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.
Make at least two pots a month for myself…its the lemon that takes it over the top! And ciabatta, of course.
Yes, with ciabatta of course. Thank you for sharing, Pam. I’m glad you are loving this soup.
This is a PERFECT fall meal! So hearty and full of flavor. I used sweet potato, zucchini and corn as my seasonal vegetables…the corn added a touch of sweetness. I think I added too many veggies and some extra black beans I had in the fridge so it came out more like a stew…but I love that. Served it with fresh olive bread. We were so stuffed afterwards, buts it’s super healthy..so who cares. Happy there are leftovers.
I’m glad you loved it! Thank you for sharing, Dave. I appreciate your review.
Kate – again, you manage to transform a familiar recipe into something far more special :-) Followed verbatim, and it was truly delicious. Thanks for sharing.
I’m glad you loved it, Nick! Thank you for your review.
My son gave me your cookbook as a gift last year for Christmas. I’ve made a few of your recipes and everything has been awesome. Today I wanted to make a minestrone soup and I looked in the book and I saw the hearty lentil minestrone soup recipe but I didn’t have lentils.. and I didn’t want to go out. I went online and saw this similar recipe. I followed it exactly but I used spinach instead of kale. I also added a couple more cups of broth and for the seasonal veggies I used potatoes, green beans and zucchini! It came out fabulous and I honestly can’t stop eating it! Thank you for this outstanding recipe and I look forward to trying more.
You’re welcome, Lisa! I hope you try the lentil version too. It’s delicious!
Any suggestions on making this crockpot friendly? We are obsessed! I pair this with some baguettes + truffle butter, and use the fire roasted diced tomatoes and it’s amazing. This site has taught me everything my mother never did about how to cook veggies!
Hi Kelsey, I haven’t made this in a crock pot so I can’t say for sure. But if you try it, wait to add the noodles until later and cook them first. You would likely need to decrease the amount of liquid as well.
Delicious!
The kids and hubby absolutely adored this recipe!
Another wonderful one to add to our rotation! Thanks lovely!
First of all, my house smelled amazing while cooking this delicious soup! Secondly the taste is incredible!! This is the best minestrone soup I have ever had! Definitely a five star recipe! Thank you!
You’re welcome, Pat! I’m glad you enjoyed it.
Hello
I LOVE this recipe, I have made it so many times. My question is can or be frozen? And still taste as wonderful?
Thank you
-Linda
Hi Linda, I haven’t tried to freeze this recipe, so I can’t say for sure. I do know noodles don’t tend to hold up as well if frozen.
Our family love this recipe and if there is any left over I freeze it for an easy tasty dinner.
Delish! Great way to use up garden veggies. Will definitely make this one again!
That’s great! Thank you for sharing, Megan.
I need to use GF pasta. Do you find it gets gummy if you cook it with the soup? Should I cook it separately and add?
Hi, I didn’t find it got gummy. But, it will seem to soak up a lot as it cools. The flavor is still delicious!
This is delicious, my 5 yo is on his 3rd bowl right now and my 1yo on his second! A warm hearty tasty thick minestrone, just realised I forgot the parmesan but didn’t even matter. Big love from Mooroopna Australia :)
Thank you for your time and giving us the opportunity to learn how to cook and eat healthier. You are wonderful! Blessings.
I’ve just made this soup and it looks and tastes amazing! I’ve used the last of our home grown tomatoes and green beans in it. I added sweetcorn, peas and broad beans to my vegetable mix, it looks wonderful!
Ive printed out the recipe and I will be making the soup again very soon.
Thank you!
You’re welcome, Anne! Thank you for your review.
I used fresh tomatoes that were getting a little old in the fridge instead of canned, winter squash, spicy peppers from the garden and Swiss chard. Basically what I could get at a farmstand. This was so delicious! Served with fresh jalapeño cheddar bread from a Dutch oven smeared with homemade ricotta and this meal was a huge hit!! I’ll check out your other recipes!
We’ve enjoyed several of your recipes over the past few years, but this was the first time we’ve tried this one. Made it with buttercup squash and fresh herbs. Truly outstanding! Just wanted to express our thanks.
Great recipe!!! The whole family loves it. Will definitely keep in my recipe book. Thank you so much
You’re welcome, Janet! Thank you for your review.
Hi! I’m excited to try this recipe. I’m always on the go, and I’m wondering if you have an Instant Pot version of this recipe as well?
I don’t have an instant pot version, sorry!
Could you use sweet potatoes instead of regular/white potatoes?
Yes, that would work too! Let me know what you think, Michelle.
Amazing! Everyone I have shared this with has made it multiple times. Love this soup.
Thank you, Matt!
Best minestrone ever! The lemon really gives it zing. Our whole family is loving every Cookie + Kate recipe we try — at least once a week — and we have finally been able to give up meat without missing it. Thank you Kate for helping us eat healthy and happy!
I’m glad you love it, Lisa! Thank you for sharing.
My niece made this recipe and shared— best minestrone I have ever had. Wonderful!!
I’m glad you loved it, Diana! I appreciate your review.
Excellent wife and I love
the recipe
Oh Man! Is this good!
I’m doing my “happy dance”
I love that! Thank you for sharing, Mark.
I’m soo happy to have found your website! Yesterday I made lentil soup, using your recipe, and it was soo good, I made another batch today. Your recipes are soo healthy, and delicious!
Welcome! I’m glad you found it as well, Martha. Thank you for your review.
I have made this recipe so many times and I figured I should leave a comment. It’s actually on my Pinterest board, Recipe Keepers. It is SO perfect – I use a chicken stock in place of vegetable stock (just a preference) I love your website!
Thank you for commenting, Samantha! I’m glad you have made it so many times.
This is a seriously wonderful recipe. Most vegetarian recipes leave me feeling still a little hungry, but this one’s a true rib-sticker. I love loading it up with spinach. Thank you!
This minestrone soup is to die for. Thank you for the classic recipe. It reminded me of the soup I would have in restaurants owned by immigrants right out of Italy. You have out-done yourself!
I’m glad you love it! Thank you for your review, Ceci.
This is a recipe I come back again and again because it is just so amazing: it is easy, versatile (great recipe for leftover veggies!), healthy and just so good! Love it every time <3
Made this soup today and had to remind myself that one bowl was enough for dinner especially with a slice af garlic gluten-free bread on the side. Because I have to use gluten-free noodles, I made those separately and poured a small amount of cooked noodles in my bowl before adding the minestrone. I also added a nice big chunk of parmesan oregano cheese rind to the soup while it was cooking and boy did it take it to a whole other level of creamyness.
This recipe is a keeper!!
Thanks for sharing it.
Karen
Sounds delicious! Thank you for sharing how you made this soup, Karen.
Hello, this recipe is o delicious! Can it be frozen?
Hi Linda, I find soups with noodles don’t tend to freeze as well. You can always add the noodles later (cook then add in) if you plan to freeze it.
Made this last night. Whole family loved it from Husband down to the 14-month-old. Left out the pasta, went heavy on the veggies and it paired perfectly with a grilled cheese. Leftovers are great too. I have recently started menu planning based off of your website and cookbook and my family is very happy about it :)
Delicious recipe. Made it today with zucchini, broccoli, and potatoes. recipe was super easy to follow. 10/10 would make again.
Great to hear, Samhi!
good thanksgiving option. to keep it Kosher for a turkey meal, the cheese garnish has to be omitted. wonder if bagged spinach would be suitable. Never had kale or collards before. wonder how much cleaning and insect inspection they require to keep it kosher.
The most delicious soup ever.As soon as the soup was done I had me a big bowl of it.And tomorrow I take some to my friend who also loves this soup.Thank you.
Oh my gosh, this soup was delicious! I never leave comments, but this soup forced me to take the time to comment! I used delicata squash, which I had on hand from my Fall decorations. Lol. The delicata squash added a nice texture and color to the soup. I used a ton of green beans. I used a frozen bag of mirepoix that I had on hand for the celery and added some extra onions. I have fresh thyme and oregano in my garden, so I cut some sprigs and bundles them in the soup while it was cooking. I love veggies, so I added spinach and kale at the end of cooking. Only minor changes overall. This soup was hearty, healthy, and delicious! This is my first try using on of Kate’s recipe’s. I’m trying the ratatouille tonight. I hope it will be just as yummy! Than you Kate and Cookie. (My pups love the veggie tips I toss at them when I’m cooking. )
I’m glad you loved it, Terri! Thank you for your review.
This came out delicious for the whole family!
Made this today, first cold snap of the season and felt like a soup day! Great recipe as everything is a kitchen staple for me! Reviews said it was the best ever and they were all right! This is a wonderfully easy recipe to prepare and really delicious! My hubby likes meat in most everything so I added some chicken breast I had in the freezer and used baby Lima beans for my veg along with spinach. Great recipe, thank you!
I’m glad you agreed it was the best, Suzi! Thank you for your review.
I did the recipe, I just added stew meat cubed, and a can of mixed beans instead of the pasta or rice.
Thank you for sharing, Ingrid!
Hello! Kate,
This recipe is definitely a five-star! Absolutely delicious! Instead of red pepper flakes this sign I use spicy vegetable broth. I will definitely make it again and again and again! Thank you Kate!
This is the best minestrone soup recipe. My husband even commented that usually my soups like this don’t have enough flavor but this one, he’ll eat because it’s very flavorful! I added Banza pasta for a gluten free version! This is a repeat keeper!
Love this recipe!! We have made it many times and it always turns out great!! For the seasonal veggies we use potatoes, zucchini, and peas. We have frozen it and it heats up perfectly. That being said, we have never put the pasta in it. We always felt that the pasta would be mushy, if used. We use the spinach, too. Such deliciousness …… we just had a bowl for dinner!! Yummy, yummy.
Great recipe. I used russet potatoes, frozen peas, and zucchini. And fine-chopped swiss chard or kale hold up a bit better than spinach. Made a BIG batch and used a little trick to keep the pasta from getting soggy and blown out when you keep the leftovers. I cooked it separately in some watered down broth and add it when reheating.
I just made this for the first time hoping it would help with a horrible head and chest cold. I used a bit of quinoa with tiny butternut squash cubes instead of pasta and it turned out great! Just what the doctor ordered. Can’t wait to try more of your recipes!
Jim LOVED IT!!!! And he’s very picky!!! Thank you!! This is the best minestrone ever!!
Wonderful to hear! Thank you for your review, January.
Excellent! Best minestrone I’ve ever made. Can’t wait to share it with my sicilian boyfriend.
I hope he loves it, January!
Love this soup! We made it for dinner and it’s soooo good. We’ll be making it again for sure, thank you!
Great to hear!
What do you recommend if I want to make this gluten free. What would be a good replacement for the pasta (orecchiette, elbow or small shell pasta) since I don’t think gluten-free pasta would be a good substitute (it would get too mushy).
Hi! A brown rice pasta would work great. I found it works great.
Thank you this is the best soup I have ever made
Thats great to hear, Robert!
Best Minestrone soup ever. I’m not a vegetarian, and I couldn’t find vegetable broth when I went to the store, so I chose low sodium chicken broth and it was wonderful. I am 65+ so I want to watch what I eat; I subscribed to your website because I think you will help me do that in a very delicious, flavorful way. Thank you!!
Best soup ever..really impressed. Thank you!
You’re welcome, Sara!