Minestrone soup is loaded with vegetables, beans, pasta, and a delicious tomato broth. This classic soup is healthy and filling!
What is minestrone soup?
Minestrone is a flavorful, thick Italian vegetable soup that often contains pasta and a tomato-based broth. I think of it as the mother of all vegetable soups!
And oh man, does it ever taste good when you add some freshly grated parmesan to your bowl!
What's in minestrone soup?
- Olive oil and butter
- Onion, celery, and carrots
- Fresh green beans
- Canned crushed tomatoes
- Chicken or vegetable broth
- Italian seasoning
- Red and white kidney beans
- Macaroni pasta
- Fresh basil
You could include other vegetables like cabbage or peas. I actually bought a cabbage to put in here, but my pot was so full up that I didn't find it necessary. Feel free to add/swap veggies based on personal preference and what's available/in your fridge.
Pro tip: 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 delicious.
How do you make minestrone soup?
- Prep your veggies - this part can take some time, but it's worth it in the end!
- Sauté the onions, celery, carrots, and garlic for 5-7 minutes;
- Add in the crushed tomatoes, broth, zucchini, beans, and seasoning;
- Bring the soup to a boil and then stir in the macaroni;
- Simmer the soup until the pasta and veggies are tender, then stir in the basil;
- Season soup with salt & pepper as needed and top each bowl with parmesan cheese.
(Full ingredients and instructions are in the recipe card below)
Want to make this soup in your electric pressure cooker? Check out my Instant Pot minestrone recipe.
What to serve with minestrone soup
Some crusty sourdough or French bread... yum! Or serve this soup as an appetizer before your main course. Or make it a soup and salad kinda dinner.
Recipe notes, tips, and tricks:
- 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.
- Minestrone soup will keep for about five days or so in the fridge.
- If you want an even thicker soup, you could use an immersion blender to purée part of it.
- Don't skimp on the parmesan at the end - it really takes the taste to the next level!
Other cozy soups you may like:
- Easy Vegetable and Bean Soup
- Sausage and Vegetable Soup
- Easy Black Bean Soup
- Easy Pasta e Fagioli
- Tuscan Chicken Soup with White Beans and Pasta
- Cabbage Roll Soup
- Easy Lasagna Soup Recipe
Have you ever made minestrone from scratch?
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. 🙂
- 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 small zucchini chopped
- 1 cup fresh green beans chopped
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1 (14 fluid ounce) can red kidney beans drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans drained
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked elbow macaroni
- Salt & pepper to taste
- Fresh basil torn, to taste
- Freshly grated parmesan cheese to taste
- Prep your veggies.
- Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 5-7 minutes.
- Stir in the crushed tomatoes, chicken broth, zucchini, green beans, red kidney beans, and white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.
- Once the soup is boling, stir in the pasta. Reduce heat and simmer for 15-20 minutes, uncovered. Stir occasionally to stop the pasta from sticking to the bottom.
- Once the veggies are tender (some may be tender-crisp), and the pasta is done, stir in the fresh basil, season to taste with salt & pepper, and serve each bowl with some parmesan cheese sprinkled over top.
- 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.