Homemade Minestrone Soup is bursting with vegetables, beans, pasta, tomatoes, fresh herbs, and a touch of smoky bacon. This classic Italian vegetable soup is warm, satisfying, and perfect for chilly days.
Recently I’ve been making a lot of soups, and this minestrone followed a roasted tomato soup I tried. It combines tender garden vegetables, white beans, and small pasta in a bright tomato broth flavored with fresh herbs and optional bacon for a little smokiness.
Why we love minestrone soup
- Simple and satisfying. One-pot cooking makes this soup easy and far better than canned varieties.
- Comforting and nutritious. Vegetables, beans, and pasta in a tomato broth make it both hearty and wholesome.
- Flexible. Minestrone is ideal for using up odds and ends from the fridge or crisper drawer.
What is minestrone soup
Minestrone is a traditional Italian vegetable soup usually built around onions, carrots, tomatoes, pasta, and white beans in a tomato-based broth. Recipes vary by season and pantry; you can add almost any vegetables you have on hand. Bacon adds depth, but the soup is just as good without it for a vegetarian version.
Ingredients you’ll need
- Vegetables: Yellow onion, carrots, zucchini (or other seasonal vegetables).
- Herbs & aromatics: Garlic, fresh thyme leaves, bay leaf, salt, and pepper.
- Tomatoes & broth: Canned diced tomatoes and vegetable broth (or stock).
- Pasta: Small shapes work best—ditalini, ditali, or small shells.
- White beans: Cannellini or navy beans (drained and rinsed).
- Greens: Fresh baby spinach or chopped kale added near the end.
- Garnish: Freshly grated Parmesan cheese (optional).
- Optional protein: Diced bacon for smoky flavor, or substitute sausage, chicken, or omit for a vegetarian soup.
How to make minestrone soup
- Sauté: Heat olive oil in a large pot or Dutch oven. Add diced bacon and cook until beginning to crisp. Add diced onion, carrots, zucchini, minced garlic, and thyme. Season with salt and pepper and cook until the vegetables start to soften, about 5–6 minutes.
- Combine and simmer: Stir in canned diced tomatoes, vegetable broth, and a bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Add pasta: Add dry pasta and cook until tender, about 8 minutes (time varies by pasta shape).
- Finish with beans and greens: Stir in drained cannellini beans and fresh baby spinach. Cook 2–3 minutes until beans are heated and spinach has wilted. Taste and adjust seasoning.
- Serve: Remove the bay leaf, ladle into bowls, and sprinkle with grated Parmesan if desired.
Recipe tips & variations
- Adjust consistency: If the soup is too thick, add more broth to reach your preferred texture.
- Use frozen or different vegetables: Frozen vegetables work fine, and you can swap in celery, fennel, green beans, or chopped kale.
- Make ahead: Minestrone often tastes better the next day as flavors meld—reheat gently on the stovetop.
- Fresh tomatoes: In summer, substitute fresh diced tomatoes for canned ones.
- Grain variations: Replace pasta with rice, farro, or barley for a different texture.
- Vegan option: Omit bacon and use vegetable broth to keep the recipe fully plant-based.
Serving suggestions
- Bread: Serve with warm dinner rolls, crusty bread, or biscuits to soak up the broth.
- Salads: A crisp green salad or a simple tomato and mozzarella salad pairs well.
- Hearty sides: Roasted vegetables or a grilled sandwich make a more substantial meal alongside the soup.
5 from 9 votes
Minestrone Soup
by Katerina Petrovska
Homemade Minestrone Soup is packed with veggies, beans, pasta, tomatoes, and bacon. This traditional Italian vegetable soup is robust and satisfying.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 servings
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, diced (optional)
- 1 small yellow onion, diced
- 3 large carrots, diced
- 1 small zucchini, halved lengthwise and sliced
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 3 sprigs fresh thyme, leaves only
- 28 ounces canned diced tomatoes
- 8 cups vegetable broth
- 1 bay leaf
- 1 cup whole wheat ditali pasta
- 15 ounces canned cannellini beans, drained and rinsed
- 10 ounces fresh baby spinach leaves
- Freshly grated Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add diced bacon and cook 3–4 minutes until starting to crisp.
- Add onions, carrots, zucchini, garlic, and thyme. Season with salt and pepper and cook 5–6 minutes until vegetables begin to soften.
- Stir in canned tomatoes, vegetable broth, and bay leaf. Bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes. Add uncooked pasta and cook until pasta and vegetables are tender, about 8 minutes more.
- Stir in beans and spinach and cook 2–3 minutes until beans are heated through and spinach is wilted. Adjust seasoning.
- Remove from heat, discard the bay leaf, let the soup rest a few minutes, then ladle into bowls and top with Parmesan if desired.
Notes
- Storage: Cool completely and store leftovers in an airtight container in the refrigerator for 4–5 days, or freeze for 2–3 months. Reheat gently on the stovetop over medium-low heat.
Nutrition
Serving: 1.5 cups | Calories: 244 kcal | Carbohydrates: 32 g | Protein: 13 g | Fat: 8 g | Fiber: 5 g
Nutritional info is an estimate. Values may vary depending on ingredients and preparation.
Storing and reheating leftovers
Store leftover soup in an airtight container in the refrigerator for 4–5 days, or freeze for 2–3 months. To reheat, warm gently on the stovetop over medium-low heat until heated through.
More homemade soup recipes
- Beef Barley Soup
- Creamy Tortellini Soup
- Butternut Squash Soup
- Cabbage Soup
- Meatball Soup
- Lentil Soup