Minestrone Soup Recipe

Why you’ll love it

Minestrone is a really tasty Italian vegetable soup that usually has pasta, beans, and a tomato-based broth. I think of it as the ultimate vegetable soup! You’ve maybe tried Olive Garden minestrone soup, but I’m here to convince you that my version is so much better.

It’s one of those soups you can make on a lazy Sunday in chilly weather, and you’ll actually look forward to eating it for the rest of the week. It’s also easy to make with everyday, wholesome ingredients. There’s nothing complicated about it!

What you’ll need

• Olive oil and butter – for sautéing
• Onion, celery, and carrots, and garlic – this is a classic savory base for soups
• Zucchini and fresh green beans – for veggie goodness
• Canned tomatoes – to give the broth a thick and rich quality
• Broth – use either chicken or vegetable for more savory flavor
• Italian seasoning – a wonderful blend of dried herbs like rosemary and thyme that comes in one jar
• Cannellini and red kidney beans – for added protein
• Pasta – I used elbow macaroni, but any pasta variety that’s fairly small like ditalini will work
• Basil – optional, but it adds a burst of freshness and flavor
• Parmesan – use lots and lots of freshly grated parmesan

How to make minestrone soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Prep your veggies. Sauté the onions, celery, carrots, and garlic until softened. Add in the crushed tomatoes, broth, zucchini, beans, and seasoning. Bring the soup to a boil, and simmer for about 10 minutes.

Stir in the macaroni, and cook until the pasta and veggies are tender. Season the soup with salt & pepper as needed. Stir in the basil if using, and top each bowl with plenty of freshly grated parmesan cheese!

Substitutions and variations

• If you want to add a non-vegetarian twist to this soup, try sautéing some bacon or pancetta with the veggies at the beginning. It’ll be incredible!
• You could include other vegetables like cabbage or peas. Feel free to add/swap veggies based on personal preference, what’s in season, and what’s in your fridge.
• If you want it to be extra hearty, go ahead and throw in a potato as well.
• You can swap the crushed tomatoes for diced tomatoes, but I like the thickness and body that the crushed tomatoes give to the soup. If going the more traditional route and using diced tomatoes, I would probably add a tablespoon of tomato paste to the soup as well at the end of step 1.
• Want to make it in your pressure cooker instead? Try this Easy Instant Pot Minestrone Soup Recipe.