The Best Minestrone Soup Recipe

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Nutrient-packed soup that's loaded with your favorite Italian flavors.

This truly is The Best Minestrone Soup around!

Did you know that minestrone means “big soup” in Italian? When you look at the ingredients that make up this flavorful meal, you can understand why. Minestrone is known for its medley of vegetables; truly, there is no “standard” of what a minestrone must be. Some recipes call for beans, others add pasta, some have both. What every minestrone should offer is big, satisfying flavor, in a minimum amount of time. That’s what we are bringing to you in our version of the Italian classic. Honestly, this is the best minestrone soup recipe around– just see for yourself!

Mouthwatering Aromas

Not only is this soup loaded with nutrients, but it's also chock-full of the italian flavors you love!

The first step in making any good soup is to maximize your aromatics. What does that mean? Well, the technique is referred to as “sweating” your aromatics – the base of your soup. In this recipe, we are using onion and garlic to form the base of our soup, so we will heat them up in oil until they are fragrant and lightly tender.

Once that’s done, we are ready to add more big flavors! This includes our broth (chicken in this case, but you can certainly substitute vegetable broth as your preferences dictate), all the remaining veggies, and the bay leaf tomato paste. 

Choosing the Right Tomato Paste

Dig into a big bowl of this any time you get a craving for comfort food!

Here’s a tip: not all tomato pastes are the same. If you really want a flavor blast, buy a double or triple concentrated tomato paste. They are usually sold in the tube, not in a can. Plus, the tube allows more tomato paste to be easily added into your recipe, as needed. Leftover tomato paste should always be stored in the fridge. Again, paste in a tube is easier than paste in a can because you should never store leftover canned food in the original packaging. If you have leftover canned tomato paste, scrape it into a zipper storage bag, small jar, or plastic container and put it in the freezer. It’ll keep until the next time you have to use a few tablespoons for…another batch of the best minestrone soup recipe!

Preparing the Bulk of this Minestrone Soup

You can enjoy this soup on a warm or cold day. It always satisfies!

Simmer your veggies for 30-40 minutes, until tender, and then add the beans and pasta. In order for the pasta to cook through and the beans to heat up, give them another 20 minutes or so.

Taste your soup and adjust your seasonings with salt and pepper, if needed. Once you’ve ladled some of this healthy and hearty “big soup” into your serving bowls, top each one off with some shredded Parmesan and enjoy!

Have Any Leftover Parmesan?

Serve this yummy minestrone up as a startr course to a big Italian meal or as a light lunch with a side salad!

Oh, and here’s one more flavor hack for you. IF you shredded your own Parmesan for the soup from a wedge or a block, and you happen to have a leftover rind, drop that end into the soup mix at the point where you add your broth and veggies. It’ll add another layer of umami to your soup and increase the richness without adding calories or fat. And, you’re reducing waste by using up a “remnant.” Let’s hear it for taking advantage of zero waste! Doing good…and eating better as a result.

Buon appetite! Don’t feel like you have to wait for Fall or Winter to enjoy this minestrone soup either. Any day can be a soup day when you have a recipe this good!

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The Best Minestrone Soup Recipe

This classic Italian soup is great for lunch time or dinner with the family!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner, Lunch, Soup
Cuisine Italian


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 yellow onion chopped
  • 4 cups low sodium chicken broth
  • 2 cups green cabbage chopped
  • 1/4 cup tomato paste
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon dried basil
  • 1 cup carrots diced
  • 3/4 cup celery diced
  • 1 bay leaf
  • 13.5 ounces canned crushed tomatoes drained and rinsed
  • 13.5 ounces canned cannellini beans
  • 1 pound macaroni pasta
  • 1/4 cup Parmesan cheese fresh, grated


  • In a large pot, heat oil over medium-high heat
  • Add garlic and onions and saute for 5 minutes
  • Add broth, cabbage, tomato paste, parsley, basil, carrots, celery, bay leaf, and tomatoes with their juice and cook for 30-40 minutes, until vegetables are tender
  • Add pasta and beans and simmer for another 20 minutes
  • Season with salt and pepper and remove bay leaf
  • Ladle soup into bowls and garnish with Parmesan cheese

Nutrition Information

Serving: 1cup | Calories: 471kcal | Carbohydrates: 85g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 323mg | Potassium: 1080mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3987IU | Vitamin C: 20mg | Calcium: 181mg | Iron: 5mg |
SmartPoints (Freestyle): 14
Keywords Pasta, Vegetarian

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Kelsey Butler, MS, RDN

Kelsey Butler is a Registered Dietitian and recipe developer. From a young age, Kelsey found a love for creating delicious recipes. Now, with a Master's in Nutritional Sciences, Kelsey uses her culinary skills to create healthy and unique recipes for many different diets. She is passionate about creating a healthy relationship with all foods and recipes that everyone can enjoy. Kelsey has a passion for cooking, but she also enjoys the outdoors, staying active, and traveling. She is currently living with her partner in New Zealand.

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