Minestrone Soup

When it comes to Minestrone soup, I want one packed with fresh vegetables, white beans, pasta, and a garlicky tomato broth that's full of flavor. And let's be real. If you've only had canned minestrone, you've been missing out. Homemade is where it's at.

One of my favorite things about minestrone soup is that there's no one right way to make it; it's a clean-out-your-pantry kind of dish. You can swap in whatever vegetables, beans, pasta, or rice you have on hand, so it's great for any time of the year. It changes with the seasons, always delivering something fresh and comforting.

This version, with its rich broth and veggie-packed goodness, is the one we make most often, but don't hesitate to mix it up based on what's in your fridge or pantry.

If you're as obsessed with Italian soups as we are, then you'll love Italian Vegetable and Bean Soup and Turkey Tortellini Soup!

What is Minestrone Soup?

Minestrone soup is a classic Italian vegetable soup. It is usually made with seasonal vegetables and many times also has pasta, rice, or beans. Normally, it is made with chicken or vegetable broth flavored with tomatoes or tomato paste. Sometimes, it is made with a parmesan rind or pancetta for additional flavor.

Depending on who is making your minestrone soup and what season it is, you will find different ingredients. Common vegetables in minestrone include onions, celery, carrots, garlic, tomatoes, zucchini, summer squash, green beans, corn, spinach, potatoes, cabbage leeks, and peas. Additionally, white beans, kidney beans, small pasta noodles, or rice may be added.

The soup also normally has fresh herbs, including thyme, parsley, or rosemary. It may be finished with fresh lemon juice and Parmesan cheese.

Why You Should Make Minestrone

Not sure if you should make this soup? Check out these reasons why we love it!

• Freezes beautifully: This soup keeps perfectly in the freezer, so it's perfect for meal prepping or whenever you're craving a warm bowl of soup!
• Can be made 3 different ways: Whether you're short on time or want to set it and forget it, you can make this soup on the stovetop, in the Instant Pot, or in slow cooker.
• It's a clean-out-your-fridge meal: Toss in whatever veggies or beans you have on hand for a truly customizable soup.
• It's better than the restaurant version: I'm not knocking Olive Garden's minestrone soup, but I do think this one tastes better and has better-for-you ingredients!

Ingredients and Substitutions

Minestrone soup is versatile, so think of this ingredient list as a jumping-off point. Adjust it based on what's in season and what you have on hand.

• Onion and garlic: Any good soup starts with onion and garlic sautéed in olive oil. Fresh garlic is best here since it adds the most flavor to the dish.
• Italian seasoning: Minestrone soup can be made with fresh herbs or dried herbs. Italian seasoning is an easy option since it contains dried oregano, thyme, basil, rosemary, sage, marjoram, and red pepper flakes. Fresh herbs bring even more flavor to the soup. Add a few sprigs of fresh oregano, thyme, or rosemary. Bay leaves are often added for extra flavor as well.
• Vegetables: Virtually any vegetable can be used in minestrone soup. Normally, seasonal vegetables are used. This version includes summer squash, zucchini, carrots, corn, and spinach. Other popular options include kale, green beans, potatoes, cabbage, peas, and squash.
• Tomatoes: Tomatoes are an essential ingredient in this Italian soup and give the broth its red color. Use fresh or canned tomatoes. When using fresh tomatoes, make sure they are in season and cook them down until they begin to break down and release their juices.
• Broth: Vegetable and chicken broth are the most common options, but any broth can be used.
• Pasta: Pasta is a popular addition to minestrone soup. Usually, small pasta shapes are used, but any type of pasta works. Minestrone can also be made without pasta.
• Beans: Like pasta, beans are often added to minestrone but are not required. The most common beans are cannellini beans, kidney beans, navy beans, and Northern white beans.
• Garnish: Fresh parsley or basil is used to garnish this Italian soup, along with a sprinkle of freshly grated Parmesan cheese. If you have the rind of the Parmesan cheese, add it to the broth for even more flavor.

How to Make Minestrone in the Slow Cooker or Instant Pot

This recipe is amazing in a slow cooker and an Instant Pot! Here's how to use both methods:

To make it in the slow cooker, add all of the ingredients except the pasta. Cook them for 6 hours on low or 3-4 hours on high. When there are 20 minutes left, add the pasta. This will allow the pasta time to cook and soak up some of the amazing flavors you've been developing over the past few hours. If using quick-cooking vegetables, you want to stay tender-crisp. Add them towards the end.

Cooking minestrone soup in the instant pot is a little bit more complicated. Start off by sautéing your onion and garlic in the instant pot and add the vegetables, excluding the spinach. Then add your pasta, diced tomatoes, broth, herbs, and salt and pepper to taste. Pressure cook this for 2 minutes, then do a quick release so you can relieve the pressure quickly and get inside.

At this point, you can add your canned beans and spinach and sauté for another 5 minutes or until the beans and pasta are cooked through.

Storing and Freezing Leftovers

One of my favorite things about soup is how well it keeps in the freezer. Minestrone soup will keep in the freezer for as many as 3 to 4 months.

Simply put it in a container, and let it freeze. Make sure the container isn't completely full, though, because the soup will expand when it freezes. I'm a big fan of using freezer-safe Ziploc bags and filling them with serving-sized helpings. This way, if I want some soup, all I have to do is take a bag out of the freezer and reheat exactly how much I want!

Using the bags also allows me to freeze the soup, lying flat, so I get stackable bags of soup.

Pro tip: If you are making this soup with pasta, consider cooking the pasta separately and adding it right before you serve. Pasta easily overcooks in soup and can get mushy.

What to Eat With Minestrone Soup

You can totally eat this soup on its own, but you can't go wrong with adding a couple of sides to make it a more complete meal:

• Crusty bread: Soak up all that delicious broth and veggies with Two Ingredient Dough Breadsticks or Easy Dinner Rolls (with Two Ingredient Dough)!
• Salad: As you can probably tell, we love our veggies around here, so we love making an easy spring mix or arugula salad to pair with this veggie-heavy soup.
• Protein: If you want to add some extra protein, you can make a homemade frittata on the side or add meat like Herb Chicken Breast and Easy Grilled Chicken Breast! You could also cook ground beef or Italian sausage and plop it right into the soup!
• Garnish: When serving the soup, it is delicious with fresh parsley, basil, Parmesan cheese, and lemon. We also love adding some fresh pesto on top for extra flavor.