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This minestrone soup recipe is loaded with vegetables, beans, and pasta in a delicious tomato broth. This classic soup is nourishing, easy to make, and makes amazing leftovers!
Love restaurant-style Italian soups? Try this Chicken Gnocchi Soup, Zuppa Toscana, or my Pasta e Fagioli 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
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is my go-to Dutch oven for making this soup and others.
- Parmesan is best when freshly grated from a block, and I use this Microplane zester.
- Easily mince garlic (no peeling!) with this garlic press, and store leftover cloves in this garlic saver.
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!
Pro tip
If you happen to have a parmesan rind, throw it into the pot while cooking the soup to infuse extra flavor! It really makes a difference. Sometimes if you ask at the cheese counter, they’ll give you an extra rind if your parmesan block didn’t come with one. Don’t forget to take it out of the soup when it’s ready, though.
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.
What to serve with minestrone
- A slice of crusty bread like sourdough or French bread would be perfect.
- You could serve this soup as an appetizer before your main course.
- Or make it a soup and salad kind of dinner! Try a side salad with Italian Dressing, homemade Creamy Balsamic Dressing, or go all-out with Caesar Salad and homemade Garlic Parmesan Croutons.
Leftovers and storage
- Minestrone soup will keep for about 5 days in the fridge in an airtight container.
- The pasta will soak up the broth the longer you leave it, so you may need to add some more chicken or vegetable broth when reheating leftovers.
- If you’re planning on freezing the bulk of the soup, I suggest adding cooked pasta when you’ve thawed it instead.
Leave me a star rating and review below if you made this hearty minestrone soup recipe! As always, tag me #saltandlavender on Instagram so I can see your creations. 🙂
Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled & sliced
- 3 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1 small zucchini chopped
- 1 cup fresh green beans chopped
- 1 (14 ounce) can red kidney beans drained
- 1 (14 ounce) can white kidney (cannellini) beans drained
- 1/2 teaspoon Italian seasoning
- 3/4 cup uncooked elbow macaroni
- Salt & pepper to taste
- Fresh basil optional, to taste
- Freshly grated parmesan cheese to taste
Instructions
- Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
- Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.
- Once the soup is boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open and cook for 10 minutes.
- Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.
- Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).
Notes
- The pasta will soak up the broth the longer you leave it. You may need to add more chicken/veg broth to leftovers. If you’re freezing the bulk of this soup or planning on having lots of leftovers, I recommend cooking the pasta separately and adding it in when you reheat it.
- I recommend chopping the vegetables quite small (see the ingredients photo in the blog post) so they cook properly in the timeframes I suggest in the recipe.
- Want to make this soup in your Instant Pot? Check out that version here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on January 29, 2020. It’s been tweaked to be even easier, tastier, and has new photos!
Currently making my 5th batch of this perfectly delicious soup. It’s our new favorite, thank you so much for sharing it!!
That’s awesome!! So happy it’s a favorite in your home, Shannon! Appreciate your review. 🙂
My family loved it! I added a little hamburger when cooking vegetables. Add a parmigiana rind. Thy for sharing.Delicious!!!
I’m thrilled to hear it!
Can you make this with dried beans?
You’d probably have to soak them overnight.
I made the soup and was really very good will make it often.
Wonderful! Thank you! 😀
Can’t wait to try this! It’s currently on the stovetop simmering away! Is it ok to freeze even though I cooked it with the pasta? Sadly I read your notes afterwards. 🤦🏻♀️
Hi! You can… but the pasta will go a bit soft when you thaw it. Not a huge deal. 🙂
I rated this 5 based on ingredients, betting this is delicious without any adjustments. However being diabetic I had to lower beans by half, carrots by a third, increase zucchini and celery and add extra broth…sadly not as rich or thick but still tasty. Thanks for recipe base.
You are welcome!
Awesome recipe! Easy to make. The only thing I did different is I used Better Than Bullion paste and 6 cups of water. I only had green beans in the freezer so i used that one.
I’m so glad you enjoyed it, Elaine!
Very delicious, I followed all your suggestions, and added some left over Italian meat loaf. So dang good seriously, both my husband and I are in love with this hearty cozy delicious soup!
That’s so great to hear, Wendy!! 😀 Thanks for your review!
It came out Perfectly Delicious❣️⭐️⭐️⭐️⭐️⭐️
Thank you 🙏🏼
#Cooking/SelfTherapy
Thanks so much!!
I made this today following the recipe as written (served with Italian bread on the side), and it was absolutely delicious! Very easy to make and had plenty for leftovers. Will definitely be making this again.
I’m so glad to hear it!!
Very easy to make. I do not like kidney beans so I used two cans of white beans.
Family enjoyed the soup. Served with a salad and fresh bread
So glad it was a hit!