Last Updated on 29 May, 2026 by Elby | The Tasteful Pantry
Minestrone soup is an Italian classic – but (like lasagne) it is a dish that differs slightly from recipe to recipe and household to household. Some minestrone includes potatoes, others include green beans or baby spinach. Some incorporate pasta or rice, while others are lower in carbs. Legumes of any sort can be included – popular options are white or cannellini beans, chickpeas or red kidney beans.
Minestrone is such a simple soup; an easy process with everyday ingredients. Yet there is something complex about the flavours of this tomato-based classic Italian dish.
This version of minestrone soup brings together the classic foundations – onion, celery, carrot, potato, and tomato – with a few optional extras if you fancy turning things up a notch. I use shell shaped pasta (mini conchiglie), another popular option is ditalini – but really any small pasta works, and cooking it directly in the soup boosts the flavour throughout.
More Healthy Soup Recipes to Try
If you’re a soup lover, don’t miss these other popular bowls of goodness:
- Bold Thai Pumpkin Soup – A fiery, coconut-laced twist on the autumn staple
- Middle Eastern Cauliflower Soup – Silky, spice-laden, and budget-friendly
- Potato and Leek Soup – A classic for good reason: smooth, mellow and satisfying
- Tomato, Bacon and Bean Soup – A chunky, smoky option for hearty appetites
- Sweet Potato and Coconut Soup – Sweet, savoury, and a delicious light Thai flavour
- Pea and Ham Soup – Another classic and a hearty meal
- Asian-style Chicken and Corn Soup – A favourite in my house. Quick, easy, healthy and tasty… it has all the ticks 😊
Ingredients for a Classic Minestrone Soup Recipe
Minestrone soup is built on simple pantry and produce staples – nothing fussy or hard to pronounce. Here’s a breakdown of what’s in this version and why it works.
Olive oil
Just a tablespoon to kickstart the sautéing. It adds depth and a hint of richness to the base. You can also substitute with canola or vegetable oil.
Onion, carrots and celery
The classic trio of vegetables (soffritto for Italian cooking) forms the backbone of flavour and texture. Onion provides a savoury, slightly sweet, aromatic base flavour to minestrone soup. It helps build depth and richness into the broth. As it cooks, the onion softens and sweetens, balancing the acidity of tomatoes and enhancing the overall umami of the dish. It doesn’t dominate but rather melds into the background, creating a well-rounded, comforting flavour that makes the soup taste like it’s been simmering for hours – even if it hasn’t.
Carrots add a natural sweetness that also works to balance the acidity of the tomatoes and the savouriness of the stock and beans. Their mellow, earthy flavour deepens as they cook, adding warmth and a hint of brightness to the overall broth. They also soften nicely without falling apart, giving the soup a pleasing texture.
Celery brings a distinct aromatic bitterness and a light, herbal note that cuts through the richness of the soup. It gives the broth complexity and a clean, savoury note. Think of it as a quiet supporting act – it’s not the main flavour, but you’d miss it if it weren’t there.
Potatoes
I like adding potatoes to my minestrone for additional ‘heartiness’ factor. But for a lighter soup you can leave them out and it won’t impact the flavour.
Garlic
Two garlic cloves minced – enough to wake everything up without overpowering. It’s sautéed just briefly; enough to mellow out the bite and release the flavour.
Tomato paste and crushed tomatoes
Tomato paste brings deep, umami-rich concentration while the crushed tomatoes provide body and acidity. Together, they create a robust broth without the need for hours of simmering.
Cannellini beans (liquid included)
These are creamy and protein-packed, and the liquid adds a silky texture to the soup. You can swap for chickpeas or red kidney beans if that’s what you have on hand, but I personally like the texture.
Vegetable stock and water
Salt-reduced stock gives you control over seasoning, and the extra cup of water helps cook the pasta without drying the pot out.
Bay leaves and oregano
These bring aromatic warmth and a familiar Italian flair. Dried oregano is easy, but you could swap in fresh herbs if you’ve got them.
Mini conchiglie pasta
The tiny shell shape is perfect for nestling into spoonfuls of soup. Ditalini also works well. But really, any type of small pasta shape would work beautifully.
Salt and pepper
Season to taste. The beans and stock add some salt already, so it’s worth tasting before going in heavy.
Optional Extras
The minestrone soup needs nothing extra. However, if you want to mix it up or just increase the flavour try some or all of these.
Chilli flakes for a touch of heat. Especially great on a cold night.
Grated parmesan cheese for richness.
Fresh parsley to finish with a vibrant colour and a refreshing flavour.
How to Make Minestrone
First, don’t let the ingredient list fool you. This is not a complicated soup. It’s built in stages, and each step gently layers flavour on flavour until your kitchen smells like a tiny trattoria. Here’s the full how-to, with plenty of guidance and tips as we go.
- Start with the base
Get your large pot on the stove and heat the olive oil over medium-high heat. This is where the magic begins. Toss in your chopped onion, carrot, celery and potato. These veggies are the flavour builders – don’t rush them. Stir regularly and cover the pot for 5–7 minutes. You’re aiming for softening and a little translucency in the onion. You’re not browning here – just coaxing out the sweetness. - Add the garlic and tomato paste
Once the veg is starting to yield, in goes the garlic. Stir it through for about 30 seconds – just until fragrant – then follow with the tomato paste. This part is small but mighty: the tomato paste benefits from a quick fry. It caramelises ever so slightly, deepening the flavour and mellowing the acidity. Stir for another 30 seconds and enjoy the scent. It’ll smell like you’ve been cooking all day. - Time for the liquids
Now in go the crushed tomatoes, cannellini beans (liquid and all), vegetable stock, oregano and bay leaves. Give it all a good stir to incorporate. Bring it to a rapid simmer – not a full boil, just enough so that you see regular bubbles. Cover and let it simmer away for about 20 minutes. Stir now and then just to make sure nothing’s sticking, and check the potatoes for tenderness. - Add the pasta and extra water
After that 20 minute simmer, it’s pasta time. Add your mini conchiglie and the additional cup of water. Leave the pot uncovered and let it bubble gently for another 10 minutes. Stir often now – small pasta likes to cling to the bottom of the pot. You’re aiming for al dente, not mush. - Season to taste
Once your pasta is cooked, it’s tasting time. Add the pepper and enough salt to suit your tastes. - Serve the way you like it
If you like a bit of a kick, sprinkle in some chilli flakes. And if you’re feeling fancy, top each bowl with parmesan and fresh parsley. But the addition I like most? A warm piece of thick and crusty bread.
This classic Italian soup is even better the next day. The flavours deepen, and the pasta plumps up just enough. Just add a splash of water when reheating to bring it back to life and to ensure there is enough liquid – it won’t impact the flavour.
Frequently Asked Questions
Can I freeze minestrone soup?
Yes – though for best results, leave the pasta out and add it fresh when reheating. Frozen pasta can go mushy. Let it cool completely before portioning into containers.
Can I make it gluten-free?
Absolutely. Just use a gluten-free pasta or swap for cooked rice. Make sure your stock is gluten-free too.
Can I use fresh tomatoes instead of canned?
You can, though you’ll want to peel and chop them first. They may be a bit more watery, but I don’t mind this. If you prefer it thicker, simmer a little longer.
Can I add meat?
Sure! Some pancetta, bacon or Italian sausage sautéed with the veggies adds depth.
What if I don’t have all the vegetables listed?
Use what you’ve got. Minestrone is forgiving. Just aim for a good mix of starch, sweetness and crunch.
Feedback and More: Have you tried the Italian minestrone soup recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts.
Next up, are you after more soups, one pan and one pot dinners , vegetarian meals or just dinner ideas in general? There are plenty here to choose from. Enjoy exploring. Cheers, Elby!
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Classic Minestrone Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp olive oil
- 1 onion - finely chopped
- 2 carrots - peeled and chopped
- 2 celery stalks - chopped
- 2 potatoes - large, peeled and chopped into 1.5 cm cubes
- 2 cloves garlic - minced or finely diced
- 2 tbsp tomato paste
- 400 grams tinned tomatoes - crushed or diced
- 400 grams cannellini beans - can, including liquid (or chickpeas or red kidney beans)
- 1 ltr vegetable stock - salt-reduced
- 2 bay leaves
- 1 tsp oregano - dried
- 1 cup mini conchiglie - small shell shaped pasta (Ditalini or any other small pasta shape work well)
- 1 cup water
- ¼ tsp pepper
- salt - to taste
Optional Extras
- ½ tsp chilli flakes
- parmesan - grated
- fresh parsley - chopped
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, carrots, celery and potatoes. Stirring regularly, cook, covered, for approximately 5-7 minutes – or until the veggies start to soften and the onion is turning translucent.
- Add the garlic and stir for 30 seconds before adding the tomato paste. Stir for a further 30 seconds.
- Stir in the tomatoes, beans (plus liquid), stock, bay leaves and oregano. Bring to a rapid simmer, cover and cook for 20 minutes – stirring occasionally.
- Add the pasta plus the 1 cup of water and continue to simmer, uncovered, for 10 minutes or until the pasta is just cooked. Season with pepper and chilli (if using).
- Sprinkle with chopped parsley if using and if you don't need dairy-free, serve topped with parmesan.
Nutrition
*Nutrition and calorie figures are estimates only.
