Minestrone soup is what happens when Italy decides to throw a vegetable party in a pot. It’s rich, hearty, and packed with enough flavor to make even the pickiest eater ask for seconds. If you’ve ever had Minestrone Soup Olive Garden style, you know exactly what I mean—it’s a hug in a bowl.
But here’s the thing: making a homemade minestrone soup recipe isn’t just about dumping veggies into broth and hoping for the best. There’s an art to layering flavors, choosing the right ingredients, and knowing just when to add that final sprinkle of Parmesan. And that’s exactly what we’re diving into today.
Whether you’re in the mood for a minestrone soup crockpot version (because, hey, who doesn’t love a set-it-and-forget-it meal?) or a minestrone soup recipe Italian-style straight from nonna’s kitchen, this guide has you covered.
Oh, and if you’re already planning on making soup for the week, why not check out this Crockpot Loaded Baked Potato Soup for another comforting option? Trust me, your future self will thank you.
What is Minestrone Soup?
Minestrone isn’t just any vegetable soup—it’s the vegetable soup. Originating in Italy, this dish was originally a peasant meal made with whatever seasonal produce was available. That’s the beauty of minestrone: no two bowls are exactly the same.
Some regions add rice instead of pasta, some throw in pancetta for extra richness, and some go full vegetarian with a simple tomato-based broth. The only constant? A mix of hearty vegetables, beans, and herbs simmered into a flavorful masterpiece.
Want a deeper dive into its origins? Serious Eats has an amazing breakdown of Italian soup traditions that’s worth a read.
Why You’ll Love This Minestrone Soup Recipe
- It’s customizable. No green beans? Use zucchini. No ditalini? Grab elbow macaroni.
- It’s a nutritional powerhouse. Packed with fiber, vitamins, and plant-based protein.
- It’s meal-prep friendly. Make a big batch and enjoy it for days.
- It’s ridiculously delicious. Rich broth, perfectly cooked veggies, and just the right touch of Parmesan.
And if you love hearty, cozy soups, you’ve got to try this Turkey Carcass Soup Recipe next—it’s the ultimate post-holiday meal.
Minestrone Soup Ingredients
Here’s what you’ll need:
Vegetables:
- Onion, carrot, celery (aka the holy trinity of soup-making)
- Garlic (because everything’s better with garlic)
- Diced tomatoes (canned or fresh)
- Green beans (or swap with zucchini)
Beans:
- Cannellini, navy, or kidney beans (canned or homemade)
Broth & Herbs:
- Vegetable broth
- Bay leaves, oregano, thyme
- Red pepper flakes (for a little heat)
Pasta:
- Ditalini, elbow macaroni, or orecchiette
Garnishes:
- Fresh parsley
- Parmesan cheese (or nutritional yeast for a vegan twist)
Step-by-Step Instructions
- Sauté the aromatics: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until soft.
- Add the garlic and tomatoes: Stir in garlic, then pour in diced tomatoes. Let it cook for a few minutes.
- Simmer the broth: Add vegetable broth, bay leaves, oregano, and thyme. Bring to a simmer.
- Toss in the beans and veggies: Stir in your beans and green beans. Let them cook until tender.
- Add pasta: Cook until al dente. Don’t overdo it—no one likes mushy pasta.
- Garnish and serve: Sprinkle with parsley, Parmesan, and maybe a drizzle of olive oil.
Best Vegetables for Minestrone Soup
Minestrone is the soup for seasonal swaps. Here’s what works best:
- Spring/Summer: Zucchini, bell peppers, fresh tomatoes
- Fall/Winter: Kale, butternut squash, leeks
Short on ingredients? Bon Appétit has a great guide on swapping seasonal vegetables.
Pasta or No Pasta?
The age-old debate. If you’re going traditional, pasta is a must. But if you’re avoiding gluten or looking for a lower-carb version, try:
- Farro or barley
- Quinoa
- Brown rice
Want more pasta-filled goodness? This Lasagna Soup Recipe is basically comfort in a bowl.
Tips for the Best Minestrone Soup
- Cook pasta separately if meal prepping. It soaks up broth like a sponge.
- Use a mix of fresh and dried herbs. Fresh parsley at the end = magic.
- Don’t rush the simmer. Let flavors develop—your patience will be rewarded.
Minestrone Soup Crockpot Version
Want a slow-cooker version? Toss everything except the pasta into your crockpot. Cook on low for 6-8 hours, then add pasta in the last 30 minutes. Done!
Speaking of slow-cooked goodness, check out this Cheeseburger Soup Recipe for a totally different (but equally amazing) soup night.
Storage & Freezing Tips
- Fridge: Keeps for 4-5 days. Add a little extra broth when reheating.
- Freezer: Freeze in portions without pasta. Add fresh pasta when serving.
Common Mistakes to Avoid
- Overcooking pasta—unless you like eating glue.
- Skipping the layering of flavors.
- Under-seasoning (taste as you go!).
The Kitchn has some great tips on fixing bland soups.
Is Minestrone Soup Healthy?
Absolutely. It’s loaded with fiber, vitamins, and plant-based protein. Swap white pasta for whole grain or gluten-free options, and it’s even healthier.
For another nutritious meal, try this Ginger Chicken Noodle Soup—it’s packed with immune-boosting ingredients.
FAQs About Minestrone Soup
Can I make minestrone without beans? Sure! Add extra veggies or even lentils instead.
What’s the best pasta for minestrone? Small shapes like ditalini or orecchiette work best.
Can I use chicken broth? Yep, if you’re not vegetarian.
Minestrone Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz white beans or kidney beans, drained & rinsed
- 1 cup green beans chopped
- 1 cup small pasta ditalini, elbow, or orecchiette
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp red pepper flakes optional
- Salt & black pepper to taste
- ¼ cup fresh parsley chopped
- ½ cup grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add diced tomatoes, vegetable broth, oregano, thyme, bay leaves, and red pepper flakes. Bring to a simmer.
- Stir in beans and green beans. Cook for 15 minutes.
- Add pasta and cook until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Remove bay leaves, season with salt and pepper. Stir in fresh parsley.
- Serve hot with a sprinkle of Parmesan cheese and a side of crusty bread.
Notes
- For a minestrone soup crockpot version, add all ingredients (except pasta) to a slow cooker and cook on low for 6-8 hours. Stir in cooked pasta before serving.
- To make it vegan, omit Parmesan or use a plant-based alternative.
- If storing leftovers, cook pasta separately to avoid it soaking up all the broth.
- Freezes well for up to 3 months—just leave out the pasta and add fresh when reheating.
Minestrone soup is everything a good meal should be—hearty, healthy, and ridiculously satisfying. Whether you go classic Italian, Olive Garden-inspired, or slow-cooker style, one thing’s for sure: it’s going to be delicious.
Now, grab a spoon and dig in. And if you’re in the mood for something different tomorrow, that Meatloaf with Onion Soup is calling your name.
