Minestrone Soup is loaded with a medley of nutritious veggies, tender ditalini, beans, herbs and more! This hearty soup is sure to fill you up and keep you cozy on chilly nights. It’s an easy to make vegetarian soup that always hits the spot and comes together in about half an hour!

Overhead image of a pot of prepared minestrone soup with a wooden spoon in it

Minestrone Soup

Minestrone soup is one of my favorite fall and winter dinner recipes! I love a copycat soup just like our Chicken Gnocchi Soup, easy Zuppa Toscana and this simple Pasta e Fagioli! Usually, soup is served as a side dish or appetizer to compliment an entree. However, with a soup this hearty and filling, it’s the star of the show with no side dish required! And yes, it’s vegetarian. Trust me, with all of the beans and veggies in this soup, you won’t be missing meat. Northern beans provide some protein while a medley of veggies supply a great amount of nutrients. I don’t just eat it because it’s on the healthier side, though… It’s also downright delicious! 

What’s the difference between minestrone soup and pasta e fagioli?

Pasta e Fagioli and minestrone soup are both bean and pasta soups. However, pasta e fagioli also has meat and different beans. Minestrone has northern beans while pasta e fagioli typically features kidney beans, and is slightly thicker. 

How to Make Minestrone Soup

  • Sauté the veggies. Add the carrots, celery, zucchini, onions, garlic, olive oil,, salt and pepper to a pot. Heat over medium for about 4-6 minutes. Stir often. 
  • Add more ingredients. Stir in the tomatoes, broth, northern beans, green beans, herbs and red pepper flakes. 
  • Boil, then simmer. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat back to medium and let the soup simmer for 10 minutes. 
  • Add the pasta. Toss the ditalini into the pot and let it cook until tender, about 10 minutes. 
  • Enjoy! Remove the bay leaves from the pot. Serve with parsley and parmesan on top. 
Soup pot with the ingredients for minestrone soup in it

Storing Minestrone Soup

Once cooled to room temperature, you can store your leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through. 

To freeze the soup, let it fully cool, then transfer it to a zip-top freezer safe bag with all of the air squeezed out. It will last in the freezer for up to 3 months if stored properly. 

Can I add meat to minestrone soup?

Yes, you sure can! Feel free to add in some cooked meatballs, ground beef or ground chicken to pack this soup with even more protein. 

Ingredient Notes for Minestrone Soup

  • Veggies – Classic minestrone soup features carrots, celery, zucchini and onions. You can also add spinach, yellow squash or even peas if you’d like. It’s a great recipe to use when you need to clean out your fridge!
  • Olive Oil – Avocado oil also works if preferred. 
  • Parmesan – You just can’t enjoy a bowl of minestrone soup without parmesan on top! I recommend grating it right off the block for the best flavor and consistency. 
  • Red Pepper Flakes – Add more to increase the heat! And feel free to omit them entirely if you have a more sensitive palate. 
  • Garlic – Fresh garlic cloves will create the very best flavor and aroma. You can use the pre-minced alternative, but the garlicky flavor won’t be as pronounced. 
  • Diced Tomatoes – If you want smaller-sized tomatoes, you can use crushed tomatoes instead.
  • Vegetable Broth – If you use low sodium vegetable broth you may need to add more salt. Taste the soup as you are adding the ingredients to see if you need more salt.
close up overhead view of minestrone soup in a wooden spoon suspended above a pot of minestrone soup


~ Nichole

5 from 1 vote

Minestrone Soup

Minestrone Soup is loaded with a medley of nutritious veggies, tender ditalini, beans, herbs and more! This hearty soup is sure to fill you up and keep you cozy on chilly nights. It’s an easy to make vegetarian soup that always hits the spot and comes together in about half an hour!
Prep 10 minutes
Cook 24 minutes
Total 34 minutes
Servings 8


  • 2 Medium Carrots grated and sliced
  • 2 Celery Stalks sliced
  • 2 Cups Zucchini cubed (1 zucchini)
  • 1/2 Cup Yellow Onion finely chopped
  • 3 Garlic Cloves
  • 2 Tablespoon Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 28 Ounce Can Diced Tomatoes
  • 4 Cups Vegetable Broth
  • 15 Ounce Can Cups Canned White Beans
  • 1 Cup Frozen Green Beans
  • 2 Bay Leaves
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • ¼ teaspoon Red Pepper Flakes
  • ¾ Cup Ditalini Pasta
  • ½ Cup Fresh Parsley
  • ½ Cup Parmesan


  • In a 6 quart pot add the carrots, celery, zucchini, onion, garlic cloves, olive oil, salt, and pepper. Over medium heat cook for 4-6 minutes while stirring.
  • To the pot add the tomatoes, broth, northern beans, green beans, bay leaves, oregano, thyme, and red pepper flakes. Stir until mixed. Taste to make sure the seasonings are to your liking.
  • Turn the heat up to high and bring to a boil. Reduce the heat to medium and bring the soup to a simmer. Simmer for 10 minutes. Stir occasionally.
  • Add the ditalini to the pot and simmer for 10 minutes or until the ditalini is cooked through.
  • Remove from the heat and take out the bay leaves.
  • To each served bowl of soup add parsley leaves and parmesan.



NOTE ON PASTA: If you don’t have ditalini you can use another small pasta such as orzo or elbow macaroni.


Calories: 220kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Italian
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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