Classic Minestrone Soup
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.
Updated by Kathryne Taylor on August 29, 2024
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Great recipe. I substituted homemade vegan parmesan. I also add 1-2 tablespoon of white Miso that adds a nice umami flavor to vegan recipes and cauliflower. My omnivore husband loves this soup so it is definitely in our regular rotation.
I’m glad you loved it, Stacey! I appreciate your review.
Best recipe ever!
Thank you!
We’ve made this recipe three or four times now, and it’s just so unbelievably delicious. I cut down on 1 tbsp of olive oil to meet our health needs and added a little extra lemon juice. Whatever you do, it’s insanely good; we use yellow squash, zucchini, and green peas for our summer veggies.
This is a FANTASTIC soup!
Thank you, Ethna!
This looks amazing! I don’t have tomato paste, is there a substitute I could try instead? And I don’t have canned tomatoes, could I use fresh cherry tomatoes?
Hi Fleur! Unfortunately you won’t get quite the same flavor without it. It really helps build the flavor profile.
Made with summer squash, zucchini and a potato.
Holy Moly!!!
Absolutely delicious!
Fed a group of meat eating guys and they loved it as well.
Served with a loaf of whole wheat La Brea bread and Tait red wine.
Made this recipe last night. So delicious. Loved it. My husband loved it. A keeper!!! Thank you
Thank you for this recipe. Made it today with some homemade croutons and was delicious
Sounds delicious! Thank you for sharing, Debbie.
Love it! It’s my favorite minestrone soup recipe now and I make it almost weekly. Thank you! :)
You’re welcome! I’m glad you loved it.
This is delicious. I can’t have garlic or onions so I used garlic and shallot infused oils for flavor. I increased all the spices a bit to compensate as well. Love it!
Oh my gosh this was so good. We woke to a cold, snowy day so it was a perfect time for hot soup. Two weeks ago I made a terrible Minestrone Soup recipe that had turnips, rutabaga, and parsnips in it. That should have been my first clue! So when I found yours today I tried it. Thank you. It was exactly what I wanted for flavor and crunch. I think the lemon juice and olive oil at the end set it off.
(For the seasonal veggies I used delicata squash, potatoes, sweet peppers, and frozen peas)
Oh no! I’m happy you made this one and it was just what you were looking for, Missy.
This recipe looks great, will try it tonight with butternut squash, this other recipe for minestrone from an old cookbook we have wasn’t making sense (didn’t call for pasta or rice! and wanted to simmer vegetables with half a cup of liquid for 45 minutes before adding rest of broth/water!) so I’m glad to find this one.
I must add: don’t knock turnips, rutabagas, and parsnips! I know they can’t be the problem with that other recipe.
I make this minestrone every monday and eat it for dinner Monday – Thursday. I absolutely love it. I add a lot more water since I make my vegetable portions pretty big. Absolutely amazing.
I’m making this right now, for lunch tomorrow (I always like my soups and sauces the second day) and I’m giving it 5 on the taste already! I used a peccoroncini and garlic olive oil to saute my veggies, added eggplant, zuccini, peppers, peas, and a small amount of corn. I got to finally use up the carton of veggie broth that I keep on hand for my daughter-in-law, (No get-togethers right now of course, but she’ll get a big container of this)!
What a lovely soup. My daughter followed your recipe and shared it with me. Enjoyed it.
somehow this doesn’t look like the picture of the lead-in, where the broth is much clearer. This broth looks thicker. Not sure I want to try it.
Hi Lynn, I’m not sure I understand your concern?
Hi Kate,
My guess would be that Lynn’s version resulted in a thinner, more transparent broth, meaning there seems to be a discrepancy between yours and hers. The cause? I have no clue… an error either in the recipe as written or the way she followed it, perhaps? Sounds like something you two could hash out. lol
Anyway, I’m looking for a dupe of an authentic minestrone I had back in the 70’s from a local diner (South SF Bay Area) and yours looks like it might hit all the right marks. Will be trying soon, thank you for sharing!
Hi, has anyone made this in an instant pot? If so, how long did you cook it and did you need to alter the amount of liquid? Recipe sounds delicious!!!
Thanks
Came her to get an answer to this question too. Did you ever figure this out by any chance?
Hey, guess what? You can add more broth to make it thinner! Who would have known! I did that myself because mine turned out rather thick too. Great recipe!
Absolutely delicious!! Thank you so much!! I’m not a vegetarian so I added small turkey meatballs. I live okra in my soup so I added that as well. I followed the test verbatim.
You’re welcome!
Made this yesterday and it was super delicious and perfect for the cold front. Two things: 1) buy the raw veggies and chop them up– frozen mixed vegetables are faster but less tasty. 2) I used italian style diced tomatoes and it added a lot of flavor!
Kate, I have made this soup many times in the last couple of years! It is as perfect a minestrone soup as there is. I do all the cooking in the family, and if my wife hasn’t had this in a while….she starts dropping hints like crazy. Such good stuff. I follow it to a tee….using green beans, red potatoes and squash as my seasonal veggies.
I have made this several times, for different people. Everyone agrees it’s the best minestrone they have ever had!
I made this soup twice and it came out great both times! The recipe was easy
to follow and even though I didn’t follow the measurements or ingredients exactly, the soup was delicious!
I’m glad you loved it, Roxanne!
This is really good! I used green beans. I think next time, I would use less canned tomatoes but I am not sure. I also would like to try it with broccoli, and more pasta and maybe more beans.
I’m not very experienced, so cooking this took two hours and exhausted me. However, it was the right amount of work to be worth it for this good soup.
This soup is incredible, I make it every few weeks since the first try. Such a great way to sneak in a ton of veggies – it is by far the best minestrone I’ve had. If I have a Parmesan rind I throw that in as well. Thank you for sharing this recipe that is now a staple in our home :)
I’m excited you think so, Michelle! I appreciate your review.
This minestrone is just so very good. The flavor has a complexity that makes it taste rich and “professional.” Perfect for a chilly autumn night, and then for lunch the next day!
This is my new favorite soup recipe. It is so filling and satisfying. I pack this for lunch and always look forward to it. My husband and kids love it too. I like that they are eating so many veggies.
Love that this is a hit with your family! Thank you for your review.
Great recipe. Thanks Kate for this sharing. Made it for dinner, and whole family loves it!
Thank you for your review, Yen.
Excellent Minestrone Soup!!!
Loved this recipe! Thanks so much! I just sent it off to my daughter to make. I used shallots, turnips, carrots, potatoes and frozen peas and corn. I didn’t have celery or greens to use but plenty of the above mentioned. I’ve made my own version of minestrone, but I’m not Italian—lol—and I’ve never made it with tomato paste or red pepper flakes. Your recipe is in my favorites and looks like I will be making it many more times! In the summer when I have fresh tomatoes and more garden greens, I will have more to work with!
I’m happy to hear you enjoyed it, Debra! Thank you for taking the time to review.
This soup was so yummy. I used 1/2 vegetable and 1/2 chicken stock and fresh plum tomatoes instead of canned. I used broccoli rabe in place of peas. My family loved it and I will definitely be making it again.
Great recipe, loved the outcome. the only thing I messed up in was using dry beans instead of canned knowing diff between soft and raw beans.
It was delicious. Thank you for sharing
I’m happy you loved it, Angela! Thank you for taking the time to review.
This was absolutely delicious – perfect for this rainy, chilly day. I used zucchini, green beans, frozen peas, and yukon gold potatoes for my veg – probably more like 3-4 cups in total. Only change in process was that I cooked the onion/celery/carrot mix for about 7 minutes before adding the tomato paste (so that I could see when onions turned translucent), cooked the chopped vegetables with herbs for about 5-6 minutes before adding tomatoes, etc. Layered salt throughout the cooking, and still needed to add a bit more at the end. YUM!
Sounds delicious! Thank you for sharing, Nancy.
Lovely soup. I had to use chick peas, as had no other beans. Great for using up vegetables. I’ve frozen some in small servings. Hope this will work.
I love all of your recipes. Thank you.
Soup is delicious. I think I went a bit overboard on the vegetables however and it is pretty thick. What can I add after the fact so that is has more liquid?
Hi! You can add some more vegetable broth when you reheat. Thank you for sharing, Kris.
I was pleased with the soup. I think it’s a bad idea to try to soften vegetables in tomato paste without liquid. Before I knew it the bottom of the pan was burning so I added in all of the vegetable broth before it said to. The soup tasted more like mozzarella pizza chili to me, but it was a pleasant surprise. Thanks for the recipe!
SO SO delicious!! I used zucchini and sweet potato as my seasonal vegetables and kale as my greens. Topped it with Parmesan and ate it with some freshly baked artisan bread. Cannot wait to have the leftovers tonight!
I’m glad you loved it, Simona! I appreciate your review.
Just made this soup—had to improvise a little because I didn’t have vegetable broth or tomato paste (added some tomatoes I dried earlier this year) still very pleased with the way it turned out! Thanks!
ABSOLUTELY DELICIOUS!! I love it! First time making minestrone soup & I will definitely make this again! Yummy
That’s great, Maria! Thank you for your feedback.
What a great soup! So easy to make. Healthy!!
SOOOO GOOD. This actually was my first vegan recipe I think and it was so much more flavorful and tasty than any I’ve had in restaurants. This definitely inspires me to eat more veggies and make more recipes like this. Thank you!
I’m glad you loved it! Thank you for sharing, Micheal.
This is a great recipe; my wife and I enjoyed it thoroughly. Replaced fresh vegetables with a bag of frozen Italian vegetables + potatoes, which worked well. I am a good cook – but the true secret is that I find recipes that match my taste preferences and follow it religiously, or I tweak reasonably good recipes to match my taste preferences. Happy to have found your website several years ago as I have made over a dozen of your recipes and they all come out fantastic (10/10) without any measurable tweaks. I guess my wife and my tastes match yours! Also you must be using huge bowls, because the recipe is far more than 6 servings using our bowls :)
I’m delighted you found my blog too, Shree! Thank you for taking the time to review.
I have some Rutabaga that is diced and frozen that I would like to use. Do I put it in at the beginning tot sauté with the carrots and celery or add it in later with the pasta? Thanks
Excellent minestrone soup recipe. I added some red wine (8 oz) and a large parmesan rind. It is delicious now and will be even better tomorrow. Thank you for a lovely recipe, Kate. I love your recipes!
Only problem , I didn’t make enough.
This is Delicious!!!! My New Favorite Vegetarian Soup!!! Thank YOU!!!
Awesome! Thank you, Monica.
Definitely the best soup I’ve ever made. It’s so tasty and satisfying
Thank you so much, Lyn!
Delicious recipe, even tastier when you add bacon.
AMAZING!! I’m a horrible amateur, and despite my mistakes, forot the tomato paste even though it sat on the counter while I cooked, came out great. Used a bit extra potatoes and pasta to help cut the spices when I realized my mistake. Some frozen green beans…perfect!! Gotta love when kids enjoy a vegetarian soup. Will be a staple.
What a fabulous, tasty soup! For the meat lovers ..I added leftover turkey and some Italian sausage… I used fresh green beans and yellow squash…this soup is well worth the time and can’t wait for leftovers.
Thank you so much for the recipe.
Linda B
This soup is just right. Hearty, flavorful, full of veggies, and coziness.
I used beet stems, parsnips, potatoes, carrots, diced tomatoes, and frozen spinach for my veggies.
We sprinkled shredded mozzarella cheese on top because we did not have parmesan. Both of my kids gobbled it right up.
Thanks for such a simple, delicious recipe.
I made this today and I really loved the way it turned out! Thank you.
Thank you for sharing, Erin!
Delicious flavours! Is there a way to prevent the pasta from overcooking? Especially when it’s being reheated.
Hi Maeve! When it’s reheated, it will soak some of the liquid up so you can always add a splash of vegetable broth when reheated. Just be sure when you are cooking, you check it according to package directions. I hope this helps!
Absolutely love this recipe…so flavorful! My Instacart delivery forgot the spinach but the soup was still terrific without it. I’m making it again today two batches to share with my grown up kids who also love it. This time Instacart did not forget the spinach!!
Was delicious! Used green beans and zucchini for the seasonal vegetables and spinich for the greens. Can’t wait to make again!
Wonderful to hear, Amy!
Very very tasty. I chose to add more veggies than it called for though. I’ll make this again for sure
I tried this recipe for the first time last weekend and was really pleased with the result; it reminded me of a great minestrone soup I bought in a good Italian restaurant, well pleased.
Gave some to my family and friends and had great feedback.
One thing I added was tomato passata 400g.