With a bounty of vegetables and robust flavor, this minestrone soup is a delicious, easy, year-round dish you’ll make again and again.
I enjoy soups that work any season, and this minestrone—packed with vegetables—fits the bill perfectly. We’ve been making this recipe for years and it’s one of our favorites: hearty, flavorful, and satisfying. If you love vegetables or want a filling meatless meal, this is a go-to.
Preparation takes a bit of chopping, and from start to finish the soup is ready in about an hour. That time produces a comforting, substantial meal that pairs nicely with crusty bread for dipping.
WHY THIS RECIPE WORKS:
- A wide variety of vegetables and seasonings deliver rich, layered flavor.
- Pasta adds heartiness, turning the soup into a satisfying main course.
- It makes a large batch, so leftovers are likely and reheat beautifully.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Olive oil
Onion
Carrot
Celery
Garlic
Yukon gold potatoes
Zucchini
Tomato paste
Thyme
Dried oregano
Vegetable broth
Diced tomatoes in tomato juice
Water
Bay leaves
Kosher salt
Pepper
Ditalini pasta (or another small pasta)
Kidney beans
Kale (or spinach)
Unsalted butter (optional)
Parsley for garnish (optional)
Parmesan cheese for garnish (optional)
HOW TO MAKE THIS MINESTRONE SOUP:
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add minced garlic and cook 30 seconds, stirring constantly, until fragrant.
- Stir in the diced potatoes and zucchini.
- Add the tomato paste, thyme, and oregano, stirring to coat the vegetables.
- Pour in the vegetable broth, diced tomatoes, and water. Add bay leaves, salt, and pepper, and stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
- Add the pasta, drained kidney beans, and chopped kale; stir to combine.
- Simmer 15–20 minutes more, until the pasta and vegetables are tender.
- Stir in the butter for added richness, if using.
- Serve hot, garnished with chopped parsley and grated Parmesan if desired.
DO I HAVE TO USE DITALINI PASTA?
Ditalini is traditional and works well, but any small pasta will do. Small shells, orzo, or pastina are all fine substitutes—use the same amount called for in the recipe.
WHAT VEGETABLES WORK WELL?
The listed vegetables make a classic minestrone, but feel free to use what you have on hand. Green beans, butternut squash, cabbage, or other beans can be added or swapped to suit your taste.
WHY ADD BUTTER AT THE END?
Stirring in butter at the end enriches the broth and rounds out the flavors. If you prefer to omit it, increase the olive oil slightly or skip it altogether for a dairy-free version.
HOW TO STORE:
Refrigerate cooled soup in an airtight container for 4–5 days. To freeze, cool completely and transfer to a freezer-safe container; it will keep for 5–6 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
TIPS AND TRICKS:
- Swap kale for spinach if you prefer.
- Omit butter for a dairy-free soup and use a bit more olive oil instead.
- Use any vegetables you have on hand—this soup is very adaptable.
- Any small pasta works; adjust cooking time as needed.
- Chicken broth may be used in place of vegetable broth for a non-vegetarian option.
- Leftovers freeze well—see storage notes above.
If you love hearty, flavorful soups, this minestrone is a must-try: packed with vegetables, easy to make, and wonderfully comforting.
If you like this recipe you might also like:
- Best Italian Wedding Soup Recipe (from scratch)
- Pea Soup Recipe
- The Best Butternut Squash Soup Recipe
If you try this MINESTRONE SOUP RECIPE, let me know how it turned out in the comments. For more recipes and updates, follow the author on social media.
Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup small-diced onion
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 2 cloves garlic, minced
- 1 cup 1/2-inch diced Yukon gold potatoes
- 1 medium zucchini, 1/2-inch diced
- 1/4 cup tomato paste
- 1 teaspoon roughly chopped fresh thyme
- 1/2 teaspoon dried oregano
- 6 cups vegetable broth
- 15 ounces diced tomatoes in tomato juice
- 1 cup water
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup ditalini pasta (or other small pasta)
- 15 ounces kidney beans, drained and rinsed
- 2 cups chopped kale
- 2 tablespoons unsalted butter (optional)
- Fresh chopped parsley for garnish (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery; cook until the onion is translucent, about 5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add potatoes and zucchini and mix to combine.
- Stir in tomato paste, thyme, and oregano.
- Add vegetable broth, diced tomatoes, water, bay leaves, salt, and pepper; stir to combine.
- Bring to a boil, reduce heat, and simmer 15 minutes.
- Add pasta, kidney beans, and kale; stir in.
- Simmer 15–20 minutes until pasta is cooked and vegetables are tender.
- Stir in butter, if using, then serve with parsley and Parmesan if desired.
Notes
- You can replace the kale with spinach.
- Omit the butter for a dairy-free soup.
- Use any vegetables you have on hand—this soup is very flexible.
- Any small pasta works; adjust cooking time as needed.
- Chicken stock can be used instead of vegetable stock if preferred.
- This soup freezes well—see storage instructions above.
Nutrition
Carbohydrates: 45 g |
Protein: 10 g |
Fat: 7 g |
Sodium: 1030 mg |
Fiber: 8 g
Nutrition Disclaimer