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 a small fennel bulb for the celery and used zucchini, potatoes, and green beans for the veggies. I added a teaspoon of anchovy paste for flavor. The soup is thick, hearty, and very tasty.
So good! I added a little tandoori spice and black beans and fresh corn. Used zucchini, and some riced cauliflower, small penne. Had corn tortillas with it.
I made this tonight and it was delicious! The balance of flavors is perfect. I didn’t feel the need to add more salt at the end. Just added a little more fresh ground black pepper.
The grocery store was out of celery, so that was unfortunately omitted. For seasonal/other vegetables, I used Yukon gold potatoes, green beans, and Kale for the greens. Rounded it out with elbow macaroni for the pasta. If the first bowl hadn’t filled me up, I would’ve went for a second bowl.
I’ll definitely be making this again, hopefully with celery next time. Thank you for sharing!
This soup is 100% perfection. We have been searching for the perfect minestrone soup and finally found it. Perfect balance of umami, acidity, and heartiness. I used zuchhini and yellow squash as the seasonal veg, and did everything else exactly as indicated. YUM. Thank you for this and all of your amazing recipes!!
Great to hear, Melissa! I appreciate your review.
I’ve been making minestrone from The Joy of Cooking for 30+ years. My kids said this recipe was my best version yet! Instead of adding individual herbs, I added an Italian Herb Seasonings; potatoes, green beans and zucchini as the seasonal veggies; and I cook the noodles separately. This feeds me (gluten-free, dairy intolerant), my daughter (Vegetarian, dairy intolerant) and my daughter (no dietary restrictions) and my boyfriend (fructan and oil intolerant)! Love it!
Aloha
Mel
Thank you for sharing, Melissa! I appreciate your review.
I’ve had this recipe pinned for awhile and finally made it. Excellent! I make every recipe as stated the first time and honestly, it’s wonderful as is. The garden veggies I added were green beans, zucchini and potatoes. Next time I’ll include a jalapeño for a smidge of heat.
Thank you for the amazing recipes!!
You’re welcome, Roberta!
This Morning I made Classic Minestrone Soup. Delicious!
I did add 1teaspoon of VEGETA to perk up the soup a little more.
Did NOT add BEANS or Spinach. Used corn and potatoes.
Followed the directions carefully using my own home made Tomato
Sauce. It’s a winning recipe. Topped it off with Parmesean Cheese and Did Not Add Lemon …I could have used a little vinegar but it did not need it. I am thrilled to have this recipe. I did cook it slowly for a couple of hours.
I am not normally a fan of minestrone. I made this today and love it! I will definitely be adding this to my recipe collection.
I’m glad you loved this version! Thank you for sharing, Lori. I appreciate your review.
This is an easy recipe to follow with a very tasty soup as a result.
I made a few adaptations from what I had available in my pantry, freezer and fresh.
I was in the middle of making it when I realised I needed tinned tomatoes so I used the tomato soup I had in the pantry instead and still ended up with a yummy soup.
I’m glad you loved it, Kerry!
After having made this soup a few times, I think I know why some reviewers rave about this soup and a couple of reviews say it is too tomato-y. My family loved this recipe when I used a vegetable broth made without tomatoes (Cadia brand), used a more expensive tomato paste called Amore, and used canned diced tomatoes that came with garlic, Italian herbs, etc. The one time I made this soup using a tomato paste brand called Cento, which stated “double concentrate”; used a vegetable broth with tomato listed as an ingredient; and used just plain canned diced tomatoes, the minestrone soup turned out too tomato-y and my family wouldn’t eat it. The difference in the tomato paste brands were remarkable. The Amore brand had a sun-dried tomato richness and darker coloring, whereas the tube I got from Sprouts called Cento was a bright red, too tomato-y. Both were imported from Italy, but I’ve learned to select the ingredient brands more carefully for a home-run delicious minestrone soup. The recipe itself is awesome. It’s just a matter of where these ingredients are sourced. Thank you!
Thank you for your feedback. I’m glad you are enjoying it!
The minestrone soup is delicious, and it’s a complete meal.
I’m excited you love it, Janaki!
This is the best minestrone recipe I’ve made. The layers of flavor are so delicious, and the addition of lemon juice is the perfect finishing touch. We enjoy this with a spoon of pesto and drizzle of olive oil and serve with ciabatta. :)
Good but for the sour note of the lemon juice.
I’m sorry you didn’t love the addition. You can always omit it next time.
It’s kind of tart?? Wonder why? I made it identical to recipe but left out lemon. Was afraid to add it.
I’m not sure. It could be the brand of tomatoes you used.
This is my favorite soup recipe. We love it! Thank you. I use whatever veggies I have on hand; carrots, potatoes, green beans, spinach. I have used Navy beans but prefer the Great Northern or Cannellini. The fresh lemon juice makes it sing! It’s a full meal with a piece of toasted spelt bread.
Been following this recipe for a year. Love it! I add one non- vegetarian item that takes it up a notch — spicy sausage!!!
That’s great to hear, Lolo! I appreciate your review.
Super flavorful , great recipe. I did use 2 boxes of chicken stock in place of the beef stock and water, only because I prefer chicken stock. I also added browned and crumbled hot italian sausage for my husbands sake. No meat, no eat hahaha.
Fabulous soup and easy to follow your recipe.
Thanks for sharing!!
I’m glad you love it, Sherry! Thank you for your review.
I use chicken stock (home meade) too, as well as Parmesan rinds.
I just finished making your Minestrone soup
I just finished a bowl . It is healthy & delicious
And a keeper. My friend borouthme pea soup
I will return the bowll with minestrone
Ty Ruth Mahoney
Lovely recipe
This was a really good recipe but for some reason, every time I make a soup recipe with pasta, even following the directions, it ends up with very little broth. I think I’ll fry up a little more tomato paste and veggie broth and add to the mixed pasta and veggies I have left over LOL
Definitely make pasta separately, Al dente. I store (ditalini) in a zip lock bag. I keep in fridge until soup is gone but doesn’t last long. The pasta is absorbing the broth and only gets worse and mushy when microwaving. I promise you will see a better outcome for leftovers. FYI, when reheating, warm soup separately and pasta separately. If you were to add pasta to soup and reheat, you will get the same results for absorbing broth. Hope this helps
This is a very good recipe. For the seasonal veggies I used potato and canned green beans. I used homemade kidney and pinto beans and had no spinach or kale. Also I used beef broth instead of vegetable broth. This was the best minestrone soup I have ever had! Thank you for posting this recipe.
Great to hear, Crystal! Thank you for your review.
This is the best minestrone recipe I have come across ( I try a new one everytime, I can stop looking now) I used butter beans, only potato’s as the seasonal veg and no lemon. P E R F E C T
Hi Kate! I wondered how would this recipe be changed if it was to be cooked in a slow cooker?
Thank you!
I haven’t made it in a slow cooker, so I can’t say for sure. However, I know other have tried it and put their experience in the comments.
Sooo good. Just trust the recipe. Super easy!
I love this recipe. It’s a winner in my house every time I cook it. But what I love most is that I don’t need to prep anything – I finish one stage then move to the next. It’s such an easy and delicious recipe.
I love to hear that, Simone! Thank you for your review.
Delicious, easy to vary the vege additions. I added a teaspoon of Vegeta instead of vegetable broth and fresh basil.
Thank you for sharing how you made it, Peter! I appreciate your review.
Really enjoyed this . Even better the next day so suggest making a day in advance of when you want to eat it.
Great to hear, Michelle! I appreciate your review.
Absolutely LOVE this recipe! Just barely used any salt and added a little more red pepper flakes
I think 1/4 cup of tomato paste is way too much. This recipe would be much tastier without that much tomato flavor. Appreciate your website and your thoughts!
I’m sorry you don’t love this recipe. I appreciate your feedback, Terri.
This was such a hit with my meat-loving family and newly-declared vegetarian daughter. The flavors were terrific, it was hearty enough for a meal and everyone wanted more. I used 2 types of zucchini and butternut squash and it was delicious. I’m not a huge fan of potatoes but the squash made it seem like they were there in terms of consistency. I would add more spinach next time, it seemed to disappear in all the other vegetables and I love spinach in soup so I’ll probably add a cup or two more next time. Great recipe!
Thank you, Jeanne! I appreciate your review.
What a great recipe! Even though I completely changed out half the ingredients so in reality I didn’t follow the recipe hardly at all! But still, what a great recipe!
Thank you for your review, Dave!
Just made this tonight, thanks so much for sharing it was a delicious recipe and so easy to make as well, can’t wait to try the other recipes on here
You’re welcome! Be sure to let me know what other recipes you try, Mags.
This soup is just the best. It appeals to all the family but especially to my 2 grandsons (20 and 14) which makes me extra happy. So much nutrition packed into 1 bowl of soup. I follow the recipe but unfortunately have not found red pepper flakes here in Melbourne Australia. Any suggested alternatives?
Hi Marea, I’m delighted this is a hit with everyone! You can just omit them if you prefer.
This is the best. I make it couple times a month. I add more vegys than recipe calls for. Great way to add fiber to diet
So delicious! Made it for the second time tonight and used gluten free pasta and chickpeas instead of the beans (because it was what I had in the cupboard). Turned out just as yummy. I love the chilli flakes and lemon and my kids aged 1, 3 and 6 also eat this up and love it ❤️
Great to hear, Sammy! Thank you for your review.
Thank you for the recipe Kate (and Cookie). I added a variety of vegetables, incl corn (which my grand-baby loves) and it was delicious!
Thank you for your review, Eleni!
Rainy day on the farm curtailed my barnyard chores today, so what to do! My wife had gone baby sitting. The day was young. The dog “Annie” and I decided to prepare something hearty for dinner, given a rare moment of spare time. I have used your recipes before with great success. Minestrone seemed like the perfect fit for a dreary afternoon. I used home grown potatoes and carrots. I did not have spinach so used garden fresh Bok Choi. No chili flakes on hand, hot Italian antipasto (La Bomba) came in handy. Served with a nice side of crusty sourdough. Thank you. Having time to enjoy cooking is precious.
Sounds like a delicious combination, Mark! Thank you for your review.
Great recipe excellent flavor just too many noodles. I felt one cup invaded the soup. !/3 c. is more than enough. With this soup the veggies should be the star of the show.
Can I skip the beans? I hate beans.
You can, but I recommend them. Let me know what you think!
I love this soup. Just wondering if it can be frozen?
You can freeze it from other comments, just wait to add the noodles until you reheat.
Delicious! I used zucchini, potato and capsicum for the seasonal vegetables and kale for the greens. So nourishing, comforting and flavourful, the perfect winter dinner!
I’m glad you loved it, Aisha!
I’m making this soup for the second time in recent weeks. It’s so tasty. I’m cooking my beans from scratch this time and using my favorite vegetables (green beans, potatoes and kale). Thank you for this delicious recipe. I can’t wait to try more of your recipes.
I love to hear that, Denza! Thank you for sharing.
I always go on line to find recipes and try different ones but this one is a keeper!!
For the veggie I used green beans cut in pieces and some cabbage also cut and sweet potatoes but I also put some white and of course the oignon, garlic, celery, carrot and the spinach at the end and a little extra ground peppers ️ For the beans I did a can of the trio beans and half a can of chick peas for extra
And I put basil It was an amazing soup. Thank you
You’re welcome, Chantal! I appreciate your review.
Fantastic dish!
DO I PEEL THE SQUASH AND POTATOES AND ZUCCHINI ?
You don’t need to unless you prefer it. Just be sure to wash them well.
Delicious! A great way to use up extra veggies! I will definitely make this soup again during the cooler months… I am in Florida, so “cold” is very uncommon here.
Great to hear, Krystal! I appreciate your review.
Have made this several times with a slight variation… only 1/2 cup tiny elbow noodles, and red yam instead of white potato. I add a slight pour of balsamic vinegar towards the end and cook with a Parmesan rind…. Served with a dollop of fresh pesto…delicious!
Thank you for sharing how you made it, Lena! I appreciate your review.
Its now Summer and my garden is so full of such a rich variety of vegetables, I’ve decided to make this minestrone soup recipe using as much fresh ingredients as I can. No canned stuff! :) I have lots of ripe tomatoes, carrots, onions, green beans, zucchini and herbs; it’s exactly the kind of soup the Italians had in mind when this recipe was created! I would love to make little homemade pasta shells but for now, I’ll just use some boxed vegetable pasta, even though I really love making the fresh kind. And I shall simmer the stock vegetanles a bit longer to make a richer base without using a box of broth. As well, I always use my Thanksgiving turkey carcass to make soup broth so this Fall I will attempt a version of minestrone using turkey broth! It will be packed with hearty nourishment as well as lots of TLC, the best ingredient of all! Wouldn’t you agree!?
Easy to follow for a person that is enjoying cooking but a learner ( even after so long!)
Tasty and satisfying ! Eileen, (Australia )
I made this soup this summer evening, and it was a huge hit with my family.
Delicious. Used orzo, potatoes, zucchini, spinach, and bell peppers. Added a Parmesan rind while it was boiling. I have enough soup for the whole week!
This recipe makes a delicious soup but there is only one problem with it. You say, and I quote, “This homemade minestrone is infinitely better than the Olive Garden or store-bought varieties!” While I can’t speak to the store-bought varieties, the Olive Garden minestrone is an all-around incredible experience. It’s the best thing on their menu, and it comes with any entree! Furthermore, I shouldn’t need to mention that it is bottomless AND comes with as much parmesan as you want! While the quality of this soup comes close to the total experience of the Olive Garden soup — and if you judge based only on flavor then it is admittedly better — I think it is wrong to say that it is INFINITELY better than Olive Garden’s minestrone.
I also love using fresh herbs instead of dried herbs when making this!
Wondering, if I want to freeze this for later what modifications would need to be made? I’m assuming I’d just omit the pasta?
That is a great option! Then add the pasta when you are ready to eat.
Just made this and it is so delicious! Thank you!
Great to hear, Cindy!