Minestrone Soup

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This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Minestrone Soup

This soup recipe is SO easy to make, you can make it on the stove, slow cooker or Instant Pot. Directions provided for all three!

It’s just my preference, but I like to puree the beans in this soup, it thickens it and you don’t even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.

Helpful Cooking Tips

To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It’s totally your call, you can also just add the pasta to the soup at the end.

Freezer Directions

You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.

Minestrone Soup Variations:

  • Swap the spinach for Swiss chard or baby kale.
  • To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
  • Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

How To Make Minestrone Soup

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

This is by far the best recipe you'll ever try for Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

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Minestrone Soup
Print WW Personal Points
4.93 from 93 votes
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Minestrone Soup

190 Cals 9 Protein 32 Carbs 3 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Dinner, Soup
CUISINE: American
This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Ingredients

  • 1 15 oz can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 28 oz can petite diced tomatoes
  • Parmesan cheese rind, optional
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh, or frozen defrosted spinach
  • 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
  • extra parmesan cheese for garnish, optional

Instructions

Slow Cooker Version:

  • Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
  • Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

  • Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

  • Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
  • Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Nutrition

Serving: 11/2 cups, Calories: 190kcal, Carbohydrates: 32g, Protein: 9g, Fat: 3g, Sodium: 483mg, Fiber: 8g, Sugar: 4g
WW Points Plus: 4
Keywords: best minestrone soup, instant pot minestrone soup, minestrone soup, minestrone soup crock pot, minestrone soup recipe, vegetarian minestrone soup

how to make minestrone soup.

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437 comments

  1. This was a great filling soup!  Very tasty! I’ve made it twice and I’m making it again tonight.

  2. This is excellent! I’m not a big soup person, but I will 100% make this again! I didn’t have fresh herbs so I used dried Italian seasoning but otherwise made it as written. So much flavor, and very hearty. Perfect for today’s snow day!

  3. This is so delicious!! I added green beans and omitted the spinach for my husband but the flavors are just so great!! Not lacking in anything! 🙂 can’t wait to eat it again!!

  4. This soup was delicious! I had some cabbage leftover so I threw that in as well.  Puréed half the beans-great idea in the reviews!!  Even better on day 3!! ♥️

  5. My email address is valid because I use it most of the time!  Please have this corrected as soon as possible!  Also, there is a comment about the posts and when to add it.  I know if you are going to use it, it is best to add it just before it takes time it to cook.  Maybe 8 to 12 minutes before cook time is to end?  For Diabetics, it is best not to use it if you have the large white beans even though you have blended them.

  6. Can you prepare this the night before and cook the next day?

  7. For everyone asking about the pasta, always keep the cooked pasta/noodles separate for ANY soup recipe until you put it in the bowl with the hot soup. The pasta/noodles will absorb the liquid if you store them mixed together. You can even place the cooked pasta in a zip lock bag and store it next to the container of soup in your freezer.
    A wonderful and nutritious substitution for small pasta in any soup recipe is cooked farro. So good!

  8. My absolute favorite!

  9. This soup is delicious. i made it as written, however I made half the recipe. Next time I will make the full amount since it freezes so well!. 

  10. My first time making any skinny taste recipes. This was excellent! I did lots of things wrong- like I forgot to rinse the beans, had to leave out the parm rind because we didn’t have any, same for parsley and rosemary but used dried and it still was very flavorful. Thank you so much for putting the WW points on your recipes- I’m hooked and will be cooking much more.

  11. I made this for the first time this past winter. I didn’t initially love it because of the rosemary. Perhaps I added too much? In any case, I made it again without and it turned out perfectly. It was an instant hit with the family, especially, my ‘picky’ Italian parents. They love it! Thank you so much for this delicious and healthy meal. By the way, I don’t see the calories per serving, maybe my bad eyes? Could you please include or let me know? Thank you!

    • Just saw it … 190 calories … awesome. Did I mention how delicious and easy to make? Yes, a bit of chopping. Also, I cook the beans a day ahead .. soak them overnight. Adds some time to the preparation but again, so good, it’s worth it.

  12. If you freeze it, should you freeze it with or without the pasta?

  13. Thanks Gina! Such a great soup! It’s in the crockpot now. Saved time with frozen mirpoix (chopped onion, celery and carot). The parmesan rind is a must… it adds so much flavour. We cook the pasta and leave it separate so each person can add what they want. Good soup soothes the soul
    <3

  14. Easy and truly delicious! Made this after a day of skiing and it was a hit. Lots of chopping but 100% worth it. Will be making this again and again!

  15. I added a pinch of red pepper to each bowl of soup and it was delicious!!!