little veggie broth as you warm it up. Or eat as is. Thanks Jim for sharing!
Ronald Miller
Soups are always special for me. I got some healthy and tasty soup from this site. The Minestrone soup is one of them for Carrot and Celery. And your instruction really helpful for me. Thanks for sharing!
Kate
Soups are wonderful! Thank you, Ronald for sharing and for your review.
Ronald Miller
Cool!
Sabrie
I just made this for dinner tonight. It was excellent. I wouldn’t change a thing. I used a red bell pepper and green beans for the vegetables. Paired with a slice of toasted soar dough and red wine….delicious. I’ve never tried one of your recipes that I didn’t like!
Kate
Red wine and bread, delicious combination! Thanks for the review, Sabrie.
Julie
This soup is sooooooo tasty!! I’ve been making minestrone soup for years and this is by far the best recipe I have come across. Thank you!
Kate
Wonderful, Julie! I’m so glad you like it. Thanks for the review.
Glenda Pickering
I’ve made this minestrone twice now. I love it! The only thing I did different was to increase the volume and omit the pasta. Because I am GF I cooked up some corn pasta but didn’t bother to use it because, let’s face it, it’s not quite the same. With the extra veges, the soup is so bulky and satisfying. Grated fresh Parmesan is definitely the go – oh, I did use both baby spinach and kale. Thanks Kate for an amazing recipe. Oh, must go, I think it’s time to serve up – again!
Kate
That’s great, Glenda! I know that a brown rice pasta works well. Maybe try that? Thanks for your comment! If you would want to leave a star review, I would so appreciate it.
Glenda Pickering
Thanks Kate, I’ll give that a go next time :)
Kora J
This is really the best minestrone soup I have ever made. Thank you!!!
Kate
Thank you, Kora!
Rae
It’s snowing here as I type this and have just finished a bowl of this delicious soup. One hour ago, I was getting frantic as it was lunch hour, I was cold and hungry and grumpy (because of aforementioned snow) and my cupboards were almost bare. All I needed after I raided my fridge was this recipe and a little bit of patience. I am one happy woman right now.
Kate
Go away snow! But, I’m glad you were able to enjoy a warm bowl of soup. Thanks for sharing!
Roshni
Awesome mam
Kate
Thank you!
Juni
Just made this, so i will wait to see how the family likes it. But we devoured the spiced lentil soup.
The sauteeing of onions and carrots make a huge difference in any dish.
Kate
Yes, I agree. Sautéd vegetables for a soup is very important to the flavor and texture.
Kirsty
Hi Kate, I was looking for a delicious/ fool-proof minestrone recipe and came across yours. I cooked it today and the family ( who can be hard to please) loved it!! I shall be adding this to my regular repertoire. Thank you. Kirsty from Sydney
Kate
Wonderful, Kirsty!
Claire Delaney
This was amazing. I usually make my own recipe which is mixed with my sisters recipe but I wanted to try a different recipe. Yours was amazing, I had 3 bowls for dinner and forced myself to save it for my
family. I didn’t have any fresh greens,but I added chopped butternut squash, sweet potato and I used canned cannellini beans. Instead of 2 cans of diced tomatoes I used 1 can and 1 can of tomato sauce. (I didn’t have any paste in the house. The next time I make this I will be sure to add the greens and tomato paste. Truly delicious!!! Thank you Thank you
Kate
I’m happy to hear you like it! Sounds like a great combination! Thanks for the review, Claire.
Brenda
Hi Kate,
New reader here, I actually just received your book yesterday and can’t wait to try some of the recipes. I figured I would check out your blog too and I have a really weird non-food related question, where do you get your bowls? I want some of these cute colorful ones for my kitchen.
Thanks!
Kate
That’s great! I have actually acquired them from a lot of places. Some where I travel, gifts, etc. I find picking ones you like at different stores provides a nice collection!
JoeG
Made this recipe tonight with mixture of butternut squash, summer squash and a potato plus kale instead of spinach. Best minestrone I’ve ever eaten. Thanks.
Rochelle
Absolutely loved this recipe I made it tonight and I added spaghetti chopped up as my pasta and my family loved it so much. Thanks it was so tasty served with a crysty bread roll.
Perfect for a winter healthy go to meal.
Regards rochelle
Kate
Thank you, Rochelle!
Helen
Love this recipe! I made it in the slow cooker and it has turned out beautifully. Perfect for a cold Winter’s day.
Kate
I’m happy to hear that, Helen! I appreciate the star review.
Kathy
This is delicious and nourishing. Even my super picky toddler loves this recipe.
Kate
Yes! Love that. Thanks so much, Kathy.
Faith Maddox
parmesan isn’t vegetarian…
Kate
Hi Faith, there are some brands that are vegetarian. Whole Foods 365 brand has been in the past, as well as some other brands. They will indicate on the package.
Christy Campbell
It’s been chilly the past couple of days so I decided to make this recipe for dinner tonight! Both my husband and I absolutely loved it! It it so wholesome and flavoursome and I love how versatile it is. Thank you for this delicious recipe!
Kate
You’re welcome!
Aparna
Oh my god, I cant thank you enough for this wonderful wonderful recipe. I have already made it twice and my friends and family love it ! Perfect on a cold wintry night.
Kate
You’re welcome! If you would like to leave a star review, I would really appreciate it.
Danie
Bless you for your receipe! I copied a supermarket magazine minestrone however no seasoning …aaaargh!
Your lemon juice & complete seasoning has created a delicious version. Keep it coming… I’ll be locked & reading in!!!
Kate
Thank you so much! You’re sweet, Danie.
philomena
i must say it is as close to my mothers recipe, its yummy.
pdb.
Kate
Great!
Bella
I made this yesterday to eat today … absolutely delicious and sooooo good on a cold winters day. Will definitely go in my regular soup repertoire. Thank you Kate
Kate
It’s so wonderful on chilly days. I’m happy you agree! Thanks for the review, Bella.
Jac
I tried this and loved it. I was out of potatoes so used sweet potato and beans, Brussel sprouts, finely chopped Kale, carrot, celery, navy beans and hickory smoked bacon (my hubby wouldn’t eat at meat free version). I used gluten free pasta for everyone else but thoroughly enjoyed mine pasta free.
Kate
Thanks for sharing, Jac!
Ruth Einstein
I make this recipe every several weeks. It’s my go-to during the summer, like the spicy lentil soup is my go-to during the winter. I’m an old fart, so I don’t do Instagram, but I want you to know that I appreciate the quality of your recipes. I never have to wonder if the measurements are correct, if the ingredients are weird, or if the whole thing’s going to be a waste of time and money. Thanks, and sending a head pat to Cookie!
Kate
Love that! Thanks for sharing, Ruth. I really appreciate your review.
Bruce Hopkins
Hi Kate!! I was having a craving for Minestrone. Your recipe was the second one down and looked more Italian then the first one at the top. I accidently put too much oregano and i used a bottle of juliean tomatoes in garlic and basil oil. I thought i messed up but it turned out so yummy!!! Thank You so much! I used penne rigate for my pasta and i didn’t have fresh greens so i used a can of mixed greens instead. I’m giving it a 5 star rating and i promise next time i’ll follow the directions correctly. Ha Ha Ha I’m a guy… i don’t think i’m programmed to follow directions hee hee!
Kate
I’m glad it turned out for you, Bruce! Thanks for sharing. :)
ph
Hi Kate,
I have enjoyed reading your site for a while, but only recently got around to trying a recipe – this minestrone. It is a game changer! I have been making minestrone for years, I’ve tried many different recipes and of course just made my own based on what I’ve had to hand. The difference here is the method – and what a difference this makes. I cannot recommend it highly enough. I even served it to a friend who is a chef (always a little intimidating) and she commented how good it was (“balanced and delicious”). Thank you – and I look forward to trying more. x ph
Kate
Thank you, ph! As you try other recipes, please let me know what you think. I love hearing from you!
Helen
First time I have made minestrone soup. Absolutely delicious.
Kate
Wonderful, Helen! Thanks for your review.
Iva
This soup turned out amazing!!!! Everyone at home loved it and it’s my new favorite.
The only issue i had, was with the potatoes. It took forever to cook as it is a tomato based. Next time will cook the potatoes in the stock before adding it to the soup, or not add potatoes. I’m sure the results will be great irrespective of what veg I use.
Thanks for the recipe.
Kate
Wonderful, Iva! I’m sorry to hear about the potatoes. Did you use russet? The size can matter too of how big you chopped them. But, I’m still glad you enjoyed it.
Fae
We loved this recipe. Great version of minestrone.
Kate
Wonderful, Fae! Thanks for your review.
Pat
Best minestrone I’ve eaten. Make it all the time and everyone loves it. Pat
Kate
Thank you, Pat!
Michelle
This was simple, savory, and delicious. I think the fresh lemon juice really brought out and tied the ingredients together very well. I may add garbanzo beans next time. I used zucchini and fresh green beans. I also liked not the traditional red kidney beans were not used. Thank you for this amazing recipe!
Kate
Wonderful! Thanks for sharing, Michelle. If you would like to leave a star review, I would appreciate it.
Gabby W.
I accidentally forgot the bay leaves and added two pinches of red pepper flakes for a little extra kick. It was delicious!
Kate
Wonderful! Thanks, Gabby.
kris
I just made this recipe and I love it! It was a hit in my house!! Definitely something I will make again!
Kate
Great to hear, Kris! Thank you for your review.
Z. Khan
I made this soup today and it’s so delicious. It’s a really easy and adaptable recipe to follow. I used zucchini and potatoes along with carrots and spinach in the recipe. Didn’t have celery but honestly, you don’t miss it!
I also boiled the beans and tomatoes myself rather than use the canned ones to make it taste really authentic. ;) It’s a really hearty meal on its own. Wish I could share the pictures here. Thank you for the recipe!
Kate
Thanks for sharing! I appreciate the review.
Greg
This looks great! Making it tonight. Thank you!
Kate
You’re welcome! Thanks Greg for your review.
Brigitte Hayes
Hi there. This soup was dominated by the tomato flavour – not what I expected from a traditional minnestrone
Kate
I’m sorry you felt that way! Thanks for sharing your experience.
Sasha
Hi Kate,
I made this last week and immediately bought your book! I’ve been cooking vegetarian wholefood for a pretty long time, but your recipes really bring something different to the table. I’ve tried several dishes from your cookbook now and every single one is absolutely amazing (your crispy tofu is life-changing:)). I’m really looking forward to working my way through as many of your recipes as I can. PS: I’m not normally a dog person, but I’m making an exception for Cookie – hand on heart, she’s the cutest dog I’ve ever seen!
Kate
Thank you, Sasha! I love that.
Mary Weaver
I made this recipe today for dinner which I served with a sandwitch. I cooked it early in the day so the flavors have a chance to develope. I used pasta instead of potatoes and added some green beans. Other than that I didn’t change anything. My family is kind of picky but they really liked it and had seconds! This is a very good recipe and I will make it again. Thanks for sharing it.
Kate
I’m glad this satisfied your picky family! Thanks for sharing your variation. I appreciate the review, Mary.
DP
This soup was delicous! The parmesan definiltey takes it over the top. I also added the parmesan rind as another subsriber suggested ane removed it at the end. I have had more recipes sucesses from your blog than any other!
Kate
I agree! Thanks for sharing.
Helen
Just made the soup earlier, it was a hit
Kate
Great, Helen!
Bridget Byrne
A smashing success- a fantastic minestrone bound to become a family favorite. I first mined this site to help us transition to a mainly vegetarian diet with some seafood. We expected to ‘suffer’ and hoped to find a way to bear it overtime with more creative and mindful cooking. The main problem is none of us are intuitive chefs. Your recipes have made our journey into a delicious adventure instead. Thank you again!
Kate
You’re welcome, Bridget!
Cindy
This soup recipe is really nice and it looks so Yummy. I used your recipe to make Minestrone Soup and its taste was awesome. Thank you for the sharing this Recipe.
Kate
Great! Thank you, Cindy.
Connie Richardson
I use vegetable bouillon cubes to make the broth. This is a totally wonderful soup. We use it for our evening meal when we can’t think of anything to cook.
Kate
Great! Thank you, Connie.
Joyce Warwick
I was craving minestrone soup today for some reason ( even though it was 90*outside lol!). Your recipe looked yummy and I’m so glad I made it!! It completely satisfied my craving and I have plenty leftover for us all to enjoy it again tomorrow! Thank you!❤️
Kate
I would eat soup all the time too! You’re welcome, I’m glad you made it Joyce. I appreciate your review!
Janie
Made this tonight from fresh garden veggies….lots of them: onions, peppers, carrots to start, then added green beans, snow peas, purple cauliflower, used purée of roasted Roma tomatoes instead of tomato paste, and added slivered beet greens, Swiss chard, and kale at the end. Loved the lemon too! I followed your recipe exactly and only added some fresh dill, parsley and chives because I grow them and they were in the harvest basket! Delicious and hearty. Will make again. Thanks!!
Kate
Share some! I love you made this with vegetables from your garden. Thanks so much for sharing, Janie.
Austen
Just made this amazing soup, the whole family including my 12 month old and 2 and a half year old devoured it! Thanks for the great recipe.
Kate
Love that! Thank you, Austen for sharing. I’m glad it’s kiddo approved.
Zak
can it be frozen into separate single servings and then reheated?
Kate
I don’t freeze all my recipes, so I don’t have advice for you. But, you can see what other readers have done by looking through the comments.
Dmom
First, I’ve made a few of your recipes now and they always turn out delicious and they’re really easy to adjust with what I have on hand. We made the minestrone with onion, celery, green pepper, zucchini, spinach, green beans and cauliflower. Really yummy and very filling!
Kate
Great vegetable options! Thanks for sharing.