Italian Recipe Book

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Subscribe
Italian Minestrone Soup

subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Subscribe
Italian Minestrone Soup

×
Home » Recipes » Italian Soup Recipes

The Best Minestrone Soup Recipe (How Italians Make It)

Mar 3, 2020 · Modified: May 6, 2024 by Svitlana · This post may contain affiliate links · 34 Comments

4241 shares
  • Facebook
  • Yummly
Jump to Recipe
Italian Minestrone Soup

This thick, hearty, melt-in-the-mouth Minestrone Soup is the ultimate “comfort food" for any time of the year. It is made with seasonal veggies, legumes and small pasta shape or rice.

Minestrone Soup in a Dutch Oven

The beauty of this soup is that you can make it a hundred times and have it taste different every time you make it. For this reason there’s no set recipe for Minestrone soup but rather some basic concepts of choosing and cooking veggies, legumes and pasta.

Depending on the season, your local farm’s market availability and your personal taste preferences your vegetable selection will be different almost each time you make minestrone.

But regardless of this here are some of the key step and ingredients you don’t want to miss.

Table Of Contents
  • Ingredients
  • How To Make - Step By Step
  • Pay Attention
  • Italian Secrets To Making The Best Minestrone Soup
  • How To Store
  • Recipe FAQs
  • Full Recipe
A Bowl of Minestrone Soup

Ingredients

Base Vegetables

  • Onions - you can use shallots or leek as an alternative.
  • Carrots - just regular carrots.
  • Celery - and regular celery.
  • Garlic (optional) - I like to add whole piece crushed with flat knife to let it release flavor but not overpowering with a strong garlic taste if you mince it.
  • Pancetta (optional) - since minestrone is a vegetable soup it's a perfect meal for lent. So pancetta, guanciale or lard cut in cubes is completely optional, but it gives an incredible rich, intense flavor to the veggies as if they were cooked in meat stock (which by the way is also an option).

This base mix is nothing else than a slightly extended version of classic Italian Soffritto, which is also the base for many other traditional Italian dishes.

The only difference, which is influenced a lot by a personal preference, is that when making Minestrone Soup I like a slightly chunkier cut as opposed to fine dice soffritto cut in all other recipes.

Hard Vegetables

  • Potato - is always in season
  • Tomatoes - any kind of tomatoes will do. You can also use good quality canned tomatoes.
  • Pumpkin or Butternut Squash - available during cold season
  • Broccoli or Cauliflower - available during cold season. I suggest to use cruciferous veggies in moderation due to their strong taste. Just a couple of florets will do for a pot for 4 servings.
  • Artichokes - winter/spring time
  • Zucchini - spring/summer time
  • Green Beans - spring/summer time
  • Bell pepper- spring/summer time. Like to broccoli and cauliflower, use in moderation to not overpower other vegetables.
  • Asparagus - spring time
  • Peas - you’d normally use frozen peas so you can use them all year round but you can totally use fresh peas during spring/summer time.

Leafy Vegetables

Anything goes that you can find fresh. Frozen would be your last choice but still possible.

Savoy cabbage, chard, chicory, spinach, escarole, kale just to name a few.

Legumes

Beans - Borlotti beans or cranberry beans are most common to be used in minestrone. But they can be easily substituted with kidney beans, navy beans, more delicate canellini beans or fava beans. Use canned beans or dried re-hydrated beans.

Chickpeas - canned or dried re-hydrated garbanzo beans.

Pasta/ Rice/ Grains

Pasta is the last thing you add to minestrone soup. Also, if you’re not going to consume all the soup in one go, I highly recommend cooking some pasta in a separate pot and adding it just to the part you’re going to consume immediately. Otherwise pasta will make minestrone way too mushy.

Same applies for rice and other grains like farro, barley (orzo) etc.

Water / Broth

Last but not least, you'll need water where vegetables and all other ingredients will cook. It's best to use bottle water. But if you really want to take your Minestrone Soup to the next level - use homemade meat broth. It's super simple to make! Don't forget to prepare a big batch and store some in the freezer.

How To Make - Step By Step

  • In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes.
    Saute on medium heat for a few minutes stirring a couple of times in the process.
  • Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
  • Give a nice stir and add enough water (or broth) to cover all the veggies.
  • Bring to a boil and simmer on low heat for about 40 minutes. Add more liquid if needed. 
  • Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
  • Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed.
  • Give a nice stir and cook for another 5 minutes. 
  • As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook. It takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.

Pay Attention

If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.

Instead, boil pasta/rice in a small pot. Then bring minestrone to a boil when you’re ready to serve it and add cooked pasta or rice. Simmer for 2 minutes.

Italian Secrets To Making The Best Minestrone Soup

  • Don't skip soffrito. Always start making minestrone with Onion, Carrot and Celery mix - known as Soffritto. Most soups and ragu sauces start with this veggie trio. All other flavors build up on this.
  • Use fresh vegetables whenever possible. Even though you can use just any leftover veggies you have in the fridge, true secret to delicious Grandma minestrone soup lies in fresh veggies from Sunday farmer’s market.
  • Don't add pasta/rice to the whole batch. If you’re not planning to consume all the soup in one go, cook pasta in a separate pot instead of cooking it directly in the soup pot.
    Add it to your minestrone (just to the part you’re going to consume immediately) before serving. Otherwise pasta will become overcooked and make minestrone too mushy.
    Same applies for rice and other grains like farro, barley (orzo) etc.
  • Parmesan rind. Once all the hard veggies and water or broth are in the pot, add a piece of Parmesan cheese rind. Yes, just the rind. It’s a game changer. And most well kept secret (just kidding). Seriously though, it burst the flavor of veggies and broth 10x. Simmer the veggies with Parmesan rind and finish cooking Minestrone as normally. Take out the rind before serving.
Minestrone Soup in a bowl with Parmesan Cheese

How To Store

Store Minestrone in the fridge for up 3 days. If you know in advance you'll have leftovers it's best not to add pasta/rice. Instead, cook pasta/rice separately. When ready to serve, bring minestrone to a boil, add cooked pasta or rice and simmer for 2 minutes. Serve hot with freshly grated Parmesan cheese.

Recipe FAQs

Can I prepare Minestrone Soup in advance?

Yes! In fact, minestrone tastes best when it’s rested. Just remember to add pasta/grains as the last step before serving.

Can I freeze Minestrone?

Short answer is Yes. BUT please don’t, unless you really have to. Remember about grandma’s secret to the most delicious Minestrone soup?

Full Recipe

Minestrone Soup

Italian Minestrone Soup

4.67 from 12 votes
Nothing says more “comfort food” than thick, creamy Minestrone Soup.
Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.
Recipe authorAuthor: Svi
PREP TIME:10 minutes mins
COOK TIME:1 hour hr
TOTAL TIME:1 hour hr 10 minutes mins
SERVINGS: 4
Prevent your screen from going dark
Print Recipe SaveSaved! Pin Rate Recipe

Ingredients
 

  • 1 onion , roughly chopped
  • 2 carrots , roughly chopped
  • 2-3 ribs celery , roughly chopped
  • ½ cup diced pancetta (optional)
  • 1 ½ cup pumpkin or butternut squash , cut in cubes
  • 1 large potato or 1 ½ cup potatoes , cut in cubes
  • 1 large tomato chopped or 10 cherry tomatoes , cut in quarters
  • 1 small savoy cabbage , roughly chopped
  • 1 can (14 oz) borlotti beans
  • ⅓ cup ditalini pasta or other small pasta shape
  • Extra virgin olive oil
  • 1 bay leaf
  • 2 rosemary sprigs
  • 1 garlic clove (optional)
  • Salt to taste

Instructions
 

  • In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
  • Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
  • Give a nice stir and add enough water to cover all the veggies.
    Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
  • Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
  • Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
  • As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
  • If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.
    Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.
  • Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
  • Serve hot or warm generously topped with fresh grated Parmesan cheese.

Nutrition

Calories: 324kcalCarbohydrates: 44gProtein: 13gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 20mgSodium: 303mgPotassium: 1245mgFiber: 11gSugar: 11gVitamin A: 11409IUVitamin C: 93mgCalcium: 128mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!

Buon Appetito!

More Italian Soup Recipes

  • Tortellini in brodo in a plate with a spoon.
    Tortellini in Brodo
  • Garmugia soup in terracotta bowl.
    Garmugia (Spring Soup From Tuscany)
  • How To Make Passatelli - Step By Step
  • Creamy Pumpkin Soup With Mushrooms & Chestnuts
    Creamy Pumpkin Soup with Mushrooms & Chestnuts
4241 shares
  • Facebook
  • Yummly

Comments

    4.67 from 12 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Rhonda C says

    November 27, 2024 at 9:11 pm

    I see in your hard vegetable section the use of bell peppers, although the recipe itself does not call for bell peppers (thank goodness). I love Minestrone Soup, maybe it's my Sicilian heritage. I have ordered this soup in many restaurants over the years, some great, some not so great, but the worst was the one with bell peppers. I have never heard of bell peppers in Minestrone Soup, and I know my grandmother from Licata, Sicily never used bell peppers. I know Minestrone Soup can be made with just about any vegetables, beans, pasta, etc. but NEVER bell peppers. They have such an overwhelming taste and overpower the taste of anything else in something as lucious as Minestrone Soup.

    Reply
  2. Jim Mazzone says

    August 17, 2024 at 8:01 pm

    Trying to learn how to cook various hearty soups that can make up a main meal.

    Reply
    • Svitlana says

      August 20, 2024 at 7:59 am

      If you're looking for a hearty soup, you'll love Italian Minestrone. Delicious, filling and packed with vegetables!

      Reply
  3. Carolyn Patrick says

    July 10, 2024 at 4:44 am

    What is the green garnish in the photo? Parsley? Basil? Can't rate as I haven't made it yet!!

    Reply
    • Svitlana says

      July 15, 2024 at 8:39 am

      Hi Carolyn, yes it's garnished with parsley. Let me know if you try it.

      Reply
  4. Kathryn says

    July 09, 2024 at 5:40 pm

    We had lots of fresh vegetables and herbs from the garden so used zucchini, green beans, new potatoes, swiss chard, carrots, fresh rosemary but no legumes, pasta or rice. We also used chicken stock and parmesan rind. Very flavourful.

    Reply
    • Svitlana says

      July 15, 2024 at 8:40 am

      Home garden veggies are the best! Thank you for your feedback Kathryn

      Reply
  5. Kylie says

    June 09, 2024 at 11:00 pm

    Very easy to make, and extremely yummy

    Reply
  6. Paul Foote says

    February 06, 2024 at 10:12 pm

    Good info on the soup base and additions, But why would you drain the beans and throw away all that delicious gravy they made when they were cooked? You wouldn't do that if you were cooking a pot of dried beans, would you? Don't do it with your canned beans either.

    Reply
    • Svi @ ItalianRecipeBook says

      February 12, 2024 at 5:17 pm

      Hey Paul, water from canned beans tends to be too salty, not to mention the fact that it might contain preservatives. Whenever I use canned beans I discard the liquid. But that's my way of approaching it, everyone is free to adapt the recipe and do what works best for them. Your kitchen, your rules 😉

      Reply
  7. Amy D says

    November 27, 2023 at 7:01 pm

    Hello, thank you for the recipe! I hope to make this for an Italian-themed Christmas Eve gathering. Could I make the soup ahead of time and freeze it?

    Reply
    • Svi @ ItalianRecipeBook says

      November 28, 2023 at 10:52 pm

      Hi Amy, even it's OK to freeze Minestrone leftovers, I don't recommend freezing it if you want to serve it for the Holiday. Instead, you can do all the prep work of peeling and cutting the vegetable a few days in advance and cook the soup the day before. Remember also to boil pasta/rice separately as if set sit for too long it'll loose its texture.
      Happy Holidays!

      Reply
  8. Ian says

    September 18, 2023 at 4:33 pm

    I would love to try this recipe but unsureof cup measurements. What cup measurements are you using? even just grams would help please asI want to get this soup absolutely like you make it.

    Reply
    • Italian Recipe Book says

      September 24, 2023 at 3:49 pm

      Hi Ian, thank you for your request. I'll definitely update the recipe with gram measurements next time I make it.
      The measurements in cups are made with standard US measuring cups and it's very easy. Even if you are not precise up to the grams your Minestrone soup will still turn out delicious as long as you follow all the instructions.

      Reply
  9. Anonymous says

    July 07, 2023 at 11:31 pm

    YUMMY HAHAHAHAHAHAHAHAHAHAHAHA LAUGHING LIKE A MORON GOOD SOUP HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA

    Reply
  10. andrew goldie says

    December 07, 2022 at 12:03 pm

    super easy to cook and its a winter warmer, adding pancetta makes all the difference if you are a vegetarian leave out the pancetta.

    Reply
  11. Anonymous says

    November 17, 2022 at 2:13 am

    SKIP the dead animal fat of PANCETA..NOT worth it at all.. spicy vegan sausage is perfect for that extra spice/flavor!

    Reply
    • DanielG says

      March 21, 2023 at 3:34 pm

      Vegan sausage is a sin

      Reply
    • Kirsten says

      December 10, 2023 at 8:05 pm

      Vegan sausage is not sausage.. it is soy product. Life without dead animal fat, specifically bacon, is not worth living.

      Reply
  12. Audrey says

    November 07, 2022 at 5:36 pm

    I gave the soup a 1 for how beautiful it looked in the picture. Unfortunately very disappointed in the overall flavor which there was none. I definitely think with the right seasoning the soup has a chance.

    Reply
    • Italian Recipe Book says

      November 16, 2022 at 1:39 pm

      Thank you for a 1, Audrey 🙂
      Happy Holidays

      Reply
    • Kirsten says

      December 10, 2023 at 10:15 pm

      @Audrey,
      Maybe you needed some salt. Chefs call salt "flavor". Salt enhances everything. Try some next time.

      Reply
  13. Marisa says

    September 04, 2022 at 4:36 am

    Enjoyed this delicious meal, easy and filled us up. Reminded me of my grandma when she would make minestrone ❤️ will make again!
    Used spinach in place of cabbage.

    Reply
    • Italian Recipe Book says

      September 07, 2022 at 4:19 pm

      There's nothing better than homemade meal that comforts your body and soul, bringing back our childhood memories.
      Thank you so much Marisa for using my recipe and letting me know how it went!

      Reply
  14. Anonymous says

    August 07, 2022 at 3:59 pm

    Loved your recipe, my sister who is fighting Lung Cancer, loves soup. She smacked her lips loving this minestrone recipe.

    Reply
    • Italian Recipe Book says

      August 10, 2022 at 12:35 pm

      Soups are one of the best foods to nourish our bodies and soul. I'm so sorry your sister is going through such a tough period in her life... It's wonderful that she has a loving and caring person like you by her side ❤
      Thank you for cooking my Minestrone soup and taking time to write this message

      Reply
  15. Dijo says

    January 12, 2022 at 11:49 am

    Awesome soup. Love the fact you can add almost any fresh vegetable. I cooked my veggies in Campbell's no salt added broth and used spinach, zuchinni and green beans as savoy cabbage is not readily available here. The parmesan regannio rind gave it a great flavour. I cooked the pasta separately as you suggested. A lot of work, but well worth the effort. Thank you.

    Reply
    • Italian Recipe Book says

      February 07, 2022 at 1:08 pm

      I'm so happy you enjoyed this Minestrone soup, Dijo! Yes, a little extra work pays off:)

      Reply
  16. Marianna Addabbo says

    February 09, 2021 at 6:26 pm

    DELICIOUS! RECIPE IS EASY TO FOLLOW.

    Reply
  17. Irish married to an Italian says

    January 06, 2021 at 2:05 pm

    Awesome recipe! Wonderful explanation of what ingredients to use with the seasons. Loved the slow introduction of vegetables to make a proper broth without having to add a store bought one. Thank you!

    Reply
    • Italian Recipe Book says

      January 14, 2021 at 11:47 pm

      You're so welcome! I'm happy you found my Minestrone recipe useful. Italian men love it! 🙂

      Reply
    • Jennifer says

      January 02, 2023 at 7:55 pm

      @Italian Recipe Book, probably all men! My 2nd mother (too loved to call step) was Italian. I never liked soup as a child until trying her minestrone in her restaurant the Prego in Avalon.(I was 13). So many wonderful memories I'm grateful you also posted Pignolata (Strufili). Do you make fritters? She made apple fritters first before cauliflower ones on Christmas eve - always a vegetarian meal 'in honor of Mary's labor' (My fritters aren't good like hers)

      Reply
  18. Joe Calabria says

    November 03, 2020 at 2:59 am

    I'm very lucky to have found your website. I found lots of familiar traditional recipes from the past that I will be sending to my grandchidren to refresh their memories of the sessions we had together where I taught them my families version of these wonderful dishes. The version of minestrone that was my favorite was made with by my grandmother with turnips and kale... my mother always added spicy Italian sausage and substituted finoccio for celery.

    Reply
    • Italian Recipe Book says

      November 11, 2020 at 9:35 am

      Thank you Joe for your kind words. This is the very reason my this website exists. To preserve and share food memories and childhood tastes that bring people together.
      Love the idea of substituting finocchio for celery. I have to try it next time I make Minestrone soup, especially that it's now in season.

      Reply
Italian Minestrone Soup

Buongiorno e benvenuti! In my small Italian kitchen I use simple, mostly seasonal ingredients and turn them into mouth-watering meals. Join me as I share the magic of Italian home cooking and teach you how you can do it in your own kitchen.

More about me →

No Bake Desserts

  • Panna cotta on a dessert plate with a strawberry on the side.
    Panna Cotta (Classic Recipe and 3 Different Toppings)
  • Strawberry Tiramisu.
    Strawberry Tiramisu (Eggless and Without Coffee)
  • Individual Tiramisu Cups {Easy & Delicious!}
    Tiramisu Cups
  • Italian fruit salad in a bowl garnished with mint leaves.
    Italian Fruit Salad (Macedonia Di Frutta)

Popular Recipes

  • Three Limoncello bottles with two lemons in the background.
    Limoncello (Recipe, Calculations & FAQs)
  • Semolina bread loaves in bread basket.
    Semolina Bread (Easy & Delicious)
  • Panini bread rolls in a basket.
    Italian Panini Bread
  • Traditional Focaccia Bread {Focaccia Genovese}

Footer

Italian Minestrone Soup

↑ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Keep in touch!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Italian Recipe Book

4241 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.