Discover the heartwarming comfort of minestrone soup with these 10 exceptional recipes that will transform your cooking repertoire.
From classic Italian variations to modern vegetable-packed versions, you’ll find the perfect combination of beans, pasta, and fresh vegetables to suit your taste.
Whether you’re seeking a quick weeknight dinner or a hearty meal to feed a crowd, these carefully curated recipes offer something for everyone.
You’ll learn essential techniques, ingredient substitutions, and serving suggestions that will help you master this beloved Italian soup and make it your own.
Classic Italian Garden Minestrone with Fresh Basil
Transform your kitchen into an Italian countryside with this heartwarming minestrone soup.
This vegetable-packed classic combines the freshness of seasonal produce with aromatic herbs, creating a wholesome and satisfying meal that’s perfect for any season.
Ingredients:
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, chopped
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 zucchini, diced
• 2 cups green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 6 cups vegetable broth
• 1 cup small pasta (shells or ditalini)
• 2 cups fresh spinach
• 1 cup fresh basil leaves
• Salt and pepper to taste
• Parmesan cheese for serving (optional)
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes.
Step 2: Add garlic and cook for 1 minute until fragrant.
Step 3: Add zucchini and green beans. Cook for 3 minutes.
Step 4: Pour in tomatoes, kidney beans, and vegetable broth. Bring to a boil.
Step 5: Add pasta and simmer for 8-10 minutes until pasta is al dente.
Step 6: Stir in spinach and fresh basil. Season with salt and pepper.
Step 7: Serve hot with grated Parmesan if desired.
Pro Tip: To keep the pasta from becoming too soft, cook it separately and add to individual bowls when serving. Also, fresh basil should always be added at the very end to maintain its vibrant flavor and color.
Hearty Bean and Pasta Minestrone
Warm your soul with this classic Italian vegetable soup that combines tender beans, small pasta, and fresh vegetables in a rich tomato broth.
This comforting minestrone is perfect for chilly evenings and makes excellent leftovers for lunch the next day.
Ingredients:
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 cup small shell pasta
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups fresh spinach
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving
Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables soften.
Step 2: Add garlic and cook for another minute until fragrant.
Step 3: Pour in vegetable broth, diced tomatoes, beans, basil, and oregano. Bring to a boil.
Step 4: Reduce heat and simmer for 15 minutes.
Step 5: Add pasta and cook for 8-10 minutes until al dente.
Step 6: Stir in spinach and cook until wilted, about 2 minutes.
Step 7: Season with salt and pepper, and serve hot with grated Parmesan.
Pro Tip: To prevent the pasta from becoming too soft, cook it separately and add to individual bowls when serving if you plan to have leftovers. You can also freeze portions without the pasta and add freshly cooked pasta when reheating.
Vegetarian Rainbow Minestrone
Brighten up your dinner table with this vibrant and nutritious Vegetarian Rainbow Minestrone soup.
This Italian-inspired dish combines colorful vegetables, hearty beans, and small pasta to create a comforting bowl of goodness that’s perfect for any season.
Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 zucchini, diced
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 2 cups chopped kale
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained
• 1/2 cup small pasta (like ditalini)
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
Step 2: Add garlic and bell pepper. Sauté for 2 minutes.
Step 3: Pour in vegetable broth, diced tomatoes, and herbs. Bring to a boil.
Step 4: Add pasta and cook for 5 minutes.
Step 5: Add zucchini and beans. Simmer for 8-10 minutes.
Step 6: Stir in kale and cook for 3 minutes until wilted.
Step 7: Season with salt and pepper, and garnish with fresh parsley.
Pro Tip: Cook your pasta al dente as it will continue to soften in the hot soup. If you’re planning to store leftovers, consider cooking and storing the pasta separately to prevent it from becoming too soft.
Seasonal Root Vegetable Minestrone
Warm your soul with this hearty and nutritious root vegetable minestrone, perfect for cold weather days.
This Italian-inspired soup combines the earthiness of seasonal root vegetables with aromatic herbs and tender beans, creating a comforting bowl of goodness that’s both filling and healthy.
Ingredients:
• 2 carrots, diced
• 2 parsnips, diced
• 1 turnip, cubed
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini)
• 2 cups chopped kale
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and garlic. Sauté for 5 minutes until softened.
Step 2: Add carrots, parsnips, and turnip. Cook for 5-7 minutes, stirring occasionally.
Step 3: Pour in vegetable broth and diced tomatoes. Add thyme and oregano. Bring to a boil.
Step 4: Reduce heat and simmer for 15 minutes until vegetables are tender.
Step 5: Add pasta and beans. Cook for 8-10 minutes until pasta is al dente.
Step 6: Stir in kale and cook for 2-3 minutes until wilted. Season with salt and pepper.
Pro Tip: Cut your root vegetables in similar-sized pieces to ensure even cooking. You can make this soup ahead and store it in the refrigerator, but add the pasta just before serving to prevent it from becoming too soft.
Mediterranean Chickpea Minestrone
Warm your soul with this hearty Mediterranean Chickpea Minestrone, a vegetable-packed soup that brings together the best of Italian and Mediterranean flavors.
This comforting dish combines protein-rich chickpeas with fresh vegetables and herbs, creating a nutritious meal perfect for any season.
Ingredients:
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini)
• 2 cups fresh spinach
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
Step 2: Add garlic and cook for 1 minute until fragrant.
Step 3: Pour in vegetable broth, diced tomatoes, chickpeas, oregano, and basil. Bring to a boil.
Step 4: Reduce heat and simmer for 15 minutes.
Step 5: Add zucchini and pasta. Cook for 8-10 minutes until pasta is al dente.
Step 6: Stir in spinach and cook until wilted, about 2 minutes.
Step 7: Season with salt and pepper, and garnish with fresh parsley.
Pro Tip: Keep your pasta separate if you plan to have leftovers, as it tends to absorb too much liquid when stored. You can also make this soup ahead and add freshly cooked pasta when reheating.
Slow Cooker Rustic Minestrone
Transform your kitchen into an Italian countryside with this hearty and comforting minestrone soup.
This classic vegetable-packed dish combines the convenience of slow cooking with rustic Italian flavors, making it perfect for busy weekdays or lazy weekends.
Ingredients:
• 2 carrots, diced
• 3 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium zucchini, cubed
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 6 cups vegetable broth
• 2 cups fresh spinach
• 1 cup small pasta (like ditalini)
• 1 tablespoon Italian seasoning
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
Step 1: Heat olive oil in a pan and sauté onions, carrots, and celery until softened (about 5 minutes).
Step 2: Transfer vegetables to your slow cooker and add garlic, zucchini, tomatoes, beans, broth, Italian seasoning, and bay leaves.
Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 4: Add pasta and spinach during the last 30 minutes of cooking.
Step 5: Season with salt and pepper, remove bay leaves, and serve hot.
Pro Tip: For the best texture, add the pasta during the final 30 minutes of cooking to prevent it from becoming too soft. You can also store the cooked pasta separately and add it to individual servings to maintain its perfect al dente texture when reheating leftovers.
Quinoa and Kale Superfood Minestrone
Elevate your soup game with this nutrient-packed minestrone that combines the ancient grain quinoa with superfood kale.
This hearty, healthy soup offers a perfect balance of protein, fiber, and vitamins, making it an ideal choice for both cold winter evenings and light summer lunches.
Ingredients:
• 1 cup quinoa, rinsed
• 2 bunches kale, stems removed and chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (14 oz each) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 8 cups vegetable broth
• 2 bay leaves
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste
Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
Step 2: Add garlic and cook for another minute until fragrant.
Step 3: Pour in vegetable broth, diced tomatoes, bay leaves, and oregano. Bring to a boil.
Step 4: Add quinoa and reduce heat to simmer. Cook for 12 minutes.
Step 5: Add kale and beans. Simmer for additional 5 minutes until kale wilts.
Step 6: Season with salt and pepper to taste. Remove bay leaves before serving.
Pro Tip: For the best texture, avoid overcooking the quinoa – it should remain slightly firm when done. You can prep the vegetables a day ahead and store them in airtight containers to save time during cooking.
Gluten-Free Zucchini Noodle Minestrone
Transform your traditional minestrone into a modern, gluten-free delight by swapping regular pasta with fresh zucchini noodles.
This light yet satisfying soup combines the goodness of fresh vegetables with Italian herbs, creating a bowl of comfort that’s perfect for any season.
Ingredients:
• 3 medium zucchini, spiralized
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 4 cups vegetable broth
• 2 cups baby spinach
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated parmesan cheese (optional)
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes.
Step 2: Add garlic, dried herbs, salt, and pepper. Cook for another minute until fragrant.
Step 3: Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4: Add kidney beans and cook for 5 minutes.
Step 5: Add spiralized zucchini noodles and spinach. Cook for 2-3 minutes until zucchini is tender but still firm.
Step 6: Serve hot, topped with grated parmesan if desired.
Pro Tip: To prevent your zucchini noodles from becoming too soft, add them just before serving. You can also prepare your zucchini noodles ahead of time and store them in the refrigerator with paper towels to absorb excess moisture.
Fire-Roasted Tomato and Herb Minestrone
Transform your kitchen into an Italian paradise with this hearty and aromatic minestrone soup.
This comforting bowl combines the smoky sweetness of fire-roasted tomatoes with fresh herbs and seasonal vegetables, creating a nutritious and satisfying meal perfect for any season.
Ingredients:
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) cannellini beans, drained
• 1 cup small pasta (shells or ditalini)
• 6 cups vegetable broth
• 2 cups fresh spinach
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until softened.
Step 2: Add garlic and cook for 1 minute until fragrant.
Step 3: Pour in fire-roasted tomatoes and vegetable broth. Bring to a boil.
Step 4: Add both types of beans and pasta. Reduce heat and simmer for 10-12 minutes.
Step 5: Stir in spinach, basil, and thyme. Cook for 2-3 minutes until spinach wilts.
Step 6: Season with salt and pepper to taste. Serve hot with parmesan if desired.
Pro Tip: For the best texture, cook your pasta separately and add it to individual bowls when serving – this prevents the pasta from becoming too soft in leftover soup. You can also prep the vegetables a day ahead to save time during cooking.
Lentil and Wild Rice Minestrone
Warm up your day with this hearty and nutritious Lentil and Wild Rice Minestrone.
This Italian-inspired soup combines the earthiness of lentils with the nutty flavor of wild rice, creating a perfectly balanced meal that’s both filling and healthy.
Perfect for cold winter evenings or when you need a comforting bowl of goodness.
Ingredients:
• 1 cup green lentils
• ½ cup wild rice
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups chopped kale
• 2 tablespoons olive oil
• 2 cups diced tomatoes
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
Step 2: Add garlic and cook for another minute until fragrant.
Step 3: Pour in vegetable broth, diced tomatoes, lentils, and wild rice. Add thyme and oregano.
Step 4: Bring to a boil, then reduce heat and simmer covered for 35-40 minutes until lentils and rice are tender.
Step 5: Stir in chopped kale and cook for an additional 5 minutes.
Step 6: Season with salt and pepper to taste. Serve hot.
Pro Tip: For the best texture, avoid overcooking the wild rice – it should maintain a slight bite. You can prepare this soup a day ahead as the flavors develop beautifully overnight in the refrigerator.
Frequently Asked Questions
What vegetables work best in a classic minestrone soup recipe?
Use carrots, celery, zucchini, green beans, and spinach as your base vegetables. Adding diced tomatoes and kidney beans creates the traditional minestrone flavor profile.
How long should you simmer minestrone soup for the best results?
Simmer your minestrone soup for 25-30 minutes to allow flavors to blend properly. This timing ensures vegetables become tender while maintaining their texture and nutritional value.
What type of pasta works best in minestrone soup?
Choose small pasta shapes like ditalini, small shells, or orzo for your minestrone. These smaller varieties maintain their shape better and won’t overwhelm the soup’s vegetable-forward nature.
How can you make minestrone soup more filling and protein-rich?
Add a combination of cannellini beans and kidney beans for protein. You can also include quinoa or additional legumes to boost the soup’s nutritional content.
What herbs enhance the traditional minestrone soup flavor?
Use fresh basil, oregano, and thyme as your primary herbs. Adding a bay leaf during cooking and finishing with fresh parsley creates the authentic Italian flavor profile.
Final Thoughts
Now you have 10 delicious minestrone soup recipes to warm your soul and nourish your body.
Remember to customize these recipes by adjusting the vegetables based on seasonal availability or your preferences.
Don’t forget that minestrone tastes even better the next day, so consider making a larger batch for leftovers.
For the best results, always use fresh ingredients and keep your pasta al dente.
Whether you choose a classic version or try one of the modern variations, these hearty soups will surely become a staple in your kitchen repertoire.
