Minestrone Soup Recipe

I’ve made a lot of soups, but this homemade minestrone soup recipe instantly became one of my favorites. It’s warm, hearty, and filled with vegetables that make each spoonful taste like comfort in a bowl.

It came together so easily using pantry staples—and even better, it makes enough to feed the whole family. While making it, I was also reminded of how much I love cooking simple yet flavorful meals like the Cream Cheese Stuffed Mushrooms Recipe. Both recipes are cozy kitchen winners!

Additional Tips for Making This Recipe Even Better

If you’re anything like me, you’ll appreciate small tips that take a recipe from good to great. After making this soup more than once, here are a few little tweaks I recommend to make it taste even better:

• Use fresh vegetables over frozen ones. Trust me, the texture is way more satisfying.
• Don’t rush the sautéing step. Let the onions, carrots, and celery soften slowly—it builds better flavor.
• Add fresh herbs at the end. A little chopped basil or parsley brightens it up.
• Cook the pasta separately if storing leftovers. This keeps the noodles from soaking up too much broth and turning mushy.
• A squeeze of lemon at the end? Game changer. It makes the flavors pop and adds a little zing.

Delicious Ways to Customize This Soup (Variations)

What’s great about this soup is how flexible it is. You can easily adjust it to match your dietary needs or what’s in your pantry. I’ve tested a few variations that taste just as amazing:

• Dairy-Free Option: Skip the cheese or use vegan Parmesan.
• Low-Carb Version: Replace pasta with chopped zucchini or cauliflower rice.
• Extra Protein Boost: Add shredded rotisserie chicken or turkey.
• Spicy Twist: Toss in red pepper flakes or a dash of hot sauce.
• Flavor Add-Ins: Try tossing in a parmesan rind while simmering for extra depth.

You can also explore other dinner recipes if you’re craving something meaty or cheesy—this soup plays well as a starter or main course.

Essential Kitchen Tools You’ll Need

Keep it simple. You don’t need fancy gear—just the right basics to bring this recipe to life:

• Large soup pot or Dutch oven – To cook everything evenly in one pot.
• Wooden spoon – Helps stir ingredients gently without scraping the pot.
• Sharp knife & cutting board – For chopping your fresh veggies.
• Can opener – For opening canned beans and tomatoes.
• Measuring cups/spoons – To get your portions right.
• Ladle – For mess-free serving.

How to Serve This Flavorful Minestrone Soup

Presentation adds joy to any dish, and this soup deserves a cozy, beautiful setting. Here’s how I love serving it.

Ladle the hot soup into wide, shallow bowls so all those colorful vegetables and pasta are clearly visible. I top mine with a sprinkle of fresh Parmesan or Pecorino, and sometimes a little drizzle of olive oil. If you have crusty bread on hand, serve it on the side for dipping.

To level it up even more, serve this soup alongside a comforting main like Cheeseburger Soup Recipe for a double-soup dinner night!

How to Store This Minestrone Soup

Want to enjoy it later? Here’s how I keep mine fresh and delicious.

• Storing in the Fridge: Once cooled, pour the soup into an airtight container. It stays fresh in the fridge for up to 4–5 days.
• Freezing: Let the soup cool completely and store in freezer-safe containers. Leave out the pasta and greens if freezing—they can get mushy when thawed. It freezes well for up to 3 months.
• Reheating: Reheat on the stove over low heat or microwave in 1-minute intervals. If the soup thickens too much, just add a splash of water or broth.

Why You’ll Love This Recipe? 

This isn’t just any soup—it’s the kind you come back to again and again. Here’s why I think you’ll fall in love with it:

• Super Easy to Make
  It uses everyday ingredients and simple steps. No stress, just comfort.
• One-Pot Wonder
  Less mess, fewer dishes. That’s always a win in my kitchen.
• Full of Nutrition
  It’s loaded with fiber-rich veggies, beans, and leafy greens.
• Customizable for Any Diet
  Make it vegan, gluten-free, or protein-packed—it’s totally flexible.
• Great for Meal Prep
  Make a big batch on Sunday and enjoy cozy lunches all week long.

More Handy Info to Help You Make It Perfect

Here are a few more helpful details you might want to know before getting started:

• Best Pasta Shapes: Small pasta like ditalini, small shells, or elbows hold their texture well in soup.
• Cheese Tip: Always use freshly grated cheese for better melting and taste—avoid pre-shredded cheese as it contains anti-caking agents.
• Bay Leaf Matters: Don’t forget to remove the bay leaf before serving. It adds flavor while cooking but doesn’t taste great if chewed.
• Fennel Optional, But Lovely: It adds a unique twist with a hint of sweetness—if you’ve never tried it, give it a go!
• Greens Go In Last: Add spinach, kale, or chard just before turning off the heat to keep them bright and nutrient-rich.

Ben Carraoli

Minestrone Soup Recipe

There’s something incredibly comforting about a bowl of warm, hearty minestrone soup. Packed with colorful vegetables, pasta, and beans, this Italian-inspired dish is both nourishing and filling. It’s perfect for cold days, meal prep, or when you just want a one-bowl meal that satisfies every craving.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Soup

Calories: 320

Ingredients Method

Ingredients

  

• 1/4 cup 60 ml extra virgin olive oil: Adds richness and depth—use cold-pressed for best flavor.
• 2 cups 256 g chopped carrots (3 large or 6 small carrots): Fresh carrots add natural sweetness and texture—avoid frozen as they turn mushy.
• 1/2 cup 80 g chopped onion: Yellow or white onions work best for a mild, savory base.
• 2 tablespoons finely chopped garlic cloves: Adds aromatic flavor—chop finely to release oils evenly.
• 3 celery stalks chopped: Adds crunch and classic soup aroma—don’t skip it!
• 1 fennel bulb trimmed and chopped: Gives a light licorice flavor—optional but adds a special twist.
• 1 tablespoon tomato paste: Creates a deep umami-rich base—cook it out for a richer taste.
• 1 14-ounce can chopped tomatoes: Use fire-roasted if possible for extra smoky flavor.
• 2 15-ounce cans kidney or cannellini beans, drained: For protein and heartiness—mix both types for color and variety.
• 1 bay leaf: Enhances flavor while simmering—remove before serving.
• Kosher salt and freshly ground black pepper: Season as you go—adjust based on the saltiness of your broth.
• 1/2 pound 225 g green beans, cut into 2-inch pieces: Fresh beans hold their texture best—frozen will turn soft.
• 1 1/2 cups 90 g small dried pasta (elbows, shells, or ditalini): Small shapes blend well—avoid long pasta types.
• 2 cups 80 g dark leafy greens (spinach, chard, or kale), roughly chopped: Add at the end to keep color and nutrients—don’t use frozen greens.
• Grated Pecorino or Parmesan cheese for serving (optional or skip for vegan): Freshly grated cheese melts better and adds a nutty finish.

Method

 

1. Start by heating the olive oil in a large soup pot over medium heat. Add the chopped carrots, onions, garlic, celery, and fennel. Cook them for about 8–10 minutes until they begin to soften and release their aromas. Stir frequently so nothing sticks to the bottom of the pot.
2. Once the vegetables are tender, add the tomato paste and cook for another 2 minutes. This step deepens the flavor of the soup and removes any raw tomato taste. You should notice a rich, fragrant aroma as everything blends together.
3. Next, stir in the canned tomatoes, beans, bay leaf, salt, and pepper. Let the mixture come to a gentle boil. Reduce the heat and simmer for about 15 minutes so the flavors meld and the vegetables become even softer.
4. Now it’s time to add the pasta and green beans to the pot. Stir them in and let the soup simmer uncovered for another 10–12 minutes, or until the pasta is al dente and the green beans are tender but still bright. Be sure to stir occasionally to prevent the pasta from sticking to the bottom.
5. Keep an eye on the soup at this stage—small pasta can overcook quickly. If the liquid reduces too much, feel free to add a splash of hot water or vegetable broth to keep the soup brothy and smooth.
6. Once the pasta and green beans are fully cooked, taste the soup and adjust salt and pepper as needed. Remove the bay leaf before moving on to the final step.
7. Stir in the chopped leafy greens last. They only need about 2–3 minutes to wilt into the hot soup. Adding them at the end helps preserve their nutrients and gives the soup a fresh green finish.
8. Ladle the soup into bowls and top with freshly grated Pecorino or Parmesan if desired. For a vegan version, skip the cheese or use a plant-based alternative. This soup is perfect on its own or served with crusty bread.
9. Enjoy it right away, or store leftovers in the fridge—it tastes even better the next day!