This recipe for a traditional minestrone soup is my kind of everyday Italian cooking — it’s simple, hearty, and endlessly adaptable. You can make it year-round with a mix of basic pantry vegetables and dried pasta (or whatever’s fresh from your garden). Best of all, it comes together in about 40 minutes for a warm, nourishing bowl of homemade soup.

A bowl of minestrone soup with pasta shells, beans, carrots, green beans, and leafy greens in a tomato broth is served with a spoon. Chopped herbs, utensils, and parmesan cheese are nearby on a white surface.


Minestrone was a staple in my mom’s kitchen, made from whatever beans, pasta, and vegetables she had on hand. My version keeps that vibe — a pot full of fresh vegetables, tender beans, and pasta that come together in a hearty, one-bowl meal.

There’s no doubt minestrone is one of those soups that instantly feels homey and comforting, in the same way my roasted tomato soup with fresh tomatoes is what you want when it’s time to curl up on the couch.

Ingredient notes for minestrone

There aren’t strict rules to follow when making authentic minestrone soup, Italian style. But there are some veggies that essential to the mix. Don’t worry if you don’t have every single one — it’s okay to improvise based on what you have.

Ingredients for making minestrone soup arranged on a surface, including chopped celery, carrots, onion, canned beans and tomato puree.
  • Soffritto base (carrots, celery, onion: )These three are non-negotiable. They’re not just background flavor — the 5 minutes you spend softening them in olive oil before anything else goes in builds a foundation the whole broth rests on. Don’t rush this step or crank the heat. You want them soft and translucent, not browned. The same soffritto base builds the foundation for my Italian lentil soup — a another bowl that’s just as satisfying.
  • Beans: Cannellini and kidney beans are my favorite combination for this soup. Cannellinis break down slightly into the broth adding creamy texture, while kidneys hold their shape better. That said, either one on its own works fine, and chickpeas are a good swap too — they’re firmer and a bit nuttier tasting.
  • Leafy greens: Spinach, chard, and kale all work, but they behave differently. Spinach wilts in about 30 seconds and practically disappears into the soup. Chard takes a minute or two and keeps more texture. Kale needs the longest time — 3 to 4 minutes — and will stay slightly chewy.
  • Pasta shapes and how to add them: For minestrone, stick to small cuts, roughly ½ inch or under, so they fit on a spoon without dominating the whole pot. The best options are: Ditalini, elbow macaroni, mini shells or bow ties, pastina, acini di pepe, or orzo. Whatever shape you choose, cook the pasta separately in salted water and add it to the bowl at serving. Pasta cooked directly in the soup absorbs the broth aggressively. Cooking it separately also makes leftovers and freezing far easier.

Let’s cook soup!

  • A white pot contains the base for minestrone soup: chopped onions, carrots, and celery in oil. Around the pot are bowls of more chopped vegetables, fresh parsley, seasonings, and a wooden spoon on a white surface.
    1. Your flavor base: Soften the carrots, celery, and onion in olive oil until they smell sweet and the edges just start to turn golden.
  • A white pot filled with chopped carrots, celery, onions, minced garlic, tomato paste, dried herbs, and red pepper flakes—perfect for starting a flavorful minestrone soup—sits on a white surface with a cutting board and herbs nearby.
    2. Add the tomato paste, garlic, and herbs and stir for a full minute — you’re toasting the paste until it darkens slightly and smells almost caramelized.
  • A pot of minestrone soup with kidney beans, celery, carrots, and herbs is being stirred with a wooden spoon. Fresh parsley and a block of cheese rest nearby on a cutting board.
    3. Pour in the broth and tomato puree (the liquid will look thin at first). After 25 minutes of simmering, the broth will deepen in color and the vegetables will be completely tender.
  • A pot of minestrone soup with kale, beans, carrots, and green beans in a tomato-based broth, with a wooden spoon lifting some soup. A block of cheese and a small bowl with pasta are nearby.
    4. Stir in the greens. They’ll wilt into the broth within a minute. Add the pasta, taste for salt, and serve with a generous handful of Parmesan.
A bowl of minestrone soup with pasta shells, beans, carrots, green beans, and leafy greens in a tomato broth is served with a spoon. Chopped herbs, utensils, and parmesan cheese are nearby on a white surface.
5 from 39 ratings

Classic Italian Minestrone Soup with Pasta

Karen Tedesco
This recipe for a traditional minestrone soup is my kind of everyday Italian cooking — it’s simple, hearty, and endlessly adaptable. You can make it year-round with a mix of basic pantry vegetables and dried pasta (or whatever’s fresh from your garden). Best of all, it comes together in about 40 minutes.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients
 

  • ¼ cup (60 ml) extra virgin olive oil
  • 1 ¼ cups (250 g) chopped carrots (2 large or 3 small carrots)
  • 2 chopped celery stalks, (1 ¼ cups)
  • 1 (80 g) chopped onion
  • Kosher salt
  • 1 tablespoon (30 g) finely chopped or grated garlic, 2-3 cloves
  • 1 tablespoon (15 g) tomato paste
  • 1 teaspoon Italian seasoning, dried thyme or oregano
  • ¼ teaspoon crushed red chili pepper
  • 1 15-ounce tomato puree or crushed tomatoes
  • 2 15-ounce cans kidney or cannellini beans (or 1 of each), drained
  • 4 cups (950 ml) vegetable broth
  • ½ pound (225 g) 2-inch sliced green beans , (fresh or frozen)
  • Parmesan cheese rind, optional
  • 1 cup small dried pasta, such as elbows, small shells or ditalini
  • 2 cups (80 g) dark leafy greens such as spinach, chard or kale, roughly chopped
  • 2 tablespoons chopped parsley
  • Grated Parmesan cheese, for serving

Equipment

Instructions
 

  1. Heat ¼ cup extra virgin olive oil a large (5 or 6 quart) soup pot over medium-high heat. Add 1 ¼ cups chopped carrots (2 large or 3 small carrots), 2 chopped celery stalks, 1 chopped onion, and a big pinch of salt. Cook, stirring once or twice, until the vegetables become softened, about 5 minutes.
  2. Stir in 1 tablespoon finely chopped or grated garlic, 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, dried thyme or oregano, and ¼ teaspoon crushed red chili pepper. Cook one minute, until fragrant. Add 1 15-ounce tomato puree or crushed tomatoes, 2 15-ounce cans kidney or cannellini beans (or 1 of each), ½ pound 2-inch sliced green beans , 2 teaspoons salt and the Parmesan rind, if using. Pour in 4 cups vegetable broth or water and bring to a simmer. Cook 25 minutes, uncovered.
  3. Meanwhile, cook 1 cup small dried pasta in a pot of salted water. Cook until the pasta is al dente, according to package directions. Drain.
  4. Add the pasta to the soup and stir in 2 cups dark leafy greens such as spinach, chard or kale until they wilt. Add 2 tablespoons chopped parsley. Taste the soup for seasoning (if you used water, the soup will need another teaspoon or so of salt). The starch from the pasta will thicken the soup as it sits. Serve in bowls, with grated cheese on top.

Notes

  • The minestrone is a very hearty soup served all by itself, but you can add sliced toasted of sourdough bread (for dunking!) and this kale salad to make a well-rounded meal.
  • Freezing tips: Cool the soup completely before transferring to a leakproof freezer-safe container (this helps prevent ice crystals from forming). Don’t fill to the brim — leave a little space at the top, as liquid expands in the freezer. 
  • If you’re freezing a big batch of soup, consider leaving out the pasta because it will absorb the liquid and become too soft. After it’s thawed, add the cooked pasta to the soup and reheat.  

Nutrition per serving

Calories: 185kcal Carbohydrates: 22g Protein: 4g Fat: 10g Sodium: 66mg Fiber: 4g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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