Italian Minestrone Soup Recipe

Italian Minestrone Soup Recipe that tastes hearty, tomato-rich, and packed with tender vegetables and beans. It suits busy cooks who want a one-pot dinner in about 50 minutes, and it fits vegetarian and dairy-free eaters with simple swaps. I learned a Parmesan rind trick from my neighbor years ago, and I still grin when it turns good soup into great soup.

Why Choose This Italian Minestrone Soup Recipe

This Italian Minestrone Soup Recipe builds deep flavor with a simple method and common pantry goods. It starts with a classic soffritto, then layers tomatoes, herbs, beans, and small pasta for that rustic, stick-to-your-ribs vibe.

I dialed in the timing so the pasta stays al dente and the vegetables hold their texture. You can cook it on the stovetop, in an Instant Pot, or in a slow cooker, so weeknights stay easy.

Ingredients You Need

• Olive oil: 2 tablespoons
• Yellow onion: 1 large, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 4 cloves, minced
• Zucchini: 1 medium, diced
• Green beans: 1 cup, chopped in 1-inch pieces
• Tomato paste: 2 tablespoons
• Canned diced tomatoes: 1 can, 28 ounces, with juices (San Marzano style tastes great)
• Low-sodium vegetable broth or chicken broth: 6 cups (use Better Than Bouillon if you like)
• Cannellini beans: 1 can, 15 ounces, drained and rinsed
• Red kidney beans: 1 can, 15 ounces, drained and rinsed
• Small pasta: 1 cup dry ditalini or small elbows (use gluten-free pasta if needed)
• Bay leaf: 1
• Dried oregano: 1 teaspoon
• Dried thyme: 1 teaspoon
• Dried basil: 1 teaspoon
• Red pepper flakes: 1 pinch, optional
• Parmesan rind: 1 piece, optional but magical, plus grated Parmesan for serving
• Greens: 2 cups chopped spinach or kale
• Fresh parsley or basil: 2 tablespoons, chopped
• Lemon juice or red wine vinegar: 1 to 2 teaspoons, to brighten
• Kosher salt and black pepper, to taste
• Extra water or broth, as needed

Pantry shortcuts and swaps:

• Use 2 cups jarred marinara in place of diced tomatoes plus tomato paste for a richer base.
• Swap zucchini for yellow squash, and use frozen green beans if fresh runs out.
• Go vegan and dairy free by skipping the Parmesan rind and finishing with a spoon of basil pesto made without cheese or a drizzle of good olive oil.
• Skip pasta and stir in cooked farro, barley, or quinoa for a heartier whole grain twist.

Equipment:

• 5 to 6 quart Dutch oven or heavy soup pot
• Cutting board and chef’s knife
• Wooden spoon or spatula
• Ladle and measuring cups
• Can opener

How to Make Italian Minestrone Soup Recipe

Prep the veg and beans, 10 minutes

• Dice onion, carrots, and celery. Mince garlic. Dice zucchini and chop green beans.
• Rinse and drain the cannellini and kidney beans. Set everything near the stove.

Build the soffritto, 8 minutes

• Warm the pot over medium heat and add olive oil.
• Add onion, carrots, and celery with a good pinch of salt. Cook and stir until the veg softens and smells sweet, about 6 to 8 minutes.
• Stir in garlic for 30 seconds. Add tomato paste and cook it until it darkens slightly, about 1 minute.

Add tomatoes and herbs, 5 minutes

• Pour in diced tomatoes with juices. Scrape the bottom of the pot to lift any browned bits.
• Stir in oregano, thyme, basil, bay leaf, and red pepper flakes. Nestle in the Parmesan rind if using. Let the mixture bubble for 3 to 5 minutes.

Build the soup, 15 minutes

• Add broth, zucchini, and green beans. Bring to a steady simmer.
• Cook until the vegetables turn tender but not mushy, about 12 to 15 minutes. Taste and adjust salt.

Add pasta and beans, 8 to 10 minutes

• Stir in the pasta and both beans. Keep the simmer gentle and stir now and then so the pasta does not stick.
• Cook until the pasta turns al dente, about 8 to 10 minutes. Thin with a splash of water or broth if the soup thickens too much.

Finish and serve, 3 minutes

• Stir in spinach or kale until it wilts. Remove the bay leaf and Parmesan rind.
• Add lemon juice or vinegar, then taste and season with salt and pepper. Finish with chopped parsley or basil and ladle into bowls with grated Parmesan.

Instant Pot method

• Use Sauté to cook the oil, onion, carrots, celery, garlic, and tomato paste as above.
• Stir in tomatoes, herbs, broth, zucchini, green beans, beans, and pasta.
• Lock, set to Manual or Pressure Cook for 3 minutes, then quick release. Stir in greens and finish with lemon juice and fresh herbs.

Slow cooker method

• Sauté the soffritto and tomato paste on the stove, then transfer to the slow cooker.
• Add tomatoes, herbs, broth, zucchini, green beans, and beans. Cook on Low for 6 to 7 hours or High for 3 to 4 hours.
• Stir in pasta and cook on High until al dente, 15 to 25 minutes. Fold in greens and finish with lemon juice and herbs.

Tips & Common Mistakes

• Salt in layers, not just at the end, so the veg tastes seasoned throughout.
• Brown the tomato paste briefly to boost umami and depth.
• Hold the pasta if you plan to store leftovers, or cook it separately and add to each bowl so it does not soak up all the broth.
• Keep the simmer gentle to protect the vegetables and pasta texture.
• Taste before serving and add a splash of lemon juice or vinegar to wake up flavors.
• Stir now and then after adding pasta, since small shapes like to sink.
• Use low-sodium broth so you control the salt level.
• Skip the Parmesan rind for a vegan pot, or sub a small piece of kombu for subtle body.
• Add extra broth if the soup stands too long and thickens.

Variations I’ve Tried

• Pesto minestrone alla Genovese: swirl in 2 tablespoons basil pesto at the end for a bright finish.
• Tuscan style: add chopped lacinato kale and use small farro in place of pasta.
• Smoky version: brown 2 ounces diced pancetta with the soffritto, then proceed.
• Spicy kick: stir in 1 teaspoon Calabrian chile paste with the tomato step.
• Winter market: add diced potatoes and shredded cabbage, and skip zucchini.
• Summer market: add corn kernels and diced summer squash, and use fresh basil.
• Gluten free: use chickpea elbows or short rice pasta, and cook it separately.
• Bean swap: use borlotti or chickpeas if that is what you have.

How to Serve

Ladle the minestrone into warm bowls and finish with grated Parmesan, a spoon of pesto, or a drizzle of olive oil. Serve with crusty bread, garlic bread, or focaccia to soak up the broth. Pair it with a crisp green salad and a light red like Chianti or a sparkling water with lemon. Kids often cheer for extra pasta in their bowl, so keep a little on the side.

Make-Ahead and Storage

Cool the soup, then store it in airtight containers in the fridge for up to 4 days. Freeze it for up to 3 months, but hold the pasta and add it fresh after thawing so texture stays spot on. Reheat gently on the stove over medium heat with a splash of broth or water until it steams. You can microwave individual portions, stirring once so the heat spreads evenly.

Ally Sanders

Italian Minestrone Soup Recipe

Italian Minestrone Soup is a hearty, vegetable-packed soup with beans, pasta, and a rich tomato broth, perfect as a comforting Italian meal.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can diced tomatoes (14.5 ounces) with juices
• 6 cups vegetable broth
• 1 can cannellini beans (15 ounces), drained and rinsed
• 1 can red kidney beans (15 ounces), drained and rinsed
• 3/4 cup small pasta (such as ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1–2 cups chopped fresh spinach or kale, packed
• to taste salt
• to taste freshly ground black pepper
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley

Instructions

 

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5–7 minutes.
2. Stir in the garlic, zucchini, and green beans, and cook for another 2–3 minutes until the vegetables begin to soften.
3. Add the diced tomatoes with their juices, vegetable broth, cannellini beans, kidney beans, oregano, basil, thyme, bay leaf, salt, and pepper. Stir to combine and bring the mixture to a boil.
4. Reduce the heat to a simmer, cover partially, and cook for 20 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the pasta and continue to simmer uncovered for 8–10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
6. Add the chopped spinach or kale and cook for 2–3 minutes more, just until the greens are wilted and tender. Adjust seasoning with additional salt and pepper if needed.
7. Remove the bay leaf. Stir in Parmesan cheese and parsley if using. Ladle the soup into bowls and serve hot, with extra Parmesan on top if desired.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 260 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 40 g; fiber 9 g; sugars 9 g; protein 11 g; sodium 780 mg. Values will vary based on brands, add-ins, and portion size.