Minestrone Soup

This minestrone soup recipe is a delicious version of the classic Italian vegetable soup. Serve it with crusty bread for an easy vegetarian meal!

Minestrone soup

Today, I have two goals: to bake a batch of Christmas cookies and to make a pot of minestrone soup. To me, the two go hand-in-hand. After I spend an afternoon baking (and eating!) something sweet, I want nothing more than a warming, nourishing pot of soup for dinner at night.

I love this minestrone soup recipe in particular because it’s so satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I toss in green beans for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese. It’s super easy and flavorful, and all you need is crusty bread to make it a meal. Cookies for dessert are optional, but highly recommended.

Minestrone soup recipe ingredients

Minestrone Soup Recipe Ingredients

Here’s what you’ll need to make this minestrone soup recipe:

  • Onion, carrot, and celery – These vegetables create the aromatic base of the soup, known as a soffritto in Italian. You’ll sauté them in olive oil before adding the other ingredients.
  • Garlic – It adds additional depth of flavor to the soup. You’ll stir it in after cooking the onions, carrots, and celery so that it doesn’t burn.
  • Diced tomatoes – For sweet, tangy flavor.
  • Green beans – They add vibrant color and crisp-tender texture to the soup.
  • White or kidney beans – Navy beans, cannellini beans, and red kidney beans all work great!
  • Vegetable broth – Use store-bought, or make your own.
  • Bay leaves, oregano, and thyme – My easy version of a homemade Italian seasoning! These dried herbs add so much complexity to this simple minestrone soup.
  • Small pasta – Think elbows, little shells, orecchiette, or ditalini. I like to cook it right in the soup so that it releases its starches into the broth.
  • Fresh parsley – For garnish! Fresh basil would be excellent here too.
  • Red pepper flakes – Optional, for heat.
  • And Parmesan cheese – This salty, umami garnish takes the soup over the top.

Find the complete recipe with measurements below.

Onions, carrots, and celery in a Dutch oven with wooden spatula


If you don’t have these exact ingredients on hand, don’t worry. As Alice Waters writes in The Art of Simple Food, minestrone soup is endlessly customizable. Part of the beauty of this recipe is that you can change it up to use what’s in season or what you have on hand. Here are a few ideas to get you started:

  • Substitute chopped fennel for the celery.
  • Replace the green beans with diced zucchini or yellow squash, or use a mix of all three.
  • In the summer, use diced fresh Roma tomatoes instead of canned ones.
  • Stir in fresh greens, like spinach or kale, near the end of the cooking time.
  • No pasta? Swap in a quick-cooking grain like pearled farro or barley.
  • Instead of using canned beans, cook your own! Then, use the aromatic cooking liquid in place of some or all of the vegetable broth in this soup.

Let me know what variations you try!

Vegetarian minestrone soup with crusty bread

Minestrone Soup Serving Suggestions

This recipe is best right after it’s made, as the pasta absorbs the broth as it sits in the leftover soup. If you want to make it ahead of time, I recommend cooking the pasta separately and stirring it into the soup as you’re ready to eat. Alternatively, you can skip the pasta and add an extra cup of beans to the soup. Prepared this way, the soup will keep well for up to four days in the fridge.

When you’re ready to eat, top each bowl with a sprinkle of parsley, red pepper flakes, and freshly grated Parmesan cheese. If you’re vegan, feel free to skip the cheese, or garnish your bowl with a scoop of vegan pesto instead. (Non-vegans take note: regular pesto is also a great topping for minestrone soup!).

Serve the soup with good crusty bread and call it a day, or round out the meal with a side salad. This arugula salad, this beet salad, and this pear salad would all be fantastic with this minestrone soup. Enjoy!

Minestrone soup recipe

More Favorite Soup Recipes

If you love this minestrone soup, try one of these delicious soup recipes next:

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Minestrone Soup

rate this recipe:
5 from 450 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 4 to 6
This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal!



  • Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
  • Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
  • Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
  • Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.


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Rate this recipe (after making it)

  1. Kat

    5 stars
    I doubled the recipe to have extra to freeze for a rainy day. It turned out great, especially lovely with some homemade bread. May used crushed tomatoes next time, the diced were a bit large in proportion to the other veggies.


    I browned 3/4″ of ground chicken with some garlic salt, added vege’ s and followed the recipe as is! Yum! A little added protein for those who are non vegan but delicious either way! Thank you for an easy delicious base recipe…..lots you can modify to change it up!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Danielle, I’m so glad you enjoyed the recipe!

  3. Katrina

    I added cooked chicken breast, chicken stock, and tinned baked beans, so yummy.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Katrina, I’m so glad you enjoyed the soup!

  4. Mmcguffee

    5 stars
    We’ve made this soup a few times and all love it! So much flavor and packed with veg. We sometimes throw in a Parmesan rind when adding the stock. Thank you for a delicious soup recipe!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you love the soup! A Parmesan rind is a great addition here.

  5. Catherine

    Can you freeze the soup?

  6. Julie

    Excellent. Today was a soup day. This was delicious. Used chicken stock and asparagus instead of green beans. Will definitely have it again. With Parmigiana!

  7. Anaïs

    5 stars
    Excellent, I tried both with vegetable stock and chicken stock as suggested in the comments, and it was delicious each time! Easy to make, comforting soup.

  8. Holly Coble

    5 stars
    This has become a family favorite!!! The flavors are perfect! I did notice that it did make a difference to use a “good” quality tomato brand be store brand. (I usually chop canned San marzano….but used regular store brand diced tbjs last time, and we could tell a difference!)

    • Jeanine Donofrio

      Hi Holly, I’m so glad it’s been a hit!

  9. Christine

    5 stars
    This is fantastic; followed the recipe exactly as is and took suggestion to add a rind of Parmesan and drizzle with olive oil. So so good. Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sandy, the pasta expands as it cooks. The recipe serves 4 to 6.

  10. Ellen G

    5 stars
    I made this for my family tonight, including mother and aunt and I was told this might be one of the best soups I’ve ever made. I have to agree. The flavor was totally on point and it was very presentable. Thank you!

    • Jeanine Donofrio

      Hi Ellen, I’m glad you all enjoyed it!

  11. Acsana

    5 stars
    Excellent soup. Thank you so much for this recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Acsana, I’m so glad you loved it!

  12. Stephanie

    5 stars
    Delicious and easy soup! I will definitely be making this a lot. It’s so customizable to your taste and whatever you have on hand. I added chickpeas and 1 medium yellow potato. Next time I’ll add kale. Delicious and healthy!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stephanie, I’m so glad you loved the recipe!

  13. Lisa Inks

    5 stars
    I made this once according to recipe. Now, it’s just a base for a variety of vegetable soups. My favorite starts with tomato paste(Italian), plus chunks of zucchini and a Parmesan rind (or 1/2 cup grated). Everything else remains the same. Spinach is great addition to your veggie mix. Sometimes, I make it even easier by using frozen mixed veggies from the grocery store.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, Amazing! This recipe is a great flexible base. I’m glad you’re making it your own!

  14. Kerry

    Has anyone doubled the beans and left out the pasta?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kerry, I think that would work great!

      • Kerry

        I did it and it turned out great. I only had fire roasted tomatoes. I wouldn’t recommend that – were a little overpowering. Next time I might even 14oz diced and 14oz tomato sauce.

        • Phoebe Moore (L&L Recipe Developer)

          Great idea! I bet that would be delicious.

  15. Cherie L Kennedy

    I make this regularly. Especially when the veggies are in season and fresh. Occasionally I add some left over beef roast to make it a little hardier in the winter. Broken up spaghetti is what my kids love instead of other pastas, Warm crusty bread is a must! Don’t forget to Thank God for this wonderful meal

    • Phoebe Moore (L&L Recipe Developer)

      Hi Cherie, I’m so glad you love the recipe!

  16. Mark

    5 stars
    Really good and simple recipe for a hearty and quick soup. I used chicken stock in place of vegetable but otherwise as per recipe. Highly recommended and very authetic.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

    • Janet

      5 stars
      I used chicken stock as well to give it a little more flavor … I didn’t change anything else in the recipe and it is wonderful, thank you we love it 💖

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.