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.
Samantha
Love, love, love this soup! I’m making it for the forth time today. The only thing I do differently is add 2 additional cups of broth (I love broth) and I don’t add the tomato paste until the garlic and seasonal veggies go in. It looked a little burnt when I added it earlier. Overall, this is a fabulous recipe and quickly becoming one of my favorites. Thank you for sharing!
Kate
Thanks for sharing, Samantha!
Bella
Hi! Thank you for this recipe! Can it be made in a crock pot?
Kate
I haven’t tried it, but I know other have. I would suggest checking the other comments to see what people tried. You will still want to saute the vegetables for best flavor.
Laurie Patterson
Delicious! I was thinking about adding the rind from a parmesan wedge while it simmers. What do you think?
Jesse
Love the soup! I’d like to add potatoes to it. Should I chop and cook them first before adding them to the soup?
Kate
Hi! Just make sure they are chopped small and they will cook along with the soup. See my process photos for reference.
Denisa Balogova
I add the potatoes right the way with the vegetable I made this soup 2 times and its delicious
pidge
I’ve done that and it’s delicious. Adds a deep parmesan undertone to the flavor.
Elissa
Yes! I’ve done this and it makes a delicious soup even better!
MoVaGeSi
I was skeptical. How could this recipe help me make a Minestrone better than the one my mother used to make? Well – it DID! It was super delicious! Thanks, Kate!
Kate
That’s a compliment! I’m so happy you loved it. Thanks for your review.
Michelle
Made this recipe and it turned out really good! Used 1 cup of potatoes and a cup of butternut squash. I made some homemade vegetable broth for this, so it was very flavourful. Thanks for sharing!!
Kate
You’re welcome!
Sayo
It was really good! Thanks for the recipe:)
Cynthia
So very GOOD! Soup season has arrived with a bang. Made this for my 87 year old parents a few days ago and they loved it. I’m just finishing another pot for my dinner tonight (and many lunches at work to come!). I used a can of cannelini and a can of dark red kidney beans (because I love them!) and there’s plenty of room for both ;)
Thanks for the recipe, Kate!
Kate
You’re welcome, Cynthia! I appreciate your review.
Georgina Daniels
always love using this recipe! It’s super easy to add extras like broccoli or sweet potato. Tastes incredible! Xx
Stephanie Gerberding
I made this this weekend with zuccini and green beans for my seasonal additions and it was amazing! Made my house smell warm and cozy.
The only change I would suggest is that this recipe needs a lot more liquid. I would say that I added close to 3C more of water and wishes I had more broth on hand.
Kate
Hi Stephanie, adding more liquid to fit your desired consistency is a great way to adjust! Thanks for sharing.
Michele
Made a a double batch and it’s delicious! Thank you for the recipe!
Kate
Wonderful, Michele!
Lisa - Australia
An additional tip I would give readers is to add a piece of the Parmesan rind to the soup. It the secret to a really good Minestrone soup because it gives the soup a flavour boost. Just remember to remove the rind when you remove the bay leaves.
Thanks for sharing this recipe.
Laurie Patterson
Delicious! I was thinking about adding the rind from a parmesan wedge while it simmers and I see it’s been suggested!
Even without the rind, this is a great recipe.
Kate
Go for it! I would love to hear how it turns out for you. Thanks for your review, Laurie!
Errin
I made this soup yesterday and it was absolutely to die for, i used butternut squash sweet potato zuchini and potatoes. I wont be looking for another recipe for minestrone again this is the best
Joyce
thank-you for the minestrone soup recipe! i just started cooking some potatoes (i will have extra for something else) and rounding up the ingredients . What a blessing to be able to cook from scratch! may you have a beautiful day.
Kimmy
This soup is absolutely delicious! After my father took his first sip he looked up at me in awe and said “you MADE this?” as though he couldn’t believe a human person was capable of making a soup so tasty. I have made it several times using whatever veggies, beans, or greens I had on hand and it has never disappointed!
Kate
I love that, Kimmy!
TatPheng Lay
This is great recipe – writing to thank you for posting it. Quite a few of Kate’s recipes are great but this one is very easy and healthy as well as fulfilling. Thanks so much – greeting from London, England.
Kate
Thank you!
Stefano
I love this recipe! I added a generous splash of red wine between steps 2 and 3 and it worked beautifully.
Kate
I’m glad you loved it, Stefano!
Traci
I think that sautéing the tomato paste with the carrots, celery and onion gives the soup a more intense flavor. I used potatoes as my seasonal veggies, (that’s all I had), and didn’t add the pasta. I also made this with a parmesan rind. I froze this in multiple batches, so I can pull out for quick lunches or dinners.
Kate
Yes, I agree that is does too. Thanks for sharing, Traci!
Paula Gartner
I am so happy I found your recipe! I have been looking for years to find the perfect minestrone soup. It is one of my favorites, and such a wholesome, heart, and healthy meal. I love taking it to work for lunch. For seasonal veggies I added a squash, zucchini, potato and kale. It ended up more like a stew than soup, but that works for me. I think next time I would not do the squash and zucchini and do peas instead. They got pretty soft and mushy where everything else had a good bite to it. I followed the recipe pretty close…..one extra clove of garlic, extra red peppercorns….and no water….only veggie broth. A winner! Can’t wait to try some more of your recipes.
Kate
I’m happy you found the blog and loved this recipe! I appreciate your comment and review.
Judi Levy
Terrific minestrone soup, almost a hearty meal by itself, but we were celebrating, so salad, steak, kugel, and apple pie came afterwards.
Thanks, Judi
Kate
You’re welcome, Judi!
Shelly Guggenheim
Kugel? Potato or Lukchen?
Roni
Hi! How do you make the vegetable broth?
Thanks for the recipe :)
Kate
Hi Roni! I don’t have a recipe for vegetable broth, but you should easily find it in your local grocery store.
Ruthie
Absolutely the greatest! Doubled and gave 1/2 to my neighbor. We all loved it.
Thanks
Kate
That’s so kind of you, Ruthie! Thank you for your review.
Courtney
A perfect way to start our soup season! This recipe has every component for a filling, flavorful minestrone, with enough flexibility to make it our own. Butternut squash works beautifully, and I served it in a bread bowl! This one will certainly be made again! Thanks so much!
Kate
You’re welcome, Courtney!
Christina
Oddly enough I’m allergic to tomatoes. Is there a substitute I can use for the diced tomatoes in this recipe?
Kate
Tomatoes really make this a classic minestrone. You could omit and increase some of your other vegetables. However, the flavor would be very different.
R BENLICE
Hi
I love this recipe!! Delicious and nutritious. I made it and it was a super easy recipe to follow my family loved it. I didn’t add beans but fresh seasonal veggies. This is now my goto recipe for warm and heart soup.
Emily
Hi from Sweden :)
I love this recipe and have used it many times. Usually take double quantities so it’s ”worth” all the chopping! It’s the perfect thing to make when 1) mother-in-law brings half of her garden 2) it’s time to clear out the fridge and cupboards before holidays 3) when I want to cook to impress!
It comes out different every time but always delicious. <3
Mandy P
This was a very tasty soup and easy to make. I followed another comment that said to add the tomato paste at step 2 and I increased the vegetable broth by 2 cups. My husband and toddler gobbled it up!
Barb
Can I freeze this soup? Would you leave out the pasta?
Kate
Hi Barb! Yes, I would add the pasta in as you are ready to reheat if you want to freeze it. Or, if you are ok with a thicker, stew like consistency.
Rafael Mediavilla
Delicious is all I can say. I found this recipe online and it bought me here then I went over to amazon and purchased your book. Thanks Kate
Kate
Thanks for purchasing my book! I hope you like my lentil version in my cookbook, too!
Lis
Great recipe! It turned out perfectly and was as delicious as promised! I love recipes that can be adjusted to what you have on hand or to taste preferences. Thanks Kate! I follow your posts regularly
Kate
Wonderful, Lis!
Slobodan Nikolic
Found your recipe as a first suggestion on Google. Great recipe, very tasty! Made it with rice instead of pasta. Thanks!
Michelle Nogin
Perfect and well loved by entire family
Kate
That’s great to hear, Michelle!
Michelle
Perfect and well loved by entire family
Lindsay
Absolutely loved this recipe! Thank you for sharing! The best minestrone recipe we’ve made!
Kate
You’re welcome, Lindsay!
Ana Wissmann
This soup is soooooo delicious. I usually double the amount of beans instead of putting any pasta in, and it is absolutely delicious. I have to admit to being very wary every time I make this recipe about putting in the lemon juice, but just trust the recipe and the rave reviews and you will get one of the best soups of your life! The lemon juice is the final touch to really make your soup zing. The soup also freezes very well if you leave out potatoes, and just add those in when you reheat the soup.
Kate
Thanks for sharing how you freeze this, Ana!
Rebecca
This recipe makes a delicious soup! I used it to teach a high school cooking co-op. Everyone enjoyed it and it was a great learning opportunity. Easy enough for beginners to master, tasty enough to make again and again. Thanks Kate!
Sophia
I made this twice with a multi-function pressure cooker, basically did everything as listed until step 4- I put it on high pressure for 20mins instead. Then continue on with the rest of the steps :) It works a wonder because the flavors are so intense due to minimal water/moisture loss. Thanks for sharing!
Kate
Thanks for sharing how you made this in the pressure cooker!
Rebecca
REALLY good! My seasonal vegetables I used were potatoes and yellow squash, but doing it again, I would add green beans as well. I didn’t change anything and it was great!
Kate
Thank you, Rebecca!
Lin
Great recipe, made it several times now, delicious and freezes really well. Thank you
Dru
Absolutely delicious! I will definitely be making this on a regular basis. Every recipe of yours I’ve tried has been a keeper. Your best lentil soup, green and red curry recipes are favorites. Thank you!!
Kate
Great! Thank you for your review.
Charlotte
I made this soup a couple of days ago. This was my first time using this recipe. It was easy to make because the instructions are precise. I had a taste for Minestrone soup for weeks but wanted to make it myself. It’s perfect and soooooo delicious. I would change a thing. Try it. You’ll love it.
Kate
I’m happy to hear it! Thanks for sharing, Charoltte.
Songe Sevilla
I don’t particularly like minestrone but this was delicious!
Kate
I’m happy to hear that, Songe!
Tink Campbell
This minestrone has captured my family. We are making our second triple recipe in two weeks.
Kate
I love that!
Susan Conwell (Cavarretta)
This is my go-to recipe for minestrone. I’m of Sicilian descent, and minestrone is a big warm family fuzzy for me. For the two cups of vegetables I use zucchini and crooked neck yellow squash. I’m not vegetarian, so I use chicken broth. I’m going to make it with vegetable broth next time so I can share it with my vegetarian and vegan friends. On another personal note, I really have only started cooking as a passion since my Mom passed. Now it feels like my connection to her, and this recipe was what launched my adventure. Thank you, Kate! Buon appetito!
Kate
You’re welcome! I’m happy you loved it and found it easy to follow.
Jen
This soup is excellent as written. So delicious! It also reheats well. I had some extra spinach so tucked a few more pieces when warming up leftovers.
Steve
I made this tonight. I had no pepper flakes so i added a little cayenne pepper, i love food with a little kick. This was a awesome soup which i will be doing again. Thank you.
Astrid
I love minestrone soup, and this recipe was so good!! And so simple to make! Thank you for putting this out there :)
Dena Englander
I have made this sooo many times and my husband (big win!) and I both love it! I used butternut squash cut into “French fries” (my Trader Joe’s has it and it makes the soup look pretty) and zucchini. Couldn’t find WW small pasta so I have been breaking spaghetti into small pieces and it works well. I have a lot frozen for cold nights! Thanks!!
Kate
You’re welcome, Dena! Thanks for your review.
Julia Nemy
Really delicious for November! Used zucchini, yellow squash and green beans. Will be having leftovers for the rest of the week!
Kate
Great combination, Julia! Thank you for sharing.
Sara
Just made this for my family last night and it was WONDERFUL! Thank you SO much! Can’t wait to try your other recipes!
Kate
You’re welcome!
Jill
This is such a delicious recipe for minestrone soup, I feel like a 5 star chef!! I didn’t have any oregano so I just used Italian seasoning in place of both of the spices. I also cooked the pasta separately. Thanks Kate
Jacqueline McLoughlin
Best soup ever and I didn’t even have all the ingredients. I didn’t add any type of potato because I fancied it less bulky. I had no lemon, parmesan or green veg. I used the small pasta ‘Orzo’ and Feijao Branco white beans from the local Portuguese shop – both items always in my cupboard. Sorry I didn’t get to take a picture, it was demolished by my kids in minutes! My favourite soup dish so far. Thank you for sharing!
Kate
Thank you for sharing! I’m glad you loved it.
Ashley
My husband said that this was the best soup he’s ever had . I kept thinking this recipe has ruined restaurant soup for me. The flavor is just spectacular. I added another 15oz of veggie broth on top of the suggested 2 cups of water and 32oz of veggie broth. I also added the parmesan rind after reading through the comments below and I subbed kale for spinach. I can’t wait to make this recipe again. I think it’s become a family favorite. Thank you Katheryne for sharing this wonderful recipe.
Kate
Thank you for sharing, Ashley! I appreciate your sharing.
Elissa
Kate, I love this soup! And it gets even better with each additional day it sits in the fridge. I’m going to make it this weekend for my in-laws, who will be here next week for Thanksgiving. My husband and I have transitioned to a mostly plant-based diet; his parents are omnivores and somewhat picky about vegetables. Aside from fresh bread, what do you suggest I serve with the soup that will make everyone happy?
Kate
Fresh bread is a great choice! You could do a nice salad, too.
Shawn
I was having a minestrone craving and Found the reviews to be almost unbelievable. I was so wrong. I love that the recipe suggests many vegetable choices. I had green beans and peas and I will not be looking for another minestrone recipe. Ever. This recipe is rich and filling. So satisfying for a midwestern winter meal. I loved it! Thank you for sharing!
Kate
Hooray! I’m happy you found it and loved it, Shawn. Thanks for your review!
Dean Reiss
Can’t wait to make it! I am all for following a recipe to the letter, but I wonder if I do 8 cups of vegetable broth instead of 4/ veg and 2/water to increase the yield, will itcompromise the quality? Please advise, and I will defer to your expertise.
Dean
Kate
You can, that is fine to replace the water with vegetable broth. But I would keep it equal, unless you want more liquid to your soup.
Gayle Failing
I made this today. My grown son said it was the best! I used a hard squash I found that was a cross between pumpkin and butternut & some red potatoes, cannelloni beans, kale. Yummy!
Natalie
One of my all-time favorites. I love that it’s flavorful and also filling. I’ve made it with a bunch of different combos. Lately I’ve been making it with lentils instead of beans. When I feel extravagant I use tortellini instead of regular pasta!
KM
Yum! Thanks!
JudyS
This minestrone is so delicious! Followed recipe and added Ditalini pasta. Served as appetizer for a special meal on a cold day. Perfect! Time to rethink chips and dips…..serve Minestrone as your appetizer with fresh grated Parm, oyster crackers or warm rolls.
Kate
I’m glad you loved it!
MJ Marlow
Absolutely delicious! The house smelled amazing. This will be one of my go to recipes, so yummy. Thanks Kate
Hannah Gunther
Delicious, easy, affordable and warming :) Have made it for friends many times and they always love it
Souha
Delicious soup , thank you
Jamie Carroll
Hi Kate!
I made your Classic Minestrone Soup last night and YUM! This is the best soup I’ve ever eaten in my life!
I used fresh green beans, yellow long neck squash, carrots, celery and red kale along with the onion/garlic for the veggies. The Great Northern Beans and macaroni were perfect additions. I prefer to use Muir Glen Organicwhen I cook with canned tomatoes/paste- the tastiest! The addition of lemon juice really boosted full flavor explosion and happy mood in PNW Grey Winters. I am Vegan so I used Violife Vegan Parmesan. This is my new go-to recipe! Thank you so much for sharing.
Kate
Thank you for sharing, Jamie! I’m glad you loved it so much.
Paulina U.
It’s really truly delicious soup!! I used red bell pepper, potatoes,green beans,peas corn and potatoes then finished with parsley and dill at the end,also used riced cauliflower instead of pasta!yum yum! Thank you for great recipe!
Kate
That sounds great, Paulina! Thanks for your review.
Brienne
This recipe is amazing! The best minestrone I’ve ever had!
Kate
Hooray! Thank you for sharing, Brienne.
Jennifer
Just made this today. Added but up Italian sausage. It is fantastic. Thank you for sharing!!!
Waltzing Tcup
Usually this is one of my favorite sites, but this recipe was just okay. The tomato paste started burning before the onions were done. And although I followed the recipe, (and had local fresh oregano and bay leaves) the flavor was lacking.
Kate
I’m sorry you didn’t love this one! Thanks for sharing your feedback. You might have had your stove a little warm as the tomato paste shouldn’t burn.
Mrs G
Minus 10 degrees here, with the windchill, it’s minus 19. So, what better to make that a great big pot of minestrone. I added the parm rind as suggested. My seasonal vegs are broccoli and some cauliflower. My house smells cosy. Thank you. I haven’t eaten it yet, so can’t give it a star rating. But I’ll be back to do that.
Marsha Mcleod
Omg omg omg!! Made this today absolutely DELISH!!!! A keeper! Thank you!
Kate
You’re welcome!
Pam
Absolutely wonderful soup that is packed full of flavor!!!!!
david storey
I am going to make this soup, as it looks incredible. One question though. This is a thought out soup for sure, but why use can beans, why not soak beans over night . Would that not add better flavor?
Kate
Hi David, if you prefer to soak beans, then go for it! Thanks for your review.
Juncal Faus Figuerido
I loved this
Deede
Made this recipe- came out amazing! Never liked tomato based soups in the past, but this was game changer. Ate the pot with my boyfriend for dinner, breakfast and lunch! Haha, let’s just day I’ll be making this again in the near future.
Kate
Wonderful, Deede! Thanks for your feedback and review.
Sara
Have made this twice now for my family. It is delicious and our new favorite soup! Thanks so much for this recipe.
Kate
You’re welcome, Sara! I’m glad it’s a favorite.
Danette Lane
I added a parmesan rind to the soup and more oregano and thyme. I still felt it was a little flat. Maybe the stock that I used. Also, cook your pasta separately and add it to the soup as you serve it so that the pasta doesn’t over cook.
Jessica
This was delicious! I roasted cauliflower with olive oil, salt, and tumeric and added that after the pasta. I skipped the leafy greens and lemon, which I didn’t have on hand. I used 4 cups of chicken broth and 3 cups of water in total for liquids. I also used canned roasted tomatoes as I had that left over. Highly recommend!
Kate
Thank you for sharing! I’m glad you were able to make it work with what you had on hand, Jessica.
Danielle
Making this for the third time today at the request of my husband who is NOT a veggie lover. He loves this soup though and so do I. Very grateful for these healthy and delicious recipes. This and the chili recipes have both joined our monthly rotation!
Sara
Wow, such a great recipe. It’s so cheap to make and for me made a lot of servings (i have 4-cup glass pyrex bowls and I filled 7 of them. i could’ve easily gone up to 8-9 bowls!). I do meal prep so this recipe is just perfect. For my seasonal veggies I used 2 zucchinis, 1 russet potato, a can of french style green beans, and 1 serving of frozen peas. I also really like red pepper flakes so I used a bit more than a pinch, lol. :)
Kate
Thank you for sharing how you make this, Sara! I appreciate your review.
Hillary Morgan
This was sooooo good! I was cooking for a crowd and had to make it gluten free so no pasta. Instead I added an additional can of kidney beans, just used the green beans and potatoes (no squash). Except for those few changes to accommodate specific needs/tastes I did the recipe as is and it was fantastic. For myself I might try adding some meat to it to make it a meal. Thanks so much for a fabulous recipe!!
Jennifer
This is my go-to recipe. My husband LOVES it and it’s so easy to make. And healthy! We tried to go mostly vegetarian (when we could afford it.. healthy is expensive!) and this was one of our favorites!
Tina
Just made this minestrone tonight. My husband has a cold & we needed some hot, healthy soup. I think the lemon juice gives it the bit of acidity it needs for great flavor. Thank you Kate!
Kate
You’re welcome, Tina!
Kathleen Evans
Made the minestrone soup and it’s lovely will have it for dinner tonight
Kate
I hope it hit the spot, Kathleen!
Nehal
I like your recipd, I use basil leaves in place of baby spinach
Amy B
The best recipe ever!!! Everyone loved it!!! Will be making again and again, for sure!
Erin
I followed the recipe, made this with cauliflower as the seasonal veggie, chickpeas, & kale for the greens. So good. I accidentally threw in more pepper flakes but it was a good mistake. Had some friends over to share it, lots of compliments!
Kathy Pinkstaff
My family loved this soup. My family is split with meat eaters and vegetarians. Even those who eat meat loved it. There was so much flavor they didn’t miss meat! I’ll definitely make again!
Kate
Great to hear, Kathy!
Linda
Curious on the nutritional label, how much is 1 bowl? How many cups ? Bowl sizes are so different. I am on restricted calorie intake and your recipes look great but can determine exact calories etc.
Tiffany
This is my go-to minestrone soup recipe! It is absolutely perfect and so easy to make. I actually made it as a first course for Christmas Eve dinner this past year and my family LOVED it! So much flavor, packed full of veggies and herbs, perfect for a cool night or honestly anytime. I love this recipe and I thank you for sharing it!
Bill Langham
i have some home made prosciutto bone stock – can I use it instead of the vegetable stock?
Bill
Kate
I’m of course a vegetarian so prefer vegetable stock, but any stock should work.
Glenn
Great soup! I used butternut squash, zucchini and spinach for the seasonal veggies – it was “O so good!”
Kate
Love it! Thanks for your feedback, Glenn.
schmijen
This is fantastic. I made it for dinner last night. We had friends over, and they have two small children. They ate it up! I have a bit left over, and I can’t wait for lunch! I will make this again.
Alisha
I made this for Christmas lunch, and served it with slices of focaccia bread. It was absolutely delicious! Even my 5 year old gobbled it up and asked for more!! Every one of my extended family members wanted the recipe, and requested that we make this every year for Christmas Day. A new, healthy tradition!!
Thank you!!
Kate
I love that! Thank you for sharing, Alisha.
Lauren
Very good!! Made it for a few soup lovers and was really well received. Also added broth and used zucchini and green beans. Just delicious!!
Kate
Thank you, Lauren! I appreciate you taking the time for your review.
Sari
Delicious! Made with green beans & sweet potatoes and used both a can of cannellini and kidney beans. Otherwise followed the directions exactly. Thank you for a great new plant based meal
Christina
My carnivore husbands choice of words when expressing his satisfaction with this soup mean it’s seriously damn delicious. It’s been a staple in our rotation for the past year, making it at least once a month.
Depending on the noodle used will determine how much liquid you’ll need. I used 1/2 cup ditali noodles, 6 cups of stock + 2 cups of water.
I’m currently eating my 3rd bowl of the day
Kate
I love to hear that! Thank you for sharing, Christina.
Kim Weeks
Just delicious. I used zucchini, fresh green beans and potato for my seasonal vegetables and ditalini for the pasta. Thank you for such a great recipe.
Miss. Violet Love
Great recipe! I tweaked it a little since I didn’t have a few things on hand. But, the lemon and olive oil at the end….girrrl! It makes it!!!
Kate
Fantastic! Thank you for your review.
Bobbi
It’s a true wintery day here today with snow expected throughout so I decided it was the perfect time to make this soup again! I love it. Thanks so much for the recipe. I change up the veggies each time depending on what I have – I call it my “Clean out the Fridge” soup!! It makes for a great hot lunch or hearty dinner.
Kate
I think that is a great name for it too! I love that you have many of the ingredients on hand, Bobbi!
Ccbrown
This soup was amazing!I changed it slightly by adding ground turkey (turkey, Panko, basil and Parmesan- cooked before adding in). Just used yellow squash, zucchini, carrots, celery, onion and spinach. Also used bone broth as I did not have any veggie broth on hand. I know this website is vegetarian/vegan, and some may be upset that I added meat. I normally cook with vegetables as the base and meat or animal products as a garnish or side. Truly happy with how it turned out.
Kate
Thanks for sharing!
Dimple
Hi, can I substitute chicken broth for the vegetable broth?
Kate
Hi Dimple, that should be fine. Of course I’m a vegetarian so would recommend vegetable. :)
Janine Wolfe
Am using this recipe and agree needs a little more broth. And towards the end add a 1/4 c. Of pesto. Delicious. More like the French version, Soupe aux Pistou. Thanks for a great recipe.
Kate
Sounds interesting! Thank you for sharing your variation, Janine.