• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Memorial Day Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » Soup & Stew Recipes

Classic Minestrone Soup

Published: Aug 5, 2022 · Modified: Aug 28, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

2944 shares
  • 31
Jump to Recipe

Are you wanting to have a healthy soup recipe that you can add to your meal rotation?  Our classic minestrone soup is the answer! It's easy, hearty, healthy and delicious.

If you love Italian inspired soups, you'll want to try our pasta e fagioli and our zuppa toscana.

person holding a bowl of minestrone soup
Jump to:
  • History
  • Why This Recipe Works
  • Ingredients
  • Variations
  • How to Make Minestrone Soup
  • Recipe FAQs
  • Serve
  • Expert Tips
  • More Soup Recipes
  • Recipe
  • Comments

History

Minestrone soup is the cornerstone food in Italy. It's considered the first soup made from leftover vegetables, and there are many different variations to the basic recipe. Every Italian family has their own spin on it because it's a cheap and filling option for a meal. Today, it is commonly served as a starter dish before the main course.

Why This Recipe Works

  • Minestrone soup was invented to use up whatever fresh vegetables you have on hand, so it's the perfect soup to use up leftovers. Think of it as a blueprint for soup and not a set of rules.
  • Save a trip to the grocery store by leaning into the flexibility of this recipe and using up your fresh vegetables you have on hand along with your pantry staples.
  • Add layers of flavor by sauteing the aromatics and other vegetables, blooming the spices, and simmering it.
  • To make this a fully vegan dish, omit the Parmesan cheese and use a heavy does of nutritional yeast and swap out the chicken broth for vegetable broth.
  • It tastes even better the next day and freezes very well (simply omit the pasta).

Ingredients

glass bowls of ingredients for minestrone soup

Our classic minestrone soup takes pantry staples and fresh vegetables. Let's talk about some of the key ingredients.

  • Aromatics: We used yellow onion, celery, carrots and garlic to make the base.
  • Spices: We used bay leaf, basil, thyme, oregano, fennel seeds, salt and black pepper.
  • Vegetables: We used zucchini, kale and canned tomatoes. You can improvise and substitute with yellow squash, green beans, peas, cabbage, sweet potatoes, and russet potatoes.
  • Beans: We used canned Great Northern, but you can substitute with cannellini, garbanzo, white beans or red kidney beans.
  • Pasta: We used ditalini, but any short, small pasta will do.

See recipe card for full information on ingredients and quantities.

Variations

  • Don't have kale? Try spinach or Swiss chard.
  • Want another veggie? Try cut up green beans to be more like Olive Garden's, or throw in yellow squash, peas, sweet potato, cabbage or butternut squash.
  • Want to add meat? Try ½ pound of cooked Italian sausage, pancetta, or bacon.
  • Garnish: Sprinkle on red pepper flakes for more heat, and a dollop of pesto.

How to Make Minestrone Soup

Gather all the ingredients for our classic minestrone soup. Start by cutting up the onion, carrots, celery, and garlic, then measure out the spices and olive oil.

person cooking veggies for minestrone soup
  1. Sauté the aromatics until soft. (image 1)
  2. Add the spices and the zucchini and cook for a few minutes, stirring frequently. (image 2)
adding beans to minestrone
  1. Add the tomatoes with their juices, then the chicken broth. Stir in the small pieces of the cheese rind. Cover and bring to a boil, then turn down the heat and simmer for 15 minutes. (image 3)
  2. Add the rinsed beans and the kale, then cook for another 20 minutes. While it simmers, cook the pasta separately so it doesn't absorb too much broth.  On the other hand, if you would prefer to add the pasta to the soup, now is the time. (image 4)
removing bay leaves from soup and serving
  1. Take out the two bay leaves, then adjust the seasonings to taste. (image 5)
  2. To serve, add ¼ cup of cooked pasta to each bowl and ladle 1 ½ cups on top. Garnish with a sprinkle of Parmesan cheese and fresh parsley. Provide a lemon wedge for each guest to squeeze on top. (image 6)

Minestrone soup is a not only healthy, but is also easy to make.  It's a hearty, high fiber recipe that will have your family asking for seconds.  Make this tonight!

Recipe FAQs

What is minestrone soup made of?

The beauty of minestrone soup is it can be made with whatever fresh seasonal vegetables you have in your fridge or garden. It typically starts with a base of onions, carrots, celery, and garlic that are sauteed in oil. Tomatoes, stock, and beans are also added along with more seasonal vegetables. Pasta is added at the end.

What makes a minestrone soup?

To be considered minestrone, it must be thick, hearty, and full of vegetables and pasta. It is frequently made with leftover fresh vegetables, so it's a cheap but filling option for lunch.

Is minestrone good for weight loss?

Traditionally, minestrone ranks up in the top 10 healthiest soups that are popular in America.  To classify it as healthy, it must be low in fat, rich in fiber, contain healthy carbs, low calorie, and be low in sodium.

What is the difference between minestrone and vegetable soup?

Minestrone is basically a hearty version of vegetable soup that has a rich tomato broth and has been bulked up with beans and pasta to make it more filling. Minestrone means "big soup", so it going to be full of hearty ingredients.

How do you store minestrone soup?

Make Ahead: Yes, you most certainly can. It actually tastes better the second day. I would recommend cooking the pasta fresh the day you plan on serving it and letting the guests add the amount of pasta they want to their bowls.
Leftovers: Any leftovers of minestrone soup can be stored in the fridge for up to 5 days in an air tight container.
Freeze: Minestrone soup can be frozen for up to 3 months as long as it doesn't have pasta in it.
Reheat: Allow the frozen soup to thaw in the fridge overnight. Reheat on the stovetop over medium heat until heated through. Serve with freshly made pasta.

Serve

Our classic minestrone soup tastes amazing with a slice of freshly baked crusty bread. To round out your meal, add a side salad or a sandwich.

For more meatless meals, try our recipes for green curry lentils, vegan ramen, cauliflower soup, Panera corn chowder, and broccoli Stilton soup.

sprinkling cheese on a bowl of minestrone soup.

Expert Tips

  • Start it with a base of aromatics: onion, celery, and carrots.
  • Cook the spices and zucchini for a few minutes before adding the tomatoes and broth.
  • Use some fresh summer garden vegetables like zucchini or green beans.
  • Cook the pasta separately and add it to the bottom of each bowl then ladle the soup on top otherwise the pasta will soak up the broth and swell.
  • Cube up the Parmesan rind and throw it in--it's our secret ingredient.

More Soup Recipes

  • bowl of Brunswick stew with a wooden spoon.
    Georgia Brunswick Stew
  • person holding a spoonful of wild rice soup
    Panera Chicken & Wild Rice Soup
  • large bowl of Panera turkey chili with a wooden spoon and bowls of toppings
    Panera Turkey Chili Copycat
  • stirring dark roux in a cast iron skillet.
    How to Make Roux for Gumbo

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

bowl of minestrone soup with cooked pasta

Classic Minestrone Soup

This easy and healthy minestrone soup is loaded with vegetables, beans, and pasta.  This stovetop version tastes the best when served with a crusty Italian loaf to soak up the flavorful broth.  You can’t beat a homemade Italian soup!
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Dinner
Cuisine: Italian
Prep Time: 35 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 12 cups
Calories: 210kcal
Author: Brooke & Emma

Ingredients
 

  • 2 ½ tablespoons olive oil, reserve ½ tablespoon for the pasta
  • 1 ¾ cup yellow onion, chopped
  • ¾ cup carrots, chopped
  • 1 cup celery, chopped
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • 4 ¾ teaspoons dried basil leaves
  • 4 ½ teaspoons dried thyme leaves
  • 4 ½ teaspoons dried oregano leaves
  • 3 teaspoon sea salt
  • 2 ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoon fennel seeds
  • 3 ½ cups fresh zucchini, chopped
  • 28 ounce can crushed tomatoes, no salt added
  • 28 ounce can petite diced tomatoes, no salt added
  • 6 cups low sodium chicken or vegetable broth
  • 1 ounce Parmesan cheese rind, chopped
  • 15 ounce can Great Northern beans, rinsed
  • 2 cups kale (packed), chopped
  • 1 cup ditalini pasta, uncooked

For the Garnish

  • ⅓ cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut in half, then cut into wedges
Keep your screen on while you work!

Instructions

  • Pour the olive oil into a large pot over medium high heat.  Let it heat up for a minute, then add the onions, carrots, and celery.  Mix well to coat in oil, then cook for 8 minutes, stirring occasionally.  Add the garlic and cook until fragrant.
  • Add the spices and the zucchini and cook for 4 minutes, stirring frequently.
  • Pour in the canned tomatoes with their juices, the chicken broth, and the cheese rind, then bring it to a boil over medium heat.  Turn the heat down to medium low and let the soup simmer 15 minutes with the lid askew, stirring occasionally.
  • Add the rinsed beans and the kale.  Mix well, and simmer for 20 minutes.
  • While it is simmering, cook the pasta separately for about 10 minutes, until al dente.  Drain and toss the pasta with ½ tablespoon of olive oil.
  • Just before serving the soup, remove the two bay leaves.  Taste and adjust seasonings to taste.
  • To serve, add ¼ cup cooked pasta to the bottom of each bowl, then ladle 1 ½ cups on top.  Stir and garnish with a sprinkle of grated Parmesan cheese, chopped parsley, and a grind of fresh black pepper.  Give each guest a lemon wedge to squeeze on top. (Optional: Add a sprinkle of red pepper flakes or a dollop of pesto.) Serve hot with a crusty loaf of bread.

Video

Notes

  • Start it with a base of aromatics: onion, celery, and carrots.
  • Cook the spices and zucchini for a few minutes before adding the tomatoes and broth.
  • Use some fresh summer garden vegetables like zucchini or green beans.
  • Cook the pasta separately and add it to the bottom of each bowl then ladle the soup on top otherwise the pasta will soak up the broth and the pasta will swell.
  • Cube up the Parmesan rind and throw it in--it's our secret ingredient.

Nutrition

Calories: 210kcal (11%)Carbohydrates: 36g (12%)Protein: 10g (20%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mg (1%)Sodium: 489mg (21%)Potassium: 803mg (23%)Fiber: 7g (29%)Sugar: 9g (10%)Vitamin A: 2948IU (59%)Vitamin C: 36mg (44%)Calcium: 157mg (16%)Iron: 4mg (22%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Best Cream of Crab Soup
Ontbijtkoek (Dutch Breakfast Cake) »

Reader Interactions

Comments

  1. Alex

    August 13, 2022 at 2:18 pm

    5 stars
    I love the soft noodles and the many veggies in the soup. The kale is delicious, and the cheese complements the soup. The soup is full of flavor!

    Reply
    • Emma

      August 13, 2022 at 2:22 pm

      I'm so glad you enjoyed the minestrone, Alex!

      Reply
  2. Beth

    November 01, 2019 at 10:33 am

    5 stars
    This tomato-based soup is filled with kale, beans, and pasta and is rich in color. My favorite part is the zucchini and Parmesan cheese. It's packed with spices and flavor. Definitely a soup I like to eat every once in a while!

    Reply
    • Emma

      November 01, 2019 at 4:05 pm

      Tomatoes and pasta is always the perfect combination!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate Memorial Day with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

Memorial Day Recipes

  • two blue lagoon mocktails with lemon slices
    Blue Lagoon Mocktail
  • bowl of sweet corn chowder with a wooden spoon
    Panera Summer Corn Chowder Copycat
  • a cup of hot chocolate with a plate of manteconchas
    Manteconchas Recipe
  • Chick-fil-A fruit tray in a white bowl
    Chick-fil-A Fruit Cup Copycat Recipe

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour