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Making soup is probably my favorite way to clean out the fridge. There’s almost always half a zucchini, a few carrots, or a lonely leek waiting to be turned into something delicious. That’s exactly why this minestrone soup is one of my go-to recipes. The best thing about this classic Italian vegetable soup? It always tastes amazing as long as you fill it with vegetables you love. It’s healthy, hearty, and perfect for making a big batch so you’ll have extra portions waiting in the freezer.
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Tip from Simone
Minestrone is one of the best recipes for using up leftover vegetables. Have a handful of green beans, some spinach, half a bell pepper, or a few florets of broccoli? Toss them right into the pot. It’s an easy way to reduce food waste, and no two pots of soup will ever taste exactly the same.
What Is Minestrone Soup?
Minestrone is a traditional Italian vegetable soup. The name comes from the Italian word minestra, meaning soup, while minestrone roughly translates to “big soup.” That name couldn’t be more fitting, since it’s a hearty soup packed with vegetables, pasta, rice, beans, or whatever ingredients happen to be available. Traditionally, it was a way to use seasonal produce and leftovers, which is exactly why it’s still such a popular recipe today.
Recipe Ingredients
The below ingredients are just an example to make this delicious minestrone soup recipe.
- Carrots – add natural sweetness to the soup.
- Celery – an essential ingredient that gives minestrone its classic flavor.
- Zucchini – makes the soup extra hearty.
- Cauliflower – perfect for using up leftovers. Broccoli works just as well.
- Onions and leeks – create a flavorful base.
- Potatoes – make the soup more filling. Skip them if you’re looking for a lower-carb version.
- Butter – for sautéing the vegetables. Olive oil is a great alternative.
- Vegetable broth – forms the base of the soup. Chicken broth also works well.
- Fresh parsley and celery leaves – add a bright, fresh finish.
- Canned diced tomatoes – add freshness and richness.
- Cooked pasta or rice – perfect for using leftovers. No leftovers? Simply cook dried pasta directly in the soup.
How to Make Minestrone Soup
- Chop all the vegetables into bite-sized pieces.
- Melt the butter or heat the olive oil in a large soup pot. Sauté the onions, leeks, and remaining vegetables until the onions become translucent.
- Pour in the vegetable broth and diced tomatoes.
- Bring everything to a boil, then reduce the heat and simmer for about 25 to 30 minutes, or until the carrots and potatoes are tender.
- Stir in the cooked pasta or rice along with the fresh herbs.
- Let everything heat through for a few minutes before serving.
Using dried pasta instead? Simply add it during the last part of cooking and let it cook according to the package directions.
Storage Tips
Refrigerator: Allow the soup to cool completely before storing it in an airtight container. It will keep for up to 3 days.
Freezer: Minestrone freezes beautifully. Divide it into individual portions and freeze for up to 3 months. If possible, add freshly cooked pasta after reheating so it doesn’t become too soft.
FAQ Minestrone Soup
Almost any vegetables work well in minestrone. Bell peppers, broccoli, spinach, kale, green beans, peas, and cabbage are all great additions. This is the perfect recipe for using whatever you have on hand.
Absolutely. You can substitute cooked rice or simply leave it out altogether for a gluten-free or lower-carb version.
Definitely! Cannellini beans, kidney beans, or Great Northern beans make the soup even more filling while adding extra protein and fiber.
Fresh parsley and celery leaves are classic, but basil, oregano, thyme, and rosemary are all delicious additions.
Yes! In fact, it tastes even better the next day because the flavors have more time to develop.
More filling soup recipes
Minestrone Soup
Ingredients
- 3-4 carrots diced
- 3 stalks celery sliced
- 1 zucchini diced
- ½ medium cauliflower cut into small florets
- 2 onions diced
- 2 leeks sliced
- 2 large potatoes peeled and diced
- 1½ tbsp butter 20 g
- 1 liter vegetable broth 1 liter
- 400 grams diced tomatoes 1 can
- 300 grams cooked pasta or cooked rice
- 2 tbsp celery leaves chopped
- 2 tbsp fresh parsley chopped
Instructions
- Cut all the vegetables into bite-sized pieces.
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onions, leeks, carrots, celery, cauliflower, zucchini, and potatoes. Cook for 5–7 minutes, stirring occasionally, until the onions are soft and translucent.
- Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil.
- Reduce the heat to a gentle simmer and cook for 25–30 minutes, or until the carrots and potatoes are tender.
- Stir in the cooked pasta (or rice) along with the chopped parsley and celery leaves.
- Let everything warm through for another 2–3 minutes. Taste and season with salt and freshly ground black pepper if needed.
- Serve immediately with crusty bread and, if you like, a generous sprinkle of freshly grated Parmesan cheese.
Notes
- No leftover pasta? Simply add uncooked small pasta (such as ditalini, elbow macaroni, or small shells) during the last 8–10 minutes of cooking, following the package directions.
- Want more protein? Stir in a can of drained cannellini beans or kidney beans.
- Use what you have. Minestrone is incredibly flexible. Spinach, kale, green beans, peas, cabbage, broccoli, or bell peppers all make great additions.
- Make it vegan. Replace the butter with olive oil and skip the Parmesan, or use a dairy-free alternative.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Freezer: Freeze for up to 3 months. If you’re planning to freeze the soup, it’s best to leave out the pasta and add freshly cooked pasta after reheating, as pasta tends to become very soft in the freezer.Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
