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5.0 from 3 votes

Best Minestrone Soup Recipe

There's something magical about a pot of Homemade Minestrone Soup simmering on the stove, filling your home with aromas of hearty vegetables in a rich broth! This recipe is a classic Italian version of minestrone, which creates a soup that's worth every minute it takes to make.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 8 people
Calories: 320 kcal
Course: Soup
Cuisine: Italian , American

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons butter
  • 1 medium-large onion cut in half and sliced very thin
  • 1 cup carrots diced, about 3 medium carrots
  • 1 cup celery diced, about 3-5 stalks
  • 2 cups Yukon gold potatoes or Russet potatoes, about 2 small russets or 3-5 small Yukons, see note 1
  • 1/4 pound green beans fresh, ends trimmed and diced
  • 1-2 small-medium zucchini washed and chopped
  • 1 small-medium summer squash washed and chopped
  • 3 cloves garlic minced
  • 6-8 cups beef broth 2 quarts, see note 2
  • 1 ounce can Italian plum tomatoes see note 3, whole, peeled imported, with juice
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1-2 parmesan rinds optional, see note 4
  • 1 ounce can cannellini beans drained and rinsed, see note 5
  • 1 teaspoon kosher salt to start, taste at the end and add more salt as needed
  • 1/3 cup Parmigiano-Reggiano cheese fresh grated
  • 2 teaspoons balsamic vinegar or fresh lemon juice see note 6
  • 1 cup ditalini or other short pasta, such as orecchiette, or other small shell pasta, see note 7
  • 2-3 cups chopped kale, baby spinach, savoy or regular cabbage, or Swiss chard optional, see note 8
  • grated parmesan cheese and basil or parsley for garnish, if desired

Instructions

    Cup of Yum
  1. Rinse all vegetables well under cold water and pat dry. Peel and slice the onion very thinly using a mandoline slicer or a sharp knife.
  2. Add olive oil and butter over medium-low heat in a 6 quart or larger Dutch oven or soup pot until butter is melted and oil is shimmering. Add onions and cook uncovered until it wilts and becomes a golden pale color, no darker. Give it a stir every few minutes, this takes about 4-6 minutes so it’s go and prep your carrots. 
  3. After onions are soft and golden, stir in the carrots and cook for 2-3 minutes. Then add celery and cook for another 2-3 minutes. Continue adding the vegetables in this order: potatoes, green beans, zucchini, and summer squash, stirring each time and cooking for 2-3 minutes between additions.While one vegetable is cooking, you can quickly prep the next one. Make sure to stay near the stove and stir the pot occasionally.
  4. Push the vegetables to the side of the pot and add the garlic to the empty side. Saute for 1 minute, stirring, until fragrant. Then stir the garlic into the vegetables.
  5. Give everything a good stir and cook for a couple more minutes, then add the shredded cabbage (if using) and continue cooking for 5-6 additional minutes.
  6. Add broth, parmesan rind (if using), and canned tomatoes with their juice.
  7. Add salt (just a bit, you will adjust and taste at the end), oregano, thyme, bay leaves and stir into the soup. Bring to a boil, cover and reduce to a gentle simmer on low heat for 2 ½ hours. 
  8. After 2 ½ hours, stir the soup, stir in drained cooked cannellini beans (or other) and cook for another 30 minutes. This is a long simmer time, it’s okay to check occasionally and stir the soup if needed.Note: If needed, you can remove from heat at any time and continue cooking at a later time. 
  9. Cook until the mixture is dense and thick, this is not a watery or super brothy soup. If the soup is thickening too much before it has finished cooking, add a bit more beef broth. 
  10. About 20 minutes before serving cook pasta separately, according to package directions, al dente. Once cooked, drain and return to pan (see note 9). 
  11. If adding kale, spinach or chard add about 10-15 minutes before serving. 
  12. When ready to serve, remove the cheese rind, stir in the grated parmesan cheese and balsamic vinegar (or lemon juice) then taste and add additional salt if needed. 
  13. Place a portion of pasta into each bowl, ladle the soup over the pasta, and garnish with extra parmesan and chopped parsley or basil, if desired.
  14. Serve with a loaf of crusty bread or make this easy Focaccia.

Notes

  • If using Yukon Gold or similar potato with thin skins, you do not need to peel them, if using Russet potatoes, they are best peeled first.
  • Do not use canned condensed beef broth, or if you do watch your salt and only use 2 cups, adding 4 cups water. Many American minestrone recipes are made with vegetable broth, but I love the Romagna way, which is made with beef broth. You can certainly use vegetable broth to make it vegetarian. Double-check your Parmesan cheese as many of them are made with rennet which is not vegetarian.
  • I used San Marzano tomatoes, as they cook they will fall apart in the soup
  • Save your parmesan rinds by freezing them, then toss them into your favorite soups! Some deli’s and specialty stores and cheese counters also carry parmesan rinds.
  • Great Northern, white, or regular kidney beans may be substituted. Or omitted.
  • Adding acid to your soup rounds out and balances the flavors by leaps and bounds! Give it a try! 
  • If you plan on making this soup ahead of time (or plan on freezing it), keep the pasta out, cooking it separately, cooling completely and adding to each serving bowl just before serving. This way it won’t swell up soaking up all of the liquid. 
  • Minestrone was a soup that was meant to use vegetables that are in season, so swap veggies in and out as desired; try adding chopped sweet potatoes, Butternut squash, peas, turnips and rhutabegas. 
  • For best results with your small pasta noodles, cook the pasta separately, according to package directions, al dente. Add what is needed directly to soup bowls, then store leftovers this way. 
  • Cool pasta completely, place in freeze baggie and toss with 1 teaspoon olive oil. Store in fridge 3-5 days. 
  • To freeze, cool pasta completely, toss with 1 teaspoon olive oil and place in airtight container or freezer baggie and store 2- 3 months in freezer. To thaw, place in fridge overnight and use in your favorite recipes.
  • If using Yukon Gold or similar potato with thin skins, you do not need to peel them, if using Russet potatoes, they are best peeled first.
  • Do not use canned condensed beef broth, or if you do watch your salt and only use 2 cups, adding 4 cups water. Many American minestrone recipes are made with vegetable broth, but I love the Romagna way, which is made with beef broth. You can certainly use vegetable broth to make it vegetarian. Double-check your Parmesan cheese as many of them are made with rennet which is not vegetarian.
  • I used San Marzano tomatoes, as they cook they will fall apart in the soup
  • Save your parmesan rinds by freezing them, then toss them into your favorite soups! Some deli’s and specialty stores and cheese counters also carry parmesan rinds.
  • Great Northern, white, or regular kidney beans may be substituted. Or omitted.
  • Adding acid to your soup rounds out and balances the flavors by leaps and bounds! Give it a try! 
  • If you plan on making this soup ahead of time (or plan on freezing it), keep the pasta out, cooking it separately, cooling completely and adding to each serving bowl just before serving. This way it won’t swell up soaking up all of the liquid. 
  • Minestrone was a soup that was meant to use vegetables that are in season, so swap veggies in and out as desired; try adding chopped sweet potatoes, Butternut squash, peas, turnips and rhutabegas. 

  • For best results with your small pasta noodles, cook the pasta separately, according to package directions, al dente. Add what is needed directly to soup bowls, then store leftovers this way. 

    Cool pasta completely, place in freeze baggie and toss with 1 teaspoon olive oil. Store in fridge 3-5 days.  To freeze, cool pasta completely, toss with 1 teaspoon olive oil and place in airtight container or freezer baggie and store 2- 3 months in freezer. To thaw, place in fridge overnight and use in your favorite recipes.

  • Cool pasta completely, place in freeze baggie and toss with 1 teaspoon olive oil. Store in fridge 3-5 days. 
  • To freeze, cool pasta completely, toss with 1 teaspoon olive oil and place in airtight container or freezer baggie and store 2- 3 months in freezer. To thaw, place in fridge overnight and use in your favorite recipes.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 14mg (5%) Sodium 751mg (31%) Potassium 759mg (22%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 3012IU (60%) Vitamin C 14mg (16%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 14mg 5%
Sodium 751mg 31%
Potassium 759mg 16%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 3012IU 60%
Vitamin C 14mg 16%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.