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Minestrone Soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.

Overhead view of a white pot full of minestrone soup with a ladle sticking out.

Minestrone soup is a true comfort food that is sure to warm you up on a cold winter day. The combination of tender vegetables and beans creates a rich and satisfying soup that is packed full of flavor. The addition of herbs and spices adds depth and complexity to this comfort food favorite. This delicious soup is easy to make and can be customized with your favorite vegetables and meats, making it the perfect meal for the whole family.

Recipe Origins

Minestrone soup is a classic Italian soup that has been around for centuries. The origins of minestrone soup can be traced back to the ancient Romans, who would make a soup called “minestra” using whatever ingredients were available, including vegetables, beans, and leftover meats. Over time, the recipe for minestrone soup has evolved and been adapted by different regions in Italy, resulting in a wide variety of regional variations of this delicious soup. Today, minestrone soup remains a popular soup that’s enjoyed around the world.

Vegetable Options

Minestrone soup is a hearty and flavorful soup that is packed full of vegetables. Some common vegetable options for minestrone soup include carrots, celery, onions, tomatoes, zucchini, green beans, and potatoes but you can experiment with whatever you have on hand. That’s the beauty of this soup!

Other vegetables that can be used include peas, bell peppers, squash, and leafy greens such as spinach or kale. You can also experiment with using different types of beans, such as kidney beans, cannellini beans, or chickpeas, to add protein and fiber to the soup. Minestrone soup is that it is highly customizable, so you can use whatever vegetables you have on hand to create a delicious and satisfying meal.

Can I add meat to Minestrone Soup?

Minestrone soup is traditionally made with vegetables and beans, but you can also add meat to the soup to make it heartier if that’s more your style. Some common options for adding meat to minestrone soup include diced ham, crumbled bacon, or sliced sausages.

You can also add cooked ground beef, sausage, turkey, or chicken to the soup, or use leftover roast beef or chicken to add flavor and protein to the soup. When adding meat to minestrone soup, it is important to choose high-quality, flavorful meats that will complement the other ingredients in the soup. You can even use a combination of meats. Be sure that any meats used are cooked through before adding in, or cook them as part of the soup-making process.

Overhead view of a white pot full of minestrone soup with a ladle full of soup being scooped out.

Storage and Reheating Instructions

Leftover minestrone soup can be stored in the refrigerator for up to three days. Be sure to allow it to cool to room temperature before transferring it to an airtight container.

To reheat, pour the soup into a saucepan or pot over medium heat until it is heated through, stirring occasionally. You can also reheat the soup in the microwave, using a microwave-safe container and heating it on high power in 30-second increments, stirring between each increment, until it is heated through.

To freeze, transfer it to a freezer-safe container or resealable plastic freezer bag. Be sure that the soup is cooled to room temperature before freezing. When you are ready to eat the soup, allow it to thaw in the refrigerator overnight, then reheat it as described above. It is important to note that freezing and thawing the soup may change the texture of the pasta, vegetables, and beans, so the soup may not be the same as it was when it was first made. However, it will still be pretty delicious.

Related Recipes

If you like this recipe, you may be interested in some of our other soup recipes as well as some delicious homemade breads you can serve up with your soup.

Simply click on any of the images above to be taken to the full written recipe.

Slow Cooker Instructions

To make this soup in a slow cooker, simply combine all of the ingredients EXCEPT for the pasta in the slow cooker. Cook for 7 to hours on low, until the vegetables and beans are tender, or for 3 to 4 hours on the high setting. Stir in the pasta, replace the lid, and cook for 1 hour more on high or until the pasta is tender. You can serve it immediately, or let it cool and store it in the refrigerator or freezer as described above.

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Overhead view of a white pot full of minestrone soup with a ladle full of soup being scooped out.
Minestrone soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion diced, about 1 cup
  • 1 tablespoon minced garlic
  • 3 ribs celery diced, about 1 cup
  • 4 medium carrots diced , about 1 cup
  • 3 medium zucchini diced, about 2 cups
  • 28 ounces canned diced tomatoes undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can white cannellini beans undrained
  • 1 (15 ounce) can kidney beans undrained
  • 6 cups vegetable broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 8 ounces elbow noodles or large shell pasta
  • 1 cup roughly chopped fresh spinach
  • Salt and pepper to taste
  • Parmesan cheese to garnish
Instructions
  • Heat butter and olive oil in a large soup pot over medium heat. Add onions and garlic and let them saute for 3-5 minutes. Then add in celery, carrots, and zucchini. Cook for 8-10 minutes until the vegetables soften.
  • Add tomatoes, tomato sauce, beans and vegetable broth and herbs and bring to a boil.
  • Add in the pasta and spinach and reduce heat to a low boil for 10-12 minutes until noodles are tender. Add salt and pepper to taste and serve with a sprinkling of parmesan cheese if desired.
Notes

Nutrition

Calories: 315kcal | Carbohydrates: 55g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1290mg | Potassium: 1028mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3967IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 5mg
Course: Soup
Cuisine: Italian
Keyword: Minestrone Soup
Easy Minestrone Soup
Overhead view of a white pot full of minestrone soup with a ladle full of soup being scooped out.
Minestrone soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion diced, about 1 cup
  • 1 tablespoon minced garlic
  • 3 ribs celery diced, about 1 cup
  • 4 medium carrots diced , about 1 cup
  • 3 medium zucchini diced, about 2 cups
  • 28 ounces canned diced tomatoes undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can white cannellini beans undrained
  • 1 (15 ounce) can kidney beans undrained
  • 6 cups vegetable broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 8 ounces elbow noodles or large shell pasta
  • 1 cup roughly chopped fresh spinach
  • Salt and pepper to taste
  • Parmesan cheese to garnish
Instructions
  • Heat butter and olive oil in a large soup pot over medium heat. Add onions and garlic and let them saute for 3-5 minutes. Then add in celery, carrots, and zucchini. Cook for 8-10 minutes until the vegetables soften.
  • Add tomatoes, tomato sauce, beans and vegetable broth and herbs and bring to a boil.
  • Add in the pasta and spinach and reduce heat to a low boil for 10-12 minutes until noodles are tender. Add salt and pepper to taste and serve with a sprinkling of parmesan cheese if desired.
Notes

Nutrition

Calories: 315kcal | Carbohydrates: 55g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1290mg | Potassium: 1028mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3967IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 5mg
Course: Soup
Cuisine: Italian
Keyword: Minestrone Soup
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