Italian Minestrone Soup

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!

This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes you should check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!

Minestrone Soup in a Dutch oven

Minestrone Soup is a classic Italian soup that is truly a staple in Italian cuisine. It is a thick and hearty soup that fills the soul. What I love about this soup is that it is primarily a vegetable soup, but it has pasta in it. Because let’s be honest, pasta makes everything better. Plus, it is a very versatile recipe. You can have it as a meal that is lighter or have it as a starter before a main course.

How to make Italian Minestrone Soup

Assemble your ingredients. For exact amounts see the recipe card below.

Ingredients for Italian Minestrone soup recipe

In a large Dutch oven or pot heat the olive oil over medium heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.

carrots, celery and onions in a Dutch oven

Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.

Spices and tomato paste added to the Dutch oven

Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.

Tomatoes, Zucchini and bay leaves added to the Dutch oven

After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

Pot of Italian Minestrone Soup

Stir in the lemon juice, salt, and pepper.

Finally, serve in your favorite bowl, garnish with parmesan cheese and enjoy!

Bowl of soup minestrone

Recipe Variations

Vegan

To make this recipe vegan simply skip on the parmesan cheese or use vegan cheese for garnish and you’re good to go!

Gluten Free

In order to make this recipe gluten-free you can use gluten free pasta or even omit the pasta if you prefer, and you are all set!

Kale vs Spinach

In this soup you can use either kale or spinach, or even both of them if that’s what you prefer. I personally prefer kale in this dish because although it still wilts it holds longer than spinach does, so it has a little more body and texture to add to the dish.

Pasta

You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower this dish.

Beans

For this recipe I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.

Ladle full of minestrone soup

Storage Information

You can store this classic Minestrone soup in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

More soups that will warm your soul:

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Authentic Italian Minestrone soup in a Dutch oven.

Italian Minestrone Soup Recipe

Warm up on a cool day with this Italian Minestrone Soup recipe. It's packed with fresh vegetables and pasta, and everyone will love it!
5 from 5 votes
Pin Rate
Course: Soup, Soups & Stews
Cuisine: European, Italian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 263kcal
Author: Linda
Print Recipe

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Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cups onion - diced
  • 1 cup carrots - sliced
  • 1/2 cup celery - sliced
  • 1 cup zucchini - diced
  • 1 cup potatoes - peeled and diced
  • 2 cans* diced tomatoes - undrained
  • 1/2 cup frozen peas
  • 2 cups chopped kale
  • 1 can* cannellini beans
  • 1 cup ditalini
  • 4 cloves garlic - minced
  • 1/4 cup tomato paste
  • 1/2 tsp dried oregano
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • 2 cups water
  • 2 bay leaves
  • 1/8 tsp red pepper flakes
  • 2 tsp lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • shredded parmesan cheese - for garnish
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Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is heated, add the onion, carrots, and celery to the pot. Cook for 3 minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds.
  • Next, add the tomato paste, oregano, and thyme to the pot and cook for 1 minute.
  • Then, add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.
  • After that, add the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
  • Stir in the lemon juice, salt, and pepper.
  • Finally, serve and garnish with parmesan cheese. Enjoy!

VIDEO

NOTES

*For the cans of tomatoes and beans I use the traditional 13.5 oz cans.
If you know you will have leftovers, I recommend boiling the pasta separately, adding it to individual portions when served, and then storing it separately from the soup. This prevents the pasta from absorbing all the liquid when stored in the refrigerator.
Store this Minestrone Soup in an airtight container in the refrigerator, where it will stay good for up to 1 week. To freeze, store it in a freezer-safe container for up to 1 month.
For reheating, gently warm the soup over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a little water or broth to reach your desired consistency. Reheat the pasta separately in boiling water for just a minute or two, then combine it with the heated soup to serve.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 646mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6156IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 2mg

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Comments:

  1. 5 stars
    Just made this soup for the first time and it is absolutely, exactly what I needed. Full of flavour and fulfilling most of your protein and veg intake for the day. I didn’t have red pepper flakes or kale but used some chilli powder and a bok choi that needed using up. This is going to become one of my mainstay soups, together with my other favourite, chorizo soup. Thank you for sharing.