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 like garbanzo beans better than cannellini beans, so I used those instead. This soup is lovely to dip buttered bread into! I think the tomato paste really makes the soup. This soup is amazing!
A nice bread to go with this sounds delicious! Thanks for sharing, Sherri.
I used a bit of cabbage instead of spinach and beans. Topped with fresh basil and chives.
I love this soup! I usually use less of the pasta/beans/veggies or add additional broth so that it is less thick. It goes great with sourdough rolls!
This was the best minestrone soup I have ever had! I added red kidney beans. Thank you for this recipie!
Hooray! You’re welcome, Shelly.
I made this and loved it. I’m always on the hunt for meals that are good reheated in the microwave so I can pack them for lunch. This definitely fit the bill. I used potatoes and a little extra pasta, so it was well-rounded and filling. Thanks for another great recipe!
I’m happy to hear that, Natalie! Thanks for sharing.
Delicious! For one can of the diced tomatoes (14oz.) I used fire roasted with green chiles. It added a spicier depth. I think two cans would be too much. Will be making again.
Thank you for sharing, Patty!
I made your cookbook version of this recipe for dinner tonight (actually I doubled it and froze some). Extremely filling and extremely delicious. The only thing I might change in future is to add more broth because there were a lot of veg/beans/pasta compared to liquid. Thanks for another winning recipe!
Thanks for letting me know you liked it, Miriam!
I made this soup and it was really good and healthy. I don’t know if it was because I double the recipe but it was a bit simple at the end, but I fixed it easily.
Thanks for your feedback, Sandra!
I made this for my adult daughter who had just been discharged from the hospital after a very tough time with pneumonia and the flu. She absolutely LOVED it; I think it helped her get better. Even my teenage grandkids loved it. I’m making it again tomorrow for myself as it will be a snowy cold day-perfect day for soup. The only thing I changed up was using chicken broth instead of vegetable broth, as that’s what we had. It’s a wonderful soup.
I’m happy it seemed to help your daughter! Thanks so much for your review, Kathy.
Actually, the vast majority of boxed pasta is egg free. Fresh pasta (refrigerated section) and homemade typically do contain eggs, so I understand your confusion. Check the labels!
Thanks Kate. I made with fresh corn kernels, zucchini, Brussels sprouts and kale. I used cooked green lentils. Added chopped parsley at the end. Didn’t have any tomato paste, but still tasted great. Delicious!
Classic minestrone is the best I have ever made or eaten!
I’m happy you loved it, Laurie!
This was delicious.
Even though i didn’t have celery, and dried herbs (i omitted), it turned out fabulous. I also didn’t have tomato paste so i used passata instead.
Yummmm thank you!
I’m happy it was still delicious for you, Emma! Thanks so much for your review.
This soup is amazing, I’m making it a 2nd time today to use up some broccoli (won’t add until pasta) and butternut squash. Picky eaters in my family love it also. Thanks soooo much, this is now a favorite of mine.
I’m so happy you loved it, Karrey! Thanks for the review.
This is one of the best soups I’ve ever made. I used 48 oz of vegetable broth and made up the difference with water. Omitted the thyme because I don’t like it. Soooo. Goood
Great to hear, Staci! Thank you for your review.
I’m not sure what red pepper flakes are so I used dried chillies and it gave it a good kick! This was fine as we are all recovering from colds, and the other flavours were yum. It’s a really moreish winter soup (especially on a freezing day watching patrick’s day parade..!) and delish served with buttered toasted crusty sour dough. If anyone can point me towards red pepper flakes appreciate it as I’d also like to make regular minestrone.
You should be able to find red pepper flakes in the spices at the grocery store. Thank you for sharing!
Maeve, red pepper flakes are dried chilli flakes so you’ve nailed it!
Hi Kate,
This soup looks fab and I’m making it today. Just wondering if you ever add a parmesan rind to yours? Thanks, Tammy
I don’t, just topping. But, try it and let me know!
Tammy, I just added a parmesan rind to mine today and it is delicious! Highly recommend!
This was delicious Kate; thanks so much for this recipe! I simmered it with a parmesan rind and a few dried shiitakes for extra umami. So good!! I love that you can adjust this to whatever vegetables you have on hand. I used Trader Joe’s gluten-free rice pasta and it turned out great. I also used half the canned tomatoes and that was just the right amount for me.
Sounds delicious! Thank you for sharing, Violet.
Thanks for the wonderful suggestion of how to use a large parmesan rind in my refrigerator. Fabulous soup.
My husband thinks I’m an amazing cook thanks to your recipes, Kate! Your minestrone soup recipe was a hit. I used cauliflower, kale, carrots and peas. I can’t wait to make this again.
You are an amazing cook, Melanie! :) Thanks for sharing. I’m glad you are both enjoying the recipes.
I just made a big pot of this soup and it’s the best I have ever eaten.Thank you so much. Taking some to the gym for trainers there. I know they will love it too!
You’re welcome, Connie!
made this for family tasted fantastic! now making for ladies tea, they’re going to love it!
A great soup for a get together! Thank you for your review!
This soup was a hit! 136 ladies and they all love it,thanks so much for posting the recipe
This is amazing! I wanted a nice soup for this winterish spring day and also that fit in with lent, this was perfect! I didn’t have enough canned tomatoes so added some tomato sauce and chopped fresh tomatoes. I used kidney beans and gluten-free quinoa pasta. It is so filling and it looks beautiful too! A little fresh grated Parm cheese on top was just perfect. Even my boyfriend who doesn’t consider a meal complete without meat loves it! I’m looking forward to having some leftovers tomorrow – hopefully, if they don’t get eaten tonight = )
I’m happy this fit the bill, Joyce! I appreciate your comment and review. I’m happy your boyfriend loved it, too!
I love your minestrone soup recipe. It is easy to make and the flavors are just wonderful. Of course that’s what I’d expect from Kate. All of her recipes are delicious. I love the Granola, and the Arugula Salad with wild rice and roasted carrots………………Yum!!! Bought your book and it is wonderful. Thanks. I intend to try them all. Really healthy food combinations.
I’m really happy to hear you are enjoying my recipes, Judith. Thanks so much for your review.
Delicious classic minestrone recipe. I added a Japanese eggplant and used a handful of enoki mushrooms for a little meaty texture, thank you so much!
You’re welcome! Thanks for trying, Stephanie.
Wow, this was the best minestrone not to mention one of the best soups I have ever tried and NO MEAT! It was so tasty, so healthy and QUICK and EASY to make… and I didn’t even have half the ingredients. I had no vegetable broth nor beans but I used what I had on hand from the recipe ingredients. Made double the recipe. I am a meat and potatoes girl and I did not miss meat at all in this recipe. My family loved it too. My daughter made pasta to add to soup to make it heartier. What had gotten my attention at first was the fact that ‘classic’ is in the title of the recipe. I wanted something genuinely minestrone, if that makes sense. And then all the interesting possibilities and the stipulation that any seasonal veg on hand could be incorporated… It sounded good. Tried it. Good job.
I’m happy you loved it! Thank you for commenting, Natalie!
I used your recipe and love d it. Thanks so much. Dawn
You’re welcome, Dawn!!
This was absolutely awesome and delicious. Thank you for sharing!
PM
You’re welcome, Pat!
What is your recommended approach to making this in an Instant Pot?
I haven’t tried it, sorry! Readers are great about putting their experiences, so I would check to see what others recommend by searching the comments.
Made this for 6 adults incl myself and have leftovers for tomorrow night’s dinner for me and my partner. Absolutely filling, delicious and easy to cook. Great for the large vegetable intake as I don’t eat enough of them! Best served with buttered crusty Vienna bread.
Thanks for sharing, Janina!
Yum! Made this tonight for my family. I thought I’d be the only one enjoying it, but all four of my kids commented on how good it was (teens down to pre-k), along with my husband, who truly does NOT ever look forward to vegetable-based soup nights! I had to omit a couple things I didn’t have on hand (beans, green beans and spinach), and used some spaghetti sauce to replace the tomato paste. The depth of this soup flavor was great! Thank you for a great recipe!
I’m glad you all love it and that you can make it work for your family!
I made this tonight and really enjoyed it. A little bland at first, so I doubled the spices and added a bit of sugar (3tbs). I also added Gardein vegetarian ground “meat” for a more classic texture. Will definitely make again!
Thank you for sharing, Nasha!
Just made a huge batch of this soup- tastes wonderful! I added the rind from the parmesan cheese during the last 20 minutes of simmering- adds a great depth of flavor to finish it off. Will make again!
Great to hear, Jennifer!
I am interested in making tonight. How can I substitute the diced tomatoes. My family does not like any tomato chunks. Thanks!
The diced tomatoes help keep it authentic. You could remove them altogether, but will lose some flavor.
Big hit on this one! Affordable and easy – made it with green/yellow summer squash. Paired it with homemade bread and it was very satisfying. Didn’t even need Parmesan.
Thanks for sharing, Liz!
Fantastic recipe! Easy to make and great tasting. Adding the tomato paste when sauteeing the onions, celery and carrots really gave this soup a wonderful taste. Will definitely make it again.
Wonderful, Ramon!
Made this soup today. Used zucchini and potatoes for my seasonal veggies. Also used beef broth for the soup base. Ended up adding a couple of extra cups. The flavour is excellent and the soup is delicious. Would use another cup of spinach next time. A hit with the family too. Recipe makes a big pot full!
Sounds like a great way to make it fit your tastes, Leslie! I appreciate the review.
I am useless at cooking. Useless, even though I enjoy it. I followed your recipe – thank you for putting the ingredients in order of use! – and it has gone down a treat. Thank you!
I’m glad this one worked well for you! Thanks for your review Samantha.
Made it 2 nights ago, froze 4 servings in my souper cubes,
Used 2 servings for dinner and have leftovers for another night for 2, another winner in my book. I omitted the green beans/butternut squash and peas but instead added 2 tomatillos and 2 small round Thai eggplants, for potato used 1 white sweet potato. Yummie and as per other suggestions did dip some buttered crusty bread.
Thank you for sharing, Gitta!
I lovvvve this soup recipe! Really easy to make and tastes absolutely gorgeous! Perfect for clearing out the fridge, and I always have plenty left over for lunch the next day. I love the recipes that can easily be made vegan – thank you!
This was delicious, best I’ve ever had!
Great to hear, Jill!
HELP! I am in the middle of making this yummy soup and have one problem. I just realized my hubby didn’t understand my note and mistook 2c for 2 cans not fresh spinach 2 cups. Can i make it work if I drain it?
I’m sorry for the delay! You have 2 cans canned spinach? I would drain it for sure. What did you end up doing?
Made this the other night and used tortellini instead. It was a hit! My husband who normally won’t even touch pasta went back for seconds! I just upped the garlic and spice a little for personal taste.
Thanks for sharing! I love that he went back for seconds. I can’t believe he doesn’t love pasta! But, glad he liked this one.
Made this soup tonight and it was superb. Served with buttered crusty bread and cheese (Parmesan and sharp cheddar, because I couldn’t decide). Will add fresh parsley to leftovers tomorrow. Yummy recipe. Thanks for sharing.
You’re welcome, Linda!
OMG this was so yummy! My first Minestrone soup and it came out so good!! One thing I did add was some sliced chicken sausage. I needed to satisfy the carnivore’s in my house.
Thank you for sharing, Julie!
I made this. Omg. I tagged you on my fb post. Ya gotta see how it went xx
Thank you for sharing, Cathy!
This is my go to minestrone recipe! Delicious! Thank you!
You’re welcome, Lou!
Hi I’m wanting to make your minestrone soup! Is the veg broth that you use in a can? I’m very new at making vegan dairy free food & sugar free but have done 2 recipes which turned out ok! I’m really surprised that these recipes look & taste so good! I will give a feedback when I have done it! Regards Monica
Hi Monica! It’s typically sold in cartons now, but if you can still find it in a can(I think?)
So freaking good! lots of flavor, I have never had better minestrone soup. plus I added cashew parm to make it 100% vegan.
I’m excited you loved it, McKenna!
So filling and absolutely delicious! Such a perfect meal prep recipe. Thank you!!
You’re welcome, Savannah!
I just came across your blog. Will be making this wonderful soup as we need more veggi’s in our diet. Sounds delish!! Will let you know how it turns out. Thanks
Cathy W
Welcome, Cathy! Yes, please let us know how it turns out.
Awesome
Thank you for your review, Merilyn!
First time visiting your website, very interesting recipes. I look forward to making some and also look forward to the emails with your newsletter.
Welcome, David! I’m excited for you to try some recipes.