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.
So good! I didn’t change a thing and it turned out perfectly. This will be my minestrone recipe from now on! I have made so many of your recipes and you never let me down, Kate.
Rock on!
I’m glad this and other recipes have worked so well for you, Lisa! Thanks for your review.
This is on the stove cooking right now. I added Italian chicken sausage because we like it and am keeping the pasta separate. Great recipe and one I will be making again.
What did you think, Margaret!? Thanks for the review as you were cooking :)
It’s going to go in my binder of recipes that I intend to make again. It was really good. Oh, because I put in a larger quantity of vegetables (potatoes, celery, some fresh tomato, green beans, and zucchini) and hubby likes more of a “stoup” than soup, I only added 5 cups of chicken broth rather than the 4 cups of veggie broth and 2 cups of water called for. Served it with some fresh bread and it was awesome. Gave some to my sister and she had it last night. The rest of it will be finished today.
My husband LOVES this minestrone. Followed the recipe exactly except for the following swaps: left out the celery; used 1/2 t dried basil instead of dried thyme cause we were out; used kidney beans rather than cannellini; and threw in a parmesan rind from my freezer while it was simmering (aware that parmesan isn’t technically vegetarian, but I’m not strict). As usual your balance of flavors is perfect. :)
Thanks for sharing and for your review, Kathleen!
Made it today. Great soup and I expect it will be better tomorrow. I used potato, zucchini, spinach and some leftover cooked peas. Had a dried Anaheim pepper on hand so I tossed that in and removed it with the bay leaves. Next time I think I’d leave out the tomato paste though.
It’s so good leftover! If the noodles soak up some liquid, feel free to add a little veggie broth as you warm it up. Or eat as is. Thanks Jim for sharing!
Soups are always special for me. I got some healthy and tasty soup from this site. The Minestrone soup is one of them for Carrot and Celery. And your instruction really helpful for me. Thanks for sharing!
Soups are wonderful! Thank you, Ronald for sharing and for your review.
Cool!
I just made this for dinner tonight. It was excellent. I wouldn’t change a thing. I used a red bell pepper and green beans for the vegetables. Paired with a slice of toasted soar dough and red wine….delicious. I’ve never tried one of your recipes that I didn’t like!
Red wine and bread, delicious combination! Thanks for the review, Sabrie.
This soup is sooooooo tasty!! I’ve been making minestrone soup for years and this is by far the best recipe I have come across. Thank you!
Wonderful, Julie! I’m so glad you like it. Thanks for the review.
I’ve made this minestrone twice now. I love it! The only thing I did different was to increase the volume and omit the pasta. Because I am GF I cooked up some corn pasta but didn’t bother to use it because, let’s face it, it’s not quite the same. With the extra veges, the soup is so bulky and satisfying. Grated fresh Parmesan is definitely the go – oh, I did use both baby spinach and kale. Thanks Kate for an amazing recipe. Oh, must go, I think it’s time to serve up – again!
That’s great, Glenda! I know that a brown rice pasta works well. Maybe try that? Thanks for your comment! If you would want to leave a star review, I would so appreciate it.
Thanks Kate, I’ll give that a go next time :)
This is really the best minestrone soup I have ever made. Thank you!!!
Thank you, Kora!
It’s snowing here as I type this and have just finished a bowl of this delicious soup. One hour ago, I was getting frantic as it was lunch hour, I was cold and hungry and grumpy (because of aforementioned snow) and my cupboards were almost bare. All I needed after I raided my fridge was this recipe and a little bit of patience. I am one happy woman right now.
Go away snow! But, I’m glad you were able to enjoy a warm bowl of soup. Thanks for sharing!
Awesome mam
Thank you!
Just made this, so i will wait to see how the family likes it. But we devoured the spiced lentil soup.
The sauteeing of onions and carrots make a huge difference in any dish.
Yes, I agree. Sautéd vegetables for a soup is very important to the flavor and texture.
Hi Kate, I was looking for a delicious/ fool-proof minestrone recipe and came across yours. I cooked it today and the family ( who can be hard to please) loved it!! I shall be adding this to my regular repertoire. Thank you. Kirsty from Sydney
Wonderful, Kirsty!
This was amazing. I usually make my own recipe which is mixed with my sisters recipe but I wanted to try a different recipe. Yours was amazing, I had 3 bowls for dinner and forced myself to save it for my
family. I didn’t have any fresh greens,but I added chopped butternut squash, sweet potato and I used canned cannellini beans. Instead of 2 cans of diced tomatoes I used 1 can and 1 can of tomato sauce. (I didn’t have any paste in the house. The next time I make this I will be sure to add the greens and tomato paste. Truly delicious!!! Thank you Thank you
I’m happy to hear you like it! Sounds like a great combination! Thanks for the review, Claire.
Hi Kate,
New reader here, I actually just received your book yesterday and can’t wait to try some of the recipes. I figured I would check out your blog too and I have a really weird non-food related question, where do you get your bowls? I want some of these cute colorful ones for my kitchen.
Thanks!
That’s great! I have actually acquired them from a lot of places. Some where I travel, gifts, etc. I find picking ones you like at different stores provides a nice collection!
Made this recipe tonight with mixture of butternut squash, summer squash and a potato plus kale instead of spinach. Best minestrone I’ve ever eaten. Thanks.
Absolutely loved this recipe I made it tonight and I added spaghetti chopped up as my pasta and my family loved it so much. Thanks it was so tasty served with a crysty bread roll.
Perfect for a winter healthy go to meal.
Regards rochelle
Thank you, Rochelle!
Love this recipe! I made it in the slow cooker and it has turned out beautifully. Perfect for a cold Winter’s day.
I’m happy to hear that, Helen! I appreciate the star review.
This is delicious and nourishing. Even my super picky toddler loves this recipe.
Yes! Love that. Thanks so much, Kathy.
parmesan isn’t vegetarian…
Hi Faith, there are some brands that are vegetarian. Whole Foods 365 brand has been in the past, as well as some other brands. They will indicate on the package.
It’s been chilly the past couple of days so I decided to make this recipe for dinner tonight! Both my husband and I absolutely loved it! It it so wholesome and flavoursome and I love how versatile it is. Thank you for this delicious recipe!
You’re welcome!
Oh my god, I cant thank you enough for this wonderful wonderful recipe. I have already made it twice and my friends and family love it ! Perfect on a cold wintry night.
You’re welcome! If you would like to leave a star review, I would really appreciate it.
Bless you for your receipe! I copied a supermarket magazine minestrone however no seasoning …aaaargh!
Your lemon juice & complete seasoning has created a delicious version. Keep it coming… I’ll be locked & reading in!!!
Thank you so much! You’re sweet, Danie.
i must say it is as close to my mothers recipe, its yummy.
pdb.
Great!
I made this yesterday to eat today … absolutely delicious and sooooo good on a cold winters day. Will definitely go in my regular soup repertoire. Thank you Kate
It’s so wonderful on chilly days. I’m happy you agree! Thanks for the review, Bella.
I tried this and loved it. I was out of potatoes so used sweet potato and beans, Brussel sprouts, finely chopped Kale, carrot, celery, navy beans and hickory smoked bacon (my hubby wouldn’t eat at meat free version). I used gluten free pasta for everyone else but thoroughly enjoyed mine pasta free.
Thanks for sharing, Jac!
I make this recipe every several weeks. It’s my go-to during the summer, like the spicy lentil soup is my go-to during the winter. I’m an old fart, so I don’t do Instagram, but I want you to know that I appreciate the quality of your recipes. I never have to wonder if the measurements are correct, if the ingredients are weird, or if the whole thing’s going to be a waste of time and money. Thanks, and sending a head pat to Cookie!
Love that! Thanks for sharing, Ruth. I really appreciate your review.
Hi Kate!! I was having a craving for Minestrone. Your recipe was the second one down and looked more Italian then the first one at the top. I accidently put too much oregano and i used a bottle of juliean tomatoes in garlic and basil oil. I thought i messed up but it turned out so yummy!!! Thank You so much! I used penne rigate for my pasta and i didn’t have fresh greens so i used a can of mixed greens instead. I’m giving it a 5 star rating and i promise next time i’ll follow the directions correctly. Ha Ha Ha I’m a guy… i don’t think i’m programmed to follow directions hee hee!
I’m glad it turned out for you, Bruce! Thanks for sharing. :)
Hi Kate,
I have enjoyed reading your site for a while, but only recently got around to trying a recipe – this minestrone. It is a game changer! I have been making minestrone for years, I’ve tried many different recipes and of course just made my own based on what I’ve had to hand. The difference here is the method – and what a difference this makes. I cannot recommend it highly enough. I even served it to a friend who is a chef (always a little intimidating) and she commented how good it was (“balanced and delicious”). Thank you – and I look forward to trying more. x ph
Thank you, ph! As you try other recipes, please let me know what you think. I love hearing from you!
First time I have made minestrone soup. Absolutely delicious.
Wonderful, Helen! Thanks for your review.
This soup turned out amazing!!!! Everyone at home loved it and it’s my new favorite.
The only issue i had, was with the potatoes. It took forever to cook as it is a tomato based. Next time will cook the potatoes in the stock before adding it to the soup, or not add potatoes. I’m sure the results will be great irrespective of what veg I use.
Thanks for the recipe.
Wonderful, Iva! I’m sorry to hear about the potatoes. Did you use russet? The size can matter too of how big you chopped them. But, I’m still glad you enjoyed it.
We loved this recipe. Great version of minestrone.
Wonderful, Fae! Thanks for your review.
Best minestrone I’ve eaten. Make it all the time and everyone loves it. Pat
Thank you, Pat!
This was simple, savory, and delicious. I think the fresh lemon juice really brought out and tied the ingredients together very well. I may add garbanzo beans next time. I used zucchini and fresh green beans. I also liked not the traditional red kidney beans were not used. Thank you for this amazing recipe!
Wonderful! Thanks for sharing, Michelle. If you would like to leave a star review, I would appreciate it.
I accidentally forgot the bay leaves and added two pinches of red pepper flakes for a little extra kick. It was delicious!
Wonderful! Thanks, Gabby.
I just made this recipe and I love it! It was a hit in my house!! Definitely something I will make again!
Great to hear, Kris! Thank you for your review.
I made this soup today and it’s so delicious. It’s a really easy and adaptable recipe to follow. I used zucchini and potatoes along with carrots and spinach in the recipe. Didn’t have celery but honestly, you don’t miss it!
I also boiled the beans and tomatoes myself rather than use the canned ones to make it taste really authentic. ;) It’s a really hearty meal on its own. Wish I could share the pictures here. Thank you for the recipe!
Thanks for sharing! I appreciate the review.
This looks great! Making it tonight. Thank you!
You’re welcome! Thanks Greg for your review.
Hi there. This soup was dominated by the tomato flavour – not what I expected from a traditional minnestrone
I’m sorry you felt that way! Thanks for sharing your experience.
Hi Kate,
I made this last week and immediately bought your book! I’ve been cooking vegetarian wholefood for a pretty long time, but your recipes really bring something different to the table. I’ve tried several dishes from your cookbook now and every single one is absolutely amazing (your crispy tofu is life-changing:)). I’m really looking forward to working my way through as many of your recipes as I can. PS: I’m not normally a dog person, but I’m making an exception for Cookie – hand on heart, she’s the cutest dog I’ve ever seen!
Thank you, Sasha! I love that.
I made this recipe today for dinner which I served with a sandwitch. I cooked it early in the day so the flavors have a chance to develope. I used pasta instead of potatoes and added some green beans. Other than that I didn’t change anything. My family is kind of picky but they really liked it and had seconds! This is a very good recipe and I will make it again. Thanks for sharing it.
I’m glad this satisfied your picky family! Thanks for sharing your variation. I appreciate the review, Mary.
This soup was delicous! The parmesan definiltey takes it over the top. I also added the parmesan rind as another subsriber suggested ane removed it at the end. I have had more recipes sucesses from your blog than any other!
I agree! Thanks for sharing.
Just made the soup earlier, it was a hit
Great, Helen!
A smashing success- a fantastic minestrone bound to become a family favorite. I first mined this site to help us transition to a mainly vegetarian diet with some seafood. We expected to ‘suffer’ and hoped to find a way to bear it overtime with more creative and mindful cooking. The main problem is none of us are intuitive chefs. Your recipes have made our journey into a delicious adventure instead. Thank you again!
You’re welcome, Bridget!
This soup recipe is really nice and it looks so Yummy. I used your recipe to make Minestrone Soup and its taste was awesome. Thank you for the sharing this Recipe.
Great! Thank you, Cindy.
I use vegetable bouillon cubes to make the broth. This is a totally wonderful soup. We use it for our evening meal when we can’t think of anything to cook.
Great! Thank you, Connie.
I was craving minestrone soup today for some reason ( even though it was 90*outside lol!). Your recipe looked yummy and I’m so glad I made it!! It completely satisfied my craving and I have plenty leftover for us all to enjoy it again tomorrow! Thank you!❤️
I would eat soup all the time too! You’re welcome, I’m glad you made it Joyce. I appreciate your review!
Made this tonight from fresh garden veggies….lots of them: onions, peppers, carrots to start, then added green beans, snow peas, purple cauliflower, used purée of roasted Roma tomatoes instead of tomato paste, and added slivered beet greens, Swiss chard, and kale at the end. Loved the lemon too! I followed your recipe exactly and only added some fresh dill, parsley and chives because I grow them and they were in the harvest basket! Delicious and hearty. Will make again. Thanks!!
Share some! I love you made this with vegetables from your garden. Thanks so much for sharing, Janie.
Just made this amazing soup, the whole family including my 12 month old and 2 and a half year old devoured it! Thanks for the great recipe.
Love that! Thank you, Austen for sharing. I’m glad it’s kiddo approved.
can it be frozen into separate single servings and then reheated?
I don’t freeze all my recipes, so I don’t have advice for you. But, you can see what other readers have done by looking through the comments.
First, I’ve made a few of your recipes now and they always turn out delicious and they’re really easy to adjust with what I have on hand. We made the minestrone with onion, celery, green pepper, zucchini, spinach, green beans and cauliflower. Really yummy and very filling!
Great vegetable options! Thanks for sharing.