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.
I’ve made this recipe a few times and I absolutely adore it I’m not sure what it is (maybe the generous olive oil) but it just comes out so mich better than other similar soups I’ve tried.
This time I made it with chickpeas instead of beans, added lentils a la your lentil soup recipe and used gluten free elbow pasta – it worked a charm!
Hooray! I’m glad you love it, Nyree. Thank you for your review.
Stop scrolling. This is The Best Minestone! I like mine with fresh greenbeans as seasonal veg. Absolutely amazing!! Make sure you keep an eye on it when you add the tomato paste. I generally start adding the veg broth incrementally in that stage to keep from scorching the first set of ingredients. I like to beef this up with a little more of all the vegetables, an aditional can of tomatoes and both cannelli & northern beans.
Thank you, Amy! I’m excited you think so.
I can really only comment on the soup base and flavour because I changed so much stuff haha. It is amazing! I used onions, carrots, green beans, corn, peas, and added extra kidney and cannelini beans. I subbed the pasta out for barley to make a more complete protein and make it stand up a bit better for freezing (I hate bloated pasta). I pressure can my own chicken stock (from my own chickens) and can my own tomato soup (from my own tomatoes), so this soup is perfect for us. This is the second time I have made it (in double batches) and my son takes it to school in his lunches. Absolutely yummy and so healthy. Will try spinach the next time and maybe add rabbit meat balls (again, from our own rabbits). Thank you!
Do you cook the potatoes before adding into the soup?
No need! They will cook in the soup.
Simmering on the stove now. Smells delicious. I am not vegetarian so I added chicken broth and Italian sausage. Ty for this great recipe.
Excellent minestrone soup recipe. I used rainbow carrots, small creamer potatoes, curly mustard greens and added in mild Italian sausage. Will definitely make it again. Thank you!
Sounds delicious, Caroline! Thank you for your review.
I don’t usually even like minestrone, but I made this one (with frozen peas plus some fresh basil) and it was AMAZING. I froze some for my daughter and her partner, and they ate it like stew. Looking forward to making it again!
Sounds delicious, Anne! Thank you for your review.
I didn’t change a thing except to add more veggies and garlic than it says (I do that normally anyway!) It was delicious and my family wants me to keep the recipe!
You’re welcome, Emma!
I really like how this turned out, but it took me FORever to prep. I used butternut squash, eggplant and roasted peppers (green, yellow and jalapeño). For my greens I added thinly sliced chard. Instead of canned beans, I had some pre-soaked flageolet beans that I cooked separately. This recipe made a good amount of soup (freezable!), and used up a mishmash of veggies I needed to use up. A+ recipe!
I’m sorry you found it too a long time to prep, but happy to hear you enjoyed it! Thank you for your review, May.
This soup is amazing, followed the recipe to the t and it came out flawless! Definitely becoming a staple for our menu! Thank you!
You’re welcome! I’m happy you enjoyed it, Shawna.
We made this recipe and mostly followed the it as written. I am on a reduced sodium plan and I was shocked at the amount of sodium in your recipe! Nearly a full day’s worth for me! So I used low or no salt canned sauces, broth and tomatoes. I added a few shakes of salt right before serving. With all these precautions, the soup seemed salty to me, but not so much to my husband. The soup is just delicious! It was fun cooking with my husband and giving him directions that he actually followed!
I love this recipe! I remember my first taste and couldn’t believe the flavours, and I knew it was good when my Italian boyfriend was blown away as well.
Love how versatile this recipe is which allows me to substitute ingredients <3
Ive made this soup several times and its absolutely delicious, i always substitute the veggie broth for beef broth, adding about an extra cup of broth and use red kidney beans and I dont add the pasta as we like lots of broth in our soup. I usually use frozen veggies to make this, corn is a must!! We love this soup so much thanks for the amazing recipe.
Best soup I’ve ever tasted !!!
Wonderful, Elizabeth! Thank you for your review.
Absolutely delicious!!! Couldn’t get enough. I am making this recipe pretty often lately and the whole family loves it. I just change sometimes some of the seasonal vegetables, it’s depends of what I have in a fridge and each and every time it’s comes out perfect. Thank you very much for such a great recipe.
Lovely, Sofia! I do love how versatile this soup is.
This is exactly what I was looking and hoping for! Thank you so much for sharing this recipe! This is my go to recipe for comfort food(soup) on a cold day,or just because I crave it. Thank you again
You’re welcome, Randall! I’m happy you enjoyed it.
I love this recipe! I may be duplicating my comment,I’m not sure it went through,but this is exactly what wanted and craved! Thank you so much for sharing!
I put spinach, potatoes, peas, chiocciole pasta and northern white beans (that’s what I had). The lemon juice and extra olive oil at the end gave it that extra something. Great recipe! I made easy instant pot veggie broth ahead and strained it right into the soup. Takes care of lunches for tomorrow also. Thank you!
Sounds delicious, Valerie! Thank you for your review.
How can I make this fat free for my sister who can not tolerate any oil?
Hi Kathleen, you can try using vegetable broth. I know some have tried this in other applications, but I personally haven’t.
I made this today (used ditalini pasta because that’s what I had and added a little more than a cup just because I had some left over). Used yellow and green squash, potatoes, green beans for the vegetables (with carrots and celery – no onions as we don’t like onions). Had to add a little more water because of the extra pasta. It was yummy and so, so, so easy. Thanks!
Thank you for sharing your variation, Carolyn! I’m excited you loved it.
I followed the recipe exactly but added chorizo at the beginning and it was divine. Will definitely be making this again. Thank you!
You’re welcome, Jas! Thank you for your review.
So delicious and easy! Very hearty, a great way to get your vegetables. Could not believe how much my daughter liked it!!
I love that! Thank you for sharing, Jean. I appreciate your review.
This is the Best soup ever! I make it every week and create variations with different vegetables. Thank you Kate for your amazing recipes.
Thank you! I’m happy you loved it, Sherry.
I LOVE this soup! I made it for the first time this weekend and it is a hit. My husband, who does not like soup, raved about it. I didn’t have any beans so I left those out and I also didn’t have any canned diced tomatoes so I substituted fresh. It worked perfectly! Thank you!!
Delicious! Even my carnivore husband remarked several times how much he enjoyed it! I used potatoes and spinach and added navy beans instead of cannellini. I think I simmered it too long at the end as a lot of the liquid was absorbed. That’s the only thing I would change.
That’s great, Leslie! Thank you for your review.
This soup is delightful! I didn’t change anything because it is perfect the way it is.
I loved it!!!! So versatile. You gave me the freedom to use what veggies I had. I used potato because peeling the butternut squash was more difficult. Thank you!
Lovely recipe! Is there a chance you could add the calorie count? I used orzo pasta – my default soup pasta
Hi Peter! Nutrition information is below the notes section of the recipe. I hope this helps!
I have been cooking this nearly weekly for the last few months, working remotely and coming home at lunchtime to basically just heating up a bowl of goodness after a cold run or walk has made life impeccably easier on myself and my husband who adores this soup! And myself as a vegetarian, likewise, very difficult to find a happy balance, which I have! Thank you for sharing.
You’re welcome! I’m delighted you enjoyed it.
This soup knocks Olive Garden’s out of the park. I’ve made this at least 10 times this winter, it’s absolutely amazing every time! I keep the veggie trimmings and turn them into veggie stock to remake this soup. Fantastic cycle! Thanks so much for this recipe, definitely a keeper.
This soup knocks Olive Garden’s out of the park. I’ve made this at least 10 times this winter, it’s absolutely amazing every time! I keep the veggie trimmings and turn them into veggie stock to remake this soup. Fantastic cycle! Thanks so much for this recipe, definitely a keeper.
Thank you! I’m delighted you loved it, Rachel.
Very good!
I used string beans, corn potatoes and carrots.
LOVE LOVE LOVE your Minestrone soup!!!!! A wkly staple!!!! I substitute the Turkey broth for low sodium Turkey stock/ I use all (6) cups of this. I boil my elbows separately/ so they don’t soak up the broth & I can add the cooked pasta when reheating the soup.
Such a Delish recipe!!!! Thank You!!!
I made this today and it was absolutely phenomenal. It was hands down the best soup I’ve ever had. The only thing I changed was- I used the flavored diced tomatoes(the garlic, oregano, and basil flavor).
Thank you for sharing, Saddie!
This is the recipe I used when I decided to start making soups. It’s a keeper. Excellent way to get Family to eat lots of veg in one meal. Thank You!
it was delicious, fun and easy to make. i ate three bowls the first day i made it. i like having the flexibility to add the fresh vegetables of my choosing. i’ll recommend it and definitely make it again.
Wonderful, Surette! Thank you for your review.
I love this recipe, I have made it several times already and every time it’s gone right away. I add any vegetables that I found in my fridge and some time I put steak tips, it’s delicious
I made a double batch of this and I’m glad I did because it was so delicious I ate it for days! I had planned to stock the freezer, but it was all eaten :)
I’m about to make another double batch.
Discovered this soup last year, i work nights so luckily i can enjoy this all year round! Ive made it for my work colleges before and they all loved it too, easily the best minestrone soup recipe I’ve ever used. I usually add smoked paprika too and it’s honestly delicious
I’m happy you love it, Emily! Thank you for your review.
This has been my go to recipe for years! Soooo easy, sooooo good. The family love it. I freeze batches for an easy weekday meal. Thank you Kate.
I highly recommend this recipe. It is so tasty and hearty. I double the kidney beans for some extra weight. Thanks so much!
You’re welcome, M! Thank you for your review.
This is my go to recipe for Minestrone now. It tastes utterly delicious. I use Green Beans for my Seasonal veg and Kale for my Green veg. I use Cannellini beans, I’m in Scotland and I’m not sure what a Great northern bean is. Is it a Haricot bean? I make double so that I can freeze some.
I love it! It’s more like a navy bean. I hope that helps, Joan.
This is the best soup! Being a vegetarian, I have occasionally purchased canned minestrone soup. This is the first time I made it from scratch, and it is a world of difference! This soup is so delicious. I’ve recently been adding more broth-based soups to my diet because they are good for weight loss. A bowl of this soup is only about 300 calories, but it will fill you up and make you feel satisfied.
After the first batch, I substituted diced tomatoes for tomato sauce at my son’s request because he didn’t like the texture. My partner wanted it beanier, so I now add two cans of beans instead of one. I’ve always used potatoes. I’ve tried it with both spinach and collard greens and like it both ways. It pleases all the picky eaters in the house, and is a whole meal in one pot with carbs, protein, and veggies. What more can you ask for! This recipe is going to become a staple in this household.
Thank you for sharing, Tim! I’m glad you enjoyed this minestrone soup.
This recipe is amazing. I’m Italian so I grew up eating minnestrone and this taste as good as anything my grandma would make :) highly recommend
I love that this holds up to what you remember from your childhood! Thank you for your review, Jacki.
So good! Everyone loved! Said it was the best they ever had!
This looks great! Can I substitute with chicken broth for a case of the sniffles?
Hi, that should work too. I hope you feel well soon!
I just made this recipe and it is fantastic! It’s comforting, nourishing and delicious. I will definitely be making this regularly. Thanks so much!
You’re welcome, Christina! I’m happy you enjoyed it.
I love vegetable soup and I have to say this one is incredible! I used mini red and gold potatoes for the seasonal veggies, it turned out amazing, I’ve made it three times already in one month!
I love that! Thank you for sharing, Emily.
I made this today for Mother’s Day when here in Ohio it snowed with the temperature of 37! What a warm delicious filling meal this was. Thank you for sharing this delicious recipe of yours.
This was absolutely delicious. I made it for my husband who is typically not a minestrone fan but this recipe has made him a convert and he’s asked for it to become our ‘soup staple’ now! Thanks for the great recipe!