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:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Nikita H
I LOVE this dish! I made it for my husband and me and it was a huge hit for both of us. It was so hearty and full of flavor, we both went back for seconds and enjoyed the leftovers for lunch today.
I used fresh thyme and omitted the oregano, purely because I didn’t have the dried herbs on hand but it worked out perfectly.
The only thing I might do slightly differently next time is add a bit more water, or pre-make the pasta because it did soak up a lot of the liquid.
I feel like this is going to be a regular menu item in our household. Thanks for sharing!
★★★★★
Anne Cabaniss
Delicious and full flavored and hearty! I added the full can of tomato paste because I didn’t want to waste any and I did not add the water. Makes it really good and thick and packed with flavor. I think everyone has to tweak the recipe a little bit to make it their own!
★★★★★
Katie
This soup is now one of my go-to meals. So healthy and fresh and delicious!
★★★★★
Kate
Wonderful, Katie!
Sophie
Delicious! Was the most incredible yet easy minestrone. Will be a staple.
★★★★★
Kate
Wonderful, Sophie!
Karen
Hi Kate and Cookie! I made this yesterday using potatoes, frozen green beans and zucchini with small shell pasta and kidney beans. It turned out great, especially once I added the lemon juice and additional salt. Like others, I cooked the pasta separately first before adding it to the soup. We’ll have it today because we find soups always taste their best after the flavours have time to blend together. Thank you for a great recipe :)
★★★★★
Kate
You’re welcome, Karen! I’m glad you loved it. Yes, it’s great leftover.
Donna
This soup is delish! Perfect for a blustery March night! So flavorful!
★★★★★
Sandra
Omg…this was fantastic ..this is not your gramas vegaetable soup..this is so layered with flavourful ingredients ..I never thought I needed a recipe for soup I always just through stuff in.. but this recipe gave perfect amounts for the perfect Minestroni soup…huge hit.and very cost effective.
★★★★★
Kate
Thank you, Sandra! I appreciate your comment and review.
Lynn
Awesome recipe!
★★★★★
Kate
Thank you, Lynn!
kerry katsanevas
Best minestrone soup I have ever made. The whole family loves it. I added some diced bacon
★★★★★
Kate
Thank you for your review, Kerry!
Lynette
I love this soup- great recipe
★★★★★
Kate
Thank you, Lynette!
DaisyH
Another winning recipe. So healthy! I’ve made this several times now.
★★★★★
Kate
I’m glad you love it, Daisy!
Jennifer Gehrlein
I made this last week and it was a hit. I used frozen veggies and put less water. I am making it again for church potluck tomorrow. This timeI will put extra fresh veggies and omit pasta. Thank you for the recipe. Definitely a keeper.
★★★★★
Kate
Thank you for your review, Jennifer!
Leah Anhalt
I happened to be cooking pinto beans to freeze today and this recipe looked so great I thought I would try it with pintos, and it turned out terrific! I paired with pumpkin walnut bread that I made earlier in the morning. Thank you for this wonderful recipe! I think it’s going to be a wonderful Friday supper during Lent.
★★★★★
Kate
Great to hear, Leah! I appreciate your review.
Lea
Thanks Kate! I’ve actually been making this for 2 years since having a wonderful minestrone in a traditional Italian restaurant and being inspired to find something similar. Your recipe is absolutely gorgeous and is a firm family favourite :-)
★★★★★
Shelley
This is the best minestrone I have ever made!!! I added zuchini…and 2 bouillon beef cubes for more flavor. Obviously not vegan…but delicious
★★★★★
Kate
Hooray! That’s great to hear, Shelley. I appreciate your review.
Karen
It’s raining and the beginnings of a cold my husband so lovingly shared is starting to settle into my throat. I knew I wanted minestrone. I always know your recipes are awesome so didn’t even bother looking elsewhere when this popped up. I had green beans, cauliflower, and half a red pepper for the base veggies. Cannellini beans of course. I love greens so loaded it up with kale and spinach at the end. I think the finishers of lemon and olive oil really put this over the top for taste. An easy and truly delicious soup! Well done!
★★★★★
Rachelle
This was absolutely delicious, so hearty. I added cubed tofu and cooked the soup with a big chunk of parmesan rind (trick from an Italian friend) I can’t wait to try this tomorrow after the flavors have had a chance to develop even more!
★★★★★
Kate
Thank you, Rachelle! I appreciate your review.
Cheryl
Delicious and easy to make. Loved the cheese on top. Good way to use up some veggies.
Nee Nee
I am always cooking soup every week for my husband and pharmacist. My daughter went to college so we have so much leftovers so why not share. So I had made so many soups and she said she loves Minestrone soup. So I said ok next project. First time ever making minestrone soup. So I made it and could not believe how much it made and I gave my pharmacist a lot and still had plenty left over. So when I came in with the next soup of the week, she screamed so loudly that was the best soup she has ever had. Thanks to your recipe! I am making it tomorrow for her as a present for becoming a grandmother for the first time. My husband finished the rest of the first batch soup in three days! Thanks for the recipe and that’s from all three of us. I am usually known for my homemade chicken noodle soup and asked for it as birthday presents etc. but I might have a new one to share. Thanks again. Also they never heard of putting in squash but they said it totally made the dish. Thick and hearty.
★★★★★
Kate
I’m glad to hear it was such a hit! I appreciate your review, Nee.
Mary V
I made your Minestrone Soup recipe for dinner tonight! Since I almost always add my own ingredients, I decided to follow yours precisely since I never-ever made Minestrone Soup before! It was absolutely perfect!
For the broth I cooked a beef shank for 2 hours in a bit of water and its own juices. Then I added a carton of vegetable stock. I chose to use kale and remembered to pull the leaf rib off so I had these nice pieces of kale. My husband kept saying it was so tasty and ate 3 bowls! I have enough left over for tomorrow!
I gave it the top ⭐️ rating! Thank you.
★★★★★
Kate
Thank you, Mary!
Steve L.
Delicious and easy to make! Great on a chilly, rainy day. Uses up lots of seasonal veggies in the frig. As another person noted, could add a bit more water/broth or tomato paste to the mix. I added some more chili powder to spice it up a bit. Great recipe that will get a repeat performance.
★★★★★
Bayla
I have made this soup often, and made it for a 6 person dinner party on Saturday. It was universally loved, and I had guests asking for seconds and the recipe!! I realize it’s not a true minestrone (I don’t add the pasta), but it was really tasty. I only modified the recipe slightly by doubling the lemon juice and the tomato paste.
★★★★★
Kate
That’s great to hear, Bayla! Thank you for your review.
Anne
Absolutely gorgeous! This went down a treat. One I will make again and again, thank you!
★★★★★
Kate
I’m happy you think so, Anne!
John Kal
I’ve been making this for years and amongst many other soup recipes I’ve made my wife always asks for Minestrone when I ask what soup I should make. Easy, healthy and tasty!
★★★★★
Kate
I’m happy you enjoyed it, John! I appreciate your review.
SA
Hello! Since I don’t have any of the pasta types you’ve listed on hand, could I use regular rigatoni or is it fine if I leave it out completely?
Kate
Sure, you may want less since it is a bigger pasta. Let me know what you think!
Irene
Lovely, easy to make, family cleaned the big bowls. Must have enjoyed it, they are not big on comments.Eat and run that’s my guys. But I loved it – delicious.
★★★★★
Samantha
This was sooo delicious and filling. And no meat yet i was satisfied. I must admit i made a mistake by not using a large enough pot so i had to omit 2 to 3 cups of fluid, but it still turned out delicious albeit more like a stew than soup!
★★★★★
Kate
Thank you for sharing, Samantha!
Judy H
I am an old, ahem, experienced vegetarian and home cook. I made this minestrone twice, and it was a delight both times. My omnivore spouse says it’s the best thing I have ever cooked. I used a whole little can of tomato paste, and made a pound of fresh beans (Instapot – don’t be too impressed), but otherwise stayed pretty close to the recipe. Your vegan lasagna is a go-to for us too. So I just ordered the hardcover book – I’d feel like an ingrate not to. :)
★★★★★
Kate
Thanks for sharing, Judy! I’m glad you loved it.
Jean K
This is the best Minestrone recipe ever!!! I wish I could share the video of my grandson (20 mos old) eating it. He is tipping the bowl up to get the last of it and turns to his mother and says “good shoup.” It is a big hit every time I make it. Thank you so much!
★★★★★
Kate
I’m glad you think so, Jean! I appreciate your review.
Sue
This is a delicious recipe. I used fire roasted tomatoes and that was delicious too! I made it gluten free with rice noodles too —-also delicious! It’s in the rotation now!!
★★★★★
Kate
Wonderful, Sue! I appreciate your review.
Mariah
One of my favourites! It’s super hearty and delicious! It’s also a great meal to prep for when I go camping in the cooler months, your recipes never disappoint!
★★★★★
Kate
Thank you for sharing, Mariah! I appreciate your review.
M.gatto
This minestrone was fun to make and was sooo yummm!! I used my own homemade veggie broth and added 2 tsp of Worcester sauce to the recipe. Outstanding!
★★★★★
Marilyn
Wonderful! I made this for the second time today but am doubling the recipe to have some frozen to pull out on cold spring nights after softball games. Added to the onions, carrots and celery, I used zucchini, yellow summer squash, a potato, cut up fresh green beans and snow peas, one ear of fresh corn, a little red bell pepper, asparagus, chopped cabbage. The kitchen smells wonderful. Waiting to add the spinach and beans. We like a little zip so added extra red pepper flakes. I make my own homemade noodles to add to each bowl.
★★★★★
Kate
Thank you for sharing how you made it, Marilyn! Thank you for your review.
Frank
Love this soup! Today, I used cooked Rancho Gordo heirloom Royal Corona beans. I used 2 cups of the cooked bean broth in lieu of water…very tasty. Veggies were zucchini, yellow squash, snd fresh green beans. I used whole grain small elbows for the pasta.
★★★★★
Kate
That’s great to hear, Frank! Thank you for sharing.
Louise
Made it for my mum, tho did actually leave out the pasta, which I know isn’t the idea, but the soup was very good, and packed with good veg… I used kale and aubergine as my extras .. elderly mum ate her bowl and no left overs ( v unusual for her). Good way of getting her to eat veg as she leaves if on separate plate! Thumbs up
★★★★★
Kate
Love to hear that, Louise! Thank you for your review.
Alice Moore
Loved this recipe…thé post op friend zi made it for also loved it!!! When I had surgery in Feb. She brought me a large bowl of soup and I got to return her containers filled up! I am vegan and she is not so it worked for both of us! Thanks!!!
★★★★★
Kate
Wonderful to hear, Alice! Thank you for your review.
Fiona
I absolutely adore this minestrone. I’ve been making it for a couple years now and it never fails to hit the spot! My kids LOVE it, and I love that they eat so much loaded vege goodness in one sitting.
It’s also my go-to recipe if I need to cook for any of my vegan/gluten free friends (with GF pasta of course) . They love it!
Thanks for creating such a hearty recipe for us to enjoy ♥️ (The Parmesan on top really sets it off too Such a big fan of this recipe!
★★★★★