This easy Italian minestrone soup is quick to prepare, nutritious, and ideal for meal prep. The recipe is simple to double when you need extra.
Minestrone is naturally vegetarian, vegan, dairy-free and gluten-free when you choose appropriate pasta. It’s packed with vegetables and beans, making it a hearty choice for cooler months. It also freezes well, so it’s perfect for advance meals.
You can swap in seasonal vegetables, but the version here reflects a favorite combination I learned from an Italian cook. Adjust quantities depending on what you have at home.
This article includes tips, serving ideas, and a clear step-by-step recipe card for making minestrone on the stovetop.
Minestrone soup ingredients
There are a handful of ingredients, but most are pantry staples. You can omit optional items like pasta or fresh basil and simplify the canned tomato choices if needed.
Ingredients used:
Olive oil, onion, carrots, celery, curly kale, canned pureed tomatoes, canned plum tomatoes, salt, black pepper, bay leaves, vegetable stock, cannellini (white) beans, small pasta shapes (optional), and fresh basil.
Serving suggestions
Try these garnish and accompaniment ideas:
- Fresh baguette, toasted bread, or dinner rolls to soak up the broth
- Grated Parmesan or a drizzle of extra virgin olive oil to finish
- Fresh basil leaves for aroma and color
I often serve minestrone as a main course, so I make it hearty with extra beans and small pasta shapes. If you prefer it as a starter, skip the pasta to keep portions lighter.
Tips for making minestrone
- Prep time is short because much of the work happens while the soup simmers. Plan for about 5–10 minutes of active prep depending on chopping speed.
- Simmer on low for best flavor and tender vegetables. Allow roughly 35–45 minutes of simmering so the ingredients meld.
- Use a large pot—4.5 quarts (about 4.5 liters) is the minimum to fit all ingredients comfortably.
- Curly pre-packaged kale works well because it matches the quantity used without waste. You can substitute savoy cabbage if preferred; you’ll want about 4 cups tightly packed kale.
This classic recipe has been refreshed with new photos and extra guidance to help you get consistent results.
If you enjoy healthy soups, try other homemade recipes for variety. Many soups can be made lighter by swapping or reducing richer ingredients while keeping taste and texture.
Minestrone Soup
5 minutes
50 minutes
55 minutes
6
Julia
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, minced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 3 celery sticks, diced (about 1 cup)
- 4 cups packed curly kale leaves, stems removed and chopped
- 1 can (14 oz / 400 ml) pureed tomatoes
- 1 can (14 oz / 400 ml) plum tomatoes
- 1 teaspoon salt
- Black pepper, a generous pinch
- 2 bay leaves
- 4 cups (1 liter) vegetable stock (or chicken stock if not vegetarian)
- 2 cups cooked cannellini beans, drained (about 14 oz / 400 g drained)
- A handful of small pasta shapes (optional)
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot (at least 4.5 quarts / 4.5 liters) over medium-high heat.
- Add the minced onion and sauté until softened. While the onion cooks, dice the carrots and celery. Add them to the pot and continue to sauté for about 5 minutes, reducing the heat if needed to avoid browning.
- Remove the tough stems from the kale and roughly chop the leaves. Add the kale, pureed tomatoes, plum tomatoes, salt, pepper, bay leaves, and vegetable stock to the pot. Stir to combine.
- Bring the soup to a boil, then cover and reduce heat to low. Simmer for about 35 minutes to let the flavors develop and the vegetables soften.
- After simmering, add the drained beans, pasta (if using), and fresh basil. Continue to cook for another 10 minutes until the pasta and beans are heated through and pasta is cooked.
- Taste and adjust seasoning as needed. If the vegetables need more time, simmer until they reach your preferred tenderness.
- Optional: finish with a drizzle of olive oil and a sprinkle of grated Parmesan. Serve warm with fresh bread or rolls.
Notes
- Use extra virgin or regular olive oil depending on taste and budget.
- One medium onion yields about 1 cup minced.
- Two large carrots yield about 1 cup diced.
- Three celery sticks yield about 1 cup diced.
- Kale wilts considerably during cooking, so the stated amount reduces in volume.
- If you are not vegetarian, chicken stock or broth works well instead of vegetable stock.
- When served as an entrée, this recipe can comfortably serve 8; as a main, it serves six heartily.
- More serving tips and variations are mentioned above in the article.
Nutrition
Estimated per serving: Calories: 220 kcal; Carbohydrates: 36 g; Protein: 9 g; Fat: 6 g; Fiber: 7 g. Nutrition estimates may vary with ingredient brands and portion sizes.
Leave a comment below and rate the recipe if you made it.