Italian Minestrone Soup

BY Ayeh Manfre · UPDATED: Apr 24, 25 · PUBLISHED: Mar 24, 24 · 42 Comments

This Italian Minestrone Soup is the pure definition of comfort food. A one pot soup packed with nutrients, veggies and legumes, not to mention super delicious! Its an Italian staple for a reason and always hits the spot!

Its no wonder Italians eat Minestrone Soup on a regular basis. Besides the fact that its super delicious, its so good for you too! Filled with protein, fiber, vitamins and nutrients which makes you feel good from the inside out! It's also naturally vegan too.

Every Italian household has their own minestrone soup recipe. Here I've shared the recipe that my husbands Nonna would make him growing up as a child. Its become a staple in our home and a soup I cook all the time. Well that’s alongside Italian pastina that we also love.

Minestrone is called “minestra” in Italian and the word translates to “soup”. Every region in Italy has their own recipe, but they all generally have the same foundation. Vegetables, broth, beans, legumes and pasta. There really aren't any rules. The whole idea is that you cook seasonal veggies so it's affordable and you can make it all year long. Italians also use it as a great way to use up any leftover ingredients laying in the fridge so there's no food waste.

So whether you're looking for longevity, a healthy vegetable soup, or simply some comfort food, this minestrone soup is one to try! Feel free to use your favorite veggies and beans and any seasonal produce you have on hand. Some more delicious Italian soups to try are my pastina soup and Tuscan white bean soup and Pasta e fagioli.

Table of Contents

Why you'll love this recipe
The Longevity Soup
Ingredients and Substitutions
How to make Italian Minestrone Soup
Tips and Tricks
Storage Instructions
FAQs
More Cozy Soups
Recipe
Comments

Why you'll love this recipe

Healthy and nutritious: A nutritional powerhouse, loaded with veggies, legumes, protein, vitamins and fiber
Affordable: Made with pantry staples and seasonal veggies, this classic soup is cheap and affordable
Customizable: You can add in any leftover veggies you have in your fridge and any of your favorite beans or legumes. There aren't any rules on what to include
Delicious and satisfying: Delicious and every spoonful makes you feel warm from the inside out! It will become your staple soup over the colder months
Leftovers are key: Minestrone soup tastes even better the next day, making it a great meal prep option for busy nights

The Longevity Soup

Minestrone soup has a gained it's nickname of being longevity soup. Sardinia is a beautiful island off the coast of Italy which is one of the "blue zone" regions of the world. These are regions identified by researcher Dan Buettner, where people live longer lives. Many of which greater than 100 years old! Upon his research, it was found that people there eat Sardinian minestrone soup everyday, with garden vegetables. I mean it does make sense, its a complete balanced nutritious meal in a bowl. I’ve spent a year in Sardinia, and I have seen how fresh local produce is a key element in their lifestyle.

Close up of spoon in a bowl of minestrone soup

Ingredients and Substitutions

Celery, carrots, onion (soffritto) is the foundation and base of many Italian soups and dishes. Finely dice them, or you can also use a food chopper
Bay leaves adds a subtle, earthy flavor. I always fry it with the soffritto
Garlic adds a little more flavor and depth, but you don't want to overpower the soup
Tomato paste / tomato concentrate is preferably used. It adds so much flavor and richness with a touch of sweetness. You can use passata or fresh diced tomatoes instead, however the color and flavor won't be as rich
Potatoes are a must in my opinion, they thicken the broth and add creaminess
Vegetables, you can really add any seasonal vegetables or greens. In this recipe I've added spinach however kale, broccoli, cabbage, swiss chard, green beans, zucchini are all wonderful options
Vegetable broth / stock is the base of the soup, I always opt for a low sodium broth. You can use chicken broth if you aren't vegan or vegetarian. Water is a substitute, but it will have a more subtle flavor overall
Beans and legumes, dried beans are traditionally added in an Italian minestrone soup, but they will need to be soaked overnight and will take longer to cook. I’ve used canned for a quick method. It's great to use 2 different types, I've used cannellini white beans and lentils. Chickpeas, borlotti beans, red kidney beans and fava beans are great substitutes
Short pasta or pastina (tiny pasta) add more depth and body to the minestrone, you only need much pasta. I've used farfalline pastina, however ditalini, small elbow macaroni or fregola work great. You can also substitute with a gluten-free pasta
Extra virgin olive oil sautes the soffritto, I also love adding a drizzle right before serving or you can instead drizzle some basil oil to elevate it
Parmesan rind (optional) is my secret ingredient. Its the end part of the parmesan cheese which is too think to eat or grate, however is packed with flavor. Its traditionally added in Italian soups and sauces for flavor and depth

Minestrone soup in a large pot with a wooden spoon

How to make Italian Minestrone Soup

Learn how to make this delicious Italian Minestrone Soup that will become a staple in your house. Follow my simple steps below.

Saute onions, carrots, celery and bay leaves with olive in a large pot. Season with salt and cook for 5 minutes over medium heat
Add in the garlic cloves and tomato paste and saute for 3 - 5 minutes (the tomato paste should be a deep dark red color, refer to picture)
Add the potato, vegetable broth, dried lentils (if using) and 2 cups of water. Season well with S&P and bring it to a boil. Then simmer with the lid on over low-medium heat for 15 minutes
Add canned beans, put lid back on and simmer for 5 minutes

Steps on how to make italian minestrone soup

This step is optional. Remove 2 cups of the soup, add to a blender to create to a smooth puree
Add puree and pasta to the pot. Allow to cook for 7 minutes (small pasta typical cooking time). Taste for seasoning and adjust. If the broth is too thick, you can add 1-2 cups of water if needed
Add the spinach once pasta is almost fully cooked and still al dente. Stir through and cook for a few minutes until wilted
Remove bay leaves and parmesan rind and it's ready to serve. Serve in bowls with a drizzle of olive oil, black pepper and enjoy!

Tips and Tricks

Use fresh, seasonal veggies and ingredients for the best flavor
Cut the veggies in a similar size so they cook evenly. You also want everything roughly the same size, including the pasta so its easier to eat
Don't overcook the pasta. Always check the pasta towards the end of cooking to prevent it from getting mushy and overcooked
Create a creamy base by blending 2 cups of the soup which gives it a creamy base from the beans and potato. Optional but recommended 🙂
For extra flavor, add a square of parmesan cheese rind. It adds salty, cheesy flavor. I always add them to my Italian soups and sauces like my sugo recipe

Storage Instructions

Leftovers always taste better with minestrone soup! Let the soup cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days
Reheat in a pot on the stovetop over medium heat with a splash of water or vegetable stock until heated through. You can also of course reheat in a microwave
You can freeze for longer storage. Portion the cooled soup into freezer-safe containers in the freezer for up to 2 months
Thaw overnight in the fridge beforehand, or you can also reheat frozen soup. Transfer it to a pot and cook on the stove over medium heat with a splash of water until warmed through

Italian minestrone soup served in a bowl

FAQs

What is minestrone soup made of?

Minestrone soup is a vegetable soup made with in season vegetables, different beans and legumes, broth and small pasta along with tomato paste or canned tomatoes for flavor and color. There really aren't any rules on what ingredients to include as it varies from Italian families and regions

Why is minestrone soup called minestrone?

The word “minestra” actually translates to soup in Italian. It also has a correlation from the Italian verb minestrare, which translates to "to serve"

Can I use canned beans?

Yes certainly! Whilst traditional minestrone soup uses dried beans, canned beans are a great alternative which makes the cooking time much faster. I've also used canned beans in my recipe

What is the thickening agent for minestrone?

The pasta and beans are the natural thickening agent in minestrone as they soak up the broth as its being cooked. I love to blend 2 cups of the soup for an extra creamy touch

More Cozy Soups

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Italian Minestrone Soup photo on Instagram so I can share the love!