Minestrone Soup Recipe

This minestrone soup recipe is my go-to when I need a big pot of something nourishing that everyone loves. It’s packed with vegetables, tender beans, and pasta all swimming in a rich tomato broth that tastes like you spent hours making it.

I first started making this Italian vegetable soup years ago when I needed something that could feed my family throughout the week without much fuss. What I love most is how flexible it is. You can toss in whatever vegetables you have on hand, and it always turns out delicious. The soup actually gets better after a day or two in the fridge as all those flavors meld together. I learned early on to chop everything small and uniform so it cooks evenly. Whether you’re making it on a chilly Sunday afternoon or prepping lunches for the week, this classic minestrone soup delivers comfort in every spoonful. It’s vegetarian-friendly, pantry-friendly, and ready in about an hour.

What You’ll Need for This Hearty Minestrone Soup

I always use a mix of fresh and canned ingredients for this minestrone soup recipe, which makes it both affordable and accessible year-round. Pro tip: don’t skip the butter along with olive oil at the start. It adds richness that pure olive oil alone can’t provide.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes (I recommend San Marzano for best flavor)
• 4 cups chicken broth or vegetable broth (use vegetable for vegetarian option)
• 1 small zucchini, chopped
• 1 cup chopped fresh green beans (fresh works best, frozen becomes mushy)
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can white kidney (cannellini) beans, drained
• ½ teaspoon Italian seasoning
• ¾ cup uncooked elbow macaroni (or ditalini pasta)
• Salt and pepper, to taste
• Fresh basil (optional but highly recommended)
• Freshly grated Parmesan cheese, to taste

How to Make the Best Minestrone Soup from Scratch

I recommend taking your time with the first step and using a 5-6 quart pot or larger because properly softened vegetables create the flavor foundation for this entire minestrone soup recipe.

Step 1: Add the olive oil and butter to a large soup pot over medium heat. Once the butter melts, add the chopped onion, celery, carrots, and minced garlic. Sauté for 7-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You’ll know it’s ready when your kitchen smells amazing and the carrots have lost their raw crunch.

Step 2: 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 everything to a rolling boil. This should take about 5 minutes.

Step 3: Once boiling, reduce the heat to medium-low so the soup is gently simmering. Cover the pot with the lid slightly ajar (this prevents too much liquid from evaporating) and cook for 10 minutes. The vegetables will start becoming tender.

Step 4: Stir in the uncooked elbow macaroni. Leave the lid off now and continue simmering for another 15-20 minutes (start checking at 15 minutes for al dente texture), stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta should be al dente and the vegetables perfectly tender. Pro tip: if your pasta is done but vegetables still seem firm, you may have cut them too large.

Step 5: Season generously with salt and pepper to taste. Start with ½ teaspoon of each and adjust from there. Stir in torn fresh basil leaves if using. Serve each bowl with a generous amount of freshly grated Parmesan cheese on top. The cheese melts slightly into the hot soup and adds a salty, nutty finish.

Common mistake to avoid: Don’t let the soup boil vigorously after adding the pasta, or it will break apart and make the broth cloudy.

Expand Your Italian Soup Collection with These Classic Recipes

This rustic minestrone soup pairs wonderfully with other Italian-inspired soups for a varied weekly menu. The elegant Mediterranean Orzo Soup shares similar vegetable-forward ingredients with aromatic herbs and Parmesan for a lighter option. The comforting Easy Italian Wedding Soup Recipe features tender meatballs with similar vegetables and pasta for heartier protein-rich variety.

For additional Italian flavors beyond traditional tomato-based soups, the creamy White Lasagna Soup offers indulgent Italian sausage in a rich cream broth. The healing Italian Penicillin Soup brings tender chicken and fresh lemon to complement the hearty beans and vegetables in this classic minestrone throughout the week.

Perfect Pairings for Your Minestrone Soup

This Italian vegetable soup is hearty enough to serve as a main course (each bowl is about 1½ cups), but it also works beautifully as a starter before an Italian feast.

Crusty sourdough bread: The tangy flavor and chewy texture are perfect for soaking up every drop of that delicious tomato broth. Toast thick slices and rub them with garlic for an extra treat.

Caesar salad: The creamy, garlicky dressing and crunchy romaine balance the soup’s hearty texture beautifully. Add homemade garlic Parmesan croutons for even more Italian flair.

Grilled cheese sandwich: This combination takes me right back to childhood. The buttery, crispy bread and melted cheese alongside a bowl of minestrone soup is pure comfort food magic.

Simple green salad with Italian dressing: Keep it light and fresh with mixed greens, cherry tomatoes, and a zesty vinaigrette. This pairing works especially well if you’re serving the minestrone soup as an appetizer.

Storing and Reheating Your Homemade Minestrone

Store your minestrone soup recipe in an airtight container in the refrigerator for up to 5 days. I recommend keeping the soup in individual portions (about 1½ cups each) for easy grab-and-go lunches. The pasta will absorb liquid as it sits, so your soup will thicken considerably.

When reheating, warm the soup on the stovetop over medium heat, adding ½ to 1 cup of extra broth to thin it back to your desired consistency. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. Pro tip: add a splash of broth before microwaving to prevent drying out.

If you plan to freeze this minestrone soup, I recommend cooking the pasta separately and adding it fresh when you reheat individual portions. The soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. This method keeps the pasta from getting mushy and maintains the best texture.

Your Minestrone Soup Questions Answered

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