Why You’ll Love Hearty Italian Minestrone Soup Recipe
Italian Minestrone is a beloved traditional soup that’s both hearty and nutritious. It’s packed with colorful vegetables, fiber-rich beans, and tender pasta, making it a satisfying one-pot dinner that warms you from the inside out. The recipe is easy to adapt based on whatever produce and pantry staples you have on hand, and it can be made vegetarian, vegan, or gluten-free with simple swaps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 celery stalks, chopped
2–3 medium carrots, chopped
1–2 Yukon gold potatoes, cubed
1 28-oz can fire roasted diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
2 15-oz cans cannellini beans, drained and rinsed
1 parmesan cheese rind (optional)
1 cup dried pasta (bite-sized shape)
2 cups chopped kale or spinach
Seasonings:
1 tablespoon fresh basil (or 1 teaspoon dried)
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 large fresh rosemary sprig
Pinch of red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt (plus more to taste)
Directions
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Prepare the vegetables: Dice the onion, celery, carrots, and garlic. Peel and cube the potatoes.
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Sauté the base: In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, celery, and carrots with a pinch of salt and cook until softened, about 4–5 minutes. Add the garlic and cook for another minute.
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Build the soup: Stir in the diced tomatoes, tomato paste, broth, potatoes, beans (reserve some to puree if desired), herbs, salt, pepper, red pepper flakes, and the parmesan rind. Bring to a simmer.
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Simmer: Partially cover the pot and let the soup gently simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender.
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Add pasta and greens: Add the dried pasta and cook until al dente, about 8–10 minutes. Stir in the chopped kale or spinach and let cook a few minutes more. Taste and adjust seasoning as needed. Serve hot with extra basil or parmesan if desired.
Servings and timing
Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
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Gluten-free: Use gluten-free pasta or substitute lentils for a grain-free option.
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Dairy-free: Simply omit the parmesan rind for a dairy-free or vegan version.
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Add protein: Enhance the soup with cooked pancetta, Italian sausage, or shredded chicken.
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Extra veggies: Add zucchini, green beans, cabbage, or butternut squash for more depth and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 5–7 days. To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. For best texture, consider freezing the soup without pasta and adding fresh pasta when reheating. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to loosen the consistency.
FAQs
What is minestrone soup?
Minestrone is a traditional Italian soup made with a tomato-based broth, a variety of vegetables, beans, and pasta or rice.
Can I make this soup vegan?
Yes, simply use vegetable broth and leave out the parmesan rind to make it completely vegan.
Can I freeze minestrone soup?
Absolutely. For best results, freeze without the pasta and add it fresh when reheating to maintain the texture.
How do I reheat leftover minestrone?
Reheat on the stovetop over medium-low heat until warmed through. Add extra broth if needed, as the pasta may absorb liquid over time.
Can I make this in a slow cooker?
Yes, add all ingredients except pasta and greens to the slow cooker. Cook on low for 5–8 hours. Add pasta and greens 30 minutes before serving.
What pasta shape works best?
Bite-sized shapes like ditalini, shells, or macaroni are ideal for this soup and easy to eat with a spoon.
Can I add meat to this soup?
Definitely. Stir in pre-cooked sausage, pancetta, or shredded chicken for added protein.
How can I thicken the soup?
Blend a portion of the beans or vegetables and return to the pot to naturally thicken the broth.
What herbs enhance flavor?
Fresh basil, oregano, and rosemary bring authentic Italian flavor to the soup. Dried versions work well too if fresh herbs aren’t available.
Is minestrone healthy?
Yes, it’s full of fiber-rich beans, nutrient-dense vegetables, and heart-healthy ingredients, making it a wholesome, balanced meal.
Conclusion
Hearty Italian Minestrone Soup is a flavorful, nourishing dish that brings together the best of Italian comfort cooking. With its rich tomato broth, tender vegetables, and satisfying pasta, it’s perfect for family meals, cold evenings, or meal prep. Whether you make it vegetarian, vegan, or add a protein twist, this soup is endlessly customizable and always satisfying.
Hearty Italian Minestrone Soup
A hearty and flavorful Italian Minestrone Soup made with fresh vegetables, beans, pasta, and herbs. Perfect for a cozy and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 1/2 cups green beans, trimmed and cut
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup small pasta (such as elbow or ditalini)
- 2 cups chopped kale or spinach
- Grated parmesan cheese (for serving, optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Add chopped carrots and celery, cook for 5 minutes until slightly softened.
- Stir in zucchini and green beans, cook for another 3-4 minutes.
- Add the cannellini beans, kidney beans, diced tomatoes, vegetable broth, water, salt, pepper, oregano, basil, and red pepper flakes. Stir to combine.
- Bring the soup to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until vegetables are tender.
- Add the pasta and simmer uncovered for another 8-10 minutes until pasta is al dente.
- Stir in chopped kale or spinach and cook for 2-3 more minutes until wilted.
- Taste and adjust seasoning as needed. Serve hot with grated parmesan if desired.
Notes
- Use gluten-free pasta to make the soup gluten-free.
- Soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Feel free to substitute vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
