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 have made this several times; it always turns out well!
Quick question for calculating the nutritional information: is the ‘bowl size’ serving essentially 1 cup?
Hi Leslie, one cup is roughly 1-1.5 cups.
Thank you for this recipe it is the tastiest minestrone soup recipe I’ve tried
This was delicious. Thank you Kate. I made the minestrone as written, using 2 cups of halved and sliced zucchini for my seasonal vegetable (though zucchini not actually in season now, but I had a good, organic one to use.) I followed the recipe as written, except I held back baby spinach until the last few minutes, and I did reduce the salt in Step 3 because I have to keep my sodium intake down. The freshly made soup was warming, filling, and flavorful. I’m guessing the leftovers will be just as good or even better as the flavors develop. Since I’m only cooking for 2, I’ve frozen some to enjoy at a later date. I love having something good and ready to eat in the freezer!
The best minestrone recipe I’ve tried to date. I used fire roasted tomatoes and omitted the pasta and used whatever leftover veggies I had. Excellent soup, flavorful and a family favorite. Highly recommend!
Great recipe! Made it on this rainy cool day in Florida. Next time I’ll cook pasta separately as it used a lot of the liquid but honestly I don’t mind my soup almost thicker like a stew :)
So tasty!
Your recipe had some great ideas but was seriously lacking in seasoning. I added a lot of red pepper flakes; dropped the 2 cups of water and used more vegetable broth; and 2 cubes of caldo de pollo.
Hi MC, I’m sorry you didn’t enjoy this recipe.
Made this soup many times,one of my favourites for using stock cupboard staples. Always goes down well with family and friends.
I made this today. It tastes wonderful. Took some to my neighbour who loved it also.
Ok, so I’ve made this a billion times. Never left a review. It’s amazing and super easy! I usually skip on the pasta, but that’s just my preference :]
This is the best soup I’ve ever tasted. I followed the recipe exactly, minus the spinach because I’m not a fan, and it turned out heavenly. Thank you, you absolute genius!
You’re welcome, Eve!
This is unbelievably delicious. So customizable and versatile. I am vegan and it’s so great to have an easy go to recipe. I have made so many variations…chickpea pasta, gluten free brown rice pasta, tricolor pasta, ha. I have made with zucchini and yellow squash, potatoes, broccoli, spinach, kale, etc. It’s impossible to go wrong. Because of what I usually have in my cabinet, I end up using one whole tiny can of tomato paste and just one can of fire roasted tomatoes. I also use no-chicken, no-beef, and garlic broth in combination as well as smoked and garlic olive oil. I have used lentils and chickpeas in place of white beans too. The lemon and the mirepoix with tomato paste is what makes this incredibly special tasting. I like to crisp up chickpeas, beyond beef grounds, and roasted potatoes to top the bowls. So yum, thank you!
I’m happy you think so! I appreciate your review, Miriah.
Wow! This soup is excellent! With the cold weather I felt like minestrone and this recipe popped up in my search. As soon as I saw it was cookieand Kate I looked no further. This soup is full of flavor and hearty. I made the recipe exactly as stated. Thank you! Two thumbs way up!
Delicious! Just as beautiful as in the pictures and absolutely rich and satisfying! Thank you very much for all your wonderful recipes!
You’re welcome, Ellen! I’m glad you have been enjoying them.
I purged part of this recipe with one in from my 1950 Betty Crocker recipe. Soaking beans overnight in part of the base broth is the approach I took. Hint, be sure to make your own base broth from bones. The soup result is Aweeeesome! I wish there was an option to post a picture because this is a soup of love.
Fabulous recipe! Thank you.
You’re welcome, Andy! Thank you for your review.
So so good! I added too many red pepper flakes, so it was a tad spicy, but that was my own fault! Delicious and full of flavor, will definitely make this again!
This was so good. Loved it. I think the trick is sauteing the first set of vegetables with tomato paste.
Your minestrone recipe is the best I have ever made – and I make it a lot! It’s going to be my go to whenever I make it from now on! Thank-you so much and please keep doing what you do – saving people’s lives with your nutritious and delicious recipes!
It was cold and windy today; perfect for a pot of minestrone. I made the recipe just as written and it was absolutely incredible! Paired it with a pan of hot cornbread and it was the best lunch ever. Thank you for sharing your recipe. I love it!
This soup is great for cold days! I’m happy you enjoyed it, Mary.
Making this for the fourth time in weeks! My family loves it so much there is never any leftovers! Delicious and filling! I love to serve it with some crusty bread!
This is my first time making Minestrone Soup and it was so easy. I added some Kale & Sweet Potatoes. I also added two different kinds of beans. I had saved some Parmesan rinds and the last 15min. I added them in, then took them out. It added such flavor. The soup was delicious. This recipe is a keeper.
This soup is a staple in my home. It’s delicious, easy to make, and is incredibly filling. I love how using lemon juice brightens the flavors.
I love to hear that, Kara! I appreciate your review.
Sooooooo good!
I had some cauliflower, zucchini and spinach (along with the onions, celery and carrots).
Perfect any time of year!
It was so good. My husband loved it to. I won’t change a thing other than cook pasta separate. Add at the end.
Hello! Does this work in a crockpot? Thanks kindly!
I haven’t tried it, sorry!
I have made this soup severe times. It is
absolutely delicious!! It last several days and leftovers taste fresh every time. Thank you for this wonderful, easy recipe!!
This soup is always a hit. I added collard greens, green beans, pumpkin squash, zucchini kale, potatoes, carrots and peas. A little of everything. It’s so delicious!
This soup was delicious! Thank you for sharing.
I made this today. It’s a nice easy recipe and turned out perfectly. Didn’t have any greens so put in extra carrots and celery. Didnt effect the final results. Definitely going to do this soup again.
Great to hear, Linda!
If I use zucchini do I add it at the beginning with the other vegetables? Will they get mushy if they cook that long? Thank you
Hi Kim, you can add it towards the end of cooking your vegetables if you are concerned. Let me know what you think!
I made the soup and it was great! I added the zucchini at the same time as the pasta. Thank you!
Thank you for sharing, Kim!
This soup is fantastic. I have been eating it for 3 days straight. I doubled it and dropped it off at my kids places. My daughter in law said Yummy! Thanks for the recipe.
Kate, I’m so lucky I found your site. Every recipe I’ve made, including this one, has been a huge hit with the entire family. This includes an incredibly picky eight-year-old. The baby rates it “100 out of 5 stars.” Your book is fantastic too. I can’t wait for the next one!
I’m happy you found it too, Ara! I appreciate your review.
Hi,
Your recipe is exactly like my mother made it.
Now, I use orzo. (FYI I’m 86)
alfredo
Love love love this recipe. I add some bacon to it and nutritional yeast and it is the perfect soup.
I make this recipe often because it is so delicious, healthy and easy. The only change I make is that I substitute potato chunks for the pasta.
Love this soup and so does everyone I make it for! I’ve probably made it 10 times already. One question though – is it freezable? Maybe if I leave the pasta out and add when I want to heat it up? I usually make it for just myself or one other person, but this recipe makes a lot of portions and it’s not that easy to scale down. TIA!
Hi Ellie, you could try to leave the pasta out and then add it in when you thaw. Just cook the pasta up and add it to your bowl. You may want to cut down on some of your liquid. That’s up to you and your taste.
Thank you! Will try this next time
Prepping for baby’s arrival and trying to stock the freezer so this was super helpful. Wondering about the greens though… Would you recommend adding them before freezing? Or waiting until I heat it up prior to serving? Thanks!
Hi Natalie, I think the greens would be fine. I would suggest adding the noodles later. Unless you don’t mind the noodles to soak up the liquid. Also, congratulations!
This soup was so delicious! Thank you!
You’re welcome, Joanie! Thank you for sharing.
Just great!
LOVED this recipe, made it tonight, I’ve added potatoes too, my partner and I have enjoyed it SO much. Thank you
You’re welcome, Sanda!
Hi
I have not made the soup yet, but I fully intend at the weekend. I am my 44 year old Downs Syndrome nephews PA, Aaron spends weekends with us. We love cooking and baking, and our project at the moment is preparing all our meals from scratch. We decided a wholesome, hearty soup, with home made bread, fitted the brief. I don`t eat, but Aaron and my husband like meat.
I am wondering wether as it is a large recipe , if I could add some meat protien to it. I know ham can be, but I am wondering if chicken could work.
I would appreciate your opinion, I would put my portion to one side, before adding the meat protein.
Kind Regards
Jane T
Hi Jane, sorry to disappoint but I’m a vegetarian so can’t speak to meat. But you could try chickpeas for some added protien.
This soup is hands down my favorite soup of all time. My husband and I kept saying that after almost every bite. I’ve made a lot of soups in my days, but this one quickly jumped to our number one spot. Perfect with all the leftover veggies we had at home. And it’s even better the next day! Can’t wait to make it again!
I made this soup for my lunch guest because it is her favorite. I personally don’t care for minestrone soup. I didn’t have the canned tomatoes. I substituted fresh pureed grape tomatoes. My guest enjoyed it and I discovered why I never cared from minestrone. I loved it!!!
I’m glad you were able to make it work and you enjoyed it!
I make many soups, however I’ve never made minestrone. This recipe was incredible and simple. It is definitely going to be one I make over again and again! Used my mandolin that also chops for uniform size pieces. Used carrots, zucchini, summer squash, green beans, fresh baby and regular spinach, baby shell pasta in soup I was hesitant as usually it absorbs the broth but it is perfect as only 1c in the recipe and canoloni beans fresh bay leaves and spices as stated in recipe. Added a little fresh Basil only recipe addition. We don’t like lemon so that was my only omission. Had for lunch right after making it! Definitely having a bowl for dinner! Snowy today the perfect meal!
Thank you for sharing, Denise! I’m glad you enjoyed it.
I made this yesterday during a snowstorm. Thought it was appropriate for the weather. ABSOLUTELY DELICIOUS!! Definitely will be making this again. Thank you for the recipe.
I’m glad you enjoyed it, Barbara! Thank you for your review.
Loved this soup! Just perfect and easy. Made a big pot and gave half to a friend just out of the hospital and the other half to my “about to give birth” daughter in- law and her family!
I made this for a Lenten meat free meal. It is really good. The only sub I made was crushed tomatoes instead of diced. My meat and potatoes husband loved it.
I make this soup at least once a fortnight.
It’s my 5 year old grandsons favorite meal and what’s left over he eats the day after for lunch, as a matter of fact it’s one of my son-in-laws favorite too..it gets devoured by all my family. Thank you
Regards Chris ♀️
Love to hear that, Christine! I appreciate your review.
Perfect. I struggle with seasonings and this was spot on. It smells amazing. Thank you!
You’re welcome, Nancy!
Cookie and Kate is my go-to website for recipes. Recently, my fiance bought me the book as a surprise and it’s awesome (of course). We just tried this minestrone soup and its DELICIOUS. But honestly, I’ve tried a dozen recipes from the site/book and they are all great.
I’m happy you enjoyed it, Angelica!
I LOVE this dish! I made it for my husband and I and it was a huge hit for both of us. It was so hearty and full of flavor, we both went back for seconds and enjoyed the leftovers for lunch today.
I used fresh thyme and omitted the oregano, purely because I didn’t have the dried herbs on hand but it worked out perfectly.
The only thing I might do slightly differently next time is add a bit more water, or pre-make the pasta because it did soak up a lot of the liquid.
I feel like this is going to be a regular menu item in our household. Thanks for sharing!
That’s great to hear, Nikita! I appreciate you taking the time to review.