Minestrone Soup

With a colorful array of fresh veggies simmered in a tomato-like broth, this minestrone soup is hearty and healthy. This classic soup recipe comes in many different variations, all of which are amply delicious!

Why this recipe works

Minestrone soup is comforting and healthy with a rainbow of colorful vegetables, beans, pasta, and seasonings. It’s similar to our vegetable rice soup in terms of its veggie-packed goodness, yet it leaves so much room for experimentation. Plus, it makes great leftovers on a chilly day.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VEGGIES – This recipe uses carrots, onion, celery, green beans, cabbage, zucchini, squash, spinach, and canned diced tomatoes. Minestrone soup is super versatile, so add or subtract ingredients that suit you best. Corn or diced potatoes would make a tasty addition.

BEANS – We opted for great northern beans and dark red kidney beans. Navy beans or cannellini beans would also work for the white beans.

PASTA – For the pasta, ditalini or mezzi rigatoni both work well. You could substitute with orzo or rice if desired.

How to Make Minestrone Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large dutch oven, heat oil and butter until melted. Add the onions, carrots, celery, and green beans. Cook for 10 minutes stirring occasionally.
2. Add in the cabbage, zucchini or squash, and diced tomatoes. Cook for another 10 minutes stirring occasionally.
3. Add the spinach, stock, salt, and pepper. Stir and simmer for about 30 minutes.
4. While the soup is simmering, cook the pasta in a separate pot and drain.
5. Add the drained and rinsed canned beans to the soup, along with the drained pasta. Stir and heat through about 5-10 minutes.
6. Serve and top with fresh herbs or cheese.

Frequently Asked Questions & Expert Tips

Store minestrone soup in an air-tight container kept in the refrigerator for 4-5 days. The longer it sits, the more the pasta will absorb the broth. You can add a bit more stock or water when reheating as needed, or keep the noodles separate by adding them to the individual bowls as you serve.

Yes, you can freeze minestrone soup, but I would suggest keeping the pasta separate from soup if you plan on doing so. It can be frozen for up to 3 months in an air-tight container after fully cooling off. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Serving Suggestions

Top minestrone soup with fresh parmesan cheese, parsley, or basil. If you’d like to add protein to this vegetable soup try crumbled Italian sausage, chicken, or bacon. Serve alongside some warm and toasty homemade Italian bread.

More Soup Recipes

• Taco Soup
• Corn Chowder
• Chicken Bean Soup
• Cheddar Cheese Potato Soup
• Italian Sausage Tomato Orzo Soup
• Chicken Tortilla Soup
• Cream of Mushroom Soup

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