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.
Love, love, love this soup! I’m making it for the forth time today. The only thing I do differently is add 2 additional cups of broth (I love broth) and I don’t add the tomato paste until the garlic and seasonal veggies go in. It looked a little burnt when I added it earlier. Overall, this is a fabulous recipe and quickly becoming one of my favorites. Thank you for sharing!
Thanks for sharing, Samantha!
Hi! Thank you for this recipe! Can it be made in a crock pot?
I haven’t tried it, but I know other have. I would suggest checking the other comments to see what people tried. You will still want to saute the vegetables for best flavor.
Delicious! I was thinking about adding the rind from a parmesan wedge while it simmers. What do you think?
Love the soup! I’d like to add potatoes to it. Should I chop and cook them first before adding them to the soup?
Hi! Just make sure they are chopped small and they will cook along with the soup. See my process photos for reference.
I add the potatoes right the way with the vegetable I made this soup 2 times and its delicious
I’ve done that and it’s delicious. Adds a deep parmesan undertone to the flavor.
Yes! I’ve done this and it makes a delicious soup even better!
I was skeptical. How could this recipe help me make a Minestrone better than the one my mother used to make? Well – it DID! It was super delicious! Thanks, Kate!
That’s a compliment! I’m so happy you loved it. Thanks for your review.
Made this recipe and it turned out really good! Used 1 cup of potatoes and a cup of butternut squash. I made some homemade vegetable broth for this, so it was very flavourful. Thanks for sharing!!
You’re welcome!
It was really good! Thanks for the recipe:)
So very GOOD! Soup season has arrived with a bang. Made this for my 87 year old parents a few days ago and they loved it. I’m just finishing another pot for my dinner tonight (and many lunches at work to come!). I used a can of cannelini and a can of dark red kidney beans (because I love them!) and there’s plenty of room for both ;)
Thanks for the recipe, Kate!
You’re welcome, Cynthia! I appreciate your review.
always love using this recipe! It’s super easy to add extras like broccoli or sweet potato. Tastes incredible! Xx
I made this this weekend with zuccini and green beans for my seasonal additions and it was amazing! Made my house smell warm and cozy.
The only change I would suggest is that this recipe needs a lot more liquid. I would say that I added close to 3C more of water and wishes I had more broth on hand.
Hi Stephanie, adding more liquid to fit your desired consistency is a great way to adjust! Thanks for sharing.
Made a a double batch and it’s delicious! Thank you for the recipe!
Wonderful, Michele!
An additional tip I would give readers is to add a piece of the Parmesan rind to the soup. It the secret to a really good Minestrone soup because it gives the soup a flavour boost. Just remember to remove the rind when you remove the bay leaves.
Thanks for sharing this recipe.
Delicious! I was thinking about adding the rind from a parmesan wedge while it simmers and I see it’s been suggested!
Even without the rind, this is a great recipe.
Go for it! I would love to hear how it turns out for you. Thanks for your review, Laurie!
I made this soup yesterday and it was absolutely to die for, i used butternut squash sweet potato zuchini and potatoes. I wont be looking for another recipe for minestrone again this is the best
thank-you for the minestrone soup recipe! i just started cooking some potatoes (i will have extra for something else) and rounding up the ingredients . What a blessing to be able to cook from scratch! may you have a beautiful day.
This soup is absolutely delicious! After my father took his first sip he looked up at me in awe and said “you MADE this?” as though he couldn’t believe a human person was capable of making a soup so tasty. I have made it several times using whatever veggies, beans, or greens I had on hand and it has never disappointed!
I love that, Kimmy!
This is great recipe – writing to thank you for posting it. Quite a few of Kate’s recipes are great but this one is very easy and healthy as well as fulfilling. Thanks so much – greeting from London, England.
Thank you!
I love this recipe! I added a generous splash of red wine between steps 2 and 3 and it worked beautifully.
I’m glad you loved it, Stefano!
I think that sautéing the tomato paste with the carrots, celery and onion gives the soup a more intense flavor. I used potatoes as my seasonal veggies, (that’s all I had), and didn’t add the pasta. I also made this with a parmesan rind. I froze this in multiple batches, so I can pull out for quick lunches or dinners.
Yes, I agree that is does too. Thanks for sharing, Traci!
I am so happy I found your recipe! I have been looking for years to find the perfect minestrone soup. It is one of my favorites, and such a wholesome, heart, and healthy meal. I love taking it to work for lunch. For seasonal veggies I added a squash, zucchini, potato and kale. It ended up more like a stew than soup, but that works for me. I think next time I would not do the squash and zucchini and do peas instead. They got pretty soft and mushy where everything else had a good bite to it. I followed the recipe pretty close…..one extra clove of garlic, extra red peppercorns….and no water….only veggie broth. A winner! Can’t wait to try some more of your recipes.
I’m happy you found the blog and loved this recipe! I appreciate your comment and review.
Terrific minestrone soup, almost a hearty meal by itself, but we were celebrating, so salad, steak, kugel, and apple pie came afterwards.
Thanks, Judi
You’re welcome, Judi!
Kugel? Potato or Lukchen?
Hi! How do you make the vegetable broth?
Thanks for the recipe :)
Hi Roni! I don’t have a recipe for vegetable broth, but you should easily find it in your local grocery store.
Absolutely the greatest! Doubled and gave 1/2 to my neighbor. We all loved it.
Thanks
That’s so kind of you, Ruthie! Thank you for your review.
A perfect way to start our soup season! This recipe has every component for a filling, flavorful minestrone, with enough flexibility to make it our own. Butternut squash works beautifully, and I served it in a bread bowl! This one will certainly be made again! Thanks so much!
You’re welcome, Courtney!
Oddly enough I’m allergic to tomatoes. Is there a substitute I can use for the diced tomatoes in this recipe?
Tomatoes really make this a classic minestrone. You could omit and increase some of your other vegetables. However, the flavor would be very different.
Hi
I love this recipe!! Delicious and nutritious. I made it and it was a super easy recipe to follow my family loved it. I didn’t add beans but fresh seasonal veggies. This is now my goto recipe for warm and heart soup.
Hi from Sweden :)
I love this recipe and have used it many times. Usually take double quantities so it’s ”worth” all the chopping! It’s the perfect thing to make when 1) mother-in-law brings half of her garden 2) it’s time to clear out the fridge and cupboards before holidays 3) when I want to cook to impress!
It comes out different every time but always delicious. <3
This was a very tasty soup and easy to make. I followed another comment that said to add the tomato paste at step 2 and I increased the vegetable broth by 2 cups. My husband and toddler gobbled it up!
Can I freeze this soup? Would you leave out the pasta?
Hi Barb! Yes, I would add the pasta in as you are ready to reheat if you want to freeze it. Or, if you are ok with a thicker, stew like consistency.
Delicious is all I can say. I found this recipe online and it bought me here then I went over to amazon and purchased your book. Thanks Kate
Thanks for purchasing my book! I hope you like my lentil version in my cookbook, too!
Great recipe! It turned out perfectly and was as delicious as promised! I love recipes that can be adjusted to what you have on hand or to taste preferences. Thanks Kate! I follow your posts regularly
Wonderful, Lis!
Found your recipe as a first suggestion on Google. Great recipe, very tasty! Made it with rice instead of pasta. Thanks!
Perfect and well loved by entire family
That’s great to hear, Michelle!
Perfect and well loved by entire family
Absolutely loved this recipe! Thank you for sharing! The best minestrone recipe we’ve made!
You’re welcome, Lindsay!
This soup is soooooo delicious. I usually double the amount of beans instead of putting any pasta in, and it is absolutely delicious. I have to admit to being very wary every time I make this recipe about putting in the lemon juice, but just trust the recipe and the rave reviews and you will get one of the best soups of your life! The lemon juice is the final touch to really make your soup zing. The soup also freezes very well if you leave out potatoes, and just add those in when you reheat the soup.
Thanks for sharing how you freeze this, Ana!
This recipe makes a delicious soup! I used it to teach a high school cooking co-op. Everyone enjoyed it and it was a great learning opportunity. Easy enough for beginners to master, tasty enough to make again and again. Thanks Kate!
I made this twice with a multi-function pressure cooker, basically did everything as listed until step 4- I put it on high pressure for 20mins instead. Then continue on with the rest of the steps :) It works a wonder because the flavors are so intense due to minimal water/moisture loss. Thanks for sharing!
Thanks for sharing how you made this in the pressure cooker!
REALLY good! My seasonal vegetables I used were potatoes and yellow squash, but doing it again, I would add green beans as well. I didn’t change anything and it was great!
Thank you, Rebecca!
Great recipe, made it several times now, delicious and freezes really well. Thank you
Absolutely delicious! I will definitely be making this on a regular basis. Every recipe of yours I’ve tried has been a keeper. Your best lentil soup, green and red curry recipes are favorites. Thank you!!
Great! Thank you for your review.
I made this soup a couple of days ago. This was my first time using this recipe. It was easy to make because the instructions are precise. I had a taste for Minestrone soup for weeks but wanted to make it myself. It’s perfect and soooooo delicious. I would change a thing. Try it. You’ll love it.
I’m happy to hear it! Thanks for sharing, Charoltte.
I don’t particularly like minestrone but this was delicious!
I’m happy to hear that, Songe!
This minestrone has captured my family. We are making our second triple recipe in two weeks.
I love that!
This is my go-to recipe for minestrone. I’m of Sicilian descent, and minestrone is a big warm family fuzzy for me. For the two cups of vegetables I use zucchini and crooked neck yellow squash. I’m not vegetarian, so I use chicken broth. I’m going to make it with vegetable broth next time so I can share it with my vegetarian and vegan friends. On another personal note, I really have only started cooking as a passion since my Mom passed. Now it feels like my connection to her, and this recipe was what launched my adventure. Thank you, Kate! Buon appetito!
You’re welcome! I’m happy you loved it and found it easy to follow.
This soup is excellent as written. So delicious! It also reheats well. I had some extra spinach so tucked a few more pieces when warming up leftovers.
I made this tonight. I had no pepper flakes so i added a little cayenne pepper, i love food with a little kick. This was a awesome soup which i will be doing again. Thank you.
I love minestrone soup, and this recipe was so good!! And so simple to make! Thank you for putting this out there :)
I have made this sooo many times and my husband (big win!) and I both love it! I used butternut squash cut into “French fries” (my Trader Joe’s has it and it makes the soup look pretty) and zucchini. Couldn’t find WW small pasta so I have been breaking spaghetti into small pieces and it works well. I have a lot frozen for cold nights! Thanks!!
You’re welcome, Dena! Thanks for your review.
Really delicious for November! Used zucchini, yellow squash and green beans. Will be having leftovers for the rest of the week!
Great combination, Julia! Thank you for sharing.
Just made this for my family last night and it was WONDERFUL! Thank you SO much! Can’t wait to try your other recipes!
You’re welcome!
This is such a delicious recipe for minestrone soup, I feel like a 5 star chef!! I didn’t have any oregano so I just used Italian seasoning in place of both of the spices. I also cooked the pasta separately. Thanks Kate
Best soup ever and I didn’t even have all the ingredients. I didn’t add any type of potato because I fancied it less bulky. I had no lemon, parmesan or green veg. I used the small pasta ‘Orzo’ and Feijao Branco white beans from the local Portuguese shop – both items always in my cupboard. Sorry I didn’t get to take a picture, it was demolished by my kids in minutes! My favourite soup dish so far. Thank you for sharing!
Thank you for sharing! I’m glad you loved it.