Homemade Minestrone Soup
This Minestrone Soup recipe is our most popular soup recipe ever. And that’s saying a lot because we are BIG soup fans here at Healthy Seasonal Recipes! When I was a student in Italy, I took a semester-long Italian cooking class. Read on and I’ll show you what I learned and how to make a delicious authentic-tasting Minestrone in only 35 minutes! It is a fan favorite and gets high praise. It is fast (just 35 minutes), healthy, and full of fresh vegetables, hearty beans and tender pasta. All for only 111 calories per cup!
This minestrone soup is delicious!! And it’s so colorful and pretty. The whole family loved it.
~Alicia

Table of contents
Why We Love This Minestrone Soup Recipe
If you’ve been wondering how to make authentic Minestrone soup, you have arrived at the best recipe! This version is fast, healthy and made with vegetables, beans, zucchini and fresh basil. It’s high in fiber and only 111 calories per cup, but it is surprisingly filling! Also, it can be frozen too!
Recipe Highlights
What is the secret to making an easy minestrone soup taste great?
- I’ll show you how to build fond and develop rich flavor by sauteeing onion, garlic, carrots and celery first. In Italy at the Mercato (market) the vegetable venders will add Odori (a combo of carrots, onion and herbs) to your purchase. Our cooking instructor taught us to chop it fine and use it as the base of most recipes. When chopped and sauteed it’s called a soffritto.
- One of the keys is to add your dried herbs and spices before adding liquid to bloom their flavors
- Don’t forget to deglazing with wine (here’s why that’s important)
If you follow these tips, you’ll be rewarded with richly flavored soup in only 35 minutes! Take a taste and you’ll see why we think this is the best minestrone soup recipe.
What is minestrone soup?
Minestrone soup is a classic Italian soup made with beans and vegetables such as carrots, onions and tomatoes. Many versions have the addition of small pasta like ditalini, macaroni or tubetti or potatoes. Traditional Italian Minestrone is made with cranberry beans, kidney beans, cannelini beans or borolotti beans. Some versions have leafy greens such as kale or escarole.
Minestrone vs pasta fagioli
Minestrone and Pasta Fagioli are both traditional chunky and thick bean soups from Italy. Pasta Fagioli is a simple comfort food soup that is thick with pasta and beans with onion and garlic. It sometimes includes carrot and celery as well. Meanwhile, Minestrone is a hearty vegetable soup with beans and pasta. This sounds similar, but the difference is in the ratios: Minestrone is mostly veggies while Pasta Fagioli is mostly pasta and beans.
WATCH: How to make Minestrone Soup
Minestrone Soup ingredients
- Pasta: I like to use macaroni, but another small pasta shape (like mini shells) works fine too. If you are following a gluten-free diet, use your favorite gluten-free pasta.
- Extra-virgin olive oil: To cook the veggies and for drizzling at the end you’ll want olive oil. While the cooked oil will not add too much flavor, the finishing oil will. That is why I recommend a good quality extra-virgin olive oil for finishing this dish. If you happen to have two different in your kitchen, use the less expensive olive oil for cooking and then use a really good olive oil for topping the soup at the end.
- Fresh Veggies: I used diced onions, garlic, celery and carrots in this healthy minestrone soup recipe. To bulk up the veggies more I also added in diced zucchini. If you prefer you can use green beans instead.
- Italian seasoning: This is a dry seasoning blend found in large supermarkets. It has a nice balance of herbs that wake up beautifully in the soup.
- Salt: I use table salt here. If you prefer to use coarse kosher salt, read this info about substituting. If you are on a low-sodium diet, simply omit the salt and use a low-sodium broth. Then just add salt and pepper to taste at the very end if you feel you need it.
- Dry white wine: To bring out the flavors and add acidity to the soup, I use dry white wine. Look for one without a lot of oak or residual sugar. I like Italian whites for this such as Orvieto or Pinot Grigio.
- Vegetable broth: My favorite brand of veggie broth is Imagine No Chicken. It tastes amazing and is not bitter or dark. You can also use my recipe for Vegetable Stock to make yours from scratch. This vegetarian minestrone soup is technically a vegan soup (meaning it is made without meat or dairy), but if you eat poultry, you can also sub in chicken broth or homemade chicken stock.
- Canned whole peeled tomatoes: The tomatoes help by adding acidity to the soup. They also are yet another veggie to add in. Look for whole Italian-style plum tomatoes. I prefer the rustic texture of hand-crushed whole tomatoes to canned diced tomatoes, but if you are looking for a shortcut, diced tomatoes will work instead.
- Red kidney beans: Look for no salt added if you are on a reduced-sodium diet. Make sure to drain and rinse the beans. If you prefer white beans look for cannellini beans instead which are white kidney beans. For a change of pace, Great Northern Beans too.
- Basil: To add fresh and bright herb flavor at the end I also add in fresh basil. This great way to make a big flavor pop. Do not sub in dried. If you do not have it you can skip it.
- Grated Parmesan cheese: This recipe is vegan, but if you eat cheese, I love the way a bit of Parmesan tastes on top. Freshly grate if you can for the best flavor and texture. If you happen to have a leftover Parmesan rind you can also add it in with the broth and simmer it in the soup!
Equipment Note: If you love making homemade soups, I suggest you invest in a good soup pot. I particularly love my 9-quart heavy, enameled cast iron pot for making soup. It has a wide bottom, so I can brown the vegetables quickly and they don’t over-crowd and steam. The thickness of the bottom is important because it will prevent the food from burning.
How To Make Minestrone Soup
Step 1: Cook the pasta separately
This is the one and only sure-fire way of making sure your pasta is cooked but not overcooked. Trying to time soften the variety of vegetables in a quick Minestrone is tricky if the pasta is in the pot at the same time. Cooking the pasta in another pot on the stovetop eliminates the guesswork. Check your package for proper cooking time and follow the instructions to boil the pasta. Then once your soup is finished, stir the cooked pasta into the hot soup!
Step 2: Cook the onion and garlic first
In a large Dutch oven, add the oil, chopped garlic cloves and onion and saute first. Do this to get a little caramelization (that means the natural sugars have started browning).
Step 3: Add the carrots, celery and dry herbs
After the onions brown, add the carrots and celery which will contribute moisture and slow the browning process. You will also want to add the dry herbs which will help bloom them so they will be more flavorful.
If you like to add meat to your minestrone, you can add 8 ounces of Italian sausage to the pot with the veggies. Remove the casings and crumble it with the spoon as it browns.
Look for fond in the bottom of the pot. Fond is the tasty browned bits that stick to the pan. Fond is your one-way ticket to Flavortown. You want that! I do the same thing in my Ratatouille recipe and it makes such a difference! You don’t want to burn the pot, so don’t let it go too dark. Burning is bitter.
Step 4: Deglaze with white wine
White wine is acidic which is important because it and helps to draw up the fond (aka your one-way ticket to Flavortown.) Acidity also helps to brighten and balance the other flavors in the Minestrone. Wine as an ingredient also helps our taste buds perceive flavor. If you don’t drink wine or alcohol you can skip it, use a little lemon juice or try verjus instead.
Step 5: Add vegetable broth and zucchini
Next add in the broth and zucchini. The reason that we need to wait and add the zucchini with the broth is that zucchini cooks quickly and won’t caramelize because it is high in water content. So there is no point in sautéing it with the onions etc. The same goes for green beans if you are adding them to the soup instead of zucchini.
Step 6: Crush the canned tomatoes by hand
I know this seems like extra work, but I like to crush them by hand into the soup. I love the rustic, irregular texture. Look for those with the label that says San Marzano. Use the tomato sauce from the can too. That gives the soup body.
Step 7: Add beans and pasta at the end
Wait to add the beans and pasta into the soup and just heat it through. That will ensure the pasta doesn’t become overcooked and the beans will not break down.
Step 8: Stir in the basil
Add the basil after the Minestrone soup comes off the heat. Fresh basil has volatile compounds our noses pick up, but they evaporate quickly when heated. So stirring the basil in at the end will keep as much fresh basil flavor for serving.
Once you ladle it into bowls, top with a drizzle of more (good) Italian extra-virgin olive oil. It’s delicious and you can really taste the olive oil when it hasn’t been cooked. I add on Parmesan cheese too- but if you’re vegan you can skip it.
Homemade Minestrone Soup Recipe Variations
This recipe is very versatile so if you do not have one or more of the ingredients.
- Use any fresh vegetables you have on hand. For example, you can use fresh green beans instead of zucchini.
- You can also make this recipe gluten-free by using gluten-free pasta.
- We save our Parmesan rinds too, so if you happen to have one, add it into the pot with the stock.
- If you like a little heat, add a half teaspoon of red pepper flake with the Italian Seasoning.
- Some Italian variations are also cooked with parts of the pork in the broth, that don’t actually add any chunks of meat to the soup, but they add lots of velvety mouthfeel.
Minestrone Recipe Tips
Make Ahead Tips
Soups are one of the best make-ahead meals out there! I love the way the flavors marry and taste even better the next day. I will often make a big pot on the weekend with the express purpose of having it for lunches for the week. This Minestrone soup can be made ahead up to 5 days in advance.
If you like al dente pasta, keep it separate in an airtight container and only add it just before serving. Once it is stirred into the soup it will continue to soften and absorb liquid.
How to Reheat Minestrone on the Stovetop
- To rewarm, bring to a gentle simmer over medium-high heat stirring occasionally.
- Do not simmer for too long as this will overcook the pasta and zucchini and dull the flavor of the basil.
- For best flavor, leave the basil out until it is re-warmed. If the flavors seem dull, feel free to add salt and pepper to taste.
Can you freeze minestrone soup?
Ideally if you know you are planning to freeze it, it’s best to omit the pasta. Then add it once you reheat it.
- Divide into containers with a convenient number of servings.
- Cool completely in the fridge before covering tightly and freezing.
- Freeze for up to three months.
- To thaw, transfer the container to the refrigerator and thaw at least 24 hours.
- Or reheat from frozen in the microwave, breaking up ice as it thaws every 4 minutes or so.
Minestrone Soup FAQs
At only 111 calories and 4 grams of fiber per cup, this minestrone is filling but relatively low in calories. This soup is also high in vegetables and research shows that high intakes of vegetables can be associated with reduced risk of weight gain and lower rates of chronic disease.
Pick up a loaf of crusty bread to make this hearty soup into a simple homey meal. If you want to go a step further, serve this soup as a main course with a side garden salad or kale caesar salad or with homemade whole-wheat bread. Alternatively, it could be served as a first course for an Italian vegetarian meal of vegetarian mushroom lasagna or spinach stuffed shells.
More Healthy Soup Recipes You’ll Love
- If you love your Instant Pot, try our Instant Pot Minestrone too!
- Harvest Vegetable Soup, and Garden Vegetable Soup are in a competition to win the “most delicious vegetable soup on the planet” award. You’ll have to try them both to cast your vote!
- Our amazingly tasty Cabbage Soup is another meatless soup to try this soup season.
- Healthy creamy Corn Chowder gets rave reviews.
- This creamy Zucchini Soup and our Lentil Soup are the two latest vegetarian soups we’ve shared.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
PrintMinestrone Soup Recipe
- Total Time: 35 minutes
- Yield: 15 cups 1x
Description
Our tried and tested recipe for Classic Minestrone soup has slow-simmered flavors in just 35 minutes! Our delicious homemade recipe is bursting with fresh vegetables, pasta, tender beans, zucchini and basil. Only 111 calories per cup.
Ingredients
- 1 cup uncooked macaroni, gluten-free if desired
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 3 cups diced onion
- 1 tablespoon chopped garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon dry Italian seasoning
- 3/4 teaspoon salt
- 1/2 cup dry white wine
- 6 cups vegetable broth
- 1 small zucchini, diced
- 1 28–ounce can whole peeled tomatoes, preferably Italian plum tomatoes
- 1 14–ounce can red kidney beans, drained and rinsed
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese for serving, optional
Instructions
- Cook Pasta: Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.
- Sauté The Vegetables: Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
- Make The Soup: Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.
- To Finish and Serve: Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.
Notes
Fond is the golden brown tasty crusty bits found on the bottom of the pot once the liquid in the veggies has cooked out. Fond is very flavorful so it is important to develop the fond in step 2 to maximize flavor of the Minestrone.
This soup can be made ahead up to 5 days in advance. To rewarm, bring to a gentle simmer over medium-high heat stirring occasionally. Do not simmer for too long as this will overcook the pasta and zucchini and dull the flavor of the basil. For best flavor, leave the basil out until it is re-warmed.
Minestrone can be frozen up to three months. Divide into containers with convenient number of servings and cool completely in the fridge before covering tightly and freezing. To thaw, transfer the container to the refrigerator and thaw at least 24 hours. Or reheat from frozen in the microwave, breaking up ice as it thaws every 4 minutes or so.
Nutrition information is without garnishes.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: soup
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 6
- Fat: 2
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
I have updated the text and photos in this post and republished it today. I originally shared this recipe for minestrone soup on September 7th, 2018.
So flavorful and easy to make!
Hi Jen, Thank you so much. I appreciate the rating and review. So very grateful!
I made this tonight and it was absolutely delicious! The directions were so easy to follow and I know I’ll be making this soup again!,
I am so glad to hear you will be making it again. That’s awesome!
I love how the herbs infused their flavors in the whole dish! I made it gluten and dairy free, and my son has an allergy to tomatoes too, so I left them out. Ok, so maybe it’s not technically minestrone without them, but it was still delicious!
I used Violife vegan parmesan and Trader Joes quinoa and brown rice noodles. Thanks for the great, healthy, simple recipe!
That’s great you were able to adapt it! I think without the tomatoes it still counts! PS. I will have to look for those noodles. I don’t typically shop there, but I would love to try good wheat-free noodles that have quinoa in them!
Hi Katie,
This version of minestrone looks so good and hearty! I am going to give it a try in the next few days for sure. I also really love chicken and wild rice soup, so I want to make that as well. You have a really great collection of recipes here! 🙂
Delicious!! The whole family loved it. We topped it with a little pesto. A perfect warming soup for a cold day!
Oh my goodness! I made this tonight and my husband said it was better than Olive Garden! We loved it! Thank you!!
I have made this soup many times and we never get tired of it!!! Easy to do and absolutely delicious!! One of many great recipes on this site! My go to for fantastic dinners!
I am so happy to hear it! Thank you so much for coming back over today to rate and review! I really do appreciate your taking the time to do so!
This was delicious! I added some yellow squash to mine because I had some that I needed to use. My whole family loved it! The San Marzano tomatoes really made a difference.
Hi Reyna. I am so happy you found this recipe and that you liked it! I really appreciate that you came back to leave a review and rating. That’s really helpful. Have a great week.
Loved it! Came out great, and even better as a left over! Will make again
That’s awesome! Thank you for leaving the rating and review Felipa!
I have a question… Why wouldn’t you add the raw macaroni at the end and have it cook in the minestrone broth?
This is the one and only sure fire way of making sure your pasta is cooked but not overcooked. Trying to time softening the vegetables in a quick Minestrone is tricky if the pasta is in the pot at the same time. Cooking the pasta in another pot eliminates the guesswork.
This is good but I started with Prosciutto, then garlic and onions. That makes an awesome Fond and the meat makes this soup so flavourful, it will blow your mind
That sounds so yummy! Thanks for the feedback!
I am obsessed w this soup! I have made it 4 times in about 2-3 months and can’t keep it in the freezer because we eat it! I do cheat and just throw in the uncooked ditalini toward the end.
That’s so great Kristin. Thank you so much!
I love this recipe! I have to go out of town for work a lot and this is my go to dinner. It’s super healthy, delicious, quick to make, and I can cook it on a hot plate in a hotel room. It’s also good for using up older veggies at the end of the week when I’m at home. This is on regular rotation at my house. Delicious!
I’m so impressed that you make this on a hot plate in a hotel room. Love that! I totally agree about having a way to use up extra veggies. Recipes that make that easy are so helpful. I also like to make fried rice with leftover veggies. Have a great week.
My family and I loved the minestrone! We thank you for it as well as other healthy seasonal recipes we have tried.
Thank you Karen. I am so happy you like this recipe and have tried some others as well. That’s great!
This soup is so yummy I followed the recipe and used potato, zucchini and spinach ❤️
Nice idea to add potato and spinach as well. I will have to try it next time. Thank you!