The short answer: Homemade minestrone soup is a hearty Italian vegetable soup made with tomatoes, beans, broth, seasonal vegetables and small pasta. Soften onion, carrots, celery and garlic in olive oil, add a can of diced tomatoes, 8 cups of broth, Italian herbs and two cans of beans, simmer 15 minutes, add zucchini, green beans and 1 cup of small pasta for 10 minutes more, then finish with spinach and Parmesan. It's ready in about 45 minutes.
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Prep time: 25 minCook time: 33 minTotal time: 58 minServings: 12 cups
Below are the amounts, steps, slow cooker times and tips to keep the pasta from going soggy.
I love cooking a big pot of this on Sunday so our week of lunches is already handled.
Minestrone soup ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 large |
| Carrots, diced | 2 medium |
| Celery, diced | 2 ribs |
| Garlic, minced | 4 cloves |
| Diced tomatoes | 1 can (28 ounces) |
| Vegetable or chicken broth, low-sodium | 8 cups |
| Italian seasoning | 2 teaspoons |
| Cannellini and kidney beans, drained | 2 cans (15 ounces each) |
| Zucchini, diced | 1 medium |
| Green beans, cut | 1 cup |
| Small pasta (ditalini or shells) | 1 cup dry |
| Baby spinach or kale | 2 cups |
| Parmesan rind (optional) and grated Parmesan | to finish |
| Salt and pepper | to taste |
Makes about 12 cups, 8 servings.
How to make minestrone soup
- Cook the base. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook 8 minutes until soft.
- Add garlic and herbs. Stir in the garlic and Italian seasoning for 1 minute.
- Add liquids. Add the tomatoes, broth, beans and the Parmesan rind. Bring to a boil.
- Simmer. Lower the heat and simmer 15 minutes.
- Add the quick vegetables and pasta. Add the zucchini, green beans and pasta. Simmer 8 to 10 minutes until the pasta is tender.
- Finish. Stir in the spinach until wilted. Remove the rind and season to taste.
- Serve. Top with Parmesan and a drizzle of olive oil.
Minestrone cooking methods
| Method | Setting | Time | When to add pasta |
|---|---|---|---|
| Stovetop | Simmer | About 30 minutes total | Last 8 to 10 minutes |
| Slow cooker | Low | 6 to 8 hours | Last 30 minutes, on high |
| Slow cooker | High | 3 to 4 hours | Last 30 minutes |
| Instant Pot | High pressure | 4 minutes, quick release | Cook separately |
| Freezer batch | Stovetop | About 25 minutes | Leave pasta out |
Tips for the best minestrone soup
- Cut vegetables the same size. Small, even dice cooks evenly and fits on a spoon.
- Use what's in season. Swap in cabbage, butternut squash or potatoes in fall and winter. Our cabbage soup recipe builds a whole pot around it.
- Add a Parmesan rind. It gives the broth a deep, savory flavor.
- Make your own broth. A pot of homemade vegetable stock from saved scraps covers the 8 cups here and lets you control the salt.
- Cook pasta separately for leftovers. It stays firm instead of soaking up the broth.
- Mind the sodium. Canned tomatoes, beans and broth add up. FDA lists the sodium Daily Value as less than 2,300 milligrams a day, so choose low-sodium cans.
Minestrone variations
- Winter minestrone: add diced butternut squash and kale.
- Sausage minestrone: brown Italian sausage first.
- Gluten-free: use rice or gluten-free pasta.
- Pesto finish: swirl a spoonful of pesto into each bowl.
For more soups, see our soup recipes, chicken noodle soup, split pea soup and ham and bean soup.
Leftovers, freezing and food safety
Refrigerate the soup within 2 hours of cooking, as the FDA safe food handling guide advises, and most cooks use it within 3 to 4 days. Bring soup to a boil when reheating. Freeze it without pasta for 2 to 3 months. See our freezer meals for more make-ahead ideas.
Common minestrone mistakes
The most common mistake is adding all the vegetables at once, which turns the zucchini and green beans to mush before the carrots are tender. Add hard vegetables first and soft ones near the end. The second is cooking the pasta in the pot for leftovers; it swells overnight and soaks up the broth. The third is under-seasoning. A bean and vegetable soup needs salt, a splash of acid like lemon juice or red wine vinegar, and a finish of olive oil and Parmesan to taste its best.
Plan a soup night
A pot of minestrone uses up odds and ends from the crisper drawer and costs little per bowl. Plan it after a big grocery trip so the extra vegetables don't go to waste.
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For more soups, stews and sheet-pan suppers, browse our fall dinner ideas.
Like Italian soups? Try our Italian wedding soup with mini meatballs, or a cheesy tortellini soup with sausage and spinach. For a ground-beef vegetable pot instead of a bean-and-pasta bowl, make hamburger soup.
Prefer a smooth soup? Our easy tomato soup has creamy, roasted and dairy-free versions. Building a fully plant-based week around bowls like this? See our vegan diet guide. Lentils belong in the same pantry lane — see our lentil recipes for soups, salads and stews.
Frequently asked questions
How do you make minestrone soup? To make minestrone soup, soften onion, carrots, celery and garlic in olive oil, add diced tomatoes, broth, herbs and kidney or cannellini beans, and simmer 15 minutes. Add zucchini, green beans and small pasta and simmer until the pasta is tender, then stir in spinach and Parmesan.
What is in minestrone soup? Minestrone soup is an Italian vegetable soup with onion, carrots, celery, tomatoes, beans, broth and small pasta or rice. Seasonal vegetables like zucchini, green beans, cabbage and greens are common additions.
What pasta is best for minestrone? Small shapes like ditalini, small shells, elbows or orzo are best for minestrone because they fit on a spoon. Use about 1 cup of dry pasta for a big pot.
How do you keep pasta from getting soggy in minestrone? Cook the pasta separately and add it to each bowl, or add it to the pot only for the last 8 to 10 minutes. Pasta stored in the soup keeps absorbing broth, so add extra broth when reheating.
Is minestrone soup healthy? Minestrone is packed with vegetables, beans and fiber and is usually low in fat. Use low-sodium broth and no-salt-added tomatoes and beans to keep the sodium in check.
What beans go in minestrone? Cannellini and red kidney beans are the most common choices. Great Northern beans, chickpeas and borlotti beans also work well.
Can you make minestrone soup in a slow cooker? Yes, you can make minestrone soup in a slow cooker. Add everything except the pasta, zucchini and greens and cook on low 6 to 8 hours or high 3 to 4 hours. Add the zucchini and pasta for the last 30 minutes and the greens for the last 5.
Is minestrone soup vegetarian? Minestrone is vegetarian when made with vegetable broth. For a vegan soup, skip the Parmesan or use a plant-based cheese.
What is the Parmesan rind for? A Parmesan rind simmered in the pot adds savory depth to minestrone. Remove the softened rind before serving. Save rinds in the freezer for soups.
How long does minestrone last in the fridge? Minestrone lasts 3 to 4 days in the fridge if you refrigerate it within 2 hours of cooking. Bring soups to a boil when reheating, as FDA advises.
Can you freeze minestrone soup? Yes, you can freeze minestrone soup. Freeze minestrone without the pasta for 2 to 3 months for best quality. Cook fresh pasta when you reheat it so the soup doesn't turn mushy.
What do you serve with minestrone soup? Serve minestrone with crusty bread, garlic bread, grilled cheese, a green salad or focaccia. A sprinkle of Parmesan and a drizzle of olive oil finish each bowl.
How many servings does this minestrone make? This minestrone recipe makes about 12 cups, or 8 servings. Leftovers make easy lunches for the week.
Can you add meat to minestrone? Yes, you can add meat to minestrone. Brown ½ pound of Italian sausage or diced pancetta before adding the vegetables, or stir in leftover shredded chicken near the end.
Sources
- FDA: Safe food handling fda.gov
- FDA: Sodium in your diet fda.gov