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This minestrone soup is healthy, delicious, and so easy to make! It’s packed with veggies, beans, pasta, and a flavorful tomato broth. Top it with parmesan cheese and enjoy this cozy classic Italian soup!
If you love Italian flavored soups try my sausage, potato, and kale soup, Italian wedding soup, or Tuscan chicken tortellini soup.
This post and recipe have been updated since it was originally published on 1/4/2015
Why You’ll Love Minestrone Soup
Healthy soup – Minestrone is packed with all sorts of veggies giving it plenty of fiber, vitamins, and minerals. The beans in the soup are both a good source of protein and fiber. Pasta is a great way to make this vegetarian soup more satiating and balanced.
Customizable – The vegetables used in this recipe can easily be swapped with what you have on hand or what you and your family prefer.
Easy to make – Minestrone is a one pot soup. The veggies simmer in the tomato broth and then the pasta is added in. Cooking the pasta in the soup also helps thicken the broth.
What’s the Difference Between Minestrone and Pasta Fagioli?
The biggest difference between these two Italian soups is that minestrone is more of a vegetable based soup and pasta fagioli uses primarily beans and pasta. Pasta fagioli is generally thicker and heartier than minestrone.
Ingredients
- Onion, carrots, celery – The base of the soup. In Italy it’s called soffritto.
- Garlic, Italian seasoning, red pepper flakes – Gives the broth lots of flavor.
- Green beans, zucchini – More veggies. The green beans are great for a crisp bite.
- Crushed tomatoes – Sweet and tangy. Crushed tomatoes give the broth a thicker consistency.
- Balsamic vinegar – Enhances the tomato flavor.
- Cannellini beans – I love their creamy texture.
- Chicken or vegetable broth – Use low sodium broth so the soup doesn’t get too salty.
- Parmesan cheese rind – Gives the soup a cheesy, salty, umami flavor.
- Pasta – Any small sized pasta shape will work. Macaroni, shells, and ditalini are good choices.
- Baby spinach – Kale works great as well.
How to Make Minestrone Soup
Saute the carrots, celery, onion, zucchini, green beans, salt and pepper, and dried spices in a large pot or Dutch oven for 4-5 minutes or until they’ve softened. Add in the garlic and cook for another minute.
Add in the tomatoes, beans, broth, balsamic vinegar, and parmesan cheese rind. Stir everything together and bring the soup to a boil. Once boiling add in the pasta and stir.
Reduce the heat to low and let it simmer uncovered for 10-15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
Stir in the spinach until it’s wilted. Remove the parmesan cheese rind and then serve the soup topped with parmesan cheese.
Substitutions and Variations
- Change up the vegetables based on what’s in season. Kale, butternut squash, peas, summer squash, bell pepper, and asparagus are all great options.
- Omit the pasta. The vegetable minestrone soup will still have plenty of flavor and heartiness without the pasta. I would recommend adding an extra can of beans.
- Make it vegan. Omit the parmesan cheese rind and leave the parmesan cheese off as a topping.
- Add a couple tablespoons of prepared pesto for an extra flavorful broth. It’s what I did with this pesto chicken and vegetable soup and it really adds a little something special to the soup.
- Great northern or white kidney beans can be used instead of cannellini beans.
What to Serve with Minestrone Soup
A loaf of crusty sourdough bread or these wheat dinner rolls are great for sopping up the broth.
A fresh simple salad is another great option. This pear and blue cheese salad would be lovely or this apple and kale salad.
Storage, Freezing, Reheating
Storage – The soup will keep in an airtight container in the refrigerator for up to 4 days.
Freezing – The soup freezes well, however if you don’t want the pasta to be soggy, I recommend leaving it out. Cook the pasta separately and add it in after the soup has been defrosted.
Reheating – Defrost the frozen soup in the refrigerator overnight. Individual servings can be heated in the microwave. I recommend reheating a larger batch on the stove until it’s hot.
More Soup Recipes
Did you make this vegetable minestrone soup? I’d love if you’d leave a recipe rating and review below.
Vegetable Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 8 ounces green beans, trimmed and cut into 1 inch pieces
- 1 zucchini, diced
- 3 cloves garlic, grated or minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes, use 1/4 teaspoon for less spicy
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 28 ounces crushed tomatoes
- 1 tablespoon balsamic vinegar
- 15 ounces cannellini beans drained and rinsed
- 4 cup low sodium chicken or vegetable broth
- parmesan cheese rind, optional
- 4 ounces uncooked elbow pasta, shells also work
- 5 ounces baby spinach
- Parmesan cheese for serving
Instructions
- In a large pot over medium-high heat add the olive oil. When the oil is hot add in the onion, celery, carrot, zucchini, and green beans. Season with the Italian seasoning, red pepper flakes, salt and pepper. Saute for 4 minutes then add in the garlic and cook for another minute.
- Pour in the crushed tomatoes, balsamic vinegar, cannellini beans, and broth. Drop in the parmesan cheese rind. Stir everything together and bring the soup to a boil. Once boiling add in the pasta. Stir and lower the heat to a simmer.
- Cook the soup uncovered for 10-15 or until the pasta is al dente. Stir occasionally. Add in the spinach and cook for another minute until the spinach has wilted. Taste for seasoning. Serve the soup topped with shredded parmesan cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my friends who were returning home late from vacation, they were so happy and haven’t stopped raving about it!
That’s so great to hear and what an amazing friend you are to have dinner ready for them!
Literally accurate title because this is the BEST minestrone you will make! I’ve loved all her recipes I’ve tried and this one is no exception. Even my husband who says most minestrone soups he has tastes like “watered down marinara” was raving about this one. Chocked full of veggies, it’s PERFECTION.
We substituted gluten free gnocchi for the pasta. So YUMMY!
Thank you for such a lovely review Michelle! I appreciate it so much and am happy you and your husband enjoyed the soup!
Thank you so much for sharing this wonderful recipe! I’ve got it pinned. This will be perfect for hubby and I on our weight loss program.
Thanks so much Marsha! It’s by far one of my favorite soups, I hope you and your husband like it!
Your minestrone is beautiful! So many veggies- and perfect for cold winter nights.
Thanks Sherri! I love packing my soups full of veggies!
Wow! That soup looks amazing. ALL of your soups look fantastic, actually. I HATE photographing soup!
Thanks Nicole, you are so sweet! :-)
Oh my word you read my mind with this soup recipe! With this cold weather, and New Years Resolution for healthier meals, this sounds like a win win!
Soup is my absolute favorite thing to eat on cold days!
I love minestrone soup so much – it’s everything comfort food should be! This looks delish!
Thanks Marye, I totally agree!