Easy Italian Minestrone Soup
There’s something magical about a big pot of soup simmering away on the stove, and this easy minestrone soup recipe totally hits the spot. It’s warm, hearty, packed with veggies, and tastes like a hug in a bowl. Whether you’re looking for a quick weeknight dinner, a meal prep hero, or just craving something nourishing, this minestrone vegetable soup checks all the boxes.
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I’ve made this traditional Italian minestrone soup recipe so many times I could probably do it with my eyes closed (though I don’t recommend that when handling hot soup). One rainy Saturday afternoon, my girls and I chopped veggies together in the kitchen while binge watching one of our favorite Netflix shows in the background. We laughed, stirred, and snuck spoonfuls right out of the pot. It’s become one of those comfort meals we all look forward to—especially when the weather cools down.
What is Italian Minestrone Soup?
Minestrone (pronounced min-eh-stroh-nee, in case you were wondering) is a chunky Italian vegetable soup that dates way back. It’s often made with seasonal vegetables, beans, pasta, and a rich tomato broth. What makes a traditional minestrone soup recipe so loved is how flexible it is—you can use what you have on hand and it still tastes amazing. While some versions include meat or cheese, this one is a vegan minestrone soup that’s totally plant-based but still full of flavor.
RELATED: Indulge in a taste fiesta with this Chili’s Copycat Southwest Chicken Soup! Hearty, flavorful, and easy to make, this soul-warming delight features tender chicken, black beans, and hominy in a smoky chipotle broth. Spice it up and savor the Southwest in every comforting spoonful.
What Makes This Veggie Soup Nutritious?
This minestrone soup vegetarian style is packed with good-for-you stuff. It’s full of fiber-rich veggies, protein-packed beans, and whole grains from the pasta. The tomato base adds a dose of antioxidants, and you can boost the greens with spinach or kale. It’s one of those meals that feels comforting but still fuels your body in the best way.
What Ingredients Do You Need to Make Italian Minestrone Soup?
Here’s the full list of minestrone soup ingredients for this cozy bowl of goodness:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) white beans, drained and rinsed
- 1 cup green beans, chopped
- ½ cup small pasta (ditalini or elbow)
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and pepper to taste
- A handful of spinach or kale (fresh or frozen)
- Optional: Fresh parsley and grated Parmesan for serving
Why You’ll Love This Easy Minestrone Soup Recipe
- It’s flexible—you can swap veggies and make it your own
- It’s quick! On the table in under 45 minutes
- It uses simple pantry ingredients
- It’s family-friendly and kid-approved
- It’s a one-pot meal—less cleanup!
- It’s perfect for meal prep and tastes even better the next day
Step-by-Step Instructions for Making Italian Minestrone Soup
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until fragrant.
- Cook the veggies: Toss in the carrots, celery, zucchini, and red pepper. Cook for 5 minutes, stirring now and then.
- Add the broth and spices: Stir in the diced tomatoes and vegetable broth. Season with oregano, basil, thyme, salt, and pepper. Bring it all to a boil.
- Simmer and add the rest: Lower the heat and simmer for 10 minutes. Then, add the white beans, green beans and pasta. Cook another 10 minutes or until the pasta is soft.
- Add the greens: Stir in spinach or kale and let it wilt—about 2 minutes.
- Taste and serve: Adjust seasoning if needed, then ladle into bowls. Sprinkle with parsley and Parmesan if you like.
Make this Vegetarian Minestrone Soup recipe then check out my Slow Cooker Low Carb Zucchini Soup and more of my hearty soup recipe ideas.
Frequently Asked Questions About This Hearty Vegetarian Soup Recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this easy soup recipe, and how to store this soup.
Can I freeze this minestrone soup?
Yes! Let it cool completely, then freeze in individual containers for up to 3 months.
How do I Store Leftovers of This Italian Minestrone Soup
Pop leftovers in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop or microwave. If it thickens too much, just add a splash of broth or water to loosen it up. If you’re freezing it, leave a little room in the container for it to expand.
What’s the best pasta to use in minestrone?
Small shapes like ditalini, elbow, or orzo work best—they cook quickly and hold up well.
Can I use canned or frozen veggies?
Absolutely. Frozen spinach or green beans work great. Just adjust the cook time as needed.
What does minestrone mean?
It comes from the Italian word “minestrau”, meaning soup. So basically… soup of soups!
Is this the authentic Italian minestrone soup recipe Giada makes?
Not quite, but it’s definitely inspired by the best Italian minestrone soup recipe styles out there—simple, wholesome, and totally delicious.
Whether you’re craving a big warm bowl for dinner or want to stock your fridge with something healthy, this old fashioned minestrone soup recipe is the way to go. It’s tasty, healthy, fun to make ahead, and makes your whole house smell amazing. Give it a try and don’t be surprised if it becomes a regular in your kitchen too!
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Easy Italian Minestrone Soup Recipe
INGREDIENTS
- 2 tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 zucchini (diced)
- 1 red bell pepper (chopped)
- 1 can (14 oz / 400 g diced tomatoes)
- 1 can (14 oz / 400 g white beans, drained and rinsed)
- 1 cup green beans (chopped)
- ½ cup small pasta (e.g., ditalini or elbow)
- 4 cups vegetable broth (1 liter)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1 handful fresh spinach or kale (chopped (or frozen spinach))
- Fresh parsley (for serving – optional)
- Grated parmesan cheese (for serving – optional)
DIRECTIONS
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 2–3 minutes until fragrant.
- Cook the vegetables: Add the carrots, celery, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- Add liquids and seasonings: Pour in the diced tomatoes and vegetable broth. Stir in the oregano, basil, thyme, salt, and pepper. Bring to a boil.
- Simmer: Reduce the heat and let simmer for 10 minutes. Then, add the white beans, green beans, and pasta. Cook for another 10 minutes or until the pasta is tender.
- Add the greens: Stir in the fresh or frozen spinach/kale and cook for 2 more minutes until wilted.
- Finish and serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and grated Parmesan if desired.
NUTRITION
PRIVATE NOTES
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Let me know how it was!Other soup recipes to try
- Creamy, and cozy this One Pot Chicken and Mushroom Soup is loaded with chunks of chicken, mushrooms, and veggies. Flavored with aromatic spices, this quick and easy soup recipe is a bowl of comfort. Pair it with a baguette or any bread for a hearty and delicious meal.
- Wholesome and hearty, this Slow Cooker Low Carb Zucchini Soup boasts a medley of lean ground beef, vibrant vegetables, and fragrant herbs, all simmered to perfection for 6 hours to create a nourishing and satisfying fall delight.
This worked exactly as written, thanks!