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.
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
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.
- Sauté the aromatics until soft. (image 1)
- Add the spices and the zucchini and cook for a few minutes, stirring frequently. (image 2)
- 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)
- 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)
- Take out the two bay leaves, then adjust the seasonings to taste. (image 5)
- 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
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.
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.
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.
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.
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.
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
Recipe
Classic Minestrone Soup
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
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
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
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!
Emma
I'm so glad you enjoyed the minestrone, Alex!
Beth
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!
Emma
Tomatoes and pasta is always the perfect combination!