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    Home » Recipes » Soups

    Italian Minestrone Soup

    BY Ayeh Manfre · UPDATED: Apr 24, 25 · PUBLISHED: Mar 24, 24 · 32 Comments

    JUMP TO RECIPE

    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!

    Italian minestrone soup in a bowl

    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

    1. Healthy and nutritious: A nutritional powerhouse, loaded with veggies, legumes, protein, vitamins and fiber
    2. Affordable: Made with pantry staples and seasonal veggies, this classic soup is cheap and affordable 
    3. 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
    4. 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
    5. 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.

    Steps on how to make minestrone soup
    1. Saute onions, carrots, celery and bay leaves with olive in a large pot. Season with salt and cook for 5 minutes over medium heat
    2. 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)
    3. 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
    4. Add canned beans, put lid back on and simmer for 5 minutes
    Steps on how to make italian minestrone soup
    1. This step is optional. Remove 2 cups of the soup, add to a blender to create to a smooth puree
    2. 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
    3. Add the spinach once pasta is almost fully cooked and still al dente. Stir through and cook for a few minutes until wilted
    4. 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!
    Close up of spoon with minestrone

    Tips and Tricks

    1. Use fresh, seasonal veggies and ingredients for the best flavor
    2. 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
    3. Don't overcook the pasta. Always check the pasta towards the end of cooking to prevent it from getting mushy and overcooked
    4. 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 🙂
    5. 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

    Spoon in a bowl of minestrone soup

    More Cozy Soups

    • Tuscan White Bean Soup
    • Pastina
    • Pasta e Fagioli
    • Tortellini Soup
    • Turkish Lentil Soup
    • Mushroom Barley Soup
    • Lemon Orzo Soup
    • Persian Noodle Soup
    • Thai Red Curry Soup

    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!

    Recipe

    Italian minestrone soup with a spoon coming out of the bowl

    Italian Minestrone Soup (Longevity Soup)

    5 from 14 votes
    This Italian Minestrone Soup is the definition of comfort food. Its a one pot soup packed with nutrients, veggies and legumes, not to mention super delicious!
    Author: Ayeh Manfre
    Course: Soups
    Cuisine: Italian
    Servings: 5
    Calories: 376kcal
    Print
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins

    Video

    Minestrone Soup to live to 100 🙌

    Ingredients 

    • 1 onion finely diced
    • 2 carrots finely diced
    • 2 celery sticks finely diced
    • 2 garlic cloves diced
    • 2 bay leaves
    • 3 tablespoons tomato paste
    • 1 potato diced into cubes
    • 4 cups vegetable broth - I've used low sodium
    • ½ cup dried lentils or 1 can cooked lentils
    • 1 can (15oz / 400g) cannellini beans or preferred beans
    • 1 cup (4.5oz / 125g) small pasta - I've used farfalline pastina
    • 3 cups spinach - roughly chopped
    • 2 cups water
    • 2 tablespoons extra virgin olive oil
    • Salt and black pepper to taste
    • *Optional parmesan cheese rind (omit for vegan recipe)

    Optional Garnish Ideas

    • Drizzle of extra virgin olive oil 
    • Chopped fresh basil or parsley
    • Black pepper and / or red pepper flakes
    • Grated parmesan cheese or pecorino
    • Crusty bread

    Instructions

    • In a large pot, add the olive oil, onions, carrots, celery and bay leaves.
      Add a good pinch of salt and saute together for 5 minutes over a medium heat until the onions are translucent and vegetables are starting to soften
    • Add the garlic cloves and tomato paste and saute for 3-5 minutes until fragrant and the tomato paste is a deep dark red color
    • Add the vegetable broth, potato, parmesan rind, 2 cups of water and dried lentils (if using canned, wait until next step)
      Season well with salt and pepper, bring to a boil then simmer on a low-medium heat with the lid on for 15 minutes-20 minutes
    • Add the canned beans and lentils if using, and continue to simmer with the lid on for 5 minutes
    • *Optional - remove 2 cups of the soup, add to a blender and blend to a smooth puree
    • Pour the puree back into the pot, add the pasta and allow the pasta to cook (usually about 7 minutes for small pasta)
      Taste for seasoning along the way. If the broth is too thick, you can add 1-2 cups of water if needed
    • When the pasta is almost fully cooked but still al dente, add the spinach and stir through and cook for a few minutes until wilted
    • Remove and disregard the bay leaves and parmesan rind and it's ready to serve.
      Serve up bowls of your delicious Italian Minestrone Soup with an optional drizzle of olive oil, parmesan, black pepper and enjoy!
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Nutrition

    Calories: 376kcal | Carbohydrates: 64g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 127mg | Potassium: 1128mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5925IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 6mg
    Keywords: cozy, longevity soup, minestra, vegan, vegetables, winter

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    Comments

      5 from 14 votes (1 rating without comment)

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      Recipe Rating




    1. Susie says

      April 12, 2024 at 9:08 pm

      Made this recipe tonight, but the instructions did not say where to put the lentils in

      Reply
      • Ayeh Manfre says

        April 17, 2024 at 5:25 pm

        The lentils and the beans are added together at the same time 🙂 Ill update the recipe now to be more detailed. Hope you loved the soup xx

        Reply
    2. Tara says

      October 28, 2024 at 1:13 pm

      5 stars
      This is a very delicious soup. I made it tonight and had it with some nice crusty bread.

      Reply
      • Ayeh Manfre says

        October 28, 2024 at 7:44 pm

        Oh sounds delish! So happy you loved it Tara xx

        Reply
    3. Jodi Kolb,RD,CDN says

      November 04, 2024 at 10:07 am

      5 stars
      This is the ultimate comfort soup. Delicious , nutritious and easy, perfect combination. i pureed it just like recipe salad. loved the consistency. Thank you, Ayeh! love your recipes

      Reply
      • Ayeh Manfre says

        November 05, 2024 at 1:06 am

        You are most welcome, thrilled you loved this so much Jodi!

        Reply
    4. Kersten says

      November 06, 2024 at 3:34 pm

      5 stars
      This was a hit with a bunch of teenagers! Will definitely include this in my soup rotation! Thank you, Ayeh!

      Reply
      • Ayeh Manfre says

        November 06, 2024 at 9:34 pm

        Amazing to hear this Kersten!! So happy the teens loved it too 🙂

        Reply
    5. Cortie says

      November 09, 2024 at 10:51 pm

      This soup looks fantastic. Can hardly wait to make it. Thank you for sharing your wonderfully delicious recipe.

      Reply
      • Ayeh Manfre says

        November 10, 2024 at 7:34 pm

        You are most welcome 🙂

        Reply
    6. Asma Kayal says

      November 12, 2024 at 1:24 pm

      5 stars
      Super hit with the family today, thank you Ayeh! I knew I had to make it when I saw your recipe video. Makes a generous portion for a crowd or for meal prep or freezing. Wonderful soup.

      Reply
      • Ayeh Manfre says

        November 12, 2024 at 7:46 pm

        So glad you all loved it Asma 🙂

        Reply
    7. Lisa Salucci says

      November 13, 2024 at 7:46 am

      5 stars
      This recipe is perfect! So hearty and nutritious!

      Reply
      • Ayeh Manfre says

        November 14, 2024 at 3:35 am

        So glad you love it too 🙂

        Reply
    8. Neil says

      November 14, 2024 at 8:27 am

      5 stars
      A beautiful hearty meal.
      Looking forward to the leftovers

      Reply
      • Ayeh Manfre says

        November 15, 2024 at 2:26 am

        The leftovers are the best as it tastes even better the next day 🙂

        Reply
    9. Lynsey says

      November 20, 2024 at 5:45 pm

      5 stars
      Yum yum and more yum.
      Going to be eating this on repeat for the next few days. Even the kids love it.

      Reply
      • Ayeh Manfre says

        November 20, 2024 at 7:35 pm

        YAY! So glad your kids loved it too 🙂

        Reply
    10. Linda says

      November 23, 2024 at 12:19 pm

      5 stars
      I made this today and it is so very good. Love the lentils and beans and spinach. A very healthy and filling soup. Thank you, Ayeh , for sharing your recipes.

      Reply
      • Ayeh Manfre says

        November 23, 2024 at 7:35 pm

        So happy you loved it Linda , you are so very welcome 🙂

        Reply
    11. Marilyn says

      December 15, 2024 at 5:42 am

      5 stars
      Made this for lunch today. It was easy and delicious, thanks for a great recipe.

      Reply
      • Ayeh Manfre says

        December 15, 2024 at 8:01 pm

        You are most welcome Marilyn, so glad you enjoyed it x

        Reply
    12. Nancy says

      January 03, 2025 at 8:10 am

      5 stars
      I’ve made this soup 3x since the first time I tried it about 3 months ago. My husband likes it and that speaks volumes he is a very picky eater. It’s a meal we can eat together as he eats meat and I’m vegetarian. Thank you for the awesome recipe It’s a keeper

      Reply
      • Ayeh Manfre says

        January 05, 2025 at 3:55 am

        This made me so happy to hear! It's a staple in my home too and I'm thrilled you both love it also x

        Reply
    13. Judith Johnson says

      January 04, 2025 at 9:54 am

      My husband loves minestrone soup and this one sounds delicious. One question though- it says when to take the Parmesan rind out, but not when to put it in.

      Reply
      • Ayeh Manfre says

        January 05, 2025 at 4:03 am

        Thank you for letting me know 🙂 Corrected and added it to step 3 xxx

        Reply
    14. Kathleen Lyon says

      January 20, 2025 at 6:15 am

      5 stars
      Excellent recipe. Will be in frequent rotation. Thank you!

      Reply
      • Ayeh Manfre says

        January 20, 2025 at 9:56 pm

        Wonderful to hear! It's a staple in my home too xxx

        Reply
    15. Breanna says

      January 22, 2025 at 9:31 am

      5 stars
      Love , simple and a winter staple ! Get those veggies in ♥️

      Reply
      • Ayeh Manfre says

        January 22, 2025 at 8:41 pm

        Thrilled you loved it Breanna, yes totally 🙂

        Reply
    16. Augusto Ramirez says

      January 22, 2025 at 10:51 pm

      5 stars
      Amazing, thanks for the recipe ☺️

      Reply
      • Ayeh Manfre says

        January 23, 2025 at 9:54 pm

        So glad to hear! You are very welcome 🙂

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

    About Me →

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