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This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It’s made with simple vegetables, hearty beans, and a rich, slow-simmered broth. It’s warm, familiar, and deeply nostalgic.
This is a recipe you’d expect from an Italian Nonna! (even though my grandma isn’t Italian). Perfect for cold nights, Sunday dinners, or anytime you’re craving a truly homemade minestrone that’s timeless.
Once a year we would visit my grandma, who became a widow far too early. It always made me sad to know how much she was alone, but gathering around her table brought so much light and joy into her eyes I knew she would be ok. In the winter, she almost always made a Minestrone Soup with pasta or potatoes. The house felt cozier when it was on the stove, and you were engulfed with the smell it as soon as you walked in.
She served it with garlic knots and salad, and we’d dip the bread straight into the soup, letting it soak up the warm broth before taking a bite. It’s usually hard to get kids excited about a bowl full of vegetables and beans, but this soup is different. We always finished it, and most of the time went back for seconds. Even now, Minestrone reminds me of sitting at her kitchen table.
Ingredients for Minestrone Soup
Grandma’s recipes are ALWAYS better! This Minestrone Soup is no exception. Packed with vegetables, beans, and savory seasonings, these ingredients come together to create this classic flavorful soup!
Soup Base
- Olive Oil: Creates the base for sautéing and helps develop flavor from the very first step.
- Onion: Adds sweetness and depth as the foundation of the soup.
- Carrots: Bring subtle sweetness and color to balance the savory broth.
- Celery: Adds classic aromatic flavor and structure to the soup base.
- Kosher Salt: Enhances and layers flavor throughout the cooking process.
- Zucchini: Adds texture and a light, fresh vegetable note.
- Green Beans: Bring freshness and light crunch.
- Garlic: Builds bold, savory flavor once sautéed with the vegetables.
Broth & Seasonings
- Tomato Paste: Concentrates tomato flavor and deepens the broth.
- Dried Oregano: Adds a traditional Italian herb flavor.
- Poultry Seasoning: Brings warmth and subtle complexity to the soup.
- Black Pepper: Adds gentle heat and balance.
- Chicken Broth: Forms the rich, savory base of the soup (vegetable broth works too).
- Fire-Roasted Tomatoes: Add acidity and a slightly smoky tomato flavor.
- Bay Leaves: Infuse the broth with a subtle, aromatic depth.
Hearty Add-Ins & Garnishes
- Kidney Beans: Provide heartiness and protein.
- White Beans: Add creaminess and balance to the texture.
- Pasta or Potato: Makes the soup filling and satisfying.
- Fresh Parsley: Adds freshness and brightness before serving.
- Parmesan Cheese: Finishes the soup with salty, savory richness.
See the exact measurements in the recipe card below.
Potatoes or Pasta? Either Way, Delicious
If you prefer minestrone without pasta, potatoes are an easy and delicious swap. I grew up eating this soup both ways, depending on what we had on hand, and honestly I love it just as much with potatoes. They make the soup a little heartier and keep it gluten-free, while still soaking up all that rich, flavorful broth.
How to Make Minestrone Soup
It may look like a long list, but most of these ingredients are pantry staples. Grab some fresh produce, and you’re all set to start cooking! Trust me: this homemade version tastes better than Olive Garden’s.
- Aromatics: Sauté onion, carrots, and celery in olive oil with salt until softened.
- Vegetables: Add zucchini and garlic and cook until fragrant and tender.
- Flavor Base: Stir in tomato paste and seasonings and cook to deepen flavor.
- Broth: Add broth, tomatoes, and bay leaves and bring to a boil.
- Simmer: Add beans, reduce heat, and simmer to let flavors develop.
- Finish: Add green beans and pasta (or potato), cook until tender, then season and serve with parsley and parmesan.
Don’t forget to pair it with your favorite bread! Your kids (and you!) will love mopping up every last drop of the delicious broth!
Storage and Reheating
To Store
Let the soup cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4–5 days.
To Freeze
Portion the soup into freezer-safe containers or bags. Freeze for up to 3 months. (If using pasta, consider slightly undercooking it before freezing so it doesn’t get mushy.)
To Reheat
Warm on the stove over medium heat, stirring occasionally, until heated through. If the soup is too thick after refrigerating or freezing, add a splash of broth or water to loosen it.
Recipe Tip
For best flavor, add fresh parsley and parmesan cheese just before serving.
Don’t be afraid to use up leftover vegetables! Yellow squash, cauliflower, broccoli, and other veggies can be added along with the zucchini. Spinach, kale, fresh basil, and other herbs work beautifully, too. Just add them near the end of cooking so they just wilt into the soup, bringing both flavor and color.
Whether you’re cooking for family or meal prepping for the week, this homemade minestrone soup recipe is perfect. With just a few pantry staples, and some fresh produce…. It’s filling without being heavy and works just as well for weeknight dinners as it does for Sunday meals.
Other Soup Recipes Your Family Will LOVE!
Watch This Video to See How It’s Made…
- 3 Tablespoons Olive Oil
- 1 Onion, medium, diced
- 3 Carrots, large, peeled and diced
- 3 Stalks Celery, diced
- 1 teaspoon Kosher Salt
- 1 Zucchini, medium, diced
- 4 Cloves Garlic, minced
- 3 Tablespoons Tomato Paste
- 2 teaspoons Dried Oregano
- 1 teaspoon Poultry Seasoning
- ¼ teaspoon Black Pepper
- 6 Cups Chicken Broth, vegetable broth is fine
- 1 Can Fire Roasted Tomatoes, 14 oz, diced
- 2 Bay Leaves
- 1 Can Kidney Beans, 14.5 oz, drained and rinsed
- 1 Can White Beans, 14.5 oz, drained and rinsed
- 1 Cup Green Beans, chopped
- Salt and Pepper, to taste
- ¾ Cup Elbow Macaroni, or ditalini, OR 1 large potato peeled and diced (see note)
- Fresh Parsley, for serving
- Parmesan Cheese, for serving
Prevent your screen from going dark
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Heat olive oil in a pot over medium heat. Add the onions, carrots and celery, season with salt. Cook, stirring occasionally until tender.
3 Tablespoons Olive Oil, 1 Onion, 3 Carrots, 3 Stalks Celery, 1 teaspoon Kosher Salt
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Once tender, add the zucchini and garlic, and more kosher salt. Sauté for 8 minutes more minutes, stirring occasionally.
1 Zucchini, 4 Cloves Garlic
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Add the tomato paste and seasonings and sauté for another 3-4 minutes.
3 Tablespoons Tomato Paste, 2 teaspoons Dried Oregano, 1 teaspoon Poultry Seasoning, ¼ teaspoon Black Pepper
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Add in the chicken broth, fire roasted tomatoes, bay leaves and broth and bring to a boil.
6 Cups Chicken Broth, 1 Can Fire Roasted Tomatoes, 2 Bay Leaves
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Add the beans and reduce to a simmer and cook uncovered on low for 15-20 minutes.
1 Can Kidney Beans, 1 Can White Beans
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Return to a simmer and add the green beans then cook for another 4-5 minutes.
1 Cup Green Beans
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Season with salt and pepper and add the pasta for the last 10-15 minutes.
Salt and Pepper, ¾ Cup Elbow Macaroni
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Serve with fresh parsley and parmesan cheese!
Fresh Parsley, Parmesan Cheese
If you want to use a potato rather than pasta, the potato should be added in step 5 with the green beans.
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