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.
Autumn Montgomery
I just made your minestrone soup at it was DELICIOUS! Especially with bread! Thanks a million!
Kate
A good bread to serve it with, delicious! Thanks for your comment and review, Autumn.
Tracy L Fennimore
What would you suggest if you need gluten free and dont like rice?
Kate
You don’t like rice noodles? I know there are a lot of gluten free variations out there. Corn noodle, quinoa noodle blends could work too.
Michelle Lichtsteiner
This turned out absolutely delicious! My daughter ate 3 bowls in one sitting! I love how it is very filling yet not heavy – there’s no guilt after eating this soup! This will be my go-to “comfort” food this fall!
Thank you for posting.
Kate
That’s great! Thank you, Michelle. I appreciate the comment and review.
John Fricker
Old Geezer Apprentice cook:
Great soup! Wonderful flavor, recipe really worked.
But: “20 min prep time”? Took old guy two hours.
And second But: “2 Quarts yield”? When I got to the time to add the beans and greens, FOUR QUART dutch oven was so full I had throw away three cups of soup to make room for the additions.
Kate
I’m sorry this wasn’t as quick for you! Thanks for sharing your experience, John.
Jacqueline Kennedy-lubeck
OMG! This is by far one of the best soups I have ever made, the only addition I made (and this is not one of those. oh I liked it but i added all this other stuff to it. Or changed it beyond what was intended, which I hate btw. I allow for personal taste, like more spice or whatever lol) so anyway it was Meat, my husband will not eat anything unless it has meat in it. I swear I think he would put meat in his cearal if you let him lol. But I stuck to this recipe 100% other than frying a 1lb of bacon to it. I fried the bacon, removed once cooked and fried the onion, celery and carrot in the bacon fat. And followed the rest of the recipe as written,. AWESOME!. I gave some to my in-laws and they loved it,. Thank you I will never use any other recipe but this one,. I’m done searching!!!
Kate
Happy to hear you love this soup! It’s a favorite for sure. Thanks for sharing your variation, Jacqueline!
Trish
Delicious! I love soups and this is a great way to blend in the flavours of Fall veggies. I added some fresh chopped fennel to simmer with my Fall veggies and then, after the heat was off, I added some fresh chopped basil from my garden, gave it a stir and let it sit for 5 minutes. Yum!
Kate
Thank you Trish, for sharing!
Rebecca
I made a double batch of this soup for lunch today for unexpected guests… children and adults. Nearly every bowl was clean at the end! It went down so well and I felt good knowing everyone was eating a wholesome meal.
Kate
I would say it was a hit! Thank you, Rebecca.
William G.
I am a fan for Homemade Food and I was trying to get a decent Minestrone recipe, and when I did read yours, I decide to prepare it and I must tell you, it was delicious!!!!
Congratulations, it is just Great!!
Kate
Thank you! I’m glad you like it.
Belen
Wow simply delicious! I had friends over last night and they just lived it! Thank you so much for sharing this wonderful recipe.
Kate
You’re welcome, Belen! Thanks for your review.
Sue Coleman
Absolutely delicious! Next time I will cook my pasta seperately and add it to individual bowls as I serve (I see others have suggested this too).
Kate
Great tip!
Janelle Camp
I LOVE this recipe. I’ve made it many times now. Today I didn’t have potatoes so I used sweet potatoes and peas. Yum!!
Kate
Great combination, Janelle!
Amanda Jeram
Omg this recipe is INCREDIABLE! Thank you so much for this addictive soup.
Kate
Thank you, Amanda!
Kim
Can I use chick peas? Haven’t got the suggested ones?
Kate
Sure, use what you have on hand. It just won’t be classic, but chickpeas will work. :)
Tim
I’d been searching for a recipe like this for a while. This was really delicious, a total keeper of a recipe. Thank you for posting this!
I modified it the following steps:
1. Added a teaspoon of garlic in this step.
4. I kept the lid mostly on, because I knew that I’d be adding more pasta than the recipe called for and I didn’t want it to thicken too much.
5. I added a can of kidney beans, too.
6. I omitted the kale. I just don’t like greens in my soups most of the time. I might try adding them in a future iteration of this, though.
Kate
Thanks for sharing, Tim! I appreciate you taking the time to comment and review.
Perdita
Hi, Kate!
This recipe looks amazing! Just to clarify – do I use 2 cups each of the potatoes and other veggies or two cups total?
Thanks!
Perdita
Kate
2 cups chopped vegetables total. I hope that helps!
enea ostrich
I made the soup as per instructed except I added one TBSP coconut sugar and Brown rice/quinoa fusilli instead of the pasta you had because it makes it gotten fee. Turned out great!
Kate
Great to hear!
Kathy
Great soup recipe thanks for sharing .was delicious.
Kate
You’re welcome, Kathy! Happy you liked it.
Clovia Hession
Made the Minestronie soup, only change was Asigo cheese, was the best soup I’ve ever eaten. I give it 5 stars
Kate
Wonderful to hear, Clovia!
Laila
Just devoured two bowls of this soup! I used potatoes and yellow squash. Thanks for the recipe!
Kate
Oh, that sounds like a great combination, Laila! Thanks so much for your review.
Perdita
Kate, made this tasty dish tonight. My family loved it! Please keep the veggie dishes coming!
Cookie approved, of course.
Kate
Great to hear! Thanks for your review.
Peri
Loved, loved, loved this recipe! My family thought it was the best minestrone soup ever tasted, and we are all world travelers! I usually have to “fix” recipes but this one was truly perfect, with or without the parm! Thanks for sharing!!
Kate
You’re welcome, Peri! Thanks you for taking the time to comment.
Sarah B.
I’m about to make this for the second time. It’s excellent and great for lunches during the workweek. I used cauliflower, butternut, green beans, Yukon gold potatoes, zucchini and yellow squash. It’s very filling!
Kate
I’m happy to hear that, Sarah!
Teja
This was INCREDIBLE. I did it all without the beans and used gluten free noodles but just cooked and kept them separate until just before eating so they wouldn’t get mushy. BEST soup I’ve ever ever ever had. Thank you! Saving this recipe for life.
Kate
You’re welcome! I’m glad you really like this one, Teja.
heidi fernandez
love, Love, LOVE this minestrone….thank you for the recipe!
Kate
You’re welcome, Heidi!
Kate
The best?! Love to hear that! Thanks, Teja for reporting back.
Cal
Found this recipe on your website and made a batch for a cool fall weekend in Western NY. I am a big fan of your simple yet elegant and delicious recipes. This MInestrone hit the mark as well. I used local butternut squash, kale and onions. I liked the suggestion to cook the pasta separately to avoid soaking up the broth. WIll make this one of my staples for our fall and winter meals.
Kate
Oh, I like your combination Cal! Thanks so much for sharing your experience and for the review.
Tania
Quick question! Can I freeze the leftovers?
Kate
This one freezes well!
Kelly
I made this recipe tonight with all organic ingredients and authentic Italian Orecchiette pasta. It came out delicious! Perfect soup for a cold day! Tasted great with fresh Parmesan and warm crusty bread. This soup will definitely stay in the rotation. Great recipe and easy to make!
Kate
Happy to hear that, Kelly! Thank you for your review.
Jennifer Glenesk
This is a flavorful soup! I followed the recipe precisely using fresh herbs. The soup was a perfect meal on a cooler evening. We enjoyed it, thank you.
Kate
Thank you, Jennifer!
Barbara
It was a hit with everyone. I doubled the recipe so that the kids could each take some home. I didn’t think GF pasta would reheat well so I substituted quinoa for the pasta.
Adding the tomato paste while sautéing the onions, celery and carrots didn’t work too well for me. It was sticking to the bottom of the pot and starting to burn.
Thank you for another great recipe, Kate (and Cookie too).
Kate
Gluten free pasta does soak up a lot of the moisture! Make sure your pot doesn’t get too hot. Try adjusting your heat next time. I’m glad you still liked it though! I appreciate your review.
Lisa Yang
Looks Yummy =) Thanks Kate for this recipe, will try it tonight. I was getting despair for lack of good recipe out there for vegan/vegetarian.
Kate
You’re welcome, Lisa! What did you think?
Mary
I have been looking for a good minestrone soup recipe for quite some time and this one is OUTSTANDING. I’ve already shared it with several friends because I was so blown away by how delicious this turned out. It is easy to make yet the taste is so spot on that you think it took a lot of effort and time. This is my new go-to soup recipe and I know I will continue to make this for years to come. Thank you for sharing!
Kate
I’m glad you love it, Mary! Thanks so much for sharing what you thought and leaving a review.
Susan Conwell
This was my first attempt at homemade minestrone, and it was a winner! For the two cups of vegetables I diced a zucchini and a yellow squash, and for the pasta I used orecchiette. In place of the oregano and thyme I used Italian Seasonings (which has both, I think, along with other herbs, and it was what I had on hand). My family loved it, I loved it, and I will definitely make it again!
Kate
I’m glad it was a winner! I appreciate the review, Susan.
Kelly
I was sick and needed something yummy and healthy. This was both of those. Thanks for the recipe. I also add some Sriracha and half a Thai chili.
Kate
I’m glad this was just what you needed, Kelly! Feel better!
Claire
I made this tonight on a snowy night in Park City. The soup was a delicious bowl of health that tasted amazing!
Kate
What a great soup for a snowy day! Thanks for trying it, Clarie!
Mary
This soup was fantastic! I used a combination of fresh green beans and potatoes since that is what I had on hand. Delicious! My tween and teen daughters ate seconds.
Kate
I’m so happy to hear that, Mary! I appreciate your review.
Elizabeth
So satisfying! Ran out of garlic so I threw some pesto in, and it was divine. Love your recipes.
Kate
Thank you, Elizabeth! I’m glad you were able to improvise and still love it.
moyra rees
LOVE this recipe, really authentic! My husband said it was one of the nicest things I had cooked in ages.
Kate
That’s so sweet! I’m glad you both really enjoyed it.
Susan G Sheehy
Hi Kate,
Can you tell me how you freeze? Do you wait for it to cool first? Is it without the pasta? Is it soggy? I am trying to make for a friend who is vegan.
SS
Kate
This should freeze well! Make sure it is at room temperature first. I didn’t try it, but you could see what others tried for the pasta.
Jane Harrelson
Over the past couple of weeks, buying salad greens has been a challenge due to concerns about romaine lettuce. So I decided to make this soup for a dinner party instead of a salad. It was amazing, very tasty, lots of veggies, and actually could be a meal in itself. My guests were impressed and asked for the recipe. Kate – your recipes are very well tested and so reliable – I was confident to serve this even though it was the first time I had made it. I did follow the advice of others and cooked the pasta separately before adding. Thanks!
Kate
I’m glad you loved this soup! I’m really happy to hear that you trust my recipes. I do work really hard to make sure they are delicious and reliable! I appreciate our review.
Denise
I made this soup with green beans and Italian squash as my veggies…my boyfriend said it was the best soup he ever had…it is a great recipe, thank you!
Kate
You’re welcome, Denise! I agree, this one is pretty awesome.
Jamie
This recipe is so good I just finished my first of many bowls!!
Kate
Love it, Jamie! Thanks so much for sharing.
Anna
I never leave any comments on any websites, I’m extremely picky about food and I don’t even like soups! I have tried Minestrone before a couple of times and the result was just ok. Despite all of these I have to say this soup is genius!! Simple, balanced, incredibly flavorful.
I followed the recipe just that I didn’t have bay leaves. I used potatoes,sweet potatoes, zucchini, cauliflower and some orange bell pepper as my seasonal veggies. I cooked the beans myself separately and I used a combination of baby spinach, baby chard and arugula as greens. I used dried oregano and fresh thyme. I omitted the lemon juice because the (fresh) tomatoes that I used were sufficiently acidic.
A real gem. Thank you for sharing!
Kate
Hooray! I’m glad you gave this one a shot, Anna. I’m also glad you let me know your thoughts!
teri
this was so tasty and easy to make!! prep time did take a little longer than noted, but still– straightforward directions and worth it.
Kate
I’m happy you liked it, Teri!
Yasmin
The best soup recipe ever!
Kate
Thank you, Yasmin!
Christine Clemmer
Which canned vegetable broth do you recommend? Or do you use the concentrate? Are you allowed to mention name brands?
Kate
Hi Christine! I actually don’t have a go-to. I buy organic when possible. I use boxed broth, not canned. Hope this helps some!
Rck
Looks delicious!! I will try it this week
Kate
Let me know what you think!
Lisa Kljaich
Thanks! I have made this several times, even using butternut squash. It is a staple in my winter dinner rotation schedule. I have celiacs and find that lentil macaroni works just fine. Vegas and Teaka say hello to Cookie.
Kate
Love that! Thanks for sharing, Lisa.
Marissa
Made this soup a couple nights ago. It was THE FKN BOMB! i used baby kale , butternut squash, zucchini . I have ate the whole batch by myself in the past 2 days.
Kate
Well, thank you Marissa! Thanks so much for sharing you loved it!
Kruthika
This was fantastic. Have been making soups every week recently (this was my third), and it’s my only hit so far. I liked the other two (broccoli, and corn and coconut soups), but this one was liked by my family as well! The cooking time is bang on, and all the vegetables retain flavour and bite. Will be making again, thanks so much for sharing.
Kate
I’m glad you loved it! Thanks for your review.
Briget Vezeau
Made this soup today, everyone loved it!
Lea
WOW!!! This soup is amazing! So clean and healthy! My 15 year daughter and I made it together. We love it!
Kate
I love that you guys made it together! Thanks for letting me know you loved it, Lea.
Karen
Love this soup. Have made it many times. It’s never the same by changing the vegetable combinations.
Kate
I love that about this soup, too! Great for the seasons. Thanks for the review, Karen.
Jessy Hamer
I made this soup for a small dinner party of friends. I served it with hot sourdough bread. Everyone loved it including my 8 year old son. I think I added closer to 4 cups of veggies. I also fried three Italian hot sausages, then sliced them up and added them with the vegetables, so the flavors had time to incorporate. I did not add the additional salt, pasta or lemon juice. I am going to keep this recipe and pass it on to my children, it is that good.
Kate
I love it! Thanks for sharing, Jessy. I’m glad it was a hit with everyone.
Irene
I love all of your recipes and I am excited to make this today with black eyed peas and collard greens to celebrate the new year. I know this question is last minute but if you see it: should I just cook dry beans separately or add water and cook them in the soup?
Kate
I would prepare them separately and be sure to follow any suggestions of soaking them prior to. Hope this helps!
Roseanne V. Sabol
OMGoodness – this is the best minestrone I’ve ever made! I needed to make a few substitutions with what I had on hand – escarole (no spinach on hand – never a problem, right), and since I doubled the recipe, I used one can of small white beans and one can chickpeas. I also made a veggie broth with Better Than Bouillon’s No Chicken Base Vegetarian. So very happy with this recipe. I’m going on an artist’s weekend soon and this will most definitely be one of my “shares.” Thanks so much, Kate!
(PS: I gave my daughter a copy of your cookbook for her last year in college – wanted her to eat healthy!)
Kate
I’m so glad you loved it! I love that you were able to make it work for you. I appreciate the review, Roseanne!
StephD
Just made this today. This has to be one of my top two favorite soup recipes. I have tried it with a couple different ways and each time it’s delicious. I prefer it with sweet potato and chickpeas, while my partner likes it with double servings of carrots, celery and white beans. I also add a lot of lemon! I add juice from half a lemon into the pot and the other half I save and top off my leftovers throughout the week. I also go big on the garlic but I do that with every recipe. My partner said it was his favorite soup and he’s a picky eater. Thanks for such a stellar and easy recipe.
Kate
You’re welcome, Steph! Thanks for sharing.
Kathryn
This was SO delicious!!
Kate
Thank you, Kathryn!
Megan Fox
This is great! Can’t wait to make this for dinner tonight! Also, just for fun… Nutritional Yeast is another yummy vegan parm substitute. It’s different, but it’s packed with B12 and is super yummy! Thank you!
Dragana Millson
Made this tonight and it was awesome! Next up: sunshine dressing, blueberry muffins and the crispy french fries!
Amanda
I absolutely love this minestrone soup! The flavors are amazing, and it tastes even better the next day :) I’m not a vegetarian, but I try to go meatless as much as possible. For me, it’s hard to prepare [healthy] vegetarian main dishes that are filling, but this soup didn’t leave me feeling hungry. I followed the directions without changing anything, and it turned out perfectly. Thank you for sharing the recipe; this is one I’ll keep using over and over again.
Kate
I’m glad you love it, Amanda! Thanks for sharing!
Mary
Made this soup tonight for my family and it was delicious! Stuck to recipe exactly as is. I added some Parmesan after serving and also a slice of avocado! Loved the coolness and flavor of the avocado with the minestrone soup! It was hearty and flavorful. Will definitely be making it again!
Kate
Sounds delicious, Mary! Thanks so much for sharing.
Thom
This looks very similar to my Minestrone soup recipe. I use leeks instead of onion and water instead of broth. I add a Parmesan rind while the tomatoes simmer with the first round of vegetables. I use chopped chard, leaves and stems, for the greens. No pasta — gasp! It’s an incredibly flavorful and hearty soup. Guests always rave about it.
Regardless of recipe, homemade soup is always better than what you get in chain restaurants and anything out of a can. Get over the fear of chopping vegetables, make a big pot and store in the freezer. Serve with warm crusty bread.
Kate
Thank you!
Martha
Probably a silly question – but do you need to cook the seasonal vegetables before putting them in the soup? I’m worried the potatoes won’t get cooked through!
Thank you!
Kate
Hi Martha! See step 2. :)
Nancy Warnica
Hi Kate,
I made your Classic Minestrone Soup. One word: Delicious! I didn’t have to change a thing. Loved it. Thank you.
Nancy
Kate
Thank you, Nancy!
Aracelies Urbina
Absolutely delicious as is! For the seasonal vegetables I used small red potatoes, zucchini and green beans. Wouldn’t change a thing. Thank you for the recipe. This will be on heavy rotation Lol.
Kate
Thank you! I’m happy to hear you loved it as is.
Katie
Another Cookie and Kate soup that has made it into the regular dinner rotation. This soup was superb, love that it’s loaded with veggies and low on salt! It is so easy to make, makes your kitchen smell amazing, and gets lots of compliments. Thanks for another great recipe!
Kate
Another! What are some of your other favorites? Thanks for sharing you love this one, Katie.
Margie
Made this recipe tonight. It’s outstanding! My husband loved it too. This man doesn’t like soup and wanted me to put chicken in it. Chicken? No way, so I gave it to him on the side. I added turnips instead of potatoes, hubby can’t eat potatoes, still delicious. Thanks so much for this soup recipe. I’ll for sure be making this over and over again… No chicken though. :)
Kate
I love how you didn’t fold! Go you. Thanks for sharing, Margie. :)
Daisy
Can you add some instructions for making this in a slow cooker?
Kate
I actually don’t use a slow cooker often, if at all. I don’t find it saves me any time as the key to getting some of the flavor is the sauté for the vegetables. Sorry I don’t have instructions for you!
Teresa Wilson
I am in love with your vegetarian soup recipes! I tried this one two weeks ago after all the holiday stress, a cruise, and my husband and I having the flu. I am the only vegetarian in the family, but this soup is wonderful! I did make several changes (due to personal preference) but basically followed all the directions. I do not eat onions or garlic, so I omitted those ingredients. For the freedom on the seasonal vegetables, I used fresh yellow squash, zucchini and red pepper and I utilized the greens and black eye peas (in place of the spinach and beans it called for) we had left over from our New Year’s Day feast. This soup was delicious! I ate it for four days and still had enough to freeze two containers that have two servings each in them. It did take about 2 hours from start to finish, but well worth the time. I highly recommend this one.
Kate
Great to hear, Teresa! I’m glad you are able to use the recipe as a guide and then adjust to your tastes. Thanks for sharing!
Adiam
I made this yesterday and loved it. Nothing better than making soup on a snowy Sunday. Your recipes are so reliably delicious. Thank you!
Kate
I agree! Soup + Snow + Sunday = amazing!
Amalia
I can usually make minestrone with my eyes closed but I recently moved so I looked up this recipe to see if my spices were right! I don’t usually add tomato paste but it was great! BTW I’m from KC too lol . I’m going to check out some of your other recipes!
Kate
I’m glad you tried a new recipe and loved it!
Linda
I never liked minestrone soup before, but read all the positive reviews, so decided to make a pot. I am totally converted. This soup is absolutely delicious! We have had dangerously cold weather this week, and this soup warms the body and soul! This too will become a regular on my lunch table!
Kate
I’m glad you gave this one a shot, Linda! I appreciate the review.
Iris Selasky
AWESOMENESS & ADDICTIVE! I can’t get enough of this delicious soup! Addictive!!! I even triple your recipe, and yes, it freezes very well! Still, I run out too soon! Thank you for yet another FABULOUS recipe! P S…Oh, and Yes, my hubby is not a soup, nor a veggie person, even he raves about my/your soup!
Kate
You’re welcome! I’m glad this even has your husband raving!
Deb
Just made your recipe and it was Incredible. So GOOD! I chose Green Beans and Peas as my two Veggies. I left out the Beans and Greens but I may try that one day. Thank you so much! I will fix this Often!
Kate
Glad you loved it!
Justeen H.
Delish! Added green beans, yellow potatoes and spinach and used rotini and pinto beans and it was flavourful and filling!
Kate
Wonderful to hear, Justeen!
Susanne
I made your recipe for “Classic Minestrone Soup” today in snowy Boston….in the crockpot–it was absolutely outstanding–so much flavor–thanks for sharing–
Kate
You’re welcome, Susanne! Thanks so much for your review.
Beth
This is THE best minestrone ever! It is so satisfying all around from delicious flavors to ease of prepping all the ingredients to enjoying the hearty soup! (My family thinks it’s a better recipe than the one from the award-winning bakery/cafe near us!) Thank you fir creating a true classic!
Kate
You’re welcome, Beth!
Lisa Jost
Planning to try this recipe soon. I have seen others that includes a piece of parmesan rind that you remove at the end. What step would you add the rind? Appreciate any advice. Thank you!
Kate
Hi Lisa, that’s a good way to boost the flavor! I would add it with the vegetable broth.
Barb
I’ve made this several times alternating various vegetables on hand and it is delicious. One of my favorite recipes for soup.
Kate
Great to hear, Barb!
Siuwai
The minestrone is tasty!
Kate
Thank you!
Claire
This was a delicious winter treat! I used vegetables I had in the frig—-broccoli, cauliflower, and green beans. I added homemade croutons and grated Parmesan cheese to make it really special. Yum!
Kate
Sounds delicious, Claire!
Ilana
Truly delicious! Thank you! The best minestrone I have ever made. Kids loved it, husband loved it, I loved it so big hit. Nice with wild rice instead of pasta or noodles too.
Kate
You’re welcome, Llana!
Eddie
I made the Classic Minestrone soup yesterday for my Italian Kansas City wife (our 39th anniversary in 2 weeks). A great recipe. I added potatoes and chard from our garden and San Mariano tomatoes and sliced zucchini. This is now my “go to” Minestrone. Thank you.
Kate
39 years! Congratulations! How sweet of you to make dinner for her. Thanks for sharing, Eddie!
Reshma Shah
Best soup ever! I didn’t have oregano and thyme. But it turned out delicious! Used garbanzo beans instead and still fantastic
Kate
Thanks for sharing, Reshma!
Deadra Haynes
I have colon cancer,and made your soup today it is healthy and delicious to eat after cancer treatments. I will be using your recipes and staying on your website because I want to go vegan.
So happy I found you. Deadra
Kate
I’m so sorry to hear that! I’m glad this soup is just what you need. Thanks for sharing, Deadra! Here’s to you kicking cancer’s butt!
deadra Haynes
Thank you so much Kate..
Patricia B
Made this recipe on a cold and dreich day and although had to miss out celery and oregano it was amazing.
Kate
Great to hear, Patricia! Thanks so much for your review.
Mari
Great recipe! We’ve made this dish twice now and LOVE it. We cooked it in our insapot and It turns out incredible and in half the time. Thanks so much!
Kate
You’re welcome, Mari! I’m glad this works so well in the instant pot.
Jessica
I stumbled across your site a few weeks ago trying to figure out how to make a frittata, and was pleasantly surprised with your so easy instructions and the results. I tried the minestrone recipe and have to say it was delicious and also fool proof. I am now deciding which of your other recipes to try. Keep up the good work, from an always vegetarian but sometimes pescatarian.
Kate
I’m happy you stumbled! Thanks for sharing, Jessica.
Nathan Spencer
Really, really good! We threw in chunks of parmesan rind the last 5 minutes of simmering and that really gave it an extra edge.
Kate
Sounds delicious! Thanks for sharing, Nathan.
Brett Lagamba
I made this recipe two days ago and it is absolutely delicious. Will definitely make again. I believe I just found my favourite vegetarian/vegan website. Our daughter is vegan so I am always searching.
Kate
I’m glad you love C+K and this recipe, Brett!
Lori
This was delicious!!!! I threw it all in the Instant Pot. PERFECT recipe for the -35 wind chill day in Michigan!!
Kate
That’s way too cold! I’m glad this worked well for you in your instant pot. If you would want to share what your settings were and process, I know other readers would love that!
Lauren
Hi Lori – can you tell me what timing, etc. you used for the Instant Pot? I’d love to know how to make this soup that way!
Priya
Hi
My sister recommended me your minestrone soup recipe and I made it last week it turned out delicious. I have tried few recipes in the past nothing really worked but this recipe is just perfect. The red pepper flakes is the best part I like my food a little spicey…Will try your vegetable lasagna this week. Thanks a ton for amazing recipes
Kate
I’m glad you liked it! I appreciate the feedback.
Audrey
My daughter and I LOVE this soup! It’s better than any home made restaurant soup we have ever eaten. I make it weekly and we go through a big pot in a week and each and every time we eat this soup (which is daily) we always say “this soup is amazing. I’m going to make another batch now. Thank you SO much for sharing xx.
Kate
I love it! I’m so glad you both can enjoy it together. Thanks, Audrey.
Alisha
Woohoo! I made this yesterday and it was exactly what I was looking for. Rich, tomato-y broth and lots of veggies. Since I was making it for our “busy day” when we get home at 5:45 and need to eat at 6, I started it around noon in the Instant Pot on the Saute setting for steps 1 and 2. Then switched it to Slow Cook on low for 5 hours for steps 3 and 4. Got home at 5:45, switched back to Saute to bring it to a boil, dumped in ingredients for step 5. Cooked for 10 minutes while I set the table. Perfect dinner at 6pm. Thank you!
Kate
I’m glad it worked so well in the slow cooker, Alisha!
Natalie L Titley
Would you recommend using black beans? Or would it darken the soup too much?
Kate
Black beans aren’t true to the class minestrone profile, sorry!
Jess
I just made my 2nd batch of this, as I clearly loved it the 1st time. I’m currently on a low carbohydrate diet so I left out the pasta and beans, and it was definitely still delicious! I used zucchini and green beans for the seasonal veggies. Also, after reheating each serving I added about a tsp of balsamic vinegar and that really gave it some additional depth of flavour. Thanks for the great and easy recipes!
Kate
I’m glad you made it again! Thank you for sharing you take on it to fit your needs.
Jane
Kate…The BEST Minestrone Soup! Seasonal vegggies I used 1 potato, butternut squash & green beans, measured a little more than 2 cups. Added 2 teaspoons of Seitenbacher’s vegetable broth & seasoning at the end. It is Gluten free. I purchased at my local health food store.
Looking forward to making some of your other recipes.
Jane
Kate
Thank you, Jane! I appreciate the review.
Siobhan
Have made a batch of this 3 weeks in a row! Delicious!!
Kate
That’s amazing!
Linda Milano MacLeod
I had a hankering for minestrone and I googled best minestrone soup recipe…Your recipe was just the best. I shrunk the bigger beans(a weapon of mass destruction for my husband and me) to navy beans. The soup was delicious – so much so that I made the soup twice in three weeks. Gave some to our great Greek neighbors! My husband loved it for vegetarian dinner and for lunch. He is not a vegetarian but A meat and potatoes Scottish American!
Thank you so much.
Linda Milano MacLeod
Kate
I’m happy this was the first the came up! Thanks for letting me know you enjoyed it, Linda.