The Best Minestrone Soup


This delicious and easy recipe for the best Minestrone Soup with hearty vegetables will warm you right up.

SOUP SEASON! Can you hear my excitement?

This is a recipe for deliciously easy and the best Minestrone Soup. An Italian classic, this version is made in under an hour and packed with hearty vegetables. This recipe version is made vegetarian but you can easily mix it up.

Minestrone Soup with a graphic over a blue pot with soup.

Ingredients for Minestrone Soup

Vegetable Broth (you can use chicken broth if you don’t want to make it vegetarian)

canned diced tomatoes



kidney beans

small pasta


crusty bread

parmesan cheese

thyme and parsley

Variations of Minestrone Soup

This recipe is shown here to be vegetarian however you can certainly mix it up! Some different variations might include ingredients such as:

chicken broth

ground beef or sausage


canelli beans

fresh tomatoes

green beans

the best minestrone soup recipe in a blue pot.

Best Pots for Cooking Soup

If you frequent Style + Eat, you know we are a huge fan of Staub cast-iron enamel pans and pots. This Dutch Oven is our favorite for soups. The white, grey and blue are our current favorite colors.

Another excellent option to cook minestrone soup is to use your slow cooker! If you decide to use the slow cooker method, add all ingredients in expect the pasta. Add the pasta in the last ten minutes and cook al dente.

Other Soup Recipes You’ll Love

Pasta Fajioli Soup

Slow Cooker French Onion Soup 

Tortellini and Arugula Soup

Slow Cooker Chili

Turkey and Kale Orzo Soup

the best minestrone soup recipe in a blue pot.
Yield: 4-6

The Best Minestrone Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 can kidney beans, drained
  • 1 cup small shaped pasta
  • 1 can diced tomatoes
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 1/4 cup onion, diced
  • 3 garlic cloves
  • 32 oz vegetable broth
  • zucchini, diced
  • extra virgin olive oil


  1. In a heavy bottom pot drizzle about a tablespoon of extra virgin olive oil. Add in onions, carrots, celery zucchini, garlic and herbs. Cook until vegetables are tender.
  2. Add in broth, diced tomatoes and kidney beans. Bring to a boil and then reduce to a simmer. Simmer with the lid on for 20 minutes.
  3. Add in the pasta and cook until al dente.
  4. Serve warm with grated parmesan cheese and crusty bread.


If you plan to freeze the soup, cook the pasta seperately and add in later.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Add comment

What do you think?

Skip to Recipe powered by chloédigital