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    Home » Soups

    Minestrone Soup Recipe

    Published: Feb 2, 2022 / Updated: Mar 2, 2023 / 59 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    Minestrone soup is loaded with vegetables, beans, and pasta in a delicious tomato broth. This classic soup is hearty and nourishing, easy to make, and makes amazing leftovers!

    Addicted to restaurant-style Italian soups? Try this Chicken Gnocchi Soup, Zuppa Toscana, or my Pasta e Fagioli recipe.

    close-up of a ladle in a pot of minestrone soup

    What is minestrone soup?

    Minestrone is an insanely tasty Italian vegetable soup that usually has pasta, beans, and a tomato-based broth. I think of it as the ultimate vegetable soup! You've maybe tried Olive Garden minestrone soup, but I'm here to convince you that my version is so much better.

    It's one of those soups you can make on a lazy Sunday in chilly weather, and you'll actually look forward to eating it for the rest of the week. It's also easy to make. There's nothing complicated about it!

    Want to make it in your pressure cooker instead? Try this Easy Instant Pot Minestrone Soup Recipe.

    What you'll need to make it

    • Olive oil and butter - the foundation for sautéing the aromatics
    • Onion, celery, and carrots - this is a classic savory base for many Italian and French soups
    • Garlic cloves - I love adding garlic to most soups for even more dimension
    • Zucchini - the taste and texture of zucchini in soups can't be beat
    • Fresh green beans - for some more green veggie goodness
    • Tomatoes - here we're using crushed tomatoes rather than diced to give the broth a thick and rich quality
    • Broth - chicken or vegetable broth is fine. Either way, it adds so much more taste than using water would.
    • Italian seasoning - a wonderful blend of dried herbs like rosemary and thyme. You'll find it in a jar in the spice aisle of your grocery store.
    • Cannellini and red kidney beans - I like to use both varieties to pack this soup with protein
    • Pasta - I used elbow macaroni, but any pasta variety that's fairly small like ditalini will work
    • Basil - optional, but it adds a burst of freshness and flavor
    • Parmesan - use lots and lots of freshly grated parmesan. Don't skimp since it takes this soup to the next level!
    several bowls and plates on a marble surface with ingredients for making minestrone soup

    Pro tip

    • If you happen to have a parmesan rind, throw it into the pot while cooking the soup to infuse extra flavor! It really makes a difference. Sometimes if you ask at the cheese counter, they'll give you an extra rind if your parmesan block didn't come with one. Don't forget to take it out of the soup when it's ready, though, since you can't really eat it.

    How to make minestrone soup

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    sauteing aromatics for in a soup pot and adding broth for minestrone soup

    Prep your veggies. Sauté the onions, celery, carrots, and garlic for 7-10 minutes. Add in the crushed tomatoes, broth, zucchini, beans, and seasoning. Bring the soup to a boil and simmer for 10 minutes.

    adding in macaroni into minestrone soup and simmering

    Stir in the macaroni and cook for another 20 minutes or until the pasta and veggies are tender. Season the soup with salt & pepper as needed. Stir in the basil if using, and top each bowl with plenty of freshly grated parmesan cheese!

    Substitutions and variations

    • If you want to add a non-vegetarian twist to this soup, try sautéing some bacon or pancetta with the veggies at the beginning. It'll be incredible!
    • You could include other vegetables like cabbage or peas. Feel free to add/swap veggies based on personal preference, what's in season, and what's in your fridge.
    • If you want it to be extra hearty, go ahead and throw in a potato as well.
    • You can swap the crushed tomatoes for diced tomatoes, but I like the thickness and body that the crushed tomatoes give to the soup. If going the more traditional route and using diced tomatoes, I would probably add a tablespoon of tomato paste to the soup as well at the end of step 1.

    What to serve with it

    • A slice of crusty bread like sourdough or French bread would be perfect.
    • You could serve this soup as an appetizer before your main course.
    • Or make it a soup and salad kind of dinner! Try a side salad with Italian Dressing, homemade Creamy Balsamic Dressing, or go all-out with Caesar Salad.

    Leftovers and storage

    • Minestrone soup will keep for about five days in the fridge in an airtight container. 
    • The pasta will soak up the broth the longer you leave it, so you may need to add some more chicken or vegetable broth when reheating leftovers.
    • If you're planning on freezing the bulk of the soup, I suggest adding the pasta when you've thawed it.

    Other cozy soups to try

    • Sausage and Vegetable Soup
    • Tuscan Chicken Soup with White Beans and Pasta
    • Italian Sausage Tortellini Soup
    • Creamy Chicken Lasagna Soup
    • Sausage Gnocchi Soup
    a bowl of minestrone soup with freshly grated parmesan and a spoon

    Questions about this minestrone recipe, or did you make it? Leave me a comment below! As always, tag me #saltandlavender on Instagram so I can see your creations. 🙂

    close-up of a ladle in a pot of minestrone soup

    Minestrone Soup

    Minestrone soup is loaded with vegetables, beans, and pasta in a delicious tomato broth. This classic soup is hearty and nourishing, easy to make, and makes amazing leftovers!
    4.91 from 21 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Soup
    Cuisine Italian
    Servings 6
    Calories 299 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 medium onion chopped
    • 2 sticks celery chopped
    • 3 medium carrots peeled & sliced
    • 3 cloves garlic minced
    • 1 (28 fluid ounce) can crushed tomatoes
    • 4 cups chicken broth or veggie broth
    • 1 small zucchini chopped
    • 1 cup fresh green beans chopped
    • 1 (14 fluid ounce) can red kidney beans drained
    • 1 (14 fluid ounce) can white kidney (cannellini) beans drained
    • 1/2 teaspoon Italian seasoning
    • 3/4 cup uncooked elbow macaroni
    • Salt & pepper to taste
    • Fresh basil optional, to taste
    • Freshly grated parmesan cheese to taste

    Instructions
     

    • Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
    • 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 it to a boil.
    • Once the soup is boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open and cook for 10 minutes.
    • Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.
    • Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).

    Notes

    • The pasta will soak up the broth the longer you leave it. You may need to add more chicken/veg broth to leftovers. If you're freezing the bulk of this soup, I recommend adding pasta when you thaw and reheat it.
    • Want to make this soup in your Instant Pot? Check out that version here.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 299kcalCarbohydrates: 51gProtein: 14gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 974mgPotassium: 1272mgFiber: 12gSugar: 11gVitamin A: 5670IUVitamin C: 33mgCalcium: 160mgIron: 6mg
    Keyword minestrone soup recipe
    Author Natasha Bull

    This recipe was originally published on January 29, 2020. It's been tweaked to be even easier, tastier, and has new photos!

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    1. Patsy Eliason says

      March 5, 2023 at 6:11 PM

      5 stars
      I made the soup and was really very good will make it often.

      Reply
      • Natasha says

        March 6, 2023 at 10:54 AM

        Wonderful! Thank you! 😀

        Reply
    2. Sylvia says

      February 6, 2023 at 12:02 AM

      5 stars
      Can’t wait to try this! It’s currently on the stovetop simmering away! Is it ok to freeze even though I cooked it with the pasta? Sadly I read your notes afterwards. 🤦🏻‍♀️

      Reply
      • Natasha says

        February 6, 2023 at 7:17 PM

        Hi! You can... but the pasta will go a bit soft when you thaw it. Not a huge deal. 🙂

        Reply
    3. Marsanna says

      January 24, 2023 at 11:30 AM

      I rated this 5 based on ingredients, betting this is delicious without any adjustments. However being diabetic I had to lower beans by half, carrots by a third, increase zucchini and celery and add extra broth…sadly not as rich or thick but still tasty. Thanks for recipe base.

      Reply
      • Natasha says

        January 24, 2023 at 11:40 AM

        You are welcome!

        Reply
    4. Elaine says

      January 16, 2023 at 4:38 PM

      5 stars
      Awesome recipe! Easy to make. The only thing I did different is I used Better Than Bullion paste and 6 cups of water. I only had green beans in the freezer so i used that one.

      Reply
      • Natasha says

        January 17, 2023 at 10:23 AM

        I'm so glad you enjoyed it, Elaine!

        Reply
    5. Wendy leonard says

      January 12, 2023 at 4:01 PM

      5 stars
      Very delicious, I followed all your suggestions, and added some left over Italian meat loaf. So dang good seriously, both my husband and I are in love with this hearty cozy delicious soup!

      Reply
      • Natasha says

        January 12, 2023 at 5:20 PM

        That's so great to hear, Wendy!! 😀 Thanks for your review!

        Reply
    6. Ms Sunshine says

      January 6, 2023 at 12:37 AM

      5 stars
      It came out Perfectly Delicious❣️⭐️⭐️⭐️⭐️⭐️

      Thank you 🙏🏼

      #Cooking/SelfTherapy

      Reply
      • Miranda @ Salt & Lavender says

        January 6, 2023 at 7:13 PM

        Thanks so much!!

        Reply
    7. Lori says

      January 4, 2023 at 5:33 PM

      5 stars
      I made this today following the recipe as written (served with Italian bread on the side), and it was absolutely delicious! Very easy to make and had plenty for leftovers. Will definitely be making this again.

      Reply
      • Natasha says

        January 4, 2023 at 8:59 PM

        I'm so glad to hear it!!

        Reply
    8. Barb says

      December 15, 2022 at 6:21 PM

      5 stars
      Very easy to make. I do not like kidney beans so I used two cans of white beans.
      Family enjoyed the soup. Served with a salad and fresh bread

      Reply
      • Natasha says

        December 16, 2022 at 10:19 AM

        So glad it was a hit!

        Reply
    9. Sarah says

      November 28, 2022 at 3:54 PM

      I just love this recipe! I used fire roasted tomatoes and bone broth for some protein. I add the noodles as it’s served so they’re not mushy. This is a repeat in my house!

      Reply
      • Natasha says

        November 28, 2022 at 4:29 PM

        So glad to hear it! 😀

        Reply
    10. Kristyn says

      October 18, 2022 at 5:38 AM

      Hi Natasha! If adding a potato, what step should it be added? Thanks!

      Reply
      • Natasha says

        October 18, 2022 at 10:24 AM

        Hi! Hmmm... probably step 4. Depending on how small you dice it, I find potatoes usually take about 15-20 minutes. Add a bit earlier if you really want it to be fall-apart tender.

        Reply
    11. Monique says

      October 17, 2022 at 12:45 PM

      Can you substitute rice for pasta? If so how does that change the cooking time?

      Reply
      • Natasha says

        October 17, 2022 at 1:47 PM

        Hi! I don't know as I've only made it with pasta. Perhaps use cooked rice?

        Reply
    12. Vicky Chin says

      September 24, 2022 at 5:18 PM

      5 stars
      Great recipe! I’ve made twice using my homegrown tomatoes, zucchini, beans, and herbs plus a couple of my chili peppers to add a little spice. Wonderful! Last batch I ate for dinner with hubby and then enjoyed for lunch until finished.

      Reply
      • Natasha says

        September 24, 2022 at 9:10 PM

        Thank you!! So glad it was a hit. Thanks for your review!

        Reply
    13. Donna L says

      September 18, 2022 at 3:04 PM

      5 stars
      I made this for the first time and it turned out wonderfully. I did add a small round steak cut up small and two small potatoes chopped small as well. I will be making this again. My husband loved it.😊😊👍👍

      Reply
      • Miranda @ Salt & Lavender says

        September 18, 2022 at 4:04 PM

        So happy it was a hit for you both, Donna! Thank you for your review!

        Reply
    14. Rebecca D says

      July 28, 2022 at 11:39 AM

      5 stars
      I’ve made this twice already! It’s way better than I thought it could be! I’m so happy that I found this recipe, thank you so much!!! 😍

      Reply
      • Natasha says

        July 28, 2022 at 1:16 PM

        Yay!! You're very welcome! 🙂 Thanks for your 5-star review!

        Reply
    15. Isaiah E. says

      May 2, 2022 at 10:13 PM

      5 stars
      It’s delicious!!! Dangerously comforting! It’s got medicinal properties.

      Reply
      • Natasha says

        May 2, 2022 at 11:13 PM

        So glad you enjoyed it, Isaiah! 🙂 Thanks for your review!!

        Reply
    16. Mary says

      February 5, 2022 at 5:49 PM

      5 stars
      I made this recently as I had veggies in the fridge to use up and a small amount of macaroni in a box that I had no idea what to use it in. This was a major hit with my family. I used store bought chicken stock instead of broth. I also added fresh basil and Locatelli grated pecorino cheese to finish when plating. I served it with garlic toast. This is a must make hearty recipe in these times when meat is so expensive. My family never missed the meat and I never mentioned it! 😉👍

      Reply
      • Natasha says

        February 5, 2022 at 10:18 PM

        I'm so happy to hear that it was a hit! Really appreciate your review, Mary! 🙂

        Reply
    17. Kim says

      June 6, 2021 at 4:00 PM

      5 stars
      Omg best minestrone I’ve ever had! Added Italian sausage and it was out of this world! Thank you so much for sharing! ❤️

      Reply
      • Natasha says

        June 6, 2021 at 4:12 PM

        Wonderful! You're very welcome, Kim!

        Reply
    18. Jennifer Bradt says

      April 6, 2021 at 2:35 PM

      Can this also be made in a crockpot? What would we need to do differently to make this in the crockpot?

      Reply
      • Natasha says

        April 6, 2021 at 6:24 PM

        I haven't tested it, but I think 3-4 hours on high should work or 6-8 on low. You may still want to do the searing step in a skillet, though, for more flavor... but you probably could just add it all in at once. I'd add the pasta in the last 30 min or so on high.

        Reply
    19. Isabel says

      February 24, 2021 at 7:45 PM

      5 stars
      I just made this and Omggg, so good! Thank you for the recipe. The only thing I did differently was doubled up on the spices listed. But 10/10.

      Reply
      • Natasha says

        February 24, 2021 at 9:30 PM

        You're very welcome!! 🙂

        Reply
    20. Heather says

      February 21, 2021 at 9:47 AM

      Hi! I’d love to try this recipe. I see your nutritional facts, but I am missing serving size. What would you estimate the serving size to be, please? I am trying to lose a few of my Covid pounds 😂

      Reply
      • Natasha says

        February 21, 2021 at 10:41 AM

        Hi! I really don't know, unfortunately. It's 1/6 of the recipe. I just plug it into my nutrition program. Honestly, with this soup I really wouldn't worry about the calories too much unless you eat a LOT at once haha.

        Reply
    21. Tiffany says

      February 18, 2021 at 7:28 PM

      5 stars
      This recipe is amazing and so easy! Thank you for such a great veggie option!

      Reply
      • Natasha says

        February 18, 2021 at 8:09 PM

        You're very welcome, Tiffany! 🙂

        Reply
    22. Brianna says

      February 12, 2021 at 3:40 PM

      This was so delicious! The Parmesan on top really made it! I added a little more pasta than recommended because I love pasta, but it turned out to be just a little too much. I might add in some mushrooms next time. I’ll definitely be saving this one for later. Thanks! ❤️

      Reply
      • Natasha says

        February 12, 2021 at 9:03 PM

        I'm so happy you enjoyed it, Brianna! 🙂

        Reply
    23. Shannon says

      December 8, 2020 at 7:58 AM

      5 stars
      This soup is amazing, we loved it! I took your advice and kept the pasta separate so as not to soak up all that delicious broth. Lots of leftovers to tuck in the freezer for those cold winter days ahead. Thank you for this new family favorite!!

      Reply
      • Natasha says

        December 8, 2020 at 11:00 AM

        You're welcome! I'm so happy you enjoyed it and that you've got some leftovers. Thanks so much for taking the time to write me a comment.

        Reply
    24. nancy cook says

      November 21, 2020 at 4:09 AM

      5 stars
      Love this soup make it sometimes once per week or once per fortnight it is good that you can add your own little bits and pieces I have put some cabbage in some turnip some potatoes but it does not matter what I put in it is always fantastic thanks this is only one of your recipes that I make I do a lot of your chicken as well siperb

      Reply
      • Natasha says

        November 21, 2020 at 11:38 AM

        I'm so happy you enjoy it, Nancy!! 🙂 I appreciate you following along and making my recipes.

        Reply
    25. Lauren says

      September 20, 2020 at 5:17 PM

      4 stars
      Solid recipe but 1/4 teaspoon of Italian seasoning was so small for the amount of soup. I had to add quite a bit more otherwise it’s a pretty one-note soup. I would also recommend for anyone who prefers their veggies a little more cooked to simmer the soup for a bit before adding the pasta. As the recipe says, “tender-crisp” is how mine turned out after simmering for 20 min. I’ll be adding a splash of broth in my leftovers throughout the week because it does soak up a lot of liquid but that was to be expected with pasta involved. Overall satisfied my craving for minestrone!

      Reply
      • Natasha says

        September 20, 2020 at 6:12 PM

        I'm glad you liked it, Lauren! Yup, with any recipe feel free to adjust seasonings to your taste. I usually go a bit more conservative in the measurements on the blog these days since if I add more I get people complaining it's too much lol. Can't win 'em all.

        Reply
    26. Doug Barton says

      March 6, 2020 at 8:53 AM

      5 stars
      This is fabulous! Another instant family favourite. Well worth spending the two seconds it took to scroll down. Keep up the brilliant work Natasha, your website and the recipes are fantastic!

      Reply
      • Natasha says

        March 6, 2020 at 9:08 AM

        Thanks so much, Doug! I really appreciate your support more than you know! 🙂

        Reply
    27. Julia says

      February 4, 2020 at 7:58 PM

      5 stars
      Delicious and super easy! I added some bay leaves for extra savory flavor. As usual, the tips up top were super helpful!

      Reply
      • Natasha says

        February 4, 2020 at 8:23 PM

        Thank you so much, Julia! 🙂

        Reply
    28. Cynthia says

      February 3, 2020 at 10:33 AM

      4 stars
      Would be GREAT, AWESOME, FAB if you didn’t have to scroll through so much to get to the recipes!!! Why do you do that?!

      Reply
      • Natasha says

        February 3, 2020 at 10:47 AM

        Well, Cynthia, if you actually read the post, you'll see that it's filled with tips on how not to screw up the recipe. It also contains info that tells Google what this post is about. Ranking well for recipes is highly competitive, and so we can't just slap a recipe up online and assume anyone will be able to find it unless we provide a good amount of information. I know it's a HILARIOUS thing these days to make fun of food bloggers telling their life story on every recipe, but as you can see, there's zero commentary on my life in this post. And the ads that appear are what allows me to provide you with FREE recipes (this website is my full-time job and a sh*tload of work). I know scrolling is extremely tough, though. Have a great day!

        Reply
        • Natasha says

          February 4, 2020 at 5:59 PM

          That’s true, but my ad company doesn’t recommend that button. It’s a choice every food blog makes, and I prefer not to have one. If I lose some viewers then so be it... I work hard on the recipe and the write up, and scrolling is not difficult.

          Reply
      • Your mom says

        December 29, 2022 at 4:24 PM

        Shut up Cynthia. Great recipe Natasha!

        Reply
        • Natasha says

          December 29, 2022 at 5:13 PM

          🙂

          Reply

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