Classic Minestrone Soup Recipe

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Classic Minestrone Soup is not only delicious, it warms the soul. My version of this Italian classic is packed with fresh vegetables, cannellini beans, and ditalini pasta in a rich tomato broth.

This soup is seasoned to perfection with a chef's secret ingredient that sets this minestrone recipe apart from any other minestrone soup recipe you may have tried.

overhead shot of minestrone in a white bowl

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Most Italian soups are seasonal, and our minestrone is no exception. Which basically means whatever vegetables are in season can be added to this hearty soup.

close up view of minestrone in a white bowl

The vegetable broth is the starting point, but the added tomato paste, fresh thyme, bay leaves, and dried oregano round out the flavor profile.

*If you really want to boost the flavor, switch out the vegetable broth for chicken broth; it will add a world of flavor to the soup! This is the chef’s secret ingredient for non-vegetarians and lovers of flavorful Italian soups!

Try adding a teaspoon of Worcestershire sauce to perk up the flavors. You can also spice it up with even more red pepper flakes or create a different flavor profile with the addition of your favorite fresh herbs. Or, righten it up with a splash of lemon juice right at the end of cooking.

Table of Contents:

Ingredients

Gather the ingredients to prepare our minestrone recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

(Chicken broth is not pictured)

Using vegetable broth and not adding grated cheese at the end keeps this soup vegan as well as vegetarian.

Can I change up the recipe?

Absolutely. Since this is regarded as a seasonal soup, any fresh vegetables you enjoy eating that are available in your grocery store can find their way into the soup pot.

Instead of cannellini beans, you can use dark or light kidney beans, chick peas, edamame, navy beans, cranberry beans, or any of your favorite beans. You can even prepare dry beans if you’d rather not use canned.

Pasta choices range from small shells, elbow macaroni, mini penne, mezza rigatoni, or any other small pasta shapes you enjoy eating.

If you’re not a fan of kale, try Swiss chard, spinach, broccoli rabe, escarole, or whatever you have on hand.

*Minestrone is a vegetable soup, but that doesn’t mean you can’t add meat to it. Italian sausage, chicken, or beef can be added to the soup. I would cook it before cooking the vegetables, remove it from the pot, and continue with the recipe, adding the meat back in with the tomatoes and broth.

Some recipes call for a Parmesan rind to be added to the soup as it’s cooking. This is a classical preparation, but not something people normally have on hand, so don’t worry about it.

How to make minestrone soup

Follow along with my simple step-by-step instructions to learn how to make Minestrone soup in your home kitchen.

Add 2 tablespoons of olive oil to a large Dutch oven or stockpot over medium-high heat. When the oil is hot, add the carrots, onions, and celery to the pan. Cook the veggies for 4-5 minutes over medium-high heat.
Add the green beans, zucchini, and garlic to the pan and continue to cook the vegetables for another 2-3 minutes. Then add the tomato paste, oregano, thyme, sea salt, black pepper, and crushed red pepper and continue cooking for another 1-2 minutes, mixing well.
Add the broth, diced tomatoes (and juice), and bay leaves to the pot and mix well.
Raise the heat to high and bring the mixture to a boil. When the mixture has reached a boil, reduce the heat to a simmer and continue cooking for 40 -60 minutes.
Add the pasta, beans, and kale to the pot and continue simmering uncovered for 20-30 minutes or until the pasta is cooked al dente and the greens are tender.
Turn off the heat and remove the pot from the burner. Remove the bay leaves.
Serve the minestrone and garnish with grated Romano or Parmesan cheese, chopped Italian parsley, and black pepper.

overhead partial shot of minestrone in a white bowl

Can you imagine sitting down to a bowl of this hearty soup with a loaf of crusty bread? I promise you won’t believe how delicious it is. When it comes to hearty Italian soups, Minestrone is a soup your whole family will love.

Store leftovers in an airtight container once it has cooled to room temperature. Keep it in the fridge for up to 4 days and in the freezer for up to 3 months.

And if you're a fan of this soup, you might also like my hearty beef barley soup or Tuscan bread soup.

Recipe FAQ’s:

What is the difference between minestrone and vegetable soup?

Minestrone Soup is basically a heartier version of vegetable soup. Most vegetable soups contain vegetables, whereas a minestrone is supplemented with beans and pasta.

Does minestrone traditionally contain meat?

Classic minestrone does not contain meat or fish — it’s a hearty Italian vegetable soup. Of course, you can add meat (like ground beef or ground turkey) or seafood if you like; it just won't be a classic minestrone.

What makes minestrone, minestrone?

The word minestrone translates into a thick vegetable soup. There is no set recipe for minestrone. It’s usually made out of whatever vegetables are seasonal or on hand. It can be vegetarian, vegan, contain meat, or be made with a bone broth, such as chicken stock or beef stock.

Does minestrone always have pasta?

Minestrone often has pasta or rice, but it can be omitted.

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